This Classic Grilled Cheese and Tomato Soup pairing brings together two of the most beloved comfort foods into one perfect meal that satisfies both children and adults alike. The grilled cheese features golden, buttery bread with perfectly melted cheese that stretches beautifully with each bite, while the rich, creamy tomato soup balances sweet tomatoes with aromatic herbs and a touch of cream for luxurious texture. Together, they create the ultimate combination of crispy, gooey, and smooth textures that make every spoonful and bite pure comfort. This homestyle meal is surprisingly easy to make from scratch and far superior to any store-bought versions. The recipe serves 4 people generously and can be prepared in about 45 minutes, making it perfect for cozy lunches or simple dinners.
For the Tomato Soup
- 2 tablespoons butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
For the Grilled Cheese Sandwiches
- 8 slices thick-cut bread (sourdough or white bread work best)
- 6 tablespoons butter, softened
- 8 ounces sharp cheddar cheese, sliced or grated
- 4 ounces gruyere or swiss cheese, sliced
- Pinch of salt
Starting the Tomato Soup
Melt the butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the diced onion and cook for about 5-6 minutes, stirring occasionally, until the onion becomes soft, translucent, and lightly golden around the edges.
Add the minced garlic to the pot and cook for another minute, stirring constantly, until it becomes very fragrant. Be careful not to let the garlic burn, as this will create a bitter flavor in your soup.
Building the Soup Base
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes very fragrant. This step concentrates the tomato flavor and adds depth to the soup.
Add the crushed tomatoes with their juices, vegetable broth, dried basil, oregano, sugar, salt, and black pepper. The sugar helps balance the natural acidity of the tomatoes and brings out their sweetness.
Simmering the Soup
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the soup simmer gently for 20-25 minutes, stirring occasionally. This allows all the flavors to meld together and the soup to thicken slightly.
Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or a pinch more sugar depending on the acidity of your tomatoes.
Making the Perfect Grilled Cheese
While the soup simmers, prepare the grilled cheese sandwiches. Butter one side of each bread slice generously with the softened butter, spreading it all the way to the edges for even browning.
Place 4 slices butter-side down in a large skillet or griddle. Layer the sharp cheddar and gruyere cheese evenly over each slice, then top with the remaining bread slices, butter-side up.
Cooking the Grilled Cheese
Heat the skillet over medium-low heat. This lower temperature is crucial for achieving perfectly golden bread while ensuring the cheese melts completely. Cook the sandwiches for 3-4 minutes on the first side, pressing down gently with a spatula occasionally.
When the bottom is golden brown and crispy, carefully flip each sandwich using a wide spatula. Cook for another 3-4 minutes on the second side until golden brown and the cheese is completely melted and gooey.
Finishing the Soup
Remove the soup from heat and stir in the heavy cream, which will give the soup its characteristic rich, velvety texture. If you prefer a completely smooth soup, you can blend it with an immersion blender at this point, though many people enjoy the rustic texture as is.
Stir in the fresh basil just before serving, which adds a bright, aromatic finish that elevates the entire soup. Taste one more time and adjust seasonings if needed.
Serving the Perfect Combination
Remove the grilled cheese sandwiches from the heat and let them rest for 1-2 minutes before cutting. This allows the cheese to set slightly and prevents it from running out when cut.
Cut each sandwich diagonally to show off the melted cheese and create the perfect shape for dipping. The diagonal cut also makes the sandwiches easier to handle while eating.
Plating and Presentation
Ladle the hot tomato soup into bowls and place them alongside the grilled cheese sandwiches on individual plates. The contrast between the rich red soup and golden brown sandwiches creates a beautiful, appetizing presentation.
Garnish each bowl of soup with a small sprinkle of fresh basil or a light drizzle of cream for an elegant touch that shows attention to detail.
Tips for the Best Results
For the crispiest grilled cheese, make sure your butter is at room temperature before spreading it on the bread. This ensures even coverage and better browning. Using a combination of cheeses creates more complex flavor and better melting properties.
The key to great tomato soup is balancing the acidity with a touch of sweetness and richness from the cream. Don’t skip the sugar, as it makes a significant difference in the final flavor.
Storage and Reheating
The tomato soup can be made up to 3 days ahead and stored in the refrigerator. Reheat gently over low heat, stirring frequently, and add a splash of cream or broth if it has thickened too much.
Grilled cheese is best enjoyed immediately while the cheese is still melted and the bread is crispy. However, the soup keeps beautifully and actually improves in flavor overnight as all the ingredients continue to meld together.
Variations and Additions
Try different cheese combinations like aged cheddar with brie, or add sliced tomatoes or caramelized onions to the sandwiches for extra flavor. The tomato soup can be enhanced with roasted red peppers, a splash of balsamic vinegar, or even a hint of smoked paprika for additional depth and complexity.
