There's something incredibly comforting about a warm bowl of soup paired with a crispy, cheesy sandwich. The Creamy Tomato Soup with Grilled Cheese Recipe strikes that perfect balance, delivering rich, velvety tomato soup alongside a golden grilled cheese that’s just the right amount of melty. It’s a cozy classic done right.

A bowl filled with smooth, thick orange-red tomato soup, topped with a small swirl of cream and tiny black pepper specks, with two small green basil leaves sitting near the center. A piece of toasted golden-brown grilled cheese bread is being dipped into the soup by a woman's hand from the top right corner. The bowl sits on a white speckled plate next to a piece of grilled bread, a silver spoon with a wooden handle, and a sprig of fresh green basil leaves on a white marbled surface. A light gray cloth is placed under the plate to the right 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 remember the first time I made this Creamy Tomato Soup with Grilled Cheese Recipe—it felt like nostalgia in a bowl and sandwich. What makes it special isn’t just the flavors, but the way they come together effortlessly to create an all-time favorite.

Rich, velvety soup: The heavy cream adds that luscious, silky texture that makes tomato soup so comforting.
Perfectly crispy grilled cheese: Using two types of cheese delivers the right balance of melt and flavor.
Simple, quality ingredients: No fancy tricks here, just good butter, fresh onion, garlic, and canned tomatoes.
Versatile cooking methods: Whether you're stovetop or oven-bound, you can make this work beautifully.

A white speckled round plate holds a beige bowl filled with smooth, bright orange tomato soup. The soup has a swirl of cream and is topped with a small pile of shredded white cheese and fresh green basil leaves in the center. The bowl sits on the right side of the plate, while two toasted golden-brown grilled cheese sandwiches are placed stacked slightly overlapping on the left side. Fresh green basil leaves are scattered on the white marbled surface around the plate, alongside a light gray cloth napkin. In the background, there is a brown bowl with more shredded cheese. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Tomato Soup with Grilled Cheese Recipe plays a key role, creating layers of flavor and texture that are both satisfying and approachable. Grab fresh and quality ingredients when possible, and you’ll notice the difference in every spoonful.

Flat lay of fresh whole yellow onion with papery skin, several peeled garlic cloves, a small mound of pale all-purpose flour on a white ceramic plate, a few tablespoons of pale yellow unsalted butter in a small white bowl, a small white bowl filled with vibrant red crushed tomatoes, another small white bowl with thick dark red tomato paste, a small white bowl containing creamy white heavy whipping cream, a piece of pale off-white parmesan rind, a few grinds of black peppercorns scattered near a small white bowl of fine salt crystals, two rustic slices of golden crusted sourdough bread, two slices of pale yellow white cheddar cheese, two slices of fresh white mozzarella cheese, and a small white bowl with golden extra virgin olive oil, all arranged symmetrically and spaced evenly, placed 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: Essential for cooking the onion and garlic smoothly, and for spreading on the bread to get that crispy golden crust.
Onion: Adds natural sweetness and depth to the soup without overpowering the tomatoes.
Minced garlic: Just a hint to brighten the soup and balance the acid of the tomatoes.
All purpose flour: Helps to thicken the soup gently, giving it body without heaviness.
Vegetable broth (low sodium): Builds a flavorful base without overwhelming salt, letting the tomatoes shine.
Canned crushed tomatoes: The heart of the soup; crushed tomatoes offer great texture and rich flavor.
Tomato paste: Concentrates the tomato flavor and adds sweetness and color.
Heavy whipping cream: For that essential creamy finish that transforms the soup from basic to indulgent.
Salt and black pepper: To taste—you want to season carefully so the tomatoes and cream can do their thing.
Parmesan rind (optional): A secret flavor enhancer if you have one on hand; adds umami depth.
Sourdough bread: Its sturdy texture and tang give the perfect vehicle for melted cheese goodness.
White cheddar cheese: Sharp flavor and great meltability.
Mozzarella cheese: Creamy and stretchy, it adds that ooey-gooey factor everyone loves.

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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

I love to tweak this Creamy Tomato Soup with Grilled Cheese Recipe depending on the season or my mood. Feel free to make it your own by playing around with spices, bread type, and even cheese choices. You'll find your favorite combo in no time!

Variation: Sometimes I add a pinch of smoked paprika or red pepper flakes to the tomato soup for a subtle warm heat—it’s a game changer when you want a bit of a kick.
Dairy-free option: Use coconut milk in place of heavy cream and vegan butter for the grilled cheese to enjoy a plant-based twist.
Seasonal twist: Fresh basil or a drizzle of pesto on top of your soup adds vibrancy when tomatoes are in season.

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

Step 1: Sauté Aromatics to Start the Soup

Begin by melting the butter over medium heat; you'll want the pan nicely heated but not overly hot so the butter doesn't brown. Add the chopped onion and cook until it’s translucent and soft—about 2 minutes—and then toss in the garlic, stirring for just 20 seconds until you catch the fragrance. This base layer builds the aroma that fills your kitchen and signals good things to come.

Step 2: Thicken and Simmer the Soup

Turn your heat to low and whisk in the flour with a splash of broth to create a smooth, thickening base. This part takes patience—stir constantly for about a minute so you don’t end up with lumps, then add the rest of the broth, crushed tomatoes, tomato paste, and (if you have one) the parmesan rind. Bring everything to a gentle simmer and cook for 15 minutes, stirring often. This is where the soup develops body and deep flavors.

Step 3: Blend for Silky Smoothness

Once your soup has thickened slightly, remove the parmesan rind if used, and blend using an immersion blender until silky smooth. If you don’t have one, a regular blender works, but be super careful venting the top—hot soup expands and can splatter. This blending step is where it turns creamy and luxurious.

Step 4: Add Cream and Season

Return the soup to the pot over low heat and stir in the heavy cream gently. Taste and season with salt and pepper. Cooking on low now helps everything marry together without boiling off your precious creaminess. This creamy touch turns regular tomato soup into something special you'll want to savor.

Step 5: Assemble and Cook the Grilled Cheese

Spread softened butter evenly on one side of each slice of sourdough. I find the key to perfectly crispy grilled cheese is that even butter layer. Place a slice, butter side down, in a skillet over medium heat, add your cheese slices—white cheddar and mozzarella are my favorites for flavor and melt—and then top with the second slice butter-side up. Grill each side 2 to 3 minutes with a lid on to keep the cheese melting in. If your sandwich isn't fully melty inside, just pop it back on the pan covered for a minute or two. Once golden and crisp, cut diagonally and serve piping hot with the soup.

Top Tip

After trying plenty of tomato soup and grilled cheese combos, I learned a few tricks to make sure yours comes out perfect every time. These tips will save you from common pitfalls and elevate your cooking game.

Use softened butter: Cold butter tears bread and doesn’t spread evenly, causing uneven browning. Let it sit out for 10 minutes for that perfect coat.
Control the heat: Too high heat burns the bread before cheese melts, too low and you get soggy texture. Medium heat with a lid is your best friend.
Blend carefully: When using a regular blender, vent the lid or remove a small piece to release steam, covering with a towel for safety.
Don’t skip the cream: The cream is the difference between a good tomato soup and a truly indulgent one—so don’t skimp!

How to Serve Creamy Tomato Soup with Grilled Cheese Recipe

Garnishes

I usually top my soup with a drizzle of extra virgin olive oil and a sprinkle of shredded parmesan cheese—adds a nice, subtle richness and a bright touch. Sometimes, fresh basil leaves make a beautiful garnish when in season, giving it that restaurant-worthy look and flavor.

Side Dishes

If you want to add a side, a simple green salad with a tangy vinaigrette contrasts nicely with the creamy soup. Roasted garlic or herbed potato wedges also make for a satisfying meal that's still comfortable and easy.

Creative Ways to Present

For special dinners, I love serving the soup in mini hollowed-out bread bowls and pairing them with petite grilled cheese sliders. Kids and adults alike get a kick out of the fun presentation, and it's easy to customize each slider with different cheeses or add-ins.

Make Ahead and Storage

Storing Leftovers

Store leftover tomato soup in an airtight container in the fridge for up to 4 days. I recommend keeping the grilled cheese separate, as reheating grilled cheese can sometimes make it soggy if stored together.

Freezing

You can freeze the tomato soup easily—just cool it completely and freeze in portion-sized containers. I haven't tried freezing the grilled cheese sandwiches because they don’t reheat as well, but the soup thaws beautifully without losing texture.

Reheating

To reheat soup, warm gently on the stove over low heat, stirring occasionally to keep the cream from separating. For grilled cheese, I pop it back into a medium-hot skillet or toaster oven to restore crispiness without drying out the cheese.

Frequently Asked Questions:

Can I make this soup vegan?

Yes! To make this Creamy Tomato Soup with Grilled Cheese Recipe vegan, substitute the butter with a plant-based alternative, use vegetable broth, swap heavy cream for coconut or cashew cream, and use vegan cheese for the grilled cheese sandwich.

What’s the best bread for grilled cheese?

Sourdough is my go-to because it crisps up nicely and holds the cheese without getting soggy too fast. But feel free to use your favorite hearty bread—just avoid very thin or airy bread that might not hold the cheese well.

Can I use fresh tomatoes instead of canned?

You can, but canned crushed tomatoes are recommended for their consistent flavor and texture. If you want to use fresh tomatoes, it’s best to peel, seed, and cook them down thoroughly to achieve a similar texture.

How do I prevent grilled cheese from burning?

Cooking over medium heat and using a lid to trap heat helps melt the cheese thoroughly without burning the bread. Also, spreading softened butter evenly and checking frequently will keep your sandwich perfectly golden brown.

Final Thoughts

This Creamy Tomato Soup with Grilled Cheese Recipe is one of those things I keep coming back to because it’s just so comforting and reliable. Whether you’re making it for a busy weeknight or a relaxed weekend lunch, this duo hits the spot every time. I really hope you enjoy making it as much as I do—think of it as a little hug in a bowl and sandwich.