There’s nothing more comforting than a warm bowl of creamy tomato soup paired with a gooey, golden grilled cheese sandwich. This recipe is cozy, simple, and perfect for a weeknight dinner or lazy weekend lunch. By roasting tomatoes, red bell peppers, and onions with a drizzle of olive oil, you’ll unlock deep, rich flavors that take this soup to the next level!
If you’re a fan of comfort food recipes, make sure to also try my Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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Ingredients
- Tomatoes, Onion, Red Bell Pepper & Garlic
- Fresh Basil Leaves
- Tomato Paste
- Vegetable or Chicken Broth
- Heavy Cream
- Bread
- Mozzarella
- Cheddar
- Butter
- Parmesan Cheese (optional, for finishing on top of the soup)
See recipe card below for quantities.
Instructions
Roast the veggies!
Blend together with cream, basil & spices!
Toast the grilled cheese!
Serve & enjoy!
- Roast the vegetables. Preheat oven to 200°C/390°F. Place tomatoes (with juices if canned), onion, red pepper (cut side down), and garlic on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with sugar and salt. Toss everything together and roast for 25–30 minutes, until soft and caramelized.
- Blend the soup. Once slightly cooled, transfer the roasted vegetables to a blender (or use a heat-safe blender with the lid vented). Add tomato paste and basil, then blend until smooth. Pour into a soup pot.
- Simmer. Stir in the broth and bring to a gentle simmer over low heat. Cover and cook for 10 minutes.
- Finish the soup. Remove from heat, stir in the cream, and season with salt and black pepper. Keep warm while you make the grilled cheese.
- Make the grilled cheese. Mix mozzarella and cheddar together. Pile about ½ cup of cheese between two slices of bread, then butter (or mayo) both outer sides generously. Cook in a skillet over medium heat until the cheese is gooey and the bread is golden brown on both sides.
- Serve. Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil. Serve hot with the grilled cheese on the side.
Substitutions
- Tomatoes → Canned fire-roasted tomatoes or cherry tomatoes
- Onion → Shallots or leeks
- Garlic → Garlic powder (use less)
- Fresh Basil → Spinach, parsley, or dried basil
- Tomato Paste → Sun-dried tomato puree or ketchup in a pinch
- Vegetable/Chicken Broth → Water with a bouillon cube or chicken stock
- Cream → Half-and-half, coconut milk, or Greek yogurt
- Bread → Sourdough, ciabatta, or gluten-free bread
- Mozzarella → Provolone or Monterey Jack
- Cheddar → Gruyère, Havarti, or American cheese
- Butter/Mayonnaise → Ghee, margarine, or olive oil
Equipment
- Baking Sheet or Roasting Tray
- Blender, Immersion Blender, or Food Processor
- Large Soup Pot
- Chef’s Knife & Cutting Board
- Skillet or Non-Stick Pan
Storage
Store leftover tomato soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating gently on the stove over medium heat. Grilled cheese is best fresh, but you can refrigerate it for 1 day and reheat in a skillet over medium-high heat or in the oven to restore crispness.
Top tips for Success
- Roast the vegetables until deeply caramelized—this builds smoky flavor and makes the tomato soup recipe taste like it simmered for hours.
- Mix cheeses for the grilled cheese: mozzarella for stretch, cheddar for sharpness, and even a sprinkle of Parmesan cheese for extra flavor.
- Always butter (or mayo) the outside of the bread generously for a crispy, golden crust that cooks perfectly in just 2–3 minutes per side.
FAQ
Yes! The soup actually tastes better the next day once the flavors have had time to meld. Just store it in the fridge and reheat gently on the stove.
Grilled cheese is always best fresh, but you can prep the sandwiches ahead of time and cook them right before serving.
Absolutely. The cream adds richness, but you can leave it out or swap with coconut milk or Greek yogurt for a lighter option.
Related
Looking for other comforting recipes like this one? Try these:
Pairing
These are my favorite desserts to serve with [this recipe]:
Easy Tomato Soup and Grilled Cheese Sandwich (Creamy)
Ingredients
Equipment
Method
- Roast the vegetables: Preheat oven to 200°C/390°F. Place tomatoes (with juices if canned), onion, red pepper (cut side down), and garlic on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with sugar and salt. Toss everything together and roast for 25–30 minutes, until soft and caramelized.
- Blend the soup: Once slightly cooled, transfer the roasted vegetables to a blender (or use a heat-safe blender with the lid vented). Add tomato paste and basil, then blend until smooth. Pour into a soup pot.
- Simmer: Stir in the broth and bring to a gentle simmer over low heat. Cover and cook for 10 minutes.
- Finish the soup: Remove from heat, stir in the cream, and season with salt and black pepper. Keep warm while you make the grilled cheese.
- Make the grilled cheese: Mix mozzarella and cheddar together. Pile about ½ cup of cheese between two slices of bread, then butter (or mayo) both outer sides generously. Cook in a skillet over medium heat until the cheese is gooey and the bread is golden brown on both sides.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil. Serve hot with the grilled cheese on the side.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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