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Easy Tomato Soup With Grilled Cheese Ideas Recipe
Ash Tyrrell

Easy Tomato Soup With Grilled Cheese Ideas Recipe

I remember the first time I made this easy tomato soup with a side of grilled cheese—I felt like a kid again, dipping gooey, golden sandwiches into creamy, comforting soup. There’s something so satisfying about the combination of rich tomato flavor and melty cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – gives the soup a smooth slightly fruity base.
  • 1 medium onion finely chopped – I always use fresh onions; they bring a natural sweetness.
  • 2 cloves garlic minced – avoid pre-minced garlic in jars; fresh gives a stronger, brighter flavor.
  • 1 can 28 oz whole peeled tomatoes – canned tomatoes work best for a consistent taste.
  • 2 cups vegetable or chicken broth – adds depth; homemade broth is even better.
  • 1 teaspoon sugar – balances the acidity of the tomatoes.
  • ½ teaspoon salt – adjust according to taste.
  • ¼ teaspoon black pepper – freshly ground is always more flavorful.
  • ½ cup heavy cream – optional for a creamy texture.
  • Fresh basil leaves – for garnish and a fragrant touch.
  • Grated cheese cheddar or your favorite – freshly grated melts better than pre-shredded cheese.
  • Bread slices for grilled cheese – thick-cut bread works best to hold the cheese and soup together.

Method
 

  1. I start by heating olive oil in a large pot over medium heat. Then, I add onions and garlic, cooking until soft and fragrant. This forms the flavorful base of the soup.
  2. Next, I pour in the canned tomatoes and broth, breaking up the tomatoes with my spoon. I stir in sugar, salt, and pepper to balance the flavors.
  3. I let the soup simmer gently for about 15 minutes, which allows the flavors to meld together. The aroma while it cooks is irresistible!
  4. After simmering, I use an immersion blender to puree the soup until creamy. For a super-smooth version, I strain it through a fine-mesh sieve.
  5. I stir in the cream for richness, then taste and adjust seasoning. The soup is now ready to pair with my grilled cheese sandwiches.
  6. I butter the bread lightly and layer with fresh grated cheese. I cook the sandwiches on a skillet until golden brown and melty inside, then slice and serve alongside the soup.

Notes

  • I like using fresh basil leaves for garnish; it brightens up the flavors instantly.
  • For a richer taste, I roast the canned tomatoes slightly before adding them.
  • I always grate my cheese fresh—it melts beautifully and makes the grilled cheese ooze perfectly.
  • Using a skillet over medium heat ensures the bread crisps without burning the cheese.