A comforting pairing of rich, creamy tomato soup and a golden, gooey grilled cheese toastie—a classic for chilly evenings or whenever you’re craving a cozy, satisfying meal.

Grilled Cheese and Tomato Soup

Why You’ll Love This Recipe

I love how this duo offers both warmth and comfort. The soup is vibrant and indulgent—made from fresh tomatoes, onion, garlic, stock, and just a splash of cream—while the grilled cheese is crisp and oh-so-melty thanks to a mix of mozzarella for stretch and cheddar for flavor. Buttering both sides of the bread gives it that unbeatable crunch. It’s a simple yet extraordinary meal I never tire of.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Olive oil
  • 1 large onion, chopped
  • 700 g fresh tomatoes, roughly chopped
  • 2 garlic cloves, sliced
  • 250–500 ml vegetable (or chicken) stock
  • 75 ml (or to taste) double cream
  • Salt & freshly ground black pepper
  • 4 slices thick white bread
  • Butter (softened), for spreading on both sides
  • 50 g matured cheddar, grated
  • 50 g mozzarella, grated

directions

  1. Make the soup: Heat olive oil over medium heat and sauté onion until soft (~10 min). Add tomatoes and garlic, simmer until juicy (~5 min). Pour in stock, simmer 10 min, then stir in cream and simmer another 5 min. Blend until smooth and season well.
  2. Prepare the toasties: Butter both sides of each bread slice. Layer cheddar and mozzarella between two slices.
  3. Cook the grilled cheese: Heat a non-stick pan over medium. Fry sandwiches, pressing lightly, until golden and crispy (~2–3 min per side) and cheese is melted.
  4. Serve: Ladle hot tomato soup into bowls, optionally swirl extra cream. Cut toasties in half and serve on the side for dipping.

Servings and timing

  • Serves: 2 hearty portions
  • Prep time: ~10 minutes
  • Cook time: ~30 minutes (soup 20 min + toasties ~5-6 min)
  • Total time: ~40 minutes

Variations

  • Herb infusion: Stir fresh thyme, rosemary, or basil into the soup.
  • Spicy kick: Add chilli flakes to the soup or a slice of jalapeño in the toastie.
  • Cheese blends: Use Gruyère, Fontina, or Monterey Jack instead of mozzarella/cheddar.
  • Soup twist: Turn this into a one-bowl meal by broiling cheese-topped baguette slices in the soup (“grilled-cheese tomato soup”).
  • Gluten-free: Just swap in gluten-free bread and gluten-free stock.

storage/reheating

I store leftover soup in a sealed container in the fridge for up to 4 days. I gently reheat it on the stovetop until hot. You can freeze it for up to 3 months, thawing overnight before reheating.

Grilled cheese is best fresh, but you can make ahead and refresh in a hot dry pan until crisp.

FAQs

What type of cheese melts best?

I combine mozzarella for stretch with a flavorful cheddar for taste. Fontina or Gruyère also work brilliantly.

Can I make this soup vegan?

Yes—use plant-based cream, dairy-free cheese, vegan butter, and vegetable stock for a fully vegan version.

Should I butter both sides of the bread?

Absolutely—it creates that perfect crunchy crust on both sides.

How can I add grilled cheese inside the soup?

Toast baguette slices, float them on the soup, sprinkle cheese, then briefly broil until melted—like a cheesy soup crostini.

Can I prep ahead?

Yes—the soup can be made and stored in advance. Toast cheese sandwiches just before serving for the best texture.

Conclusion

This Grilled Cheese and Tomato Soup combo is my ultimate comfort meal. It feels cozy, indulgent, and surprisingly easy to make. The creamy, flavorful soup and crisp, melty toasties hit all the right notes—rich, warming, and utterly satisfying. It’s a recipe I return to time and time again. Let me know how your version turns out—and what secret cheese or spice you add to make it yours!

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Grilled Cheese and Tomato Soup

Grilled Cheese and Tomato Soup

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A nostalgic and comforting duo of creamy, homemade tomato soup paired with crisp, buttery grilled cheese—perfect for warming up on chilly days or enjoying as a satisfying, soul-soothing lunch.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

For the tomato soup:

2 tbsp olive oil

1 large onion, chopped

700 g fresh tomatoes, roughly chopped

2 garlic cloves, sliced

250 ml vegetable stock

75 ml double cream

Salt & freshly ground black pepper, to taste

For the grilled cheese:

4 slices thick white bread

Softened butter, for spreading both sides

50 g grated Cheddar

50 g grated mozzarella

To serve:

A drizzle of double cream over the soup 

Instructions

Heat olive oil in a large non-stick pan over medium heat. Add chopped onion and sauté ~10 minutes until softened.

Add tomatoes and garlic; simmer ~5 minutes until softened and juices release.

Pour in vegetable stock; bring to a gentle simmer and cook 10 minutes.

Stir in double cream and simmer 5 minutes more.

Remove from heat and blend until smooth (using a stick blender or food processor). Season to taste and keep warm.

Meanwhile, assemble the grilled cheese: spread butter on both sides of each bread slice. Mix Cheddar and mozzarella, divide between two slices, top with remaining slices.

Heat a non-stick pan over medium heat. Cook sandwiches, pressing gently with a spatula, 2–3 minutes per side until golden and cheese melts.

Spoon soup into bowls, drizzle with cream. Slice grilled cheese in half and serve alongside. Enjoy immediately.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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