There's nothing more comforting than grilled cheese and tomato soup. This easy creamy tomato soup comes together in about 30 minutes with a few simple shortcuts, and the entire batch of gooey oven-baked grilled cheese sandwiches with shredded cheese cooks up at once—so everything is hot and ready at the same time!
For more easy, cozy soup recipes, try Red Pepper Gouda Soup and Tomato Pastina Soup.
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A melty grilled cheese and bowl of tomato soup is the perfect meal for chilly days. But you can skip the can of Campbell soup—this simple tomato soup has rich, savory, homemade flavor you won't find in a can. Plus, I’ll show you how to bake a whole batch of gooey grilled cheese at once, so everyone—including you—gets a hot, melty sandwich!
🍅Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Marinara sauce. Jarred marinara sauce is a shortcut that adds a ton of savory flavor. We like the rich, homemade flavor of Rao's. It's pricey, so stock up if you see it at Costco.
- Seasonings. Paprika and thyme are often looked over seasonings for tomato soup that enhance the flavors of the tomatoes and the herbs already in the marinara.
- Brown sugar. A bit of sugar balances the acidity and the molasses in the brown sugar adds richness.
- Broth. You can use vegetable or chicken broth in the soup -- or even chicken stock or vegetable stock. Just know that stock is unseasoned, so you may need to adjust your seasonings accordingly.
- Bread. We use thick slices of sourdough bread, French bread, or Italian bread and cut it pretty thick, ¾ - 1 inch. Rye, brioche, or regular ol' white bread are also great. If you cut your bread thinner, it will brown more quickly.
- Cheese. Shredded cheese melts quickly and evenly -- and the strays that fall out and cook on the outside of the bread are so delicious! I use a combination of cheeses for meltiness and flavor -- we like Monterey Jack, smoked Gouda, and sharp cheddar cheese. American and Swiss cheese are also great options. Of course, you can also use sliced cheese.
🌿Variations
- Taste the marinara and adjust your seasonings from there. Italian seasoning or a splash of balsamic vinegar are other great options. If you have fresh basil leaves, add them at the end and as a finishing touch.
- Instead of butter, try spreading the outside of the bread with a thin layer of mayonnaise! So good!
🥣How to Make Grilled Cheese and Tomato Soup
Step 1: Melt butter in a large Dutch oven. Saute the onions until soft. Add garlic and saute one more minute. Pour in 1 cup marinara and seasonings and simmer until thickened.
Step 2: Add the rest of the marinara, can of tomatoes. broth, brown sugar, and pepper. Bring to boil and simmer 10 minutes.
Step 3: Remove from heat. For a smooth texture, blend the soup in the pot with an immersion blender or in batches in a regular blender (see tips). Stir in the cream and shredded Parmesan. Keep soup warm on low setting until the grilled cheese sandwiches are done.
Step 4: Butter the crust and one side of each slice of bread. Place 4 butter side down on a sheet pan. Top each piece of bread with ½ cup shredded cheese -- or 2 slices of cheese.
Step 5: Place the remaining slices of bread on top, butter side up. Bake in preheated oven at 425 for 5-6 minutes until the bottom is light golden brown. Flip and bake 5-6 more minutes until both sides are light golden brown and the cheese is melted.
Step 6: Serve the sandwiches warm with a bowl of tomato soup. Top the soup with more Parmesan, a splash of heavy cream, a swirl of pesto, or garlic cheese croutons, if desired.
👉Helpful Hint: Flip the sandwiches when the bottoms turn light golden brown. It will continue to brown once flipped, so keep an eye on them to prevent them from getting too dark or crunchy.
✅Top Tips
- Taste as you go and adjust the seasoning as needed. If something’s missing, try adding salt or a squeeze of lemon juice to balance the flavors.
- For a more rustic texture, skip the blending step and enjoy the soup as is.
- I use an immersion blender to blend the soup directly in the pot, but a high-speed blender works just as well. Just be cautious with hot liquids in a blender—steam can build up and cause the lid to pop off. Check out this guide for safe blending tips!
- Use a combination of cheeses: something for meltiness and something for flavor.
- If possible, shred your own cheese. It melts smoother and creamier than pre-shredded cheese.
🎁Storage
- Serve leftover soup in the refrigerator in an airtight container for 3-4 days.
- Freeze cooled soup in freezer bags or freezer-safe containers for up to 3 months. Thaw in the microwave or refrigerator.
- Reheat in the microwave, stirring every 30 seconds, or on the stovetop over low heat, stirring until warmed through.
❓FAQ
I like to use a blend of cheddar, smoked Gouda, and Monterey Jack for the ultimate creaminess and flavor. American and Swiss are also great options.
We prefer shredded cheese because it melts more quickly and evenly. Use freshly shredded cheese if you can because it melts much creamier than bagged shredded cheese.
Season your tomato soup with red pepper flakes, black pepper, and fresh herbs. For a delicious finishing touch, add freshly grated Parmesan, pesto, or a splash of cream.
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📖 Recipe
Grilled Cheese and Tomato Soup
Ingredients
Tomato Soup
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 24 oz. Rao's marinara sauce or any kind of marinara
- 1 teaspoon paprika
- ½ teaspoon thyme
- ¼ teaspoon red pepper flakes
- 28 oz. crushed tomatoes
- 3 cups chicken or vegetable broth
- 1 tablespoon brown sugar
- black pepper
- ½ cup cream
- ½ cup grated Parmesan cheese
Oven Grilled Cheese Sandwiches
- 8 slices bread, ½" to 1" thick sourdough, French, Italian, rye, brioch, or sandwich bread
- 2 cups shredded cheese of choice, preferably a blend, or 8 slices of cheese cheddar, Monterey Jack, smoked Gouda, American, Swiss
- 4 tablespoons softened butter
Instructions
Tomato Soup
- Melt butter in a large pot or Dutch oven over medium to medium-high heat. Add the onions and cook until they turn translucent, about 5 minutes. Stir in the garlic and cook for another minute. Pour in a cup of marinara sauce along with the paprika, thyme, and red pepper flakes. Let it simmer over medium heat for about 5 minutes, until the mixture thickens.
- Add the remaining marinara, canned tomatoes, broth, brown sugar, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Remove from heat, and for a smooth, creamy texture, blend the soup with an immersion blender or in batches in a countertop blender until it reaches your preferred consistency. Stir in the cream and Parmesan to finish.
Oven Baked Grilled Cheese Sandwiches
- Preheat the oven to 425°F. Generously butter one side and the crust of each bread slice. Arrange 4 slices, buttered side down, on a baking sheet. Top each with ½ cup of shredded cheese (or 2 slices of cheese), then place the remaining slices of bread on top, buttered side up.
- Bake for 5-6 minutes, or until the bottoms are lightly golden. Flip the sandwiches and bake for another 5-6 minutes, until both sides are golden brown. Serve warm.
Notes
- Taste as you go and adjust the seasoning as needed. If something’s missing, try adding salt or a squeeze of lemon juice to balance the flavors.
- For a more rustic texture, skip the blending step and enjoy the soup as is.
- I use an immersion blender to blend the soup directly in the pot, but a high-speed blender works just as well. Just be cautious with hot liquids in a blender—steam can build up and cause the lid to pop off. Check out this guide for safe blending tips!
- Flip the sandwiches when the bottoms turn light golden brown. It will continue to brown once flipped, so keep an eye on them to prevent them from getting too dark or crunchy.
- If possible, shred your own cheese. It melts smoother and creamier than pre-shredded cheese.
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