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–+ servings
tomato soup grilled cheese

Easy Tomato Soup and Grilled Cheese Sandwich (Creamy)

There’s nothing better than a warm bowl of homemade tomato soup paired with a perfectly melty grilled cheese. Roasting the tomatoes and peppers brings out deep, rich flavors that make this soup extra comforting. It’s simple, cozy, and the ultimate comfort food for any day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Tomato Soup:
  • 1 ½ lbs ripe tomatoes or use whole canned tomatoes with juices; San Marzano is my go-to
  • 1 tablespoon balsamic vinegar
  • 3 tablespoon olive oil
  • ½ tablespoon sugar
  • 2 teaspoon salt
  • 1 onion halved
  • 1 red bell pepper halved
  • 1 head garlic
  • ½ cup fresh basil leaves
  • 2 teaspoon tomato paste
  • 4 cups vegetable or chicken broth
  • ½ cup cream
  • Salt & black pepper to taste
  • Fresh basil for serving
For the Grilled Cheese:
  • Bread slices 2 per sandwich
  • 2 cups grated mozzarella
  • 2 cups grated sharp cheddar
  • Butter or mayonnaise for toasting

Equipment

Method
 

  1. 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.
  2. 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.
  3. Simmer: Stir in the broth and bring to a gentle simmer over low heat. Cover and cook for 10 minutes.
  4. 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.
  5. 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.
  6. Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil. Serve hot with the grilled cheese on the side.
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