This Easy Tomato Soup with Grilled Cheese is the perfect cozy comfort meal. The soup is rich, flavorful, and smooth, thanks to roasted tomatoes, garlic, onions, and herbs. Finished with a swirl of cream and served alongside crispy, gooey grilled cheese sandwiches, this classic pairing is hearty, nostalgic, and ready in under an hour.
Why You’ll Love This Recipe
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Classic comfort food with a homemade twist
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Roasted tomatoes bring deep, rich flavor
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Easily adaptable to fresh or canned tomatoes
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Vegetarian-friendly when made with vegetable broth
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Silky, creamy texture without heavy cream overload
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Great for make-ahead meals and freezer-friendly
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Pairs perfectly with grilled cheese or crusty bread
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Simple pantry staples make it an easy weeknight dish
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Customizable with herbs and spices
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Kid-friendly and satisfying for all ages
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tomato Soup:
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Ripe tomatoes (or canned whole tomatoes)
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Onion
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Garlic
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Olive oil
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Tomato paste
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Basil leaves (or thyme, oregano, or a mix)
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Balsamic vinegar
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Salt
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Black pepper
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Sugar (optional)
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Stock or broth (chicken or vegetable)
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Heavy cream or whipping cream
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Red pepper flakes (optional, for heat)
For Serving:
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Grilled cheese sandwiches
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Crusty bread, focaccia, or garlic bread (optional alternatives)
Directions
Step 1: Roast the Tomatoes
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Preheat the oven to 400°F (200°C).
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Halve fresh tomatoes and place on a baking tray with garlic cloves and sliced onions.
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Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until soft and caramelized.
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(Skip this step if using canned tomatoes; simply sauté the aromatics instead.)
Step 2: Cook the Soup Base
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add chopped onions, garlic, and basil. Sauté until onions are soft and translucent (about 5–7 minutes).
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Stir in tomato paste and cook for another 1–2 minutes.
Step 3: Combine and Simmer
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Add the roasted tomato mixture (or canned tomatoes), balsamic vinegar, broth, and a pinch of sugar.
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Bring to a boil, then reduce heat and simmer for 20 minutes, until everything is tender and flavors are well combined.
Step 4: Blend and Finish
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Use an immersion blender or transfer to a stand blender (in batches) to blend until smooth.
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Return the soup to the pot, stir in heavy cream, and bring back to a gentle simmer.
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Adjust seasoning with salt and pepper to taste.
Step 5: Serve
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Ladle hot tomato soup into bowls and serve with grilled cheese sandwiches or your favorite bread.
Servings and timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 40 minutes
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Total Time: 50 minutes
Variations
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Spicy Tomato Soup: Add chili flakes or a pinch of cayenne pepper.
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No Cream Version: Use coconut milk or cashew cream, or omit entirely.
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Chunky Soup: Blend only half the soup for a more rustic texture.
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Roasted Red Pepper Add-In: Blend in roasted red peppers for a smoky twist.
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Cheesy Finish: Stir in a handful of shredded Parmesan cheese.
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Hearty Version: Add cooked white beans or pasta for a more filling soup.
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Herb Substitution: Use dried herbs like Italian seasoning or herbes de Provence.
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Balsamic Swap: Use a splash of red wine vinegar if balsamic is unavailable.
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Make it Vegan: Use vegetable broth and dairy-free cream.
Storage/Reheating
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Storage: Store leftover soup (without cream) in an airtight container in the fridge for up to 3 days.
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Freezing: Freeze the soup before adding cream. Let cool completely, then freeze in airtight containers for up to 4 months.
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Reheating (Stovetop): Thaw frozen soup in the fridge overnight, then reheat gently in a saucepan. Stir in cream just before serving.
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Reheating (Microwave): Microwave in intervals, stirring between, until heated through.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned whole tomatoes work perfectly. Use two 14–oz cans in place of fresh.
How do I make this recipe vegan?
Use vegetable broth and dairy-free cream (or skip the cream).
How can I thicken the soup?
Let it simmer longer to reduce, or add a cornstarch slurry or cooked potatoes before blending.
Can I make this ahead of time?
Yes, you can make the soup up to 3 days ahead. Add cream just before serving.
Is this soup freezer-friendly?
Yes, freeze before adding the cream for best results.
What’s the best bread for grilled cheese?
Sourdough, ciabatta, or thick white sandwich bread hold up well to the filling and toasting.
What cheese is best for grilled cheese?
Cheddar, mozzarella, or a blend of cheeses like Gruyère and provolone melt beautifully.
Can I add protein to this soup?
Yes, stir in cooked lentils, shredded chicken, or chickpeas for extra protein.
Do I need to peel the tomatoes?
No, roasting softens the skins, and blending makes them unnoticeable.
What herbs go best with tomato soup?
Basil is classic, but thyme, oregano, rosemary, or even tarragon work well.
Conclusion
This Easy Tomato Soup with Grilled Cheese recipe is the ultimate comfort food pairing—warm, creamy, and loaded with flavor from roasted tomatoes, garlic, and herbs. Whether you’re cooking for a chilly evening or craving a nostalgic, satisfying meal, this dish delivers all the cozy charm of a homemade favorite. With flexible ingredients and freezer-friendly options, it’s a must-have in your recipe collection.
Print
Easy Tomato Soup with Grilled Cheese
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup, Main Dish
- Method: Roasted + Blended
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Tomato Soup with Grilled Cheese is a classic comfort food combo that never fails. Roasted tomatoes, garlic, onions, and herbs are blended into a velvety soup, finished with a swirl of cream and perfectly paired with golden, melty grilled cheese sandwiches. Cozy, quick, and absolutely delicious!
Ingredients
For the Tomato Soup:
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1.5-2 lbs ripe tomatoes (or 2 cans whole peeled tomatoes)
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1 tbsp balsamic vinegar
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2 tbsp olive oil
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Salt, pepper, and a pinch of sugar (optional)
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1 medium onion, chopped
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3 garlic cloves, minced
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A handful of fresh basil leaves (or 1 tsp dried oregano/thyme)
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1 tbsp tomato paste
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3 cups chicken or vegetable stock
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1/3 cup heavy cream (or to taste)
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Optional: Red pepper flakes, corn starch (for thickening), or cubed potatoes for a naturally thicker texture
For the Grilled Cheese:
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4 slices of your favorite bread
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1-1 1/2 cups shredded or sliced cheese (cheddar, mozzarella, or your favorite blend)
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Butter, for spreading on the bread
Instructions
Roast the Tomatoes:
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Preheat oven to 400°F (200°C).
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Place tomatoes, half the garlic, and a drizzle of olive oil on a baking tray. Roast for 25–30 minutes until soft and caramelized.
Make the Soup: 3. In a large pot, heat olive oil or butter. Sauté chopped onions and remaining garlic until soft.
4. Add roasted tomatoes, tomato paste, basil/herbs, and stock. Simmer for 10–15 minutes.
5. Blend until smooth using a blender or immersion blender.
6. Stir in cream, season with salt and pepper, and bring to a gentle simmer. Adjust thickness with cornstarch slurry or blend in cooked potatoes if desired.
Make the Grilled Cheese: 7. Spread butter on the outside of each bread slice. Add cheese between two slices, buttered side out.
8. Grill in a hot pan until golden brown and the cheese is melted, about 3–4 minutes per side.
Serve: 9. Ladle hot soup into bowls. Serve immediately with grilled cheese sandwiches or your favorite crusty bread.
Notes
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Freeze the soup (without cream) for up to 4 months. Add cream after thawing and reheating.
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Add chili flakes for heat or use dairy-free cream and cheese for a vegan option.
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Make soup up to 3 days in advance and store in the fridge.
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