It’s grilled cheese and tomato soup. But elevated. The bread is perfectly crisp. The cheese is impeccably melted. The soup is smooth, rich, and balanced. There are no wild ingredients or complicated steps here, and that’s precisely the point.
It’s a simple concept, perfectly executed. The first time I made it, I skipped the bowl because it felt right. This isn’t about reinventing the wheel; it’s about making the best wheel you’ve ever had. It’s the only version of this classic you’ll ever need.
Why You’ll Love This Recipe
What makes this grilled cheese and tomato soup duo so irresistible is the balance of textures and flavors:
Perfectly crispy grilled cheese: Golden, buttery bread with an oozy, melty cheese center.
Gooey cheese blend: A mix of sharp cheddar, mozzarella, and provolone for maximum stretch and flavor.
Creamy tomato soup: Silky, rich, and perfectly seasoned for dipping.
Quick and easy: Ready in about 30 minutes, making it perfect for lunch or dinner.
Customizable combo: Swap cheeses, add toppings, or spice up the soup to match your mood.
For a fun twist, try adding crispy bacon to your grilled cheese, swirling pesto into the soup, or sprinkling parmesan over the top before serving.
Ingredients
For the Grilled Cheese:
- 8 slices sourdough or brioche bread
- 6 tbsp unsalted butter, softened
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup provolone cheese, shredded
- ½ tsp garlic powder (optional)
For the Tomato Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- ½ cup heavy cream
- 1 tsp sugar
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Optional Toppings:
- Extra shredded cheese
- Croutons
- Red pepper flakes
- Drizzle of olive oil
Step-by-Step Instructions
1. Make the Tomato Soup
Heat olive oil in a saucepan over medium heat. Add onions and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in crushed tomatoes, broth, sugar, and smoked paprika. Simmer for 10 minutes, stirring occasionally.
2. Blend and Finish the Soup
Use an immersion blender to puree the soup until smooth (or carefully blend in batches). Stir in heavy cream, season with salt and pepper, and keep warm.
3. Prepare the Grilled Cheese
Butter one side of each bread slice. Combine cheddar, mozzarella, and provolone in a bowl. Place a slice of bread butter-side down on a skillet, pile on cheese, and top with another slice. Sprinkle garlic powder if using.
4. Cook Until Golden and Gooey
Cook sandwiches over medium heat for 3 to 4 minutes per side until golden brown and cheese is melted. Repeat with remaining sandwiches.
5. Serve and Dip
Ladle creamy tomato soup into bowls, garnish with basil, and serve alongside grilled cheese for dipping.
Tips & Variations
- Cheesy upgrade: Add gruyère or pepper jack for more flavor.
- Soup twist: Stir in pesto or roasted red peppers for depth.
- Extra crispy: Spread mayo instead of butter on bread for crunchier sandwiches.
- Make ahead: Store soup in the fridge for up to 4 days and reheat before serving.
Serving Suggestions
Serve with a crisp green salad or roasted veggies for a balanced meal. Pair with iced tea or a glass of white wine for a cozy dinner vibe.
Final Thoughts
This ultimate grilled cheese with tomato soup is everything comfort food should be, creamy, crispy, gooey, and nostalgic. It’s quick to make, endlessly customizable, and guaranteed to satisfy every craving in one bowl-and-sandwich combo.
Ultimate Grilled Cheese with Tomato Soup
Ingredients
For the Grilled Cheese:
- 8 slices sourdough or brioche bread
- 6 tbsp unsalted butter softened
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup provolone cheese shredded
- ½ tsp garlic powder optional
For the Tomato Soup:
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 1 cup vegetable broth
- ½ cup heavy cream
- 1 tsp sugar
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Optional Toppings:
- Extra shredded cheese
- Croutons
- Red pepper flakes
- Drizzle of olive oil
Instructions
- Sauté onions and garlic, then simmer crushed tomatoes with broth and seasoning.
- Blend soup until smooth, stir in cream, and keep warm.
- Assemble grilled cheese sandwiches with a three-cheese blend.
- Cook until the bread is golden and the cheese melts.
- Serve hot with tomato soup for dipping.
