This creamy tomato soup is one of the ultimate comfort foods, made with wholesome ingredients that will satisfy your hunger and bring back the joy of lunchtime. Whether you prefer dipping a grilled cheese into the soup or savouring it from a big mug, this recipe will warm you up inside and out.
It features sweet, juicy tomatoes, fresh basil, and creamy coconut milk—a delicious blend that dances on your taste buds. While you can pair tomato soup with any grilled sandwich, grilled cheese is my top pick, especially when made with thick slices of sourdough bread.
What makes this tomato soup recipe great is its simplicity. It uses basic ingredients that are likely already in your pantry. I always love recipes that don’t require anything fancy—just good, wholesome ingredients you already have at home.
For storing leftovers, place the homemade tomato soup in an airtight container that won’t spill, and keep it in the refrigerator. It’s best to use it within three days to maintain its freshness.
This version maintains the essence of the original while making it easier to understand and more relatable in everyday language.
Grilled Cheese and Tomato Soup Recipe
Ingredients
For the Tomato Soup:
- 1 tbsp Unsalted butter
- 1 medium Yellow onion diced
- 1 ½ tbsp Sugar
- 3 cloves Garlic minced
- 2 cans 28 ounces each San Marzano tomatoes in juice
- 1 cup Chicken stock
- 2 tbsp Balsamic vinegar
- ½ cup Heavy cream
- Coarse salt and pepper to taste
For the Grilled Cheese:
- 4 tsp Unsalted butter
- 4 slices Brioche bread
- 4 tsp Fig jam
- 2 slices Cheddar cheese
- 2 slices Smoked gouda cheese
- 2 slices Provolone cheese
- 2 slices Prosciutto ham
Instructions
Tomato Soup:
- In a large pot over medium-low heat, melt the butter.
- Add diced onions and cook for 5–6 minutes until softened.
- Sprinkle sugar over onions and continue cooking for 7-9 minutes until caramelized, stirring occasionally.
- Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add canned tomatoes with their juices. Let it simmer for 5-6 minutes.
- Pour in chicken stock and balsamic vinegar. Simmer for additional 5-6 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Return the soup to the pot over low heat. Stir in heavy cream, salt, and pepper. Keep warm.
Grilled Cheese:
- In a large skillet or frying pan over low heat, melt butter.
- Place slices of brioche bread in the pan and toast for 1 ½ to 2 minutes until golden brown.
- Flip the bread and spread fig jam on two slices.
- Layer one slice of cheddar, smoked gouda, provolone, and prosciutto on each jam-covered slice.
- Top with the remaining slices of bread, untoasted side down.
- Cook for 1 ½ to 2 minutes per side until golden and cheese is melted.
- Slice and serve immediately.
Notes
- Make-Ahead: The soup can be prepared up to 2 days in advance. Grilled cheese is best served fresh.
- Storage: Tomato soup can be refrigerated for up to 5 days or frozen for up to 3 months. Grilled cheese can be refrigerated for up to 3 days but does not freeze well.
- Reheating: Reheat soup in a pot over low heat until hot. Reheat grilled cheese in the oven at 350°F (175°C) for 6-7 minutes, covered in foil.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 825 kcal |
| Carbohydrates | 27g |
| Protein | 35g |
| Fat | 65g |
| Cholesterol | 195mg |
| Sodium | 1678mg |
| Potassium | 1079mg |
| Sugar | 14g |
What Type of Bread is Best For Making Grilled Cheese?
For this recipe, using brioche bread adds a rich buttery flavor to the grilled cheese. Its soft texture also helps create a perfect golden crust when toasted. You can also try other bread varieties like sourdough or whole wheat for different flavors and textures.
Can I Make the Tomato Soup Ahead of Time?
Yes, you can make the tomato soup up to 2 days ahead of time for convenience. Simply store it in an airtight container in the refrigerator. When ready to serve, gently reheat the soup on the stove over low heat until warmed through. This allows flavours to meld even further, making it a great make-ahead option for busy days.
