There’s something so comforting about a warm bowl of soup paired with a perfectly melty sandwich, and this Creamy Tomato Soup with Grilled Cheese Recipe nails that cozy vibe every time. It’s an absolute favorite for chilly evenings when you want simple, satisfying food that feels like a hug.

A bowl of smooth, bright orange tomato soup sits in the center of a large white speckled plate. The soup has a swirl of oil and bits of herbs on top, with a small green basil leaf in the middle. A toasted golden brown grilled sandwich is held by a woman's hand dipping into the soup, showing its crispy texture. Next to the bowl on the plate lies another piece of the same sandwich. A spoon with a wooden handle rests on the plate near the bottom, and a fresh green basil sprig is placed beside the sandwich. The setting is on a white marbled surface with a soft beige cloth visible on the side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Soup with Grilled Cheese Recipe
Top Tip
How to Serve Creamy Tomato Soup with Grilled Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Soup with Grilled Cheese Recipe

Why You'll Love This Recipe

I’ve made this creamy tomato soup and grilled cheese combo more times than I can count, and it never gets old. The richness of the soup balanced by that crispy, cheesy sandwich hits every comfort-food note you want.

Velvety Texture: The soup’s creaminess comes from real heavy cream and slow simmering, giving it a luscious mouthfeel that’s hard to resist.
Perfectly Melty Grilled Cheese: Using a mix of white cheddar and mozzarella ensures the sandwich is gooey yet flavorful.
Simple Ingredients: You probably already have what you need in your kitchen, so it’s quick to whip up.
Customizable Comfort: You can easily tweak the soup or sandwich to suit your taste or pantry staples.

The image shows a bowl of smooth, bright orange tomato soup with a creamy swirl and sprinkled grated cheese in the center, topped with small green basil leaves. The bowl is placed on a white plate with two golden-brown grilled cheese sandwiches resting beside it, showing a crisp, toasted texture. Fresh basil leaves are scattered around on the white marbled surface, adding a touch of green. In the background, there is a small bowl filled with shredded cheese. A spoon and a knife with wooden handles rest above the bowl. A light gray cloth napkin is visible at the edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Tomato Soup with Grilled Cheese Recipe lies in its straightforward ingredients that come together for maximum flavor and texture. Each plays a key role in building the soup’s depth and achieving that perfectly gooey grilled cheese.

Flat lay of unsalted butter in a small white ceramic bowl, one whole yellow onion, minced fresh garlic in a small white ceramic bowl, all purpose flour in a small white ceramic bowl, vegetable broth in a small white ceramic bowl, a small white ceramic bowl filled with crushed fresh tomatoes, a small white ceramic bowl with smooth tomato paste, heavy whipping cream in a small white ceramic bowl, whole black peppercorns and coarse sea salt scattered neatly, a whole parmesan rind piece, golden extra virgin olive oil in a small white ceramic bowl, two slices of rustic sourdough bread, two slices of white cheddar cheese, two slices of fresh mozzarella cheese all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Unsalted Butter: The base for both the soup and grilled cheese, it adds a rich flavor and helps soften the onions and garlic beautifully.
Onion: Caramelizing the onion brings out natural sweetness that balances tomato acidity.
Garlic: Just a touch for warmth and aromatics—don’t overdo it here, just enough to make you notice.
All Purpose Flour: Used to thicken the soup gently without any lumps when whisked properly.
Vegetable Broth: Adds savory depth and keeps the soup light—go low sodium if you can to better control seasoning.
Canned Crushed Tomatoes: The soup’s star ingredient, bringing bright tomato flavor and body.
Tomato Paste: Concentrated tomato punch that boosts richness and umami.
Heavy Whipping Cream: For that unmistakable silky texture and mellow finish that turns tomato soup into luxury!
Salt & Black Pepper: Seasoning essentials to balance and taste as you go.
Parmesan Rind (Optional): If you have it on hand, adding a rind while simmering brings a subtle complexity.
Sourdough Bread: Its sturdy crumb crisps up perfectly under butter without getting soggy.
White Cheddar Cheese: Sharp and flavorful, perfect for that classic grilled cheese bite.
Mozzarella Cheese: Melts smoothly, creating that stretchy, dreamy texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Creamy Tomato Soup with Grilled Cheese Recipe is how easily you can swap ingredients or add your favorite twists. Don’t hesitate to make it your own!

Add some heat: I sometimes toss in a pinch of red pepper flakes to the soup for a little kick, which pairs surprisingly well with the mellow cheese.
Dairy-free version: Swap heavy cream for full-fat coconut milk and use vegan cheese slices to make this plant-based without losing richness.
Herbs and fresh additions: Fresh basil or thyme stirred into the soup before serving can brighten the flavor.
Cheese choices: I’ve played around with smoked gouda or fontina for a different grilled cheese vibe—it’s fun to experiment!

Step-by-Step: How I Make Creamy Tomato Soup with Grilled Cheese Recipe

Step 1: Sauté the Aromatics

Start by melting butter in a large pot over medium heat. When it’s foamy, add your chopped onions and cook gently for about 2 minutes until softened and translucent. Keep stirring so they don’t brown too much. Then add the minced garlic and cook just until fragrant—about 20 seconds. This quick sauté releases those lovely flavors that form the soup’s base.

Step 2: Thicken and Build Flavor

Reduce the heat to low. Sprinkle in the flour and stir constantly with a splash of veggie broth. This prevents lumps and helps thicken the soup later. After about a minute, add the rest of your broth along with crushed tomatoes, tomato paste, and the optional parmesan rind. Bring it up to a gentle simmer and cook it for about 15 minutes.

Step 3: Blend Smooth and Add Cream

Once simmered and slightly thickened, remove the parmesan rind if you used it. Then, using an immersion blender, puree the soup right in the pot until it’s silky smooth. (If you grab a regular blender, just vent it carefully to avoid splatters.) Return the soup to low heat, stir in the heavy cream, and season with salt and pepper. Let it warm through before serving.

Step 4: Make the Ultimate Grilled Cheese

For the grilled cheese, spread butter evenly on one side of each sourdough slice. Place one slice butter-side-down on a skillet over medium heat. Add your cheddar and mozzarella slices, then top with the other bread slice, butter-side-up. Cook covered for 2-3 minutes per side until golden brown and melty inside. If it needs extra melting, pop it back on low heat with the lid on briefly.

Top Tip

Making creamy tomato soup and grilled cheese might seem straightforward, but a few little tricks make a big difference. Here’s what I’ve learned after repeatedly making this combo so it’s just right every time.

Butter Both Sides: Buttering both sides of your bread ensures you get that crispy exterior without burning. Plus, it helps the cheese melt beautifully.
Whisk the Flour Well: When adding flour to the butter and a splash of broth, whisk vigorously to avoid lumps — the smoother, the better!
Use an Immersion Blender: It’s a game changer to blend the soup right in the pot; saves time and keeps your kitchen mess-free.
Check Microwave Power: If reheating soup in the microwave, stir halfway through so it heats evenly and doesn’t separate.

How to Serve Creamy Tomato Soup with Grilled Cheese Recipe

Garnishes

I love finishing the soup with a drizzle of extra virgin olive oil for a smooth finish and a light sprinkle of shredded parmesan cheese for a touch of salty nuttiness. Fresh basil leaves or a swirl of cream can also make it look restaurant-worthy without extra effort.

Side Dishes

While the soup and grilled cheese stand strong on their own, a crisp green salad or some roasted veggies round out the meal perfectly. Sometimes, I serve it with sweet potato fries for a cozy, indulgent twist.

Creative Ways to Present

For a fun twist when friends come over, I’ve served the soup in mini mason jars accompanied by tiny grilled cheese bites on skewers. It’s playful and perfect for casual gatherings or a comforting lunch buffet.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the fridge, and it’s best eaten within 3 days. The flavor actually deepens overnight, so leftovers are sometimes even better!

Freezing

This soup freezes beautifully too. Just cool it completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the fridge, then reheat gently on the stove.

Reheating

Reheat the soup slowly on low heat with a splash of broth or cream if it thickened too much. Stir often to keep it smooth. For the grilled cheese, quickly re-toast it in a skillet to bring back the crispiness and melty cheese.

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned?

You can absolutely use fresh tomatoes, but it requires extra prep like roasting or simmering them down to get a rich flavor. Canned crushed tomatoes offer consistency and convenience, especially for this recipe.

What’s the best way to get perfectly melty grilled cheese?

Using a mix of cheeses—white cheddar for flavor and mozzarella for meltiness—is key. Also, cooking on medium heat with a lid helps melt the cheese evenly without burning the bread.

Can I make this recipe vegan?

Yes! Swap out the butter and cream for plant-based alternatives like vegan butter and coconut or oat cream. Use dairy-free cheese slices or homemade cashew cheese for the sandwich.

How long can I store leftover soup?

Leftover soup will last for up to 3 days refrigerated in an airtight container. It’s best to consume it within that window for optimal flavor and safety, but freezing extends its shelf life if needed.

Final Thoughts

This Creamy Tomato Soup with Grilled Cheese Recipe is a go-to for me when I want uncomplicated food that comforts from the inside out. Its balance of creamy, tangy soup with crispy cheesy bread just never disappoints. I hope it finds a special spot in your kitchen, too — there’s nothing quite like sharing this cozy combo with the people you love.