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Creamy Tomato Soup with Grilled Cheese
5 from 4 votes

Creamy Tomato Soup with Grilled Cheese

This meal is not only a crowd-pleaser but also brings a touch of gourmet to a familiar comfort food, making it perfect for sharing with family and friends. Enjoy the creamy, tangy flavors of the soup with the crispy, melty delights of the grilled cheese for a truly delcious meal!

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 8 servings
Calories: 709 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

Creamy Tomato Soup:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 2-3 garlic minced, cloves
  • 56 ounces San Marzano crushed tomatoes two, 28-oz cans
  • 2 cups chicken stock or vegetable broth for a vegetarian option
  • ¼ cup basil + extra for serving, chopped, fresh
  • 1 teaspoon sugar or to taste
  • ½ teaspoon black pepper or to taste
  • ½ cup heavy whipping cream or coconut milk for a dairy-free option
  • Parmigiano Cheese freshly grated, for serving
 Ultimate Grilled Cheese (makes 8 halves):
  • 8 lices sourdough bread or any thick, hearty bread of your choice
  • 8 tablespoons butter room temperature
  • 1 pound cheese s (Monterey jack, mozzarella, cheddar, gouda, provolone, Gryuere, American, or a mix). Tip: Freshly shredded cheese melts faster than sliced, of your favorite
  • pesto optional, for spreading inside grilled cheese

Instructions

For the Creamy Tomato Soup:
    Cup of Yum
  1. Heat the Base: In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Simmer the Tomatoes: Pour in the tomatoes (along with their juice). Add the chicken stock, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld.
  3. Blend the Soup: After the soup has simmered, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup to a blender in batches, but be careful with the hot liquid.
  4. Add Cream and Basil: Stir in the heavy cream (or coconut milk) and basil and heat through. Adjust seasonings to taste, adding more sugar or pepper if needed.
  5. Garnish and Serve: Ladle the soup into bowls and sprinkle with additional chopped basil for a fresh touch. Sprinkle with freshly grated parmigiano. 
For the Ultimate Grilled Cheese:
  1. Butter the Bread: Spread butter on one side of each bread slice. This side will be the outer part of the sandwich that gets grilled to golden perfection.
  2. Assemble the Sandwiches: On the non-buttered sides, add your chosen cheeses, and if using, spread a thin layer of pesto. Top with another slice of bread, buttered side up.
  3. Grill the Sandwiches: Heat a skillet over low-medium heat. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 5-7 minutes per side. Press down lightly with a spatula for even grilling.
  4. Serve Hot: Cut the grilled cheese sandwiches into halves, quarters, or bite-size croutons and serve immediately with the hot tomato soup.

Notes

  • Use Quality Tomatoes: The quality of the tomatoes is crucial. San Marzano tomatoes are ideal for their sweet flavor and low acidity, but any high-quality canned tomatoes will work well.
  • Simmer Slowly: Allow the soup to simmer gently. This helps the flavors meld together beautifully and reduces the acidity of the tomatoes naturally.
  • Blend Thoroughly: For a truly smooth texture, make sure to blend the soup thoroughly. An immersion blender does this directly in the pot, minimizing mess and ensuring a uniform texture.
  • Finish with Freshness: Adding fresh basil just before serving maintains its vibrant flavor and color, giving the soup a fresh, aromatic lift.
  • Butter is Better: Generously butter the outside of the bread to ensure a golden, crispy crust. Room-temperature butter spreads more evenly without tearing the bread.
  • Choose the Right Cheese: Shredded cheese melts quicker than sliced. Use a good melting cheese such as cheddar, mozzarella, or provolone. Combining different cheeses can add depth of flavor and perfect meltiness.
  • Control the Heat: Cook the grilled cheese over medium heat. Too hot, and the bread burns before the cheese melts; too low, and the sandwich can become greasy.

Nutrition Information

Calories 709kcal (35%) Carbohydrates 54g (18%) Protein 26g (52%) Fat 45g (69%) Saturated Fat 24g (120%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 113mg (38%) Sodium 1221mg (51%) Potassium 816mg (17%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 1693IU (34%) Vitamin C 20mg (22%) Calcium 525mg (53%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 709

% Daily Value*

Calories 709kcal 35%
Carbohydrates 54g 18%
Protein 26g 52%
Fat 45g 69%
Saturated Fat 24g 120%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 113mg 38%
Sodium 1221mg 51%
Potassium 816mg 17%
Fiber 6g 24%
Sugar 15g 30%
Vitamin A 1693IU 34%
Vitamin C 20mg 22%
Calcium 525mg 53%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.