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Nothing says comfort food quite like a crisp Grilled Cheese and Tomato Soup. It’s real ‘soul’ food that warms you right through. Plus, it is the perfect quick soup for an easy lunch or healthy supper during the cold and chilly autumn/winter months when you crave cosy meals. But we’re not here just to talk about the soup, the Grilled Cheese also has a starring role…
Whether you call it Grilled Cheese, a toasted cheese sandwich or a cheese toastie, it is delicious. Tomato Soup is simply not complete without one. I am talking about gloriously golden and crispy slices of toast filled with molten, bubbly and gooey cheese… So good.
When it comes to Grilled Cheese, I am not particularly fussy about the cheese. However, there are a few rules to follow. Firstly, you need a good stringy cheese like mozzarella. This gives that all-important cheesy ‘pull’. Secondly, you need a strong cheese (for flavour) that melts well. Cheddar, Gruyère, Gouda – they are all delicious. Finally, and this is very important, butter both sides of your bread. It might seem odd but it is the secret to the perfect cheese toastie.
If you want to up the indulgence even further, try serving this homemade Tomato Soup with my Croque Monsieur…
Table of Contents
Why you will love this recipe:
- It is a comforting, easy soup. Perfect comfort food for chilly autumn and winter days.
- It is full of delicious flavours and textures. Who doesn’t love a deliciously rich and creamy tomato soup? Especially with a crispy toastie loaded with melting, gooey cheese…
- It is flexible. You can add all sorts of herbs and use whatever cheese you have in your fridge.
- It is a delicious healthy supper. So much better for you than buying a tin of soup.
- It is an affordable and accessible family friendly meal. One of my favourite budget-friendly recipes.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Fresh tomatoes – opt for plump, ripe and juicy fresh tomatoes. You can use big or small. Cherry or baby plum tomatoes give the sweetest flavour.
Double cream – this adds a rich and creamy texture to the soup. You can use single cream if you prefer.
Butter – opt for unsalted butter so you can control the salt level. Buttery both sides of the bread gives the most incredible crispy, crunchy texture.
Cheddar – go as mature as you like. The Cheddar is here to add a delicious cheesy flavour to the grilled cheese.
Mozzarella – few cheeses are better in a grilled cheese toastie than mozzarella. For best results, thoroughly drain a ball of fresh mozzarella before grating/shredding. It has a much better flavour than the pre-grated mozzarella. You often find that pre-grated mozzarella has anti-caking agents which means it doesn’t melt as well.
Substitutions and Variations:
Herbs – I love adding different herbs to this Tomato Soup. Sometimes I pop in some freshly plucked thyme or finely chopped rosemary. Although, if you don’t have fresh herbs, a shake of dried mixed herbs is just as tasty! A few sprigs of fresh basil makes a lovely garnish too.
Parmesan – for an extra umami hit, pop a leftover Parmesan rind in with the stock.
Chilli – feel free to add a bit of heat to your Tomato Soup. I sometimes add a finely chopped chilli with the tomatoes (deseeded, if desired). Alternatively, a generous pinch of chilli flakes adds warmth. You can also use smoked paprika for a more smoky flavour. A drizzle of chilli oil at the very end is also a lovely way to add a chilli kick!
Pesto – I often finish this Tomato Soup with a drizzle of homemade pesto instead of double cream. It adds a delicious cheesy-herby flavour which tastes so good. Or spread a layer of pesto inside your cheese toastie and only butter the outside.
Double cream – you can swap for single cream in the soup, if you prefer. You can also add a dollop of crème fraîche or Boursin on top instead of drizzling with more cream.
Mayonnaise – try swapping the butter for the grilled cheese toastie for mayonnaise. It has a higher smoke point which is ideal for browning and melting. It will give a slight tangy flavour and irresistibly crispy exterior. Just make sure it is full-fat as low-fat varieties have water which will ‘steam’ your grilled cheese.
Here’s how to make Grilled Cheese and Tomato Soup:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Rough chop the onion and tomatoes and slice the garlic.
TWO: Add the onions to a pan with the oil and sauté until soft.
THREE: Add the tomatoes and garlic and simmer slowly for a few minutes until they’re soft and release their juices.
FOUR: Add the stock and simmer gently for a further 10 minutes, then add the cream and simmer for a couple more minutes. Blend until smooth and season to taste.
FIVE: For the the grilled cheese, finely grate the cheese and pile between two slices of bread, add a little oil to a frying pan and press the sandwich down until golden and crisp then flip to crisp up the other side.
SIX: Once golden and the filling is oozy slice in half and serve with the tomato soup.
Cooking Tips:
- Parmesan rind – I always keep leftover Parmesan rinds to add to stock. They have so much flavour! If you have one in the fridge, pop it in with the stock. It will depart its gorgeous umami flavour as it simmers away. Make sure you remove it before blending!
- Butter both sides of bread – yes, you read that correctly. Both sides of your bread need to be spread with butter. Why? To get the most delicious crisp, golden outside and nutty, toasted flavour. You could also use full-fat mayonnaise.
Frequently Asked Questions
Sort of. The Tomato Soup is perfect for batch-cooking. I often make it the night before so I have a delicious, comforting lunch the next day. Simply pour into a tupperware and leave it to cool completely before covering and chilling.
However, the Grilled Cheese is definitely best made just before serving. You can still enjoy a version of this Grilled Cheese and Tomato Soup on the go… I would suggest popping the hot soup into a thermos and making a cheese sandwich instead.
Keep the tomato soup in an airtight container in the fridge for 4 days.
I like to reheat in a saucepan over medium heat until bubbling and hot. You could also place in the microwave for 2 minutes or so.
Yes, it freezes beautifully. Freeze in one large airtight container or individual portions in freezer bags is really helpful, just remove as much air as possible. Place in freezer for up to 3 months. You can place in a saucepan from frozen and add some water to the pan to help it melt, if you’re in a pinch and want to eat quickly. Otherwise thaw othernight and reheat as above.
I am all about ease when it comes to cooking. However, I do recommend draining a ball of mozzarella thoroughly, then shredding/grating. You can use ready-grated mozzarella at a push, but you will get a better flavour and melt if you use the fresh variety.
Other recipes you might enjoy:
My Roasted Butternut Squash and Chilli Soup is my go-to autumn soup recipe. It has the most delicious warming, spiced flavour and is vegan-friendly. Speaking of spiced soups, my Roasted Carrot and Harissa Soup is also a firm favourite. Plus, it is zero-waste thanks to the yummy carrot-top pesto! I also love trying Asian-inspired soups like my Wonton Noodle Soup or my Thai Chicken Tom Yum Soup.
Sandwiches
Stanley Tucci’s Favourite Sandwich
Sandwiches
Mortadella and Burrata Sandwich
Sandwiches
Chicken Parmesan Sandwich
If you tried this Grilled Cheese and Tomato Soup or any other recipe on the site, please do leave a comment and let us know how it went!
Grilled Cheese and Tomato Soup
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 large onion, chopped
- 700 g fresh tomatoes, roughly chopped
- 2 garlic cloves, sliced
- 250 ml vegetable stock
- 75 ml double cream
- Salt and freshly ground black pepper, to taste
For the grilled cheese toasties:
- 4 slices thick white bread
- Softened butter, for spreading
- 50 g Cheddar, grated
- 50 g grated mozzarella
To serve:
- Double cream, for drizzling
Instructions
- Heat the oil in a large non-stick heavy-based pan and place over a medium heat. Add the onions and sauté for about 10 minutes, stirring occasionally, until softened.
- Add the tomatoes and garlic and simmer for about 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
- Pour in the stock and bring to a simmer. Simmer gently for 10 minutes.
- Pour in the cream, stir well, and simmer for 5 minutes.
- Remove from the heat and carefully blitz with a handheld stick blender until smooth. Alternatively, pour into a food processor and blend until smooth (take care, it will be hot).
- Season to taste and keep warm over a low heat.
- Meanwhile, make the grilled cheese toasties: lay the slices of the bread on a board. Spread both sides with butter (yes, both sides). Mix together the grated Cheddar and mozzarella in a bowl, then divide equally between 2 slices of bread. Top with the other slices to make 2 cheese sandwiches.
- Place a large non-stick frying or griddle pan over a medium heat. Once hot, add the sandwiches. If your pan isn’t big enough to cook them both at once, cook one at a time. Use the back of a spatula to press down firmly onto the sandwiches. Fry for about 2-3 minutes, or until golden and crisp underneath. The exact time will depend on the heat of your pan so watch closely. Flip and repeat on the other side. The grilled cheese toastie is ready when the cheese is melting and oozing on the inside, and the bread is crisp and golden on the outside.
- Spoon the tomato soup into bowls and drizzle with a swirl of cream. Slice each toastie in half and serve with the tomato soup. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a family winter favourite of ours and have it a least once a week during the cooler months. Thank you!
Yum this is my favourite combination, I can’t wait to make it again already (and I only just made it)