Grilled Cheese and Tomato Soup is a classic comfort-food pairing, and this version elevates both components into something special. The tomato soup is bright and creamy, made from canned tomatoes and aromatics, while the sandwiches are built with sourdough, gouda, and American cheese for an irresistibly gooey melt.

This recipe is approachable enough for weeknights but impressive enough for a cozy weekend meal. It takes basic pantry ingredients and a couple of simple techniques — sweating onions, brightening with tomato paste, and blending for a silky texture — to create a homemade soup that pairs perfectly with a crisp, buttery grilled cheese. If you want a fast, crowd-pleasing dinner, this is a top choice.

Grilled Cheese and Tomato Soup Recipe

A creamy, homemade tomato soup served with perfectly crisp grilled cheese sandwiches made with sourdough, gouda, and American cheese. Prep time is about 30 minutes, cook time 30 minutes, and the recipe serves 6.

By: Emily Richter

Prep: 30 mins · Cook: 30 mins · Total: 1 hr · Servings: 6

Ingredients

Soup Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1½ teaspoons sea salt, divided
• 1½ tablespoons tomato paste
• 4 garlic cloves, minced
• 28 oz crushed tomatoes
• 28 oz whole peeled tomatoes
• 1 cup chicken broth
• ½ teaspoon Worcestershire sauce
• 1 teaspoon brown sugar

Grilled Cheese Ingredients

• 6 slices bakery sourdough bread
• 2 tablespoons butter, softened
• 2 tablespoons mayonnaise (or Kewpie)
• 8 slices American cheese
• 4 slices gouda cheese

Instructions

1. Make the tomato soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and season with ½ teaspoon of the salt. Cook, stirring occasionally, until the onion is translucent, about 7–9 minutes.
2. Add the tomato paste and the minced garlic to the pan and sauté for about 2 minutes to concentrate the flavors.
   
3. Pour in the crushed tomatoes, whole peeled tomatoes, chicken broth, Worcestershire sauce, and brown sugar. Stir to combine and bring the mixture to a boil over medium-high heat.
4. Reduce the heat to low and let the soup simmer for 5 minutes to meld flavors.
   
5. Carefully transfer the soup to a high-speed blender and blend until completely smooth. A high-speed blender yields the silkiest result, but you can also use an immersion blender directly in the pot if preferred.
   
6. Return the blended soup to the Dutch oven and keep warm over medium-low heat while you prepare the sandwiches.
   
7. Assemble the grilled cheese: Place two slices of American cheese and one slice of gouda on one slice of bread, top with the second slice of bread. Spread softened butter on the top slice of bread.
8. Heat a large skillet over medium heat. Place the sandwich in the pan, butter-side-down, and cook 3–4 minutes until golden brown. While it cooks, spread a generous layer of mayonnaise on the top slice (this creates a nice crust and flavor contrast).
9. Flip the sandwich and cook another 2–4 minutes until the second side is golden and the cheese is melted. Covering the skillet for a minute or two helps the cheese melt through.
   
10. Slice each sandwich in half and serve immediately with bowls of warm tomato soup.
    

Tips & Notes

• You can blend the soup with an immersion blender directly in the pot for fewer dishes, though a high-speed blender (like a Vitamix) produces a smoother texture.
• Use any meltable cheeses you enjoy. Cheddar, gouda, and American work particularly well together for a balance of flavor and stretch.
• Any bread will work, but bakery sourdough gives a great crust and tangy flavor that complements the soup.
• If the soup tastes too acidic, a pinch more brown sugar or a splash of cream can balance it.

Equipment Needed

• Dutch oven: Ideal for even cooking and easy transfer to a blender.
• High-speed blender: Recommended for a silky texture. An immersion blender also works.

Frequently Asked Questions

What is the best cheese for grilled cheese?

Choose cheeses that melt well. Cheddar, gouda, and American are excellent choices for a buttery, gooey sandwich. Avoid very aged, hard cheeses that won’t melt evenly.

What is the best bread for grilled cheese?

Sourdough offers a great texture and flavor, but whole wheat, white, or artisan breads all work. Use what you enjoy and slice to a thickness that grills through without burning.

Can I use an immersion blender instead of a high-speed blender?

Yes. Immersion blenders make cleanup easy and are safe to use in the Dutch oven. A high-speed blender will produce a slightly smoother soup if you prefer a very velvety finish.

Serving Suggestions

This pairing goes well with a crisp, refreshing salad to cut through the richness. Consider a simple green salad with lemon vinaigrette or a crunchy slaw for balance.

Storage

Store tomato soup in an airtight container in the refrigerator for up to 4 days. Grilled cheese is best fresh, but leftovers can be kept in an airtight container for up to 2 days and reheated in a skillet for best texture.

Nutrition (per serving)

Calories: 541 kcal · Carbohydrates: 54 g · Protein: 21 g · Fat: 29 g · Fiber: 6 g · Sugar: 15 g

Nutrition information is an approximation and should be used as a guideline.

Photography by: The Wooden Skillet