Tomato Soup with Grilled Cheese: Easy, Creamy, and Cheesy

This tomato soup with grilled cheese is what I reach for when I need something that’s warm, easy, and just a little nostalgic.

You ever have one of those days where you want dinner to feel like a hug? That was me last week. Rain was pouring, my fridge looked uninspiring, and I had zero patience for a big grocery haul. But I did have tomatoes, bread, and a mix of leftover cheeses hanging out in my fridge. The result? A golden, gooey grilled cheese pressed into crispy Parmesan, dunked into the creamiest roasted tomato soup I’ve ever made at home.

This combo is so simple, but honestly? It hits in a way nothing else does. And I’ve tested enough versions to know that a couple small tweaks (like roasting your tomatoes first or sneaking some Parmesan onto the crust) can totally level things up. I make this in under an hour and usually double the soup so I can freeze the extra.

Whether you’re feeding picky kids or trying to impress someone with “just soup and a sandwich,” this recipe does not play around.

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WHY THIS RECIPE WORKS

• Roasted tomatoes build deep flavor – Roasting the tomatoes with garlic and onion gives the soup a rich, slightly sweet flavor you just can’t get from canned. It’s the kind of shortcut that makes a big difference without any extra work.
• Four-cheese blend = melty magic – Sharp cheddar, Gouda, Fontina, and Parmesan come together for the perfect pull. Each one adds a little something different, and when they melt together, it’s unreal.
• Crispy Parmesan crust on the bread – That layer of Parmesan seared onto the outside of the sandwich gets golden and crisp. It’s like grilled cheese meets cheese crisp, and it’s addictive.
• Creamy, cozy texture without being heavy – A splash of cream goes a long way here. The soup stays light enough to slurp, but still feels super comforting and smooth.
• Simple pantry ingredients, big payoff – This whole meal uses stuff I almost always have around. Tomatoes, bread, cheese, garlic. Nothing fancy, but it tastes like something you’d get at a cozy little café.
• Ready in about an hour, start to finish – You don’t have to babysit anything. Pop the tray in the oven, build your grilled cheese, blend the soup, and you’re golden.

INGREDIENTS

For the tomato soup

• ⅓ cup (75g) olive oil
• 3 packages (12 oz each) cherry tomatoes
• 1 small yellow onion (about 150g), chopped into 1-inch pieces
• 1 garlic clove, smashed
• Kosher salt and black pepper, to taste
• Sugar, as needed (just a pinch or two to balance acidity)
• ¼ cup (60ml) halal-certified heavy cream or full-fat coconut cream
• 2 cups hot water, plus more if needed
• Fresh parsley, chopped, for garnish

For the grilled cheese

• 2 slices sourdough bread (check that it’s made without alcohol)
• 4 tablespoons (60g) halal-certified mayonnaise, divided
• 2 tablespoons (28g) butter, divided
• ½ cup (60g) Parmesan cheese, grated (made with vegetarian rennet)
• 1 oz (30g) sharp cheddar cheese, grated (halal-certified)
• 2 oz (55g) Gouda cheese, grated (halal-certified)
• 2 oz (55g) Fontina cheese, grated (halal-certified)

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STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 425°F and drizzle half the olive oil onto a sheet tray, then add the cherry tomatoes, onion, and garlic and drizzle the rest of the oil on top with a generous sprinkle of salt and pepper.
• STEP 2). Roast everything for 35 to 45 minutes until the tomatoes burst and the edges caramelize, then let it cool for about 5 minutes.
• STEP 3). Transfer the roasted veggies and all the pan juices to a blender and blend on high until smooth, then taste and add a pinch of sugar or more salt if it needs balance.
• STEP 4). While blending, bring 2 cups of water to a boil, pour half onto the sheet tray to loosen the browned bits, and blend that into the soup a little at a time until you get the consistency you like.
• STEP 5). Add the cream and blend for 20 more seconds, adding extra hot water ¼ cup at a time if the soup still feels too thick.
• STEP 6). Spread 1 tablespoon of mayo and 1 tablespoon of butter on one side of each bread slice, then press in ¼ cup of Parmesan onto the mayo sides and flip the slices over.
• STEP 7). Layer the cheddar, Gouda, and Fontina onto one slice of bread, top with the other slice (Parmesan side facing out), and press together gently.
• STEP 8). Heat 1 tablespoon of butter in a skillet over medium heat, add the sandwich, and cook for 3 to 4 minutes per side until golden brown, covering with a lid near the end to help melt the cheese.
• STEP 9). Transfer the sandwich out of the pan, reduce the heat, sprinkle the rest of the Parmesan straight into the skillet, then set the sandwich back on top and cook for 1 to 2 more minutes until the bottom is crispy.
• STEP 10). Let the sandwich cool for a few minutes, slice it in half, and serve hot with a big bowl of tomato soup and a sprinkle of parsley.

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EXPERT COOKING TIPS

• Roast on a rimmed tray. Those tomato juices will run while they roast, and you don’t want any of that flavor dripping off the edge. A rimmed sheet tray keeps all that goodness in one place.
• Don’t rush the blender. Give the soup a solid 60 seconds on high to get it ultra-smooth. If it’s still chunky or too thick, blend longer and adjust with water a little at a time.
• Use freshly grated cheese. Pre-shredded cheese might save you a second or two, but it never melts as well. Grab a grater and go fresh. The difference is worth it.
• Cover the skillet to help melt the cheese. This sounds simple, but that little bit of steam trapped inside helps the cheese melt fully without burning the bread.
• Let it rest before slicing. Cutting into a grilled cheese too soon makes everything ooze out. Let it sit just a couple minutes so the cheese sets up a little, then slice and serve.

RECIPE FAQ

CAN I MAKE THIS AHEAD OF TIME?

Absolutely. The tomato soup is super make-ahead friendly. I often double the batch and stash half in the fridge for a few days or freeze it for later. Just reheat it gently on the stove and maybe add a splash of water or cream if it thickens too much.

The grilled cheese, though? That’s best fresh. You really want that crispy crust and melty middle, and unfortunately, that doesn’t hold up well after sitting around. If you need to prep ahead, you can shred the cheese and butter the bread in advance. Just assemble and grill when you’re ready to eat.

WHAT TO SERVE WITH THIS COMFORT CLASSIC

If you ask me, this tomato soup with grilled cheese is a full meal on its own. But hey, sometimes you want to round it out or make it a little extra special. Here’s what I like to serve on the side:

• A simple green salad. Something fresh and crisp balances the richness of the cheese. Toss some arugula or mixed greens with lemon juice and olive oil and you’re good.
• Roasted veggies. Got an extra tray in the oven? Throw on some broccoli or carrots while the tomatoes are roasting. It’s low-effort and adds color to your plate.
• Pickles or crunchy slaw. This might sound weird, but that tangy crunch next to creamy soup and melty cheese is such a good contrast. Try it once and you’ll get it.
• A little fruit. Sliced apples, grapes, or even a handful of berries on the side make a light and sweet finish to the meal.

Alright, now let’s bring it all home.

There you have it. My go-to tomato soup with grilled cheese that always delivers — cozy, creamy, crispy, and full of flavor. It’s the kind of meal that feels like a reward at the end of a long day. I’ve made this more times than I can count, and every time, it hits the spot. So go ahead, grab that loaf of bread, fire up the oven, and let’s make dinner feel special tonight. You’ve got this.