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There’s a special kind of magic that happens when a bowl of rich, velvety tomato soup meets a perfectly golden, melty grilled cheese sandwich. This creamy tomato soup with grilled cheese combination is more than just a meal; it’s a comforting embrace, a nostalgic trip back to simpler times, and an absolute delight for the senses. The soup itself boasts a deep, satisfying tomato flavor, beautifully balanced with a luxurious creaminess that coats your spoon and your palate.
It’s the kind of dish that warms you from the inside out, making it an ideal choice for a cozy weeknight dinner or a weekend treat. This pairing has a way of making everyone feel a little happier, a little more cared for, and is always a guaranteed crowd-pleaser.
Why I Love This Creamy Tomato Soup with Grilled Cheese
This creamy tomato soup with grilled cheese recipe is a weeknight hero! It’s incredibly easy to whip up. You get maximum comfort with minimal fuss. The soup is wonderfully smooth and flavorful. The grilled cheese is the perfect crunchy, cheesy companion. It’s versatile, comforting, and always a hit with the whole family.
Creamy Tomato Soup with Grilled Cheese Ingredients
The magic of this creamy tomato soup with grilled cheese lies in its simplicity. We’re building layers of flavor. These are both comforting and deeply satisfying.
- Olive Oil: It’s the foundation for sautéing. It provides a smooth base.
- Yellow Onion & Garlic: These aromatics build rich flavor.
- San Marzano Peeled Tomatoes: They are the star. These offer sweet, less acidic tomato flavor.
- Vegetable Broth (or Chicken Broth): This adds depth. It also provides liquid for simmering.
- Coconut Milk (or Half & Half/Cream): This is key for luscious creaminess.
- Fresh Basil: It brings bright, fresh herbaceous notes.
- Honey: A touch of sweetness balances acidity.
- Salt, Pepper, Dried Oregano, Crushed Red Pepper: These essential seasonings elevate flavors.
Substitutions and Tips
- For creaminess, try half & half or heavy cream. Use these if coconut milk isn’t your preference.
- Any good canned whole peeled tomatoes work. Use them if San Marzano are unavailable.
- Sourdough offers a delightful tang for grilled cheese. Challah or sturdy white bread are also excellent choices.
- Experiment with cheese for your grilled cheese. Gruyere, cheddar, or provolone are delicious variations.
- A pinch of sugar can be used instead of honey. Use it if preferred.
- Exact quantities are in the printable recipe card below.
How to Make Creamy Tomato Soup with Grilled Cheese
Prepare the Soup Base
Sauté Aromatics
In a large Dutch oven, heat olive oil. Add diced yellow onion. Cook until softened, about 5 minutes. Stir often. Then add minced garlic. Cook for one more minute until fragrant. Be careful not to burn the garlic.
Simmer the Soup
Combine and Cook
Pour in San Marzano tomatoes and broth. Add coconut milk. Stir them together. Stir in basil, honey, salt, and pepper. Add oregano and red pepper flakes too. Bring to a gentle boil. Lower heat to a simmer. Cover the pot. Let it simmer for 20 minutes. This helps flavors meld.
Blend for Creaminess
Achieve Smoothness
Turn off the stove. Let the soup rest for 10 minutes. Use an immersion blender. Blend soup until smooth. Or, use a regular blender. Blend in batches. Pour the smooth soup back into the pot.
Grill the Perfect Sandwiches
Butter and Cheese
While the soup rests, make grilled cheese. Butter one side of each bread slice. Lay out half the bread. Place it butter-side down. Top each with three cheese slices.
Cook to Golden Perfection
Heat a large skillet on medium-high heat. Place cheese bread, butter-side down. Put it on the hot skillet. Cover the skillet with a lid. Cook for about 2 minutes. Wait until the bottom is golden brown.
Flip and Finish
Add the other bread slices. Put them on top of the cheese. Make sure the butter side faces up. Put the lid back on. Cook for another 2 minutes. Carefully flip the sandwiches. Cook for 2-3 more minutes. Look for golden brown sides. Ensure cheese is very melty. Repeat for all sandwiches.
Print
Creamy Tomato Soup with Grilled Cheese
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup, Sandwich
- Method: Simmering, Blending, Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A classic comfort food combination: a rich and creamy tomato soup paired with a perfectly grilled cheese sandwich.
Ingredients
- Tomato Soup:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 28oz can San Marzano peeled tomatoes
- 2 cups veggie broth (or chicken)
- 1 cup coconut milk (or half & half/cream)
- 1/4 cup chopped basil
- 1 tbsp honey
- 2 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- Optional toppings: Parmesan cheese and more basil
- Grilled Cheese (enough for 4):
- 8 slices sourdough bread
- 12 slices cheese of choice (Cooper Sharp American recommended)
- 1/2 stick butter
Instructions
- In a large dutch oven, heat olive oil. Once hot, add onions and let cook for about 5 minutes, stirring occasionally.
- Add in garlic. Cook for another minute.
- Pour in tomatoes, broth, and milk and stir to combine. Then add in basil, honey, salt, pepper, dried oregano, and crushed red pepper. Stir!
- Bring to a boil, then reduce to a low simmer for 20 minutes. Turn off heat and let rest 10 minutes.
- Using an immersion blender, regular blender, or food processor, carefully blend all soup ingredients until smooth. Pour back into soup pot. Serve!
- For the grilled cheese, butter one side of each piece of bread.
- Heat a skillet over medium-high heat. Add 3 slices of cheese to non-buttered side. Add that to the pan buttered side down and cover with a lid (this is just one slice of bread and the cheese). After about two minutes, add the other slice of bread, butter side up. Place lid back on and cook another 2 minutes. Flip grilled cheese and cook for another 2-3 minutes or until golden brown on both sides.
- Repeat for remainder of sandwiches.
Notes
- Coconut milk, half & half, or heavy cream can be used for the soup’s creaminess.
- Vegetable broth or chicken broth can be used.
- Customize your grilled cheese with your favorite type of cheese.
- Serve the grilled cheese alongside the soup for dipping.
How to Store Creamy Tomato Soup with Grilled Cheese
Leftover creamy tomato soup keeps well. Store it in an airtight container. Keep it in the fridge for 3-4 days. It reheats beautifully. Use the stovetop or microwave. Reheat gently. Add a splash more broth or milk if it thickens. Grilled cheese sandwiches are best fresh. Leftovers can be stored in the fridge. Reheat them in a toaster oven. A dry skillet also works for a quick snack.
Tips for Success
- Use good quality canned tomatoes for the best flavor.
- Don’t rush the simmering process; it develops the soup’s depth.
- Blend the soup until it’s as smooth as you like it.
- Medium heat is key for perfectly golden grilled cheese.
- Butter the bread generously for that irresistible crunch.
Kitchen Tools You’ll Need
- A large Dutch oven is ideal. A heavy-bottomed pot also works well.
- You’ll need a sharp knife. A cutting board is essential too.
- Have measuring cups and spoons ready. They ensure accuracy.
- An immersion blender makes soup smooth. Otherwise, use a regular blender or food processor.
- A large skillet or griddle is for sandwiches.
- A trusty spatula helps with flipping.
Serving Suggestions
- Serve the creamy tomato soup piping hot. Garnish with cream or Parmesan cheese. Add fresh basil too.
- Offer grilled cheese sandwiches cut in half. They are perfect for dipping.
- A simple side salad adds a fresh contrast. Use a light vinaigrette.
- A glass of crisp white wine is nice. Cold milk also pairs wonderfully.
Frequently Asked Questions
Can I make the creamy tomato soup ahead of time?
Yes, you can absolutely make the creamy tomato soup ahead of time! It stores well in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or milk if it has thickened too much.
What are some good cheese options for the grilled cheese?
For the grilled cheese, classic American cheese is a fantastic choice for meltability. However, you can also use a blend of cheddar and Monterey Jack, Gruyere, or Provolone for different flavor profiles. The key is a cheese that melts smoothly and generously.
Can I make this creamy tomato soup dairy-free?
Yes, this creamy tomato soup recipe is easily made dairy-free. Simply use full-fat canned coconut milk for the creaminess, and ensure your vegetable broth is also dairy-free. For the grilled cheese, use your favorite dairy-free cheese slices and butter alternative.
