Creamy Tomato Soup with Grilled Cheese

This might be the coziest, most comforting combination you’ll ever make on a busy weeknight. The rich, velvety Creamy Tomato Soup with Grilled Cheese Recipe I’m sharing today is pure nostalgia with a gourmet twist — perfect for those moments when you want something simple, warm, and downright delicious.

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:
Final Thoughts

Why You'll Love This Recipe

I still remember the first time I made this Creamy Tomato Soup with Grilled Cheese Recipe from scratch — the smell alone filled my kitchen with instant comfort. It’s one of those dishes that’s as easy to make as it is satisfying, perfect for sharing with family or when you need a little culinary hug.

Rich and creamy texture: The heavy cream makes the tomato soup silky smooth without being too heavy.
Simple, wholesome ingredients: You probably have most of these staples in your pantry already, and the soup comes together quickly.
The perfect grilled cheese pairing: Gooey white cheddar and mozzarella melt into pure comfort, grilled to golden perfection.
Customizable and approachable: Whether you want to make it vegetarian, add extra herbs, or try different cheeses, this recipe adapts easily.

Ingredients & Why They Work

Every ingredient here plays a role in building that deep, comforting flavor. From the sweetness of caramelized onions to the richness of butter and cream, it’s all about balance. Pro tip: opting for quality canned tomatoes really lifts the soup.

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: Gives the base a silky richness and helps cook onions gently without overpowering.
Onion and garlic: The aromatics provide savory depth—sauté them low and slow for best results.
All-purpose flour: Acts as a thickening agent, creating that creamy body in the soup.
Vegetable broth: The flavor foundation; low-sodium lets you control the seasoning better.
Canned crushed tomatoes: The heart of the soup, packed with bright tomato flavor and ready to simmer into perfection.
Tomato paste: Adds concentrated umami and richness with minimal effort.
Heavy cream: The secret behind the smooth, luscious texture you’ll love spooning up.
Parmesan rind (optional): Adds subtle savory notes when simmered with the soup, just remember to remove it before blending.
Sourdough bread: Tart and sturdy, it crisps beautifully for your grilled cheese.
White cheddar and mozzarella cheese: The classic combo for meltiness and flavor contrast in your sandwich.

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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

I love tweaking this creamy tomato soup depending on the season or what’s in my fridge. You can easily make it vegetarian (which it already is — just grab veggie broth!) or swap cheeses for a sharper tang. Don’t hesitate to add a pinch of smoked paprika or fresh herbs if you’re feeling fancy.

Variation: I sometimes stir in fresh basil or a few red pepper flakes to give it a little kick — it’s my secret twist that family always asks about!
Dairy-free version: Use coconut cream instead of heavy cream and plant-based butter for a creamy finish without dairy.
Cheese swap: Aged gouda or provolone also work beautifully in the grilled cheese if you prefer a smokier or creamier melt.

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

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

Step 1: Sauté the Aromatics to Build Flavor

Start by melting butter in a large pot over medium heat, then toss in the chopped onion. Cook it stirring frequently until soft and translucent — about 2 minutes. Don’t rush this part; it’s what gives the soup a gentle sweetness. Add garlic and cook just 20 seconds until fragrant. Be careful not to brown it, or you’ll get a bitter note.

Step 2: Roux and Tomato Magic

Reduce heat to low and sprinkle flour over the onion-garlic mix, adding a splash of broth as you whisk constantly. Let the flour cook for about a minute—that’s your roux forming to thicken the soup. Now pour in the rest of the broth, canned crushed tomatoes, tomato paste, and toss in the parmesan rind if you have it. Bring it to a simmer and let it cook for 15 minutes, stirring often, until the soup thickens slightly.

Step 3: Blend Into Creamy Heaven

Once your soup is thick and fragrant, remove the parmesan rind if you added it. Use an immersion blender directly in your pot to puree until silky and smooth. If you don’t have one, carefully transfer the soup in batches to a blender—just remember to vent the lid slightly to avoid steam pressure mishaps.

Step 4: Finish With Cream and Seasoning

Return the blended soup to low heat and stir in heavy cream. Taste and adjust salt and pepper. Heat through gently without boiling, so the cream stays luscious. This finishing step is what truly makes this Creamy Tomato Soup with Grilled Cheese Recipe feel indulgent yet still simple.

Step 5: Craft the Perfect Grilled Cheese

Butter one side of each sourdough bread piece evenly. Place one slice, butter side down, on a preheated skillet. Layer white cheddar and mozzarella on top. Finish with the second slice, butter side up. Cook over medium heat for 2-3 minutes per side. Cover the pan with a lid to help the cheese melt without burning the bread. If your cheese isn’t quite melted after flipping, just lower the heat, cover again, and give it another minute per side. Simple, melty perfection!

Top Tip

Having made this Creamy Tomato Soup with Grilled Cheese Recipe more times than I can count, I’ve learned a few things that can really take your meal from good to unforgettable.

Low and Slow Sauté: Cooking onions slowly brings out their natural sugar and avoids that raw, sharp edge.
Don’t Skip the Thickener: The bit of flour here is what makes the soup creamy without a separate cream sauce.
Use an Immersion Blender: It’s safer and easier for blending hot soup right in the pot, no mess.
Butter Bread Generously: Even spreading ensures golden crispiness without burnt spots.

How to Serve Creamy Tomato Soup with Grilled Cheese Recipe

A white bowl filled with smooth, bright orange tomato soup topped with scattered shreds of light-colored cheese and a few small green basil leaves in the center, with a woman's hand holding a spoon lifting some soup that shows thick and creamy texture. The bowl sits on a white speckled plate alongside two slices of golden brown toasted bread with a crispy texture, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to drizzle a little extra virgin olive oil on top of my tomato soup along with a sprinkle of shredded parmesan right before serving. Sometimes I grab fresh basil leaves or chives for color and freshness—they brighten up the rich soup perfectly.

Side Dishes

This combo is usually a stand-alone event but adding a crisp green salad lightly dressed with lemon and olive oil balances the richness beautifully. If you want to indulge further, some crunchy dill pickle spears on the side always do the trick.

Creative Ways to Present

For a special occasion, I like to serve the soup in mini bread bowls and slice the grilled cheese sandwiches into fun shapes with cookie cutters—or cut them into bite-sized rectangles for dipping. It’s a hit with kids and adults alike!

Make Ahead and Storage

Storing Leftovers

I store leftover tomato soup in an airtight container in the fridge for up to 3 days. When you’re ready, just warm it gently on the stove with a splash of broth if it’s thickened up too much.

Freezing

This soup freezes well and maintains flavor — just make sure it’s completely cooled before transferring to freezer-safe containers. Label it and use within 2 months for best taste. Reheat slowly to avoid curdling the cream.

Reheating

I recommend reheating leftover soup on the stove over low heat with gentle stirring. Add a little extra cream or broth if it seems too thick. Avoid microwaving too long to keep that smooth mouthfeel.

Frequently Asked Questions:

Can I make this Creamy Tomato Soup with Grilled Cheese Recipe vegan?

Definitely! Swap the butter for a plant-based alternative, use vegetable broth, replace heavy cream with coconut or cashew cream, and choose vegan cheese or a homemade nut cheese for the sandwich.

What’s the best way to keep grilled cheese crispy?

Using softened butter and spreading it evenly is key. Cook over medium heat slowly and flip carefully to get that golden crust without burning. Covering the pan helps melt the cheese perfectly without drying out the bread.

Can I prepare the soup ahead of time?

Yes, you can make the soup a day ahead. It actually tastes better the next day after flavors have melded. Just reheat gently on the stove and stir in fresh cream before serving.

Is there a way to make this recipe gluten-free?

Absolutely. Use gluten-free all-purpose flour or cornstarch to thicken the soup, and choose gluten-free bread for your grilled cheese. Just adjust cooking times since gluten-free bread can toast more quickly.

Final Thoughts

This Creamy Tomato Soup with Grilled Cheese Recipe is one of my all-time favorites to whip up when I want that perfect mix of comfort and flavor. It’s straightforward, forgiving, and satisfies on every level. I promise once you try this, you’ll want to come back to it again and again — whether it’s a solo lunch or a cozy dinner for friends. So go ahead, give yourself this warm, delicious gift—you deserve it.

Creamy Tomato Soup with Grilled Cheese Recipe