Tomato Soup and Grilled Cheese Recipe

Tomato soup and a classic Grilled cheese sandwich make an ideal comfort meal because they are simple and consistently satisfying. The creamy, tangy soup pairs perfectly with the rich, melted cheese and crisp buttery bread, creating a balance of textures and flavors in every bite. It’s a budget-friendly option that uses basic pantry staples while still feeling warm and indulgent. This combination is also kid-friendly and nostalgic for many households, making it a reliable go-to for busy weeknights or cozy weekends.

Tomato Soup and Grilled Cheese

A short Sunday prep makes this one super speedy but is still completely doable all at once. This one is nostalgic and kid approved.

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Total Time 1 hour hr

Servings: 8

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 4 vine ripe tomatoes quartered
• 1 head garlic top trimmed off
• Salt and pepper to taste
• 1 onion diced
• 28 oz can crushed tomatoes
• 1 Quart chicken broth
• Sprig of fresh rosemary
• 2 Tbsp heavy cream or half & half/milk
• fresh basil to garnish optional
• 16 slices Bread of choice recommended- sourdough
• 8 slices cheese of choice sharp cheddar, Havarti, Mozzarella- all good options
• Softened butter

Equipment

• 1 Immersion Blender (Or Standard Blender/Food Processor)

Method

 

Roast the Tomatoes and Garlic

This can be done ahead of time and stored in fridge until ready to make soup
1. Preheat oven to 400 degrees.
2. On a parchment lined baking pan, place the quartered tomatoes.
3. Drizzle with olive oil, season with salt and pepper.
4. In a piece of aluminum foil, place garlic with top cut off.
5. Drizzle with olive oil, season with salt & pepper, and make a small pouch by pinching at top.
6. Place on baking pan with tomatoes. Roast for 20 minutes, or until tomatoes are bursting and garlic is soft. Allow to cool.
7. Squeeze garlic from its paper onto pan with tomatoes.

Cook the Soup

1. In a pot, cook onion in olive oil until translucent.
2. Add in roasted tomatoes and garlic, along with crushed tomatoes, more salt and pepper, rosemary, and half the broth.
3. Stir everything together.
4. Remove from heat and using an immersion blender, blend until smooth.
If you don’t have an immersion blender, you can pour this into a food processor or blender and then back into the pot but be very careful blending the hot liquid.
5. Return to heat and bring to a simmer.
6. If too thick, add more broth until desired consistency.
7. Allow to simmer for 10-15 minutes.
While soup is simmering, assemble and grill sandwiches.
8. Stir in cream and mix well.
9. Top with basil if desired.

Assemble Sandwiches

1. Butter your bread slices.
2. Assemble sandwich and grill to desired doneness.
3. Serve alongside soup for dipping.