Tomato Soup with Grilled Cheese

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe


Tomato Soup:

2 tablespoons oil (I'm using olive)

1 medium onion (I'm using yellow), sliced or chopped


4 cloves garlic, thinly sliced

One 28-ounce can tomato product (I'm using chopped tomatoes)

1 1/2 cups liquid, such as water, vegetable stock or chicken stock (I'm using chicken stock)

3/4 cup cream or milk, optional

2 tablespoons hot sauce, optional

1 tablespoon oregano, optional

Grilled Cheese:

2 tablespoons mayonnaise or melted butter

8 slices bread (I'm using white)

6 ounces grated hard cheese (I'm using Parmesan)

16 slices cheese (I'm using Cheddar)

2 tablespoons mustard, optional (I'm using coarse grain)


  1. For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
  2. For the grilled cheese: Heat a large skillet or griddle over medium heat.
  3. Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
  4. Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup. 

Cook’s Note

For more ingredient substitution ideas, see the article below.