There’s something incredibly comforting about a warm bowl of tomato soup paired with a perfectly golden grilled cheese. This Tomato Soup with Grilled Cheese Sandwich Recipe strikes that nostalgic chord while being easy enough to whip up anytime you need a little cozy in your day.

A bowl filled with smooth, thick orange-red tomato soup, topped with a small swirl of cream and tiny black pepper specks, with two small green basil leaves sitting near the center. A piece of toasted golden-brown grilled cheese bread is being dipped into the soup by a woman's hand from the top right corner. The bowl sits on a white speckled plate next to a piece of grilled bread, a silver spoon with a wooden handle, and a sprig of fresh green basil leaves on a white marbled surface. A light gray cloth is placed under the plate to the right side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tomato Soup with Grilled Cheese Sandwich Recipe
Top Tip
How to Serve Tomato Soup with Grilled Cheese Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tomato Soup with Grilled Cheese Sandwich Recipe

Why You'll Love This Recipe

Honestly, this combo has been a go-to for me during chilly nights or when I just need something that feels like a big hug in a bowl and on a plate. It’s classic, straightforward, and utterly satisfying.

Classic Comfort: It’s a timeless pairing that never disappoints and always brings back fond memories.
Rich and Creamy Soup: The tomato soup here is silky thanks to the heavy cream and slow simmer, so it’s anything but bland.
Perfectly Melty Cheese: Combining white cheddar and mozzarella gives a great balance of sharpness and gooeyness.
Simple But Impressive: You’ll impress yourself (and others) without spending hours in the kitchen.

A white speckled round plate holds a beige bowl filled with smooth, bright orange tomato soup. The soup has a swirl of cream and is topped with a small pile of shredded white cheese and fresh green basil leaves in the center. The bowl sits on the right side of the plate, while two toasted golden-brown grilled cheese sandwiches are placed stacked slightly overlapping on the left side. Fresh green basil leaves are scattered on the white marbled surface around the plate, alongside a light gray cloth napkin. In the background, there is a brown bowl with more shredded cheese. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Tomato Soup with Grilled Cheese Sandwich Recipe plays a specific role. From the sweetness of caramelized onions to the umami burst of tomato paste, these components blend effortlessly for a savory bowl that’s balanced and cozy.

Flat lay of fresh whole yellow onion with papery skin, several peeled garlic cloves, a small mound of pale all-purpose flour on a white ceramic plate, a few tablespoons of pale yellow unsalted butter in a small white bowl, a small white bowl filled with vibrant red crushed tomatoes, another small white bowl with thick dark red tomato paste, a small white bowl containing creamy white heavy whipping cream, a piece of pale off-white parmesan rind, a few grinds of black peppercorns scattered near a small white bowl of fine salt crystals, two rustic slices of golden crusted sourdough bread, two slices of pale yellow white cheddar cheese, two slices of fresh white mozzarella cheese, and a small white bowl with golden extra virgin olive oil, all arranged symmetrically and spaced evenly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Unsalted Butter: For that smooth base and rich flavor in both soup and sandwich—plus, it helps achieve that perfect golden crust.
Onion: Adds natural sweetness and depth when softened properly.
Garlic: Just a quick whirl in the pan releases its aroma without overpowering the soup.
All-Purpose Flour: Acts as a thickener, giving the soup a lovely body.
Vegetable Broth: Provides a savory foundation without overshadowing the tomatoes.
Canned Crushed Tomatoes: The heart of the soup—look for good quality to avoid metallic taste.
Tomato Paste: Intensifies the tomato flavor and adds richness.
Heavy Whipping Cream: Creates the creamy texture and mellows acidity.
Salt and Black Pepper: Essential for seasoning and balancing flavors.
Parmesan Rind (Optional): Adds subtle nutty depth while simmering—you can find these at Italian grocers or save them from when you buy a piece of parm.
Extra Virgin Olive Oil or Shredded Parmesan (For Garnish): Adds a fresh finishing touch and extra flavor kick.
Sourdough Bread: Provides sturdy structure and tangy flavor that pairs beautifully with cheese.
White Cheddar Cheese: Sharp and flavorful to cut through the creaminess.
Mozzarella Cheese: Gooey, stretchy texture that makes every bite delightful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Tomato Soup with Grilled Cheese Sandwich Recipe is how easy it is to tweak according to what you like or have on hand. I often swap cheeses or add herbs to the soup for a little extra flair.

Variation: Once, I added a pinch of smoked paprika to the soup for a subtle smoky note that was a huge hit with my family.
Herb Boost: Fresh basil or thyme stirred into the soup at the end amps up the freshness beautifully.
Dairy-Free Option: Try coconut cream instead of heavy cream and use dairy-free cheese for the sandwich to keep it vegan-friendly.
Spicy Kick: Add a dash of red pepper flakes in the soup or some sliced jalapeños on the grilled cheese for heat.

Step-by-Step: How I Make Tomato Soup with Grilled Cheese Sandwich Recipe

Step 1: Sauté and Build Flavor

Start by melting butter over medium heat in a large pot. Toss in the chopped onion and cook until you see it soften and turn translucent—this usually takes about 2 minutes. Then add the garlic; stir it around for about 20 seconds until fragrant. This is the scent that hooks you right in, so don’t rush it.

Step 2: Add Flour & Broth, Then Tomatoes

Lower the heat to prevent burning, then sprinkle in the flour. Immediately add a splash of broth and whisk constantly. This little trick keeps the flour from clumping. Cook it for about a minute to get rid of the raw taste.

Next, pour the remaining broth, crushed tomatoes, tomato paste, and if you’re using it, toss in the parmesan rind. Let everything come to a gentle simmer and keep stirring every now and then. After about 15 minutes, you’ll notice the soup thickening up — that’s when you’re on the right track.

Step 3: Blend Until Smooth

Turn off the heat and fish out the parmesan rind if you used one. Now, grab your immersion blender and blitz until silky smooth. If you don’t have an immersion blender, a regular blender works too—just be super careful and vent the lid to avoid hot soup splatters.

Step 4: Finish the Soup

Return the blended soup to the stove over low heat and stir in the heavy cream. Season with salt and freshly ground black pepper until it tastes just right. Keep it warm while you get the grilled cheese ready.

Step 5: Butter Up and Assemble Your Grilled Cheese

Spread softened butter evenly on one side of each sourdough slice—don’t skimp here; it makes a huge difference. Put one slice butter-side down on a preheated skillet, layer on your white cheddar and mozzarella slices, then top with the other slice of bread, butter-side up.

Step 6: Cook and Melt

Cook over medium heat for 2-3 minutes per side, covering the skillet with a lid to help cheese melt evenly. Peek at the crust—you're aiming for that perfect golden-brown shade. If the cheese isn’t melty enough after flipping, pop the sandwich back on low heat for a minute or so per side.

Top Tip

When I first tried making grilled cheese with this soup, I learned these little tweaks made all the difference between “meh” and “wow.” These tips will help you nail it every time.

Butter First: Always butter the bread well and evenly for that crispy exterior that contrasts perfectly with the creamy cheese.
Low and Slow: Avoid high heat, which burns the bread before the cheese melts; patience is your friend here.
Cover It: Using a lid traps heat and steam, giving your cheese a beautifully gooey texture without overcooking the crust.
Check for Melty Cheese: Always cut the sandwich to peek inside; if the cheese isn’t melty enough, give it another minute on low heat.

How to Serve Tomato Soup with Grilled Cheese Sandwich Recipe

Tomato Soup with Grilled Cheese - Serving Suggestion

Garnishes

I love finishing the tomato soup with a drizzle of extra virgin olive oil and a sprinkle of shredded parmesan cheese—it adds just that little something special. Sometimes, I toss in a fresh basil leaf or a few cracked peppercorns for a bit of flair.

Side Dishes

Though the soup and sandwich are a meal on their own, I occasionally serve a fresh green salad on the side, like arugula with lemon vinaigrette, to cut through the richness. Roasted veggies or pickles also add a crunchy, refreshing contrast.

Creative Ways to Present

For a fun twist, I sometimes cut the grilled cheese into bite-sized cubes and serve with soup shooters for party-style dipping. On movie night, assembling an open-faced grilled cheese toast on the side makes the meal feel cozy yet trendy.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Be sure to cool it before refrigerating to keep it fresh and tasty.

Freezing

This soup freezes beautifully, which is great when you make a big batch. Pour into freezer-safe containers, leaving some headspace, and it’s good for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat the soup gently on the stovetop over low heat, stirring occasionally to keep it smooth. For grilled cheese, since it’s best fresh, I usually toast it again in a skillet to revive that crisp crust and melty cheese if needed.

Frequently Asked Questions:

Can I make this Tomato Soup with Grilled Cheese Sandwich Recipe vegan?

Yes, by substituting the butter with plant-based alternatives, using coconut cream or cashew cream instead of heavy cream, and opting for vegan cheese slices, you can make this dish completely vegan-friendly without sacrificing too much on flavor. Fresh herbs add extra depth!

How do I prevent the grilled cheese from becoming soggy?

Make sure to butter the bread generously and cook over medium or medium-low heat to create a crisp exterior. Avoid overcrowding the pan so the heat circulates properly. Also, serving the sandwich immediately after cooking helps keep that toasty texture.

Can I prepare the tomato soup ahead of time?

Absolutely! The soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Just reheat gently when ready to eat.

What cheeses work best for the grilled cheese sandwich?

White cheddar and mozzarella work wonderfully together for a balance of sharp and creamy flavors. You can experiment with other melty cheeses like fontina or gouda for a twist. Just pick cheeses that melt well and complement each other.

Final Thoughts

This Tomato Soup with Grilled Cheese Sandwich Recipe is one of those dishes that feels like a little kindness toward yourself. Whether it’s a quick lunch or a slow Sunday dinner, it’s guaranteed to warm your heart and satisfy your taste buds. I hope you enjoy making it and find those same moments of joy and comfort that I always do when I reach for this timeless combo.