Grilled Cheese and Tomato Soup

bowl of tomato soup with grilled cheese sandwich on the side.

My scrumptious Grilled Cheese & Tomato Soup recipe is the perfect quick, budget-friendly meal for chilly nights, lazy weekends, and any time you want to witness the family racing to the dinner table. This delightful duo is the ultimate comfort food favorite that clocks in at just about 1 hour total. Plus, it’s made with primarily pantry staples!



Tomato Soup

  • 2 tbsp olive oil
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 28 oz can whole peeled tomatoes
  • 14.5 oz can diced tomatoes
  • 3 cups chicken stock
  • 1/3 cup heavy cream or half & half

Grilled Cheese Sandwiches

  • 10 slices sourdough bread
  • 1015 slices American cheese, or whichever cheese you’d like
  • 1 1/4 cup shredded cheddar cheese
  • Salted butter


  1. Add the olive oil, onion, garlic, dried basil, dried oregano, salt, and pepper to a large pot or dutch oven over medium-high heat. Sauté until translucent and fragrant, about 5 minutes.
  2. Add the whole peeled tomatoes, diced tomatoes, and chicken stock to the pot. Combine and bring to a boil. Then cover, turn the heat to medium low, and let simmer for 30 minutes.
  3. Next reduce the heat to low and use an immersion blender to blend the soup into a smooth, thick consistency.
  4. To the blended soup add the heavy cream and combine. Keep warm on low heat while you prepare the grilled cheese sandwiches.
  5. Top one slice of sourdough with 2-3 cheese slices and the shredded cheese (about ¼ cup). Then top with another sourdough slice. Repeat this assembly for the remaining 4 sandwiches.
  6. Next add about 1 tablespoon of butter to a large pan on the stove over low heat. Melt completely and add the sandwiches. You’ll have to cook in batches depending on the size of your pan.
  7. Cook the sandwiches on one side until browned to your liking, adding more butter as needed. Flip and cook on the other side. Pro tip: Cook low and slow so that the cheese melts and the bread browns, without burning. Covering the pan also helps here!
  8. Serve and enjoy! Remove sandwiches from heat and serve alongside a bowl of tomato soup. Garnish the soup with fresh or dried basil and an extra splash of cream.

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