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This Easy Tomato Soup with Grilled Cheese is a comforting classic elevated by the rich, roasted tomato base and the indulgent, extra-cheesy sandwich pairing.
Roasting the tomatoes caramelizes their natural sugars, enhancing depth and sweetness while preserving the bright acidity tomatoes are known for.
This soup shines as a nutritious, fiber-rich dish thanks to fresh tomatoes and basil, delivering antioxidants and vitamin C that support immune health.
The combination of mozzarella and mature cheddar provides a satisfying source of protein and calcium, balancing the meal perfectly.
Although creamy, the soup uses moderate amounts of cream and olive oil, contributing heart-healthy monounsaturated fats without overwhelming saturated fat content.
It’s a meal-prep friendly recipe that comes together with straightforward steps and minimal fuss, making it ideal for busy weeknights or cozy weekend lunches.
The grilled cheese sandwiches are easily customizable and quick to make, turning simple ingredients into a timeless comfort-food duo that delights both kids and adults.
Must-Have Tools for Perfect Results
Roasting Tray
Essential for evenly roasting tomatoes and melding flavors. Its sturdy design ensures even caramelization and easy cleanup, making it a versatile tool for roasting veggies and meats alike.
Dutch Oven
Perfect for sautéing aromatics and simmering the soup. Its heavy bottom distributes heat evenly, preventing burning and making it a durable, multipurpose pot for soups, stews, and braises.
Immersion Blender
Allows you to blend the soup directly in the pot for a smooth texture without transferring hot liquids. This tool saves time and reduces mess, ideal for purees and sauces in everyday cooking.
Non-Stick Frying Pan
Crucial for grilling the cheese sandwiches to golden perfection without sticking. Its even heat distribution makes it perfect for delicate cooking tasks like eggs, pancakes, and sandwiches.
Measuring Cups and Spoons
Accuracy in adding ingredients like vinegar, sugar, and spices ensures balanced flavor. A basic kitchen necessity that improves consistency and cooking confidence.
Grilled Cheese with Tomato Soup
Equipment
- 1 Roasting Tray
- 1 Large Dutch Oven or Pot
- 1 Immersion Blender or Regular Blender
- 1 Non-Stick Frying Pan
- Measuring cups and spoons
Ingredients
- 1½ kg 3 lbs ripe tomatoes (fresh seasonal or high-quality canned, such as San Marzano)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 medium red onions finely diced
- 2 garlic cloves minced
- ½ cup fresh basil leaves whole
- 2 teaspoons tomato paste
- 8 cups vegetable or chicken broth
- ½ cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh basil sprigs for garnish
For the grilled cheese sandwiches:
- Bread slices 2 per person
- 2 cups shredded mozzarella cheese
- 2 cups shredded mature cheddar cheese
- Butter for spreading
Instructions
- Roast the Tomatoes to Enhance Flavor: Preheat your oven to 200°C (390°F). Place the tomatoes in a roasting pan or baking dish. Drizzle with balsamic vinegar and olive oil, then sprinkle with sugar and salt. Toss gently to coat all tomatoes evenly. Roast in the oven for 25–30 minutes until the tomatoes soften, break apart, and develop a rich caramelized color.
- Sauté the Aromatics: While the tomatoes roast, heat a splash of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they turn translucent and fragrant, about 5–7 minutes. Add minced garlic and whole basil leaves; cook for another minute to release their aromas.
- Combine and Simmer the Soup Base: Add the roasted tomatoes (including any juices) to the pot along with the tomato paste and a pinch of sugar to balance acidity. Stir well to combine all ingredients. Pour in the broth, bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 10 minutes, allowing flavors to meld.
- Puree the Soup to Smooth Perfection: Remove the pot from heat. Using an immersion blender, carefully puree the soup until silky smooth. Alternatively, transfer the soup in batches to a countertop blender, then return to the pot.
- Finish with Cream and Seasoning: Stir in the heavy cream for a luscious, velvety texture. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the Grilled Cheese Sandwiches: In a bowl, mix together shredded mozzarella and cheddar. Generously butter one side of each bread slice. Place half of the slices, butter side down, on a clean surface and evenly spread about ½ cup cheese mixture on each. Top with remaining bread slices, butter side up, to form sandwiches.
- Grill Sandwiches to Golden Brown: Heat a non-stick skillet over medium heat. Place sandwiches in the pan and cook until the bread is golden brown and crisp, about 3–4 minutes per side, while the cheese melts completely inside.
- Serve and Garnish: Ladle the warm tomato soup into bowls. Add a swirl of cream and a few fresh basil leaves on top for garnish. Serve immediately alongside the hot grilled cheese sandwiches for a perfect, comforting meal.
Notes
- Tomato Selection: Using ripe, in-season fresh tomatoes maximizes natural sweetness and flavor, but canned whole tomatoes are an excellent substitute when fresh options are limited.
- Flavor Boosters: Roasting the tomatoes with balsamic vinegar and sugar enhances depth by caramelizing their natural sugars, adding richness to the soup.
- Herb Choice: Adding whole basil leaves before blending infuses fresh herbal notes without overpowering the soup. Adjust to taste or substitute with fresh thyme for variation.
- Spice Tip: For a mild heat kick, sprinkle in a pinch of chili flakes while simmering.
- Sandwich Variations: Try adding a thin layer of Dijon mustard or tomato slices inside the grilled cheese for extra zing.
- Storage: Soup keeps well refrigerated for up to 3 days and reheats beautifully on the stovetop. Grilled cheese sandwiches are best enjoyed fresh but can be briefly reheated in a skillet.
Chef’s Secrets for Flavor Depth
The key to elevating this tomato soup lies in the roasting process.
By roasting the tomatoes with a touch of balsamic vinegar, sugar, and olive oil, you intensify their natural sweetness and develop rich, caramelized flavors that make the soup truly special.
Using fresh basil added early in the cooking process infuses a fragrant herbal note without overpowering the tomato base.
Another tip is to blend the soup thoroughly for a velvety texture—an immersion blender works best for this.
When it comes to the grilled cheese, combining mozzarella’s stretchiness with sharp cheddar’s boldness creates a perfect balance of melt and flavor.
Buttering the bread generously and cooking over medium heat ensures a crispy golden crust without burning.
Small adjustments in seasoning and roasting time can transform this simple dish into a memorable meal.
Serving Suggestions to Impress Guests
This soup and sandwich combo shines as a satisfying standalone meal, but you can easily elevate it for entertaining.
Serve the tomato soup with a drizzle of cream or a splash of extra virgin olive oil and garnish with fresh basil leaves or microgreens for color and freshness.
For a heartier lunch or dinner, add a side of mixed greens tossed in a light vinaigrette or a crunchy garlic breadstick.
The grilled cheese sandwiches pair well with a crisp apple or pear salad, whose sweetness contrasts beautifully with the savory cheese.
For a festive touch, consider a bowl of roasted nuts or olives on the side to nibble.
This dish is also ideal for meal prepping—simply make extra soup and freeze portions to enjoy throughout the week.
Storage Tips for Freshness
Tomato soup stores very well, making it an excellent candidate for batch cooking.
Once cooled, transfer the soup to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
When reheating, warm gently on the stove to prevent curdling of the cream, stirring occasionally to maintain smoothness.
Grilled cheese sandwiches are best served immediately to enjoy their crispy texture; however, if needed, wrap them tightly in foil and store in the refrigerator for up to 24 hours.
To reheat, toast the sandwich in a skillet over medium heat until warmed through and crispy again, avoiding microwaving which can make the bread soggy.
Frequently Asked Questions About Recipe
1. Can I use canned tomatoes instead of fresh?
Absolutely! High-quality canned whole tomatoes, like San Marzano, work wonderfully and save time. Just roast them with their juices to build the same caramelized flavor.
2. Is this recipe vegetarian?
Yes, when made with vegetable broth, this recipe is fully vegetarian. Using chicken broth will add extra depth but isn’t vegetarian-friendly.
3. Can I make this soup dairy-free?
You can omit the cream or substitute with coconut milk or cashew cream for a creamy texture without dairy. The soup will still be rich and flavorful.
4. How do I prevent grilled cheese from burning?
Cook the sandwiches over medium or medium-low heat, and be patient. Butter the bread well and flip carefully to ensure even browning and melted cheese inside.
5. Can I add other herbs or spices?
Definitely! Thyme, oregano, or a pinch of chili flakes can enhance the soup’s complexity. Fresh herbs added just before serving maintain brightness.
This recipe is inspired by simply-delicious-food. and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.