Easy Tomato Soup With Grilled Cheese

This easy roasted tomato soup served alongside gooey, golden grilled cheese sandwiches is the ultimate comfort food. With a base of roasted tomatoes, balsamic vinegar, basil, and cream, the soup is smooth, flavorful, and perfectly balanced. Pair it with extra-cheesy grilled cheese for a nostalgic yet elevated meal.

Why You’ll Love This Recipe

This soup and sandwich combo is hearty, warming, and easy to prepare. Roasting the tomatoes adds caramelized sweetness that balances their natural acidity, while basil and garlic bring fresh flavor. The grilled cheese—made with a blend of mozzarella and cheddar—is melty, crisp, and irresistible. It’s a cozy meal that feels like an upgrade of your childhood favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

• 1 ½ kg (3 lbs) ripe tomatoes (or whole canned tomatoes with juices)

• 2 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 1 tablespoon sugar

• 1 teaspoon salt

• 2 red onions, finely chopped

• 2 garlic cloves, finely chopped

• ½ cup fresh basil leaves

• 2 teaspoons tomato paste

• 8 cups vegetable or chicken broth

• ½ cup cream

• Salt and black pepper, to taste

• Fresh basil, for garnish

For the grilled cheese sandwiches:

• 2 slices bread per person

• 2 cups grated mozzarella

• 2 cups grated mature cheddar

• Butter, for spreading

Directions

1. Roast the tomatoes: Preheat oven to 200°C (390°F). Place tomatoes in a roasting tray with balsamic vinegar, olive oil, sugar, and salt. Roast for 25–30 minutes until softened and caramelized.

2. Cook the aromatics: In a large pot or Dutch oven, sauté onions in olive oil until translucent. Add garlic and basil, cooking for another minute.

3. Build the soup: Stir in roasted tomatoes, tomato paste, and broth. Bring to a simmer, cover, and cook for 10 minutes.

4. Blend: Remove from heat and blend with an immersion blender or standard blender until smooth. Return to pot, stir in cream, and season with salt and pepper to taste.

5. Make the grilled cheese: Combine mozzarella and cheddar. Add ½ cup of cheese mixture to each sandwich. Butter both sides generously. Cook in a skillet over medium heat until golden brown and cheese is melted.

6. Serve: Ladle soup into bowls, drizzle with cream, and garnish with fresh basil. Serve with grilled cheese sandwiches on the side.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

• Use canned tomatoes: If fresh, ripe tomatoes aren’t available, canned San Marzano or other quality Italian tomatoes are perfect.

• Add spice: Stir in red pepper flakes or chili powder for a little heat.

• Cheese swap: Try Gruyère, fontina, or Havarti in place of cheddar and mozzarella.

• Extra creamy: Add more cream or stir in a dollop of mascarpone before serving.

• Gluten-free option: Use gluten-free bread for the sandwiches.

Storage/Reheating

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat, stirring occasionally. For freezing, let the soup cool completely and freeze in portions for up to 3 months. Grilled cheese is best fresh, but you can reheat in a skillet or oven to crisp it back up.

FAQs

Can I make the soup ahead of time?

Yes, the soup stores well and can be made 1–2 days in advance.

Do I need to peel the tomatoes before roasting?

No, blending will smooth everything out, so peeling isn’t necessary.

Can I make this soup vegan?

Yes, substitute cream with coconut cream or cashew cream and use dairy-free cheese for the sandwiches.

Can I skip roasting the tomatoes?

You can simmer raw or canned tomatoes directly, but roasting adds a deeper, sweeter flavor.

What’s the best bread for grilled cheese?

Sourdough, brioche, or country-style bread works best for crispy, golden sandwiches.

Can I use milk instead of cream?

Yes, but the soup will be less rich. Whole milk is best if substituting.

What cheese melts best for grilled cheese?

Mozzarella, cheddar, Gruyère, or Havarti melt beautifully and give a gooey texture.

Can I freeze this soup?

Yes, it freezes very well. Store cooled soup in freezer-safe containers for up to 3 months.

How do I prevent soggy grilled cheese?

Butter the bread generously and cook over medium heat so the bread crisps while the cheese melts evenly.

What sides go well with this meal?

A simple salad, roasted vegetables, or even fries complement this classic combo.

Conclusion

Easy tomato soup with grilled cheese is the perfect comfort meal—simple, hearty, and full of flavor. The roasted tomato soup is silky and rich, while the grilled cheese sandwiches bring the ultimate cheesy crunch. Whether for a weeknight dinner or a cozy weekend lunch, this pairing never goes out of style.

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