When you’re craving comfort food, nothing beats the timeless pairing of tomato soup and grilled cheese. It’s simple, nostalgic, and endlessly satisfying. Whether you’re looking for a cozy weeknight dinner or a way to use up pantry staples, this classic combo delivers every time.
The rich, savory soup gets a gentle kick from garlic and oregano, while the grilled cheese adds crispy, melty goodness. It’s the kind of meal that takes you back to childhood, but still feels just right for grown-up tastes.
Ingredients
For the Tomato Soup:
- Olive oil
- Onion – I cook with yellow or brown onions, but sweet onion will work too.
- Garlic – Use fresh garlic please! Jarlic has no flavor.
- Tomato paste – Canned or in a squeeze tube.
- Whole peeled tomatoes – You’ll need 1 28-ounce can, juice and all.
- Vegetable broth – Use low or no sodium-added to control the salt.
- Sugar – Just a wee bit to help with the acidity of the tomatoes. Or skip it entirely.
- Dried oregano
- Salt and freshly ground black pepper
- Heavy whipping cream – You can use half-and-half if you want to cut the calories and fat a bit.
For the Grilled Cheese:
- Sourdough or country-style bread – I love a good, crusty bread for these sandwiches but use what you have.
- Sharp cheddar cheese – Shred your own so it melts all ooey and gooey or use slices.
- Butter – You can use salted or unsalted butter.
How to Make Tomato Soup with Grilled Cheese with Step-By-Step Instructions
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!This cozy combo is a total classic for a reason—creamy tomato soup and crisp, melty grilled cheese. Here’s how I whip it up in under 30 minutes.
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table – Recipes for Summer Cookouts features 34 of Chef Jenn’s BEST recipes for outdoor eating and entertaining.
You’ll get ad-free recipes like:
Grilled Corn Guacamole
Grilled French Onion Burgers
Deviled Egg Pasta Salad
Blueberry Grunt
and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family – there’s no AI here!
Get it now, at a special introductory price of $7.99. That’s over 50 pages of foodie love at your fingertips!
Sauté the Onion and Garlic
Start by heating olive oil in a medium soup pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and tomato paste, and cook for another minute to wake up the flavors.
Add Tomatoes and Simmer
Pour in the canned tomatoes (juice and all) and vegetable broth. Use a spoon to break up the tomatoes a bit. Stir in the sugar, oregano, salt, and pepper. Bring everything to a simmer and let it cook uncovered for about 20 minutes, stirring occasionally so nothing sticks.
Blend and Finish the Soup
Once the soup has cooked down a bit, use an immersion blender to puree it right in the pot, or blend it in batches in a countertop blender. I love my immersion blender! It’s so easy to use and you don’t need to worry about moving the soup back and forth to the blender, or cleaning the blender. Stir in the cream (if using), and taste for seasoning—adjust with more salt or pepper if needed. Keep it warm while you make the sandwiches.
Assemble and Grill the Sandwiches
Butter one side of each bread slice. Stack cheddar cheese between two slices, buttered sides facing out. Heat a skillet over medium and grill the sandwiches for 3–4 minutes per side, pressing lightly with a spatula, until golden brown and melty. Have I told you about my favorite skillet? I’m now a Hex-Clad fan. I used to go through so many nonstick pans, but these pans are GENIUS! I only wish I had them when I was cooking professionally.
Serve It All Together
Cut the grilled cheese sandwiches in half and serve them hot with a bowl of tomato soup on the side. Optional—but highly recommended—a swirl of cream or crack of pepper on top of the soup. These soup and salad dishes are so adorable and are perfect for serving your tomato soup and grilled cheese!
Chef Jenn’s TIps
- For even more flavor, roast the tomatoes before adding them to the soup.
- Don’t skip the sugar—it helps balance the acidity of the tomatoes.
- Try swapping cheddar for fontina, mozzarella, or pepper jack for different grilled cheese flavor combos.
- Use an immersion blender for the easiest cleanup, or leave the soup slightly chunky if you prefer more texture.
Recommended
Make It a Meal
This combo is hearty and satisfying on its own, but you can round out the meal with a crisp salad or some oven-roasted veggies for extra texture and freshness. A side of pickles or kettle chips adds crunch and contrast.
Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. It also freezes well—just leave out the cream until reheating. Grilled cheese is best fresh, but you can store it in foil in the fridge for up to 2 days and reheat in a skillet or oven to crisp it up again.
Tomato Soup with Grilled Cheese
Ingredients
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 28 ounces whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- salt to taste
- ground black pepper to taste
- ¼ cup heavy cream optional
For the Grilled Cheese:
- 4 slices sourdough or country-style bread
- 4 slices sharp cheddar cheese
- 2 tablespoons butter softened
Instructions
- Heat olive oil in a medium soup pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, and cook for 1 minute to bring out the flavor.
- Pour in the canned tomatoes (with their juice) and vegetable broth. Break up the tomatoes with a spoon. Stir in the sugar, oregano, salt, and black pepper.
- Bring the mixture to a simmer and let it cook uncovered for 20 minutes, stirring occasionally, until the flavors deepen.
- Use an immersion blender to puree the soup directly in the pot, or transfer it carefully in batches to a countertop blender and blend until smooth.
- Stir in the heavy cream if using, then taste and adjust the seasoning with salt and pepper. Keep warm while you prepare the sandwiches.
- Butter one side of each slice of bread. Layer the cheddar cheese between two slices, buttered sides out.
- Grill the sandwiches in a skillet over medium heat for 3–4 minutes per side, or until the bread is golden brown and the cheese is melted.
- Slice the grilled cheese sandwiches in half and serve hot alongside bowls of tomato soup.
Notes
Chef Jenn’s Tips
- For even more flavor, roast the tomatoes before adding them to the soup.
- Don’t skip the sugar—it helps balance the acidity of the tomatoes.
- Try swapping cheddar for fontina, mozzarella, or pepper jack for different grilled cheese flavor combos.
- Use an immersion blender for the easiest cleanup, or leave the soup slightly chunky if you prefer more texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.