There’s something so comforting about a bowl of warm, velvety soup paired with a perfectly crispy, gooey sandwich. This Creamy Tomato Soup with Grilled Cheese Recipe strikes that ideal balance of rich flavor and nostalgic satisfaction that keeps me coming back every chilly evening.

A bowl filled with smooth, thick orange-red tomato soup, topped with a small swirl of cream and tiny black pepper specks, with two small green basil leaves sitting near the center. A piece of toasted golden-brown grilled cheese bread is being dipped into the soup by a woman's hand from the top right corner. The bowl sits on a white speckled plate next to a piece of grilled bread, a silver spoon with a wooden handle, and a sprig of fresh green basil leaves on a white marbled surface. A light gray cloth is placed under the plate to the right side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Soup with Grilled Cheese Recipe
Top Tip
How to Serve Creamy Tomato Soup with Grilled Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

This combo is a classic for a reason — the soup’s creamy, smooth texture and bright, tangy tomato flavor paired with a melty, buttery grilled cheese sandwich creates the ultimate comfort food duo. I love how straightforward it is, but the taste feels elevated and special.

Creaminess that comforts: The addition of heavy cream makes this soup luxuriously smooth, not too thin or watery.
Classic grilled cheese twist: Combining white cheddar and mozzarella gives just the right gooey stretch and sharpness in every bite.
Simple ingredients, big flavor: You probably have most of these pantry staples on hand already, making it an easy go-to meal.
Perfect weeknight win: Ready in just about 35 minutes, this recipe fits into busy days without sacrificing deliciousness.

A white speckled round plate holds a beige bowl filled with smooth, bright orange tomato soup. The soup has a swirl of cream and is topped with a small pile of shredded white cheese and fresh green basil leaves in the center. The bowl sits on the right side of the plate, while two toasted golden-brown grilled cheese sandwiches are placed stacked slightly overlapping on the left side. Fresh green basil leaves are scattered on the white marbled surface around the plate, alongside a light gray cloth napkin. In the background, there is a brown bowl with more shredded cheese. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a part in building that perfect tomato soup flavor and texture. Plus, the grilled cheese ingredients create that crisp, melty magic you expect from a classic sandwich.

Flat lay of fresh whole yellow onion with papery skin, several peeled garlic cloves, a small mound of pale all-purpose flour on a white ceramic plate, a few tablespoons of pale yellow unsalted butter in a small white bowl, a small white bowl filled with vibrant red crushed tomatoes, another small white bowl with thick dark red tomato paste, a small white bowl containing creamy white heavy whipping cream, a piece of pale off-white parmesan rind, a few grinds of black peppercorns scattered near a small white bowl of fine salt crystals, two rustic slices of golden crusted sourdough bread, two slices of pale yellow white cheddar cheese, two slices of fresh white mozzarella cheese, and a small white bowl with golden extra virgin olive oil, all arranged symmetrically and spaced evenly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Unsalted butter: Essential for both the soup base and spreading on bread; using unsalted lets you control your salt levels better.
Onion: Adds subtle sweetness and depth once softened, creating a flavorful foundation.
Garlic: Brings aromatic warmth without overpowering the soup.
All-purpose flour: Thickens the soup gently for that creamy consistency.
Vegetable broth (low sodium preferred): Keeps the soup balanced and lets tomato flavor shine without being too salty.
Canned crushed tomatoes: Provides rich tomato body and acidity, key to that classic soup taste.
Tomato paste: Intensifies the tomato flavor for deeper complexity.
Heavy whipping cream: Rounds out the acidity, giving the soup a rich, silky finish.
Salt and freshly ground black pepper: To season just right—taste and adjust accordingly.
Parmesan rind (optional): Adds an umami boost while the soup simmers—totally worth including if you have one.
Sourdough bread: Sturdy and tangy, it crisps up beautifully for grilled cheese.
White cheddar cheese: Sharp, flavorful, and melts just right.
Mozzarella cheese: Brings stretchy, gooey texture that makes every bite dreamy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Creamy Tomato Soup with Grilled Cheese Recipe is how easy it is to personalize. Whether you want to sneak in some veggies, swap cheeses, or keep it classic, this recipe welcomes your creativity.

Variation: Sometimes I add a pinch of red pepper flakes to the soup for a subtle spicy kick. It’s perfect when you want a little warmth without overpowering the main flavors.
Dietary tweak: For a lighter version, swap heavy cream for coconut cream or cashew cream—you’ll still get that creamy texture without dairy.
Seasonal change: In late summer, I love to mix in some fresh basil or roasted red peppers to brighten up the soup’s flavor.

Step-by-Step: How I Make Creamy Tomato Soup with Grilled Cheese Recipe

Step 1: Soften the onion and garlic gently

Start by melting butter in a large pot over medium heat. Add the chopped onion and cook, stirring often, until it turns soft and translucent—about 2 minutes. Then add the minced garlic and let it cook just until fragrant, which takes around 20 seconds. Don’t let it brown; you want that fresh garlic flavor to shine.

Step 2: Build the soup base with flour and liquids

Lower the heat to prevent burning and whisk in the flour with a splash of your broth, stirring constantly for about a minute. This step thickens your soup slightly so it isn’t too watery. Then pour in the rest of the vegetable broth, the crushed tomatoes, tomato paste, and toss in the parmesan rind if you have it. Bring everything to a gentle simmer and let it cook for 15 minutes, stirring often so nothing sticks or burns.

Step 3: Blend until silky smooth

Turn off the heat and carefully blend the soup with an immersion blender until perfectly smooth. If you’re using a regular blender, work in batches and vent the lid to let steam escape safely. Blending is what gets you that velvety texture that feels so comforting in every spoonful.

Step 4: Add cream and season

Return the blended soup back to low heat and stir in the heavy cream slowly. Taste and season with salt and freshly ground black pepper until it feels just right for you. Heat it through gently—don’t let it boil now or it might separate.

Step 5: Make the grilled cheese magic happen

Spread softened butter evenly on one side of each bread slice. Place one slice butter-side down in a skillet over medium heat, then layer your cheeses on top before topping with the second slice, butter-side up. Cover with a tight-fitting lid to help the cheese melt and cook about 2-3 minutes per side, flipping once you see a golden brown crust. If the cheese isn’t fully melted, pop the sandwich back in the skillet on low heat for a minute each side, covered.

Top Tip

From making this recipe many times, I’ve learned a few things that really help the soup and sandwich shine. Trust me—these small tricks make all the difference in getting that restaurant-quality result right at home.

Butter temperature: Make sure your butter is softened, not melted, before spreading. This helps you get an even coat without tearing the bread.
Don’t rush simmering: Let the soup gently simmer for the full 15 minutes to fully develop that deep tomato flavor.
Keep the lid on: Covering your skillet while cooking grilled cheese traps heat and helps melt the cheese perfectly without burning the bread.
Blend carefully: Vent your blender lid when working with hot soup to avoid dangerous splatters.

How to Serve Creamy Tomato Soup with Grilled Cheese Recipe

Garnishes

I love sprinkling freshly shredded parmesan over the soup and swirling in a drizzle of good-quality extra virgin olive oil just before serving. It adds a lovely richness and slight nuttiness that complements the tomato beautifully. A few torn basil leaves on top can add a pop of fresh color and flavor as well.

Side Dishes

For sides, a simple green salad with a lemony vinaigrette pairs perfectly to cut through the richness. Sometimes I also serve roasted veggies or even crispy oven-baked fries alongside the grilled cheese for a cozy meal that feels special but easy.

Creative Ways to Present

For a fun twist when hosting, I slice the grilled cheese into smaller fingers for dipping, arranging them around a wide bowl of the creamy tomato soup. It looks inviting and encourages everyone to dive right in—it always gets compliments!

Make Ahead and Storage

Storing Leftovers

Any leftover soup I keep in an airtight container in the fridge where it stays good for about 3 to 4 days. The flavors often mellow and blend nicely overnight, so it can actually taste even better the next day. Just give it a good stir before reheating.

Freezing

I’ve frozen this soup successfully in portioned containers for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove. The cream can sometimes separate a bit, so give it a whisk or quick blend to bring it back together.

Reheating

To reheat, I prefer warming the soup slowly over low heat on the stove, stirring frequently. Microwaving works in a pinch but watch for hot spots and stir midway to avoid curdling. For grilled cheese, always toast fresh to keep bread crispy and cheese gooey.

Creamy Tomato Soup with Grilled Cheese Recipe