Homemade Creamy Tomato Soup and Grilled Cheese is a classic comfort meal. This easy-to-make recipe features ripe, juicy tomatoes blended into a creamy soup that’s bursting with flavor. It’s paired with a crispy, golden, and gooey grilled cheese, making this duo is perfect for a cozy lunch or dinner.
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You probably wouldn’t be reading this recipe if you wanted to make an everyday grilled cheese sandwich to pair with a canned tomato soup. This post is going to outline all of the tips and tricks to make the best soup and sandwich combination, I’m talking restaurant quality!
Key Ingredients
- Onions
- Carrots
- Celery- Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables.
- Garlic- Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
- Italian Seasoning
- Sugar or Sweetener
- Crushed Tomatoes
- Heavy Whipping Cream
- Butter
- Bread
- Cheese
The Best Bread to Use
I will always recommend brioche. It consistently yields the best results. The very close second is sourdough. It offers a sturdy texture with a tangy flavor that pairs well with various cheeses.
- Whole Wheat: Adds a nutty flavor and a bit more substance to the sandwich, making it a healthier option.
- White Bread: Classic choice that provides a soft texture and mild flavor, allowing the cheese to be the star.
- Rye Bread: Adds a unique, slightly tangy flavor
- Texas Toast: Thick slices of this bread create a nice, crispy exterior and a soft, tender interior.
How to Make the Best Grilled Cheese
- Use Cast Iron or Nonstick Skillet: A cast iron (my favorite, it’s tried and true) or nonstick skillet provides even heat distribution and prevents sticking.
- Preheat the Pan: Ensure the pan is preheated to medium heat before adding the sandwich for even cooking.
- Butter the Bread, Not the Pan (My favorite!): Spread softened butter evenly on the outer sides of the bread for a golden, crispy crust.
- Grate the Cheese, Don’t Use Slices/Singles: Grated cheese melts more evenly and quickly than sliced cheese, ensuring a gooey interior.
- Press the Sandwich: Use a spatula to gently press down on the sandwich while cooking for better contact and crispiness.
- Use a Lid: Cover the pan with a lid to trap heat and if you want gooey melted cheese. I rarely do this because I don’t feel the need, but feel free, if you find you do.
- Check for Golden Brown Color: Ensure the bread reaches a golden brown color before flipping, indicating a perfectly cooked exterior.
What Type of Tomatoes to Use for the Soup
I used canned, crushed tomatoes and I love to use San Marzano Tomatoes. They are known for their sweet taste and low acidity. They are a type of plum tomato often considered the gold standard for tomato sauces and soups.
For canned tomatoes, whole, crushed, or diced will work for this recipe since you will puree the soup at the end to get it creamy.
Roma tomatoes will work great, you can find these fresh or canned. Vine-ripened fresh tomatoes will also work.
How to Add Flavor
I love both a sweet and savory element so I use Italian seasoning along with a little bit of sweetener or sugar. A small amount of sugar or honey can help balance the acidity and enhance the natural sweetness of the tomatoes.
Another way to impart savory flavor is to use roasted garlic. My Air Fryer Roasted Garlic recipe works great.
Fresh Herbs like basil, thyme, and oregano are classic choices that pair well with tomatoes. You can use these instead of dried herbs if you wish.
One thing about tomatoes, you need to season them well! Season the soup throughout the cooking process, adjusting as needed to enhance all the other flavors.
Substitutions and Add-Ins Ideas
- Cooked Bacon
- Mushrooms
- Bell Peppers
- Spinach
- Croutons
- Grated Cheese
- Sunflower Seeds
- Pumpkin Seeds
- Balsamic Vinegar
- Crushed Red Pepper Flakes
- Hot Sauce
How to Avoid Thin Soup
- Add Cream: This recipe uses heavy whipping cream because it’s a great thickening agent. You can omit if you wish. The carrots, onions, and celery will help thicken up the soup some if you wish to omit dairy.
- Puree the Soup: Using a blender or hand immersion blender is a must to achieve a thicker consistency. Use a high-powered blender and ensure that all ingredients are blended smoothly, which will naturally thicken the soup.
- Don’t Add Excess Liquid: Always add a small amount of broth to a soup on the front end. You can always add more later to thin out the soup. It’s much harder to thicken, once you have prepared it too thin.
Do You Have to Use a Blender or Immersion Blender
Using a blender or an immersion blender will significantly improve the texture and consistency of the soup. You can also use a potato masher or hand mixer.
Allow hot mixtures to cool slightly before blending to avoid steam buildup and potential splatters. When using an immersion blender, ensure the head is fully submerged to prevent splattering.
More Soup Recipes
White Lasagna Soup
Creamy Chicken Wild Rice Soup
Creamy Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Grilled Cheese and Creamy Tomato Soup
Ingredients
Soup
- 1 teaspoon olive oil
- 1/2 cup diced onions I used white onions.
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3 garlic cloves Minced
- 4 cups broth I used chicken. Any broth will work.
- 28 oz canned crushed tomatoes
- 1 1/2-2 teaspoons Italian Seasoning Adjust to taste. I used 2 teaspoons.
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 1-2 tablespoons sugar or sweetener Adjust to taste. I used 2 tablespoons.
- 1 cup heavy whipping cream
Grilled Cheese
- 4 slices bread I used brioche bread.
- 2 tablespoons unsalted butter Softened or melted.
- 1 cup grated cheese I used 1/2 cup mozzarella and 1/2 cup cheddar. You can use slices of cheese if you want.
Instructions
Tomato Soup
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
- Add in the remaining ingredients: broth, crushed tomatoes, Italian seasoning, basil, salt and pepper to taste, and sugar or sweetener to taste. Taste repeatedly and make adjustments to the spices as necessary so the soup suits your taste.
- Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-25 minutes. The soup is done when all the vegetables are completely softened. The soup should have reduced and thickened. If it's too thin, let it simmer uncovered for a bit longer.
- Add in the heavy whipping cream and stir.
- Use an immersion hand blender or transfer the soup to a high powered blender to puree it into a smooth texture. If you're using a pot that will scratch at the bottom, you may want to transfer the mixture to a large bowl first (if using a hand blender).Puree the soup until it's thick and smooth.
- Cool before serving.
Grilled Cheese
- Heat a skillet on medium heat. I use a cast iron.
- Spread a thin, even layer of softened or melted butter on one side of each slice of bread.
- Place the grated cheese on the unbuttered side of one slice of bread.
- Place the assembled sandwich in the preheated skillet.
- Cook for about 3-4 minutes on one side, pressing gently with a spatula to ensure even browning and melting.
- Flip the sandwich carefully and cook for another 3-4 minutes on the other side. The bread should be golden brown and crispy, and the cheese should be fully melted.