Grilled Cheese and Tomato Soup

a bowl of tomato soup and a grilled cheese sandwich on a wooden cutting board.

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This Grilled Cheese and Tomato Soup is an easy recipe for a comforting meal that’s ready in no time. The creamy tomato soup recipe is rich and savory, thanks to a handy shortcut, while the oven-baked grilled cheese recipe makes an entire batch of melty cheese sandwiches so everyone can enjoy them hot and gooey—even you!

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Side Dish, Soup

Cuisine: American

Servings:

Calories: 766kcal

Author: Cara Lanz

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.

Nutrition