Tomato Soup and Grilled Cheese

Nothing says comfort food quite like a bowl of steaming Tomato Soup and Grilled Cheese. 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… 

Why you will love this Tomato Soup and Grilled Cheese 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!

Olive oil - good quality olive oil adds such a lovely flavour to this Tomato Soup.

Onion - I use a white onion but you can use a red if that is what you have.

Fresh tomatoes - opt of plump, ripe and juicy fresh tomatoes. You can use big or small. Cherry or baby plum tomatoes give the sweetest flavour.

Garlic cloves - two cloves add a subtle garlic flavour. You can use more if you prefer it stronger.

Vegetable stock - homemade or from a stock cube. There is no judgement here! You can use chicken stock if you aren’t making it for vegetarians. 

Double cream - this adds a rich and creamy texture to the soup. You can use single cream if you prefer.

Salt - I recommend Maldon Salt for the best flavour. Their flavoured options also work well for a hint of chilli or extra garlic.

Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour.

White bread - soft, thick white bread is perfect for a grilled cheese toastie. You can cut the crusts off if you like. You need thick slices to hold the oozy cheese filling and crisp up properly.

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. It will depart all its gorgeous umami flavour as it simmers away. Remember to remove it before blending! You can also grate over some curls of Parmesan before serving. You will need to make sure none of your guests are vegetarian though (Parmesan has animal rennet). 
• Cheese - you can use so many different cheeses for this Tomato Soup and Grilled Cheese. Mozzarella is one of my favourite melting cheeses but it needs something stronger for flavour. Cheddar is the perfect companion (go as mature as you like). Monterey Jack, Gruyère, Fontina and Swiss cheeses all work well. Just check if your cheese has animal rennet if making it for vegetarians.
• 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 wished). 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. Alternatively, spread a layer of pesto inside your cheese toastie and only butter the outside. You can thank me later…
• 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.
• Bread - I think thickly sliced soft white bread is perfect for grilled cheese. However, you can use whatever you fancy. I find sourdough a bit too chewy, but feel free to give it a go if you are a fan. Wholemeal bread also works well. Whichever you choose, you need fairly thick slices.

Directions:

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

Other recipes you might enjoy:

If you like the sound of this Tomato Soup and Grilled Cheese, I have lots of other recipes to try. 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. It is cosy, comforting and nourishing - a hug in a bowl! 

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Tomato Soup and Grilled Cheese

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Is there anything more comforting than a bowl of Tomato Soup with Grilled Cheese? You are going to love this rich and creamy soup served with a crispy, golden toastie oozing with melted cheese…

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 1x
• Category: Lunch
• Method: Pan Fried
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the soup:

• 2 tbsp olive oil 
• 1 large onion, chopped
• 700g fresh tomatoes, roughly chopped
• 2 garlic cloves, sliced
• 250ml vegetable stock 
• 75ml double cream  
• Salt and freshly ground black pepper, to taste

 

For the grilled cheese toasties:

• 4 slices thick white bread
• Softened butter, for spreading
• 50g Cheddar, grated
• 50g grated mozzarella

To serve:

• Double cream, for drizzling

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Instructions

1. 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.
2. Add the tomatoes and garlic and simmer for about 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
3. Pour in the stock and bring to a simmer. Simmer gently for 10 minutes.
4. Pour in the cream, stir well, and simmer for 5 minutes.
5. 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). 
6. Season to taste and keep warm over a low heat.
7. 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. 
8. 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.
9. 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

• Herbs: feel free to add a sprinkling of dried herbs or freshly plucked thyme with the tomatoes for a delicious herb twist.
• Chilli: if you like a spicy tomato soup, add a finely chopped chilli or generous pinch of chilli flakes with the tomatoes.
• Cheese: you can use all sorts of different cheeses for the grilled cheese toastie. I recommend a combination for the perfect taste and texture. Mozzarella provides that all-important cheesy pull but needs a stronger cheese for flavour. 
• Adapting for vegans: you can make this Tomato Soup and Grilled Cheese vegan-friendly with a few simple swaps. Swap the double cream for a vegan double cream alternative in the soup. Then all you have to do is use a plant-based spread instead of butter and vegan melting cheese in your toastie.