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:

1.5-2 lbs ripe tomatoes (or 2 cans whole peeled tomatoes)
1 tbsp balsamic vinegar
2 tbsp olive oil
Salt, pepper, and a pinch of sugar (optional)
1 medium onion, chopped
3 garlic cloves, minced
A handful of fresh basil leaves (or 1 tsp dried oregano/thyme)
1 tbsp tomato paste
3 cups chicken or vegetable stock
1/3 cup heavy cream (or to taste)
Optional: Red pepper flakes, corn starch (for thickening), or cubed potatoes for a naturally thicker texture

For the Grilled Cheese:

4 slices of your favorite bread
1-1 1/2 cups shredded or sliced cheese (cheddar, mozzarella, or your favorite blend)
Butter, for spreading on the bread

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Instructions

Roast the Tomatoes:

Preheat oven to 400°F (200°C).
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

Freeze the soup (without cream) for up to 4 months. Add cream after thawing and reheating.
Add chili flakes for heat or use dairy-free cream and cheese for a vegan option.
Make soup up to 3 days in advance and store in the fridge.