This Grilled Cheese and Tomato Soup Recipe is a classic combo that is simple, comforting, and a family favorite. In fact, we love it so much that we have grilled cheese and soup almost every Sunday for lunch.
Over the years we have perfected the recipe to make it as simple and no-fail as possible making it perfect for lunch, dinner, or anytime you need something warm and filling.
What makes this recipe so good is the creamy, flavorful tomato soup paired with a crispy, melty grilled cheese sandwich. We have made this countless times, and it is one of those meals that “hits” EVERY TIME.
If you love comfort food, try our Broccoli Cheese Soup, Chicken Noodle Soup, and Quesadillas.
Why you’ll love it + Why it works:
- Easy to Make: Simple steps make this perfect for busy days.
- Perfect Pairing: Creamy soup and crispy sandwich go together perfectly.
- Smooth Soup: Blending creates a creamy texture without much effort.
- Melty Cheese: The mix of cheeses makes the sandwich extra gooey.
Grilled Cheese and Tomato Soup Ingredients
Soup
- Minced garlic (4 teaspoons): Adds bold, savory flavor to the soup.
- Diced tomatoes (2 cans): Forms the base of the soup with rich tomato flavor.
- Thyme (½ teaspoon): Adds a subtle earthy flavor.
- Onion powder (1 teaspoon): Enhances the overall savory taste.
- Basil (2 tablespoons): Brings a fresh, classic tomato soup flavor.
- Chicken broth (2 cups): Adds depth and balances the acidity.
- Tomato liquid (1 cup): Enhances the tomato flavor and consistency.
- Heavy whipping cream (⅓ cup): Makes the soup creamy and smooth.
- Garlic salt and pepper (to taste): Adds seasoning and balance. Add red pepper flakes to give it a bit of spice.
- Croutons: Adds crunch for topping.
- Parmesan cheese (optional): Adds a salty, savory finish.
Grilled Cheese
- Bread: Creates the base of the sandwich. Use sourdough, Sourdough bread, challah, ciabatta, hearth, Italian, baguettes, rye, and brioche. It can be store-bought or homemade. Day-old bread lends to a better-browned crust.
- Provolone cheese: Adds a smooth, melty texture. I use cheddar and provolone, but you could also use Mozzarella, Gruyere, Fontina, Taleggio, Raclette, Muenster, Colby, Monterey Jack, Swiss Cheese, Brie, or Havarti.
- Cheddar cheese: Adds sharp flavor and richness.
- Butter: Helps create a golden, crispy crust.
How to Make Grilled Cheese and Tomato Soup
COOK. Sauté the garlic in a large pot over medium heat until fragrant.
Add the tomatoes, fresh basil, thyme, and onion powder to the pot. (not the tomato liquid). Stir and cook for 10 minutes.
Reduce the heat to medium-low and add the chicken broth and the tomato liquid. Stir and allow to simmer, uncovered, for 35-40 minutes. Stir occasionally.
BLEND. Add garlic salt and pepper to taste. Working in small batches, add the soup to a blender. Blend the chunky mixture until it is smooth and creamy. Pour into a large serving bowl. Repeat with the remaining soup until it has all been blended and added to a serving bowl. (You can also use an immersion blender to blend it directly in the pot.)
GARNISH + SERVE. Stir the heavy cream into the blended mixture. Mix until well combined.
Add more garlic salt and pepper to taste. Garnish with croutons, basil, and Parmesan Cheese.
GRILLED CHEESE. Heat a skillet over medium heat. Butter one side of each slice of bread per sandwich (or spread with mayo) and lay one slice, butter side down, on the skillet.
Add 1 slice of cheddar and 1 slice of provolone cheese to the bread slices, then top with the other piece of bread, butter side up.
COOK. Cook until golden brown on both sides and the cheese is melted, about 2 minutes per side.
Kristyn’s Recipe Tips
- Blend soup carefully in batches to avoid splashing.
- Use fresh bread for the best grilled cheese texture.
- Cook sandwiches on medium heat so they crisp without burning.
- Adjust cream to make the soup richer or lighter.
- Roasted tomatoes. Replace half of the diced tomatoes with an equal amount of homemade roasted ones. Blend the tomatoes to chop slightly. Add 14 ounces of the roasted tomatoes to the soup along with 14 ounces of canned diced tomatoes.
- Variations. For extra crispy grilled cheese, sprinkle the bread with some grated Parmesan cheese. And for a little sweetness use honey butter on the outside of the bread.
Grilled Cheese and Tomato Soup Recipe
Ingredients
Tomato Soup
- 4 teaspoons minced garlic
- 2 (14-ounce) cans diced tomatoes drained, but reserve the liquid
- ½ teaspoon thyme dried
- 1 teaspoon onion powder
- 2 tablespoons basil puree or fresh chopped basil
- 2 cups chicken broth
- 1 cup reserved tomato liquid from the can
- ⅓ cup heavy whipping cream
- garlic salt and pepper to taste
- croutons
- Parmesan Cheese optional
Grilled Cheese
- bread
- provolone cheese
- cheddar cheese
- butter
Instructions
Tomato Soup
- Saute the garlic in a large pot over medium heat until fragrant.
- Add the tomatoes, basil, thyme and onion powder to the pot. (not the tomato liquid). Stir and cook for 10 minutes.
- Reduce the heat to medium-low and add the chicken broth and the tomato liquid. Stir and allow to cook, uncovered, for 35-40 minutes. Stir occasionally.
- Add garlic salt and pepper to taste. Working in small batches add the soup to a blender. Blend the chunky mixture until it is smooth and creamy. Pour into a large serving bowl. Repeat with the remaining soup until it has all been blended and added to a serving bowl.
- Stir the heavy cream into the blended mixture. Mix until well combined.
- Taste, if needed, and add more garlic salt and pepper. Garnish with croutons, basil and Parmesan Cheese.
Grilled Cheese
- Heat a skillet over medium heat. Butter one side of two slices of bread (or spread with mayo) and lay one slice butter side down on the skillet. Add 1 slice cheddar and 1 slice provolone cheese to bread, then top with the other piece of bread, butter side up. Cook until golden brown on both sides and the cheese is melted, about 2 minutes per side.
Notes
- Blend soup carefully in batches to avoid splashing.
- Use fresh bread for the best grilled cheese texture.
- Cook sandwiches on medium heat so they crisp without burning.
- Adjust cream to make the soup richer or lighter.
- Roasted tomatoes. Replace half of the diced tomatoes with an equal amount of homemade roasted ones. Blend the tomatoes to chop slightly. Add 14 ounces of the roasted tomatoes to the soup along with 14 ounces of canned diced tomatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Follow the recipe, except do not add the heavy cream. Place cooled soup in an airtight freezer-safe container. Label and freeze for 4-6 months. To heat. Once hot, but not boiling, add heavy cream and stir until smooth.
Place the soup into an airtight container and keep it in the fridge for 3-4 days. Divide the soup into individual serving-size containers to store. Simply grab a portion from the fridge or freezer to warm up for yourself.
You can freeze leftovers, but due to the cream, the texture may be altered when reheated.
Thaw if frozen. Place soup in a pot on the stovetop and heat over low heat, stirring to help the cream and soup mixture incorporate smoothly.
If you’re in a hurry, use the microwave. Heat in 30-second increments, stirring in between until nice and warm.
Wrap leftovers with foil and store them in the fridge for 2-3 days. Or wrap with plastic, then foil, and freeze for 1-2 months.
For the best results, reheat in a pan on the stovetop. Use a toaster oven or a microwave in a pinch.
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This recipe was first shared May, 2020.
Nothing will go wrong with this grilled cheese and tomato soup! It’s hearty, cozy and super delicious!
So many memories from my childhood! This was even better than my grandma’s! Thanks so much.
You’re welcome!! So glad you enjoyed it!
I have been getting a lot of rain so this was the perfect comfort meal for me.
Yay! So glad to hear that. Nothing like soup and grilled cheese on a rainy day.
Can you use an immersion blender instead of a regular one?
You bet! That would work too!
Love this family favorite!
Can you use fresh tomatoes?
You sure could 🙂 Hope you like it!