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Easy Tomato Soup With Grilled Cheese Recipe
Ben Carraoli

Easy Tomato Soup With Grilled Cheese Recipe

I made this easy tomato soup with grilled cheese on a quiet afternoon, and it instantly reminded me why this combo is such a classic. The soup turned out rich, smooth, and full of real tomato flavor, while the grilled cheese was perfectly crisp and melty. I love how simple ingredients can create something so comforting and satisfying.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • Tomatoes – 1.5 kg about 3 lbs: Fresh, ripe tomatoes give the soup a naturally sweet and rich flavor; avoid frozen tomatoes as they release too much water.
  • Balsamic vinegar – 2 tablespoons: Adds gentle sweetness and depth balancing the acidity of the tomatoes beautifully.
  • Olive oil – 2 tablespoons: Used for roasting and sautéing; regular olive oil handles heat better than extra-virgin.
  • Sugar – 1 tablespoon optional: Helps balance acidity if tomatoes are very tangy; always taste before adding.
  • Salt – 1 teaspoon or to taste: Enhances overall flavor; adjust after blending for accuracy.
  • Red onions – 2 medium finely chopped: Become soft and slightly sweet when cooked, adding body to the soup.
  • Garlic – 2 cloves minced: Fresh garlic gives stronger aroma and flavor than jarred or paste versions.
  • Fresh basil leaves – ½ cup: Adds classic tomato-basil freshness; best added before blending.
  • Tomato paste – 2 teaspoons: Intensifies tomato flavor without thinning the soup.
  • Vegetable or chicken broth – 8 cups: Low-sodium broth gives better control over seasoning.
  • Cream – ½ cup: Creates a smooth velvety texture; heavy cream works best.
  • Black pepper – to taste: Adds mild warmth and balances richness.
  • Bread slices – 2 per sandwich: Sourdough or white bread grills evenly and stays crisp.
  • Mozzarella cheese – 2 cups freshly grated: Gives a stretchy, gooey melt; fresh grating melts better.
  • Cheddar cheese – 2 cups freshly grated: Adds sharp flavor that balances mozzarella.
  • Butter – as needed: Ensures golden crispy bread when grilling.

Method
 

  1. Preheat the oven and place tomatoes in a roasting tray with olive oil, balsamic vinegar, sugar, and salt. Roast until soft and slightly caramelized. This step concentrates flavor and removes raw acidity.
  2. Heat olive oil in a large pot and cook onions slowly until soft and translucent. Add garlic and basil, then stir in roasted tomatoes, tomato paste, and broth. Let everything simmer gently.
  3. Once the vegetables are tender, blend the soup until smooth and creamy. Use a blender or immersion blender. Return to low heat and stir in cream, salt, and pepper.
  4. Mix mozzarella and cheddar together. Fill buttered bread slices with cheese and grill on medium heat. Cook slowly so the cheese melts before the bread browns.
  5. Pour hot soup into bowls and serve with grilled cheese on the side or sliced for dipping. The contrast of creamy soup and crisp sandwich is unbeatable.

Notes

  • I roast the tomatoes until lightly charred for deeper flavor
  • I sauté onions slowly instead of rushing them
  • I always grate cheese fresh for better melting
  • I blend half smooth and leave some texture for a rustic feel