Nothing quite hits the spot like a warm, creamy bowl of tomato soup paired with a perfectly crisp, melty grilled cheese sandwich. This Tomato Soup with Grilled Cheese Sandwich Recipe is a cozy classic that’s both comforting and delicious in every bite — it’s genuinely a hug in food form.

A bowl of smooth, bright orange tomato soup sits in the center of a large white speckled plate. The soup has a swirl of oil and bits of herbs on top, with a small green basil leaf in the middle. A toasted golden brown grilled sandwich is held by a woman's hand dipping into the soup, showing its crispy texture. Next to the bowl on the plate lies another piece of the same sandwich. A spoon with a wooden handle rests on the plate near the bottom, and a fresh green basil sprig is placed beside the sandwich. The setting is on a white marbled surface with a soft beige cloth visible on the 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

I always say a great tomato soup and grilled cheese combo is my ultimate comfort meal, especially on a chilly day. This recipe balances that rich, creamy soup with a golden, cheesy sandwich that’s so satisfying you’ll want to make it again and again.

Homemade Goodness: Making the soup from scratch with real tomatoes and cream flavors it deeply and naturally, unlike canned soups.
Perfectly Melty Grilled Cheese: Using a mix of white cheddar and mozzarella gives you that irresistible gooey texture.
Simple Enough for Weeknights: You can whip this up in about 35 minutes, making it realistic for busy days.
So Many Ways to Customize: Easily adjust the cheese, bread, or soup seasonings to fit your tastes or what you have on hand.

The image shows a bowl of smooth, bright orange tomato soup with a creamy swirl and sprinkled grated cheese in the center, topped with small green basil leaves. The bowl is placed on a white plate with two golden-brown grilled cheese sandwiches resting beside it, showing a crisp, toasted texture. Fresh basil leaves are scattered around on the white marbled surface, adding a touch of green. In the background, there is a small bowl filled with shredded cheese. A spoon and a knife with wooden handles rest above the bowl. A light gray cloth napkin is visible at the edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines classic, fresh ingredients that play off each other beautifully. Rich butter and cream mellow the acidity of the tomatoes, while a parmesan rind boosts savory depth. For the sandwich, sturdy sourdough holds the cheese perfectly without getting soggy.

Flat lay of unsalted butter in a small white ceramic bowl, one whole yellow onion, minced fresh garlic in a small white ceramic bowl, all purpose flour in a small white ceramic bowl, vegetable broth in a small white ceramic bowl, a small white ceramic bowl filled with crushed fresh tomatoes, a small white ceramic bowl with smooth tomato paste, heavy whipping cream in a small white ceramic bowl, whole black peppercorns and coarse sea salt scattered neatly, a whole parmesan rind piece, golden extra virgin olive oil in a small white ceramic bowl, two slices of rustic sourdough bread, two slices of white cheddar cheese, two slices of fresh mozzarella cheese all arranged symmetrically 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: Perfect for controlling saltiness and browning your sandwich to a golden crisp.
Onion: Adds subtle sweetness and aroma when sautéed.
Minced Garlic: Gives a warm, fragrant base flavor to the soup.
All-purpose Flour: Acts as a natural thickener for the soup, making it creamy without cream alone.
Vegetable Broth: A flavorful liquid base - low sodium helps benefit seasoning control.
Canned Crushed Tomatoes: The star of the soup with that classic, bright tomato taste.
Tomato Paste: Concentrates tomato flavor for richness and color.
Heavy Whipping Cream: Adds silkiness and balances acidity with richness.
Parmesan Rind (optional): Infuses an umami boost during simmering - don’t skip if you have it!
Sourdough Bread: It’s sturdy and flavorful, holding up to grilling without falling apart.
White Cheddar & Mozzarella Cheese: Cheddar gives sharpness, mozzarella smooth meltiness – a perfect pair.

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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

I love experimenting with this Tomato Soup with Grilled Cheese Sandwich Recipe depending on my mood or what's in the pantry. It’s super forgiving, so you can really make it your own with different cheeses, breads, or even soup mix-ins.

Variation: For a smoky twist, I sometimes swap the vegetable broth for smoked paprika-infused chicken broth — it adds a subtle depth that’s irresistible.
Dietary Swap: Use gluten-free bread and a dairy-free cream alternative for a vegan-friendly version that still tastes amazing.
Seasonal Tip: In summer, I add fresh basil to the soup right before blending for a bright, fresh herb flavor.

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

Step 1: Build your soup base with flavor

Start by melting butter in a large pot over medium heat. Toss in your chopped onions and cook them gently until softened and translucent — about 2 minutes. Add the minced garlic and stir just until you get that lovely fragrant aroma, about 20 seconds — don’t let it brown or it can get bitter.

Step 2: Thicken and simmer the soup

Lower the heat and sprinkle in the flour, whisking constantly with a splash of broth to avoid lumps. Cook this mixture for about 1 minute to get rid of that raw flour taste. Then pour in the rest of the broth, crushed tomatoes, tomato paste, and if you have it, the parmesan rind. Bring everything to a gentle simmer and cook for about 15 minutes, stirring often so nothing sticks or burns. The soup will thicken slightly and develop a beautiful depth of flavor.

Step 3: Blend until silky smooth

Remove the parmesan rind and turn off the heat. I prefer using an immersion blender right in the pot — it’s less messy and super quick. If you don’t have one, transfer the soup carefully in batches to a blender, leaving the vent open so steam can escape safely. Blend until super smooth and creamy.

Step 4: Add cream and season

Return your blended soup to low heat. Stir in the heavy cream gently, then taste and season with salt and freshly ground black pepper according to your preference. Warm through until steaming, but don’t let it boil.

Step 5: Assemble and cook the grilled cheese sandwich

Butter one side of each slice of sourdough bread evenly with softened butter. Place one slice, butter-side down, in a skillet over medium heat. Layer the white cheddar and mozzarella cheese on top, then add the second slice of bread, butter side up.

Cover the skillet with a lid to trap heat and melt the cheese, cooking about 2–3 minutes per side or until golden brown. Flip carefully and watch closely so it doesn’t burn. If your cheese isn’t fully melted after flipping, just lower the heat and cover again for a minute or so.

Step 6: Serve and savor

Cut your grilled cheese in half diagonally and serve alongside a steaming bowl of the tomato soup. Garnish the soup with a drizzle of extra virgin olive oil or shredded parmesan if you like!

Top Tip

From many attempts in my kitchen, I've learned a few simple tricks to make this Tomato Soup with Grilled Cheese Sandwich Recipe truly standout without fuss.

Even Butter Spread: Make sure your bread is evenly buttered, right up to the edges, for a perfect golden crust. Uneven buttering leads to soggy spots!
Don’t Skip the Parmesan Rind: If you can get one, toss it in while simmering the soup – it adds a wonderful umami that lifts the whole flavor.
Watch Your Heat: Grill your sandwich on medium rather than high heat; it cooks the cheese fully without burning the bread.
Blend Carefully: When using a blender with hot soup, always vent to avoid splashes or burns — safety first!

How to Serve Tomato Soup with Grilled Cheese Sandwich Recipe

tomato soup with grilled cheese - Serving Suggestion

Garnishes

I like to keep my garnishes simple — a little drizzle of good quality extra virgin olive oil on the soup just before serving adds richness and shine. Sometimes a sprinkle of shredded parmesan cheese or fresh basil leaves brightens things up beautifully.

Side Dishes

Though the grilled cheese and tomato soup make a filling meal on their own, I enjoy pairing them with a crisp green salad or crunchy pickles for balancing freshness and acidity alongside the richness.

Creative Ways to Present

For a fun twist at gatherings, try cutting the grilled cheese into mini triangles and serving with soup shooters — it’s a playful, bite-sized way to enjoy this combo and sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover tomato soup in an airtight container in the fridge for up to 4 days. When storing the soup separately from the sandwich, the flavors actually get better after resting overnight.

Freezing

I’ve frozen the soup with great results — just cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. The grilled cheese sandwich doesn’t freeze well, so I recommend making fresh sandwiches when ready to serve.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring occasionally to keep it smooth and creamy. For the grilled cheese, I lightly toast it again in a skillet over low heat to revive that crispy bread and melty cheese sensation.

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned for this soup?

Absolutely! You can substitute fresh, ripe tomatoes if they're in season—just blanch, peel, and crush them before cooking. It might take a little longer to simmer to get the same thickness, but fresh tomatoes give a bright, vibrant flavor.

What’s the best way to avoid a soggy grilled cheese sandwich?

Make sure you spread the butter evenly over the entire surface of the bread, and cook your sandwich on medium heat for a slow, even crisping. Covering the skillet helps melt the cheese without burning the bread, giving a perfectly crunchy outside with melty cheese inside.

Can I make this recipe vegan or dairy-free?

Yes! For the soup, replace the butter with olive oil and swap heavy cream for coconut cream or cashew cream. Use a vegetable broth to keep it vegan. For the sandwich, use vegan bread, dairy-free butter, and dairy-free cheeses. It won’t be exactly the same, but still delicious!

How do I reheat leftovers without losing good texture?

I recommend reheating the soup gently on the stove over low heat while stirring. For the grilled cheese, pop it into a skillet over low heat to crisp the bread again and melt the cheese slowly. Avoid the microwave if possible, as it makes the bread rubbery.

Final Thoughts

This Tomato Soup with Grilled Cheese Sandwich Recipe is one of those timeless dishes I always turn to when I want something comforting and truly delicious. It’s easy enough for a weeknight but special enough to feel like a treat. I hope you love making it at home as much as I do — it’s a simple joy that warms the heart and the belly.