Grilled Cheese and Tomato Soup

Is there anything more comforting than warm, melty Grilled Cheese and Tomato Soup? This combo is everything and so simple too!

This is comfort food at it’s finest, along with other favorites like: Chicken Noodle Soup and Tortellini Soup.

Comfort Food!

Sometimes, you just cannot beat grilled cheese with tomato soup, am I right?!

It’s comfort food at it’s finest and we have the perfect recipe for both of them.

Why we love grilled cheese and tomato soup:

• Delicious. We love soup, and this one is beyond flavorful and the grilled cheese is simple but perfect for dipping.
• Simple. There are only a few steps to achieve these layers of flavors!
• Enjoy all year. Whether it’s winter or summer, you may find yourself craving this delicious meal.

We have our classic Tomato Basil Soup recipe that is very similar, but we made just a few minor changes and included the toasted sandwich in today’s recipe.

Ingredients

Soup Ingredients:

• minced garlic cloves
• diced tomatoes & liquid
• dried thyme 
• onion powder
• basil puree or fresh basil leaves
• chicken broth – chicken stock or vegetable broth
• heavy whipping cream
• garlic salt and black pepper – add red pepper flakes to give it a bit of spice
• croutons
• Parmesan cheese

Grilled cheese ingredients:

• bread – 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.
• cheese – I use cheddar and provolone, but you could also use Mozzarella, Gruyere, Fontina, Taleggio, Raclette, Muenster, Colby, Monterey Jack, Swiss Cheese, Brie, or Havarti.
• butter – or mayonnaise or olive oil
• garlic salt

Just Cook and Blend!

1. COOK. Saute 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.
2. 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.)
3. 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.

Making the Grilled Cheese

This is the easiest part and based on how you like to do it best. We have our classic Grilled Cheese Sandwich recipe, which is our go-to. We also have our Ultimate Grilled Cheese Sandwich which has 3 cheeses and is a little more decadent.

For simplicity’s sake, we will just make the classic version.

1. BREAD. 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.
2. CHEESE. 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.
3. COOK. Cook until golden brown on both sides and the cheese is melted, about 2 minutes per side.

Storing Tips

• Make soup ahead of time. 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.
• STORE. 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 also freeze leftovers, but due to the cream, the texture may be altered when reheated. 
• REHEAT. 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. 
• STORE SANDWICH. 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. 

For More comfort foods:

Monte Cristo Sandwich

15 mins

Recipe Video

Broccoli Cheese Soup

32 mins

Recipe Video

Baked Potato Soup

40 mins

Recipe Video

Chicken Pot Pie Soup

45 mins

Recipe Video