Ah, the classic pairing! Creamy tomato soup and a gooey, perfectly golden grilled cheese sandwich. It’s the ultimate comfort food, a warm hug in a bowl on a chilly evening or a simple, satisfying lunch any time of year. While seemingly simple, achieving that ideal grilled cheese – crispy on the outside, completely melted and stretchy on the inside – can sometimes feel like a culinary puzzle. We’ve all been there, right? Bread is getting too dark while the cheese is still stubbornly solid.
But don’t worry, I’ve unlocked the secret to the perfect melt, and paired it with a rich, flavorful homemade creamy tomato soup that’s miles better than anything from a can. This recipe is designed for deliciousness and ease, bringing that nostalgic comfort food feeling right into your kitchen with flawless results every single time. Get ready to ditch the cold cheese centers and embrace grilled cheese perfection alongside a bowl of velvety, delicious soup!
Why You’ll Love This Creamy Tomato Soup and Grilled Cheese
This isn’t just any old version of the classic; it’s an elevated experience focusing on flavor and texture.
- The soup base is built with aromatic vegetables and a simple roux for incredible depth and velvety smoothness.
- You have the flexibility to use either convenient canned crushed tomatoes or vibrant fresh cherry tomatoes.
- A touch of dried herbs like basil and oregano elevates the classic tomato flavor.
- The real star is the grilled cheese technique – a simple temperature trick ensures consistently melted cheese without burnt bread.
- Adding a hint of jalapeno and green onion brings a surprising layer of fresh flavor and subtle heat that complements the creamy soup beautifully.
Gathering Your Ingredients for This Comfort Food Combo
Creating this cozy meal requires a few kitchen staples and some fresh additions. We’ll break down the key components and what they bring to our creamy tomato soup and grilled cheese feast.
For the rich and flavorful soup, we start with a foundation of good fats and aromatics. Butter is essential for sautéing and creating our thickening agent. Optionally, a small chopped onion provides a sweet base when softened, and minced garlic adds that unmistakable savory depth. The thickening comes from all-purpose flour, which, when cooked with butter, forms a roux – the secret to our soup’s body. Vegetable broth brings liquid and savory flavor, while milk or half and half introduces creaminess and richness. The star, of course, is the tomatoes – canned crushed tomatoes offer convenience and consistent texture, or you can use fresh cherry tomatoes for a brighter, seasonal taste. Dried basil and oregano infuse the soup with classic Italian-inspired warmth. Salt and black pepper are crucial for balancing and enhancing all the other flavors. Finally, a generous amount of shredded cheddar cheese melts into the soup, adding tang and extra creaminess. For a fresh, slightly spicy twist, we’ll stir in some thinly sliced jalapeno and vibrant green onions, saving some for garnish.
For the perfect grilled cheese, the bread selection is key. Thick-cut bread, like a good sourdough, provides structure and great texture when toasted. More butter is needed for achieving that golden-brown crust, and, of course, plenty of shredded cheddar cheese for maximum meltiness.
- 4 tablespoons butter, divided
- 1 small onion, chopped (optional)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk or half and half
- 1 (28 ounce) can crushed tomatoes OR 4 cups fresh cherry tomatoes, halved
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (for soup)
- 1 small jalapeno, thinly sliced, divided
- 2 green onions, thinly sliced, divided
- 4 slices thick-cut bread (like sourdough)
- More shredded cheddar cheese (for grilled cheese sandwiches)
Crafting Your Dish: Step-by-Step
Let’s bring this cozy meal to life! We’ll tackle the soup first, building layers of flavor, and then move on to mastering that perfectly gooey grilled cheese.
Begin by preparing the soup base. Grab a large pot or Dutch oven – its heavy bottom helps with even heating. Melt 2 tablespoons of the butter over medium heat. If you’re using onion (which I highly recommend for extra flavor!), add it now and cook, stirring occasionally, for about 5 to 7 minutes until it’s softened and translucent. Don’t let it brown too much at this stage. Next, add the minced garlic. Cook for just about 1 minute more, stirring constantly, until you can smell its wonderful fragrance. Be careful not to burn the garlic, as it can turn bitter quickly.
Now, we’ll create the roux to thicken our soup. Stir the 1/4 cup all-purpose flour into the melted butter and cooked aromatics. Cook this mixture, stirring constantly with a spoon or whisk, for 1 to 2 minutes. This step is important to cook out the raw flour taste. You’ll see it form a paste-like consistency.
Gradually add the vegetable broth. Pour it in slowly, about a cup at a time, while continuously whisking. This gradual addition and constant whisking help to prevent lumps and ensure a smooth soup base. Make sure to scrape the bottom of the pot to get up any flavorful bits that might be stuck there. Bring the mixture up to a gentle simmer, continuing to whisk until everything is smooth and slightly thickened.
Stir in the crushed tomatoes (or your halved fresh cherry tomatoes). Add the dried basil and oregano, along with salt and black pepper to taste. Give it a good stir to combine. Reduce the heat to low – you just want a gentle simmer now, not a rolling boil. Let the soup simmer for 15 to 20 minutes, stirring occasionally. This simmering time allows the flavors to meld and the tomatoes to break down further, especially if you’re using fresh ones, which might need a bit longer. For an even smoother soup, you can use an immersion blender to blend it right in the pot after simmering.
Time to make it creamy! Stir in the milk or half and half. I prefer half and half for extra richness, but milk works well too. Add the 1 cup of shredded cheddar cheese for the soup. Heat the soup gently over low heat, stirring constantly, until the cheese is completely melted and incorporated, and the soup is wonderfully creamy. It’s crucial not to let the soup boil after adding the milk and cheese, as this can cause the dairy to separate or curdle.
Add a little kick and freshness. Stir in half of the thinly sliced jalapenos and half of the sliced green onions into the hot soup. This adds a pop of flavor and color right before serving. Keep the soup warm over very low heat while you make the grilled cheese.
Now for the grilled cheese magic! This is where the simple trick for a perfect melt comes in. Take the remaining 2 tablespoons of butter and generously butter one side of each of your four slices of thick-cut bread. Make sure you get butter right to the edges for maximum golden crispiness.
Place two slices of bread into a nonstick skillet or griddle. Make sure the buttered side is face down on the cooking surface. You’ll be cooking two sandwiches at a time, so four slices total on the pan (two butter-side down, two waiting to be tops).
Pile a generous amount of shredded cheese onto the unbuttered side of the two slices currently in the pan. More cheese is better for that ultimate gooey pull! Take the other two slices of bread and place them on top of the cheese piles, with the buttered side facing upwards.
Now for the trick: Cook the sandwiches over medium-low heat. This is key! This lower temperature takes patience – it will take about 5 to 7 minutes per side. The slower cooking process allows the heat to gradually penetrate the bread and melt the cheese all the way through before the outside gets too dark or burns. Watch the edges; you’ll know it’s ready to flip when the bottom slice is golden brown and the cheese near the edges looks like it’s starting to soften.
Carefully flip the sandwiches using a spatula. Continue cooking on the second side for another 5 to 7 minutes, or until that side is also golden brown and the cheese is completely melted, hot, and beginning to ooze out the sides when you gently press down. Cooking slowly ensures the cheese is evenly melted throughout the entire sandwich, no more cold centers!
Once your grilled cheese sandwiches are perfectly golden and gooey, remove them from the skillet. For easy dipping and serving, cut each sandwich in half diagonally. The angle always makes them look better!
Ladle the hot, creamy tomato soup into bowls. Top each bowl with the remaining shredded cheddar cheese, sliced jalapenos, and green onions for that finishing touch. Serve the soup immediately with the perfectly melted grilled cheese halves right alongside, ready for dipping!
Tips for Perfect Creamy Tomato Soup and Grilled Cheese Every Time
Mastering this comfort food duo is all about paying attention to a few key details. Here are some extra tips to guarantee success:
- Grilled Cheese Patience: I can’t stress this enough – the medium-low heat and patience (5-7 minutes per side!) is truly the game-changer for the grilled cheese. High heat just burns the bread before the cheese melts.
- Cheese Choice: While cheddar is classic and melts beautifully, feel free to experiment! Monterey Jack, Gruyere, or a blend of cheeses can add different flavor dimensions and melty textures. Just make sure they are good melting cheeses.
- Bread Matters: Use a sturdy bread. Thin sandwich bread can become greasy and flimsy. Sourdough, challah, or a good country loaf works wonderfully and toasts up perfectly.
- Boosting Soup Creaminess: For an even silkier soup, use an immersion blender or carefully transfer batches to a regular blender (vent the lid!) after simmering the tomatoes but before adding the milk and cheese. Blend until completely smooth, then return to the pot.
- Flavor Adjustments: Taste the soup before adding the final cheese and milk. Adjust salt, pepper, basil, or oregano as needed. If you like a little sweetness to balance the acidity of the tomatoes, a pinch of sugar can be added during the simmering step.
- Spice Level: The jalapeno adds a subtle warmth. If you prefer more heat, leave some of the seeds in. For less heat, remove all seeds and membranes before slicing. Omit entirely if you prefer no spice.
- Make it a Meal: This duo is hearty on its own, but if you’re looking to add a little something extra, a simple side salad can be a refreshing addition.
Recipe Variations
Feel free to get creative! Instead of cheddar, try a blend of cheeses in the soup. For a different texture, use diced tomatoes instead of crushed for a chunkier soup. If you don’t have fresh or dried herbs, a pinch of Italian seasoning works in a pinch. You could also swirl a little cream or Greek yogurt into individual bowls of soup for extra richness (make sure it’s tempered first by stirring in a little hot soup). For another cheesy bread option, consider trying our cheesy garlic knots on the side!
Your Creamy Tomato Soup and Grilled Cheese Questions Answered (FAQ)
Got questions about making the best creamy tomato soup and grilled cheese? Here are some common ones:
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! The recipe provides instructions for using 4 cups of halved fresh cherry tomatoes. If using larger tomatoes like Roma or garden tomatoes, you’ll want to roughly chop them. Keep in mind that fresh tomatoes may require a longer simmering time (Step 4) to break down adequately and release their juices. You might also want to blend the soup thoroughly if you use fresh tomatoes to get that creamy texture.
How do I make the soup smoother?
After step 4, and before adding the milk and cheese in step 5, you can use an immersion blender directly in the pot to puree the soup to your desired smoothness. Alternatively, you can carefully transfer the soup in batches to a standard blender and blend until smooth. If using a standard blender, be sure to remove the small cap from the lid and cover the opening with a kitchen towel to allow steam to escape safely.
Can I make this soup dairy-free?
Yes, with some modifications. Use dairy-free butter or olive oil for sauteing the aromatics and making the roux. Substitute the vegetable broth with more broth. Instead of milk or half and half, use unsweetened, plain dairy-free milk (like almond or soy) or a dairy-free cream substitute. You’ll also need to use a good melting dairy-free shredded cheese substitute in place of the cheddar for both the soup and the grilled cheese. The result will be slightly different but still delicious!
What is the best cheese for grilled cheese?
Cheddar is a classic for a reason – it melts well and has great flavor. However, experiment with other cheeses like Gruyere (nutty, melts beautifully), Monterey Jack (very melty and mild), provolone, or a blend of your favorites. The key is using a cheese that melts smoothly for that perfect pull.
How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can also reheat in the microwave, stirring every minute. Leftover grilled cheese is best eaten fresh. If you must store it, wrap tightly and refrigerate for up to a day, but it will lose its crispness. Reheat gently in a skillet on low heat or briefly in a toaster oven, but avoid the microwave if you want any semblance of crispness.
Can I freeze the soup?
Yes, the soup freezes well, but with a caveat. Soups containing dairy can sometimes separate or become slightly grainy when frozen and reheated. To minimize this, you can freeze the soup before adding the milk/half and half and cheese (after Step 4). Thaw it, reheat, then add the dairy and cheese in Step 5 just before serving. If you freeze the finished soup, reheat it gently and whisk vigorously to help re-emulsify the dairy. It will still be delicious, though potentially not quite as smooth as fresh.
Enjoy Your Homemade Creamy Tomato Soup and Grilled Cheese!
There you have it! The secret to a perfectly melted grilled cheese sandwich paired with a deeply satisfying, creamy tomato soup. This combination is pure comfort, a taste of home in every spoonful and every cheesy bite. It’s simple enough for a weeknight but special enough to feel like a treat.
I hope you try this recipe and experience the magic of that low-and-slow grilled cheese melt! It truly makes all the difference. Ladle up a bowl, grab your perfectly toasted, cheesy sandwich, and enjoy every moment of this classic comfort food pairing.
Did you try the grilled cheese trick? What’s your favorite cheese blend? Leave a comment below and let me know how it turned out! And don’t forget to share this recipe with friends and family who need a little comfort in their lives.
Creamy Tomato Soup with Grilled Cheese
Ingredients
- 4 tablespoons butter, divided
- 1 small onion, chopped (optional, not clearly visible but common base)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk or half and half
- 1 (28 ounce) can crushed tomatoes OR 4 cups fresh cherry tomatoes, halved
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese, plus more for topping
- 1 small jalapeno, thinly sliced, divided
- 2 green onions, thinly sliced, divided
- 4 slices thick-cut bread (like sourdough)
- More shredded cheddar cheese for grilled cheese sandwiches
Directions
- For the soup, melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. If using, add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the vegetable broth, scraping up any bits from the bottom of the pot. Bring to a simmer, whisking until smooth.
- Stir in the crushed tomatoes (or halved cherry tomatoes), basil, oregano, salt, and pepper. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. If using fresh tomatoes, simmer longer until they break down.
- Stir in the milk or half and half and 1 cup shredded cheddar cheese. Heat gently, stirring, until the cheese is melted and the soup is creamy. Do not boil after adding milk and cheese.
- Stir in half of the sliced jalapenos and half of the sliced green onions into the soup. Keep warm.
- For the grilled cheese (the trick to perfect melt!): Generously butter one side of each slice of bread using the remaining 2 tablespoons of butter.
- Place two slices of bread, butter-side down, in a nonstick skillet or griddle over medium-low heat.
- Pile shredded cheese generously onto the unbuttered side of these two slices. Top with the other two slices of bread, butter-side up.
- Cook for about 5-7 minutes per side. The key is using medium-low heat and being patient. This allows the heat to gently penetrate and melt the cheese all the way through before the bread burns. You’ll know it’s ready to flip when the bottom is golden brown. Flip carefully.
- Continue cooking on the second side for another 5-7 minutes, or until both sides are golden brown and the cheese is completely melted and oozing out when you gently press down on the sandwich. Cooking slowly at a lower temperature ensures the cheese melts evenly and completely.
- Cut the grilled cheese sandwiches in half diagonally.
- Ladle the hot soup into bowls. Top with remaining shredded cheddar cheese, sliced jalapenos, and green onions. Serve immediately with the perfectly melted grilled cheese halves for dipping.
