Grilled Cheese and Tomato Soup Recipe

This tasty Grilled Cheese and Tomato Soup recipe is taken to the next level with smoked cheeses, cream, and prosciutto ham for an incredible meal. There’s nothing more comforting than a homemade bowl of tomato soup with a delicious, easy-to-make grilled cheese that comes together in under 30 minutes.

I am a huge fan of pairing up soups and sandwiches to serve to my family and friends. If you’re similar, try making my Beef and Barley Soup with my Croque Monsieur.

Grilled Cheese and Tomato Soup

Grilled cheese and tomato soup is a simple American recipe consisting of a cheese sandwich that is grilled or seared until toasted and melty, which is then served with tomato soup. This is an easy-to-make quicker recipe that is great served for lunch or as a weeknight meal.

While tomato soup was created a century before grilled cheese, both were made popular when paired up during WWII when it was made and served to military personnel. After the war, it became widespread among schools and government institutions. My take on this classic meal is next level, and I hope you have the opportunity to make it.

Ingredients and Substitutions

• Butter – I always use unsalted butter in my cooking and baking to fully control the sodium content.
• Onion – You can use a white, sweet, or yellow onion for the soup. I believe yellow onions are best for caramelizing. In addition, you’ll need some whole garlic cloves.
• Sugar – Some granulated sugar will help balance out the flavors of the soup.
• Tomatoes – I used canned San Marzano tomatoes for this recipe. However, any canned tomatoes will work. In addition, you can use fresh tomatoes in this tomato soup.
• Stock – I used chicken stock for the main liquid in the soup. However, you can also use vegetable stock, brodo, or water.
• Vinegar – Finishing the soup with balsamic vinegar makes for incredible flavor. You can substitute it with red wine or white vinegar as well.
• Cream – Heavy whipping cream is used to finish the soup. Substitute with half and half.
• Bread – Brioche bread was used for the grilled cheese. However, any white bread or artisan bread will also work.
• Jam – This is optional, but I use fig jam on the grilled cheese to balance all the salty and savory flavors with a bit of sweetness.
• Cheese – I used a combination of cheddar, smoked gouda, and provolone. However, you can be as simple as you’d like by using cheeses like American, Mozzarella, or pepperjack. This part is up to you, but the combination I used works well, especially with the jam.
• Ham – Some prosciutto ham makes the grilled cheese a little heartier. This is an optional topping. Another option would be ham.

How to Make Grilled Cheese and Tomato Soup

Add butter to a large pot along with diced yellow onions and brown.

After 5-6 minutes sprinkle in some sugar and cook for 7-9 minutes.

Add in the garlic and brown with the onions. Once you smell the garlic, it’s done.

Pour in the tomatoes and chicken stock and cook for 5 to 6 minutes.

Pour in some balsamic vinegar.

Puree the tomato mixture with the basil leaves. If doing it in a blender be sure to remove the center cap of the lid from the blender.

Finish with cream, salt, and pepper. Remember, soup gets better with time so it will likely be even better the next day.

Add butter to a large pan over low heat until melted.

Place the bread into the melted butter and cook for 90 to 2 minutes.

Flip the bread over and add the fig jam, cheese, and prosciutto to 1 toasted piece of bread and cook for 1 1/2 to 2 minutes.

Add the other piece of bread to the top of the bread with fig jam, cheese, and prosciutto.

Slice the grilled cheese and serve with the tomato soup

Make-Ahead and Storage

Make-Ahead: The soup can be made up to 2 days ahead for freshness. Grilled cheese is best to serve as soon as it is finished cooking.

How to Store: The tomato soup will hold in the refrigerator covered for 5 days. It will also freeze well covered for up to 3 months. The grilled cheese will hold, covered in plastic in the fridge for up to 3 days. It will not freeze well.

How to Reheat: Add the soup to a small pot and heat over low heat until hot.  For the grilled cheese place on a tray and cover in foil and bake in the oven at 350° for 6-7 minutes or until warm and the cheese has melted. 

chef notes + tips

• Try serving the tomato soup with croutons for more texture and flavor.
• Drizzle some creme fraiche onto the soup to make it creamier.
• If you want the soup healthier, use no butter or cream in your tomato soup. Add all of the ingredients together and stew it over low heat. Puree it, season it.
• Try using 100% whole grain bread with a piece of low-fat or vegan cheese for a healthier grilled cheese.
• If blending the soup in a blender be sure to remove the center cap of the lid from the blender.
• Remember, soup gets better with time so it will likely be even better the next day.

More Simple Recipes

• Homemade Sloppy Joe Recipe
• Easy beef stir fry recipe
• Beef Stroganoff
• Easy Broiled Salmon Recipe
• Philly Cheese Steak

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Grilled Cheese and Tomato Soup Recipe

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5 from 57 votes

This Grilled Cheese and Tomato Soup recipe is taken to the next level with smoked cheeses, cream, and prosciutto ham for an incredible meal.

Servings: 4

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Ingredients 

US CustomaryMetric

For the Tomato Soup:

• 1 tablespoon unsalted butter
• 1 peeled medium diced yellow onion
• 1 ½ tablespoons sugar
• 3 finely minced cloves of garlic
• 2 28- ounce cans san Marzano tomatoes in juice
• 1 cup chicken stock
• 2 tablespoons balsamic vinegar
• ½ cup heavy whipped cream
• coarse salt and pepper to taste

For the Grilled Cheese:

• 4 teaspoons unsalted butter
• 4 slices brioche bread
• 4 teaspoons fig jam
• 2 slices cheddar cheese
• 2 slices smoked gouda cheese
• 2 slices provolone cheese
• 2 slices prosciutto ham

Instructions

• Tomato Soup: Add the butter to a large pot over medium-low heat until melted.
• Add in the onions and cook for 5–6 minutes before adding in the sugar.
• Mix and cook for a further 7-9 minutes until browned while occasionally stirring.
• Add in the garlic and cook for 1 to 2 minutes, or just until fragrant.
• Pour in the tomatoes and stew for 5-6 minutes, add in the chicken stock and then add in the balsamic vinegar.
• Transfer the mixture to a blender and blend on high until smooth.
• Add the soup back to the pot over low heat and stir in cream, salt, and pepper. Keep it warm.
• Grilled Cheese: Add the butter to a large grilled or frying pan over low heat until melted.
• Add the brioche and cook for 1 1/2 to 2 minutes or until it is browned and toasted.
• Flip the bread over and spread on the fig jam to two slices of bread.
• Next, layer on 1 slice of cheddar, 1 slice of gouda, 1 slice of provolone, and 1 slice of prosciutto over the fig jam. Repeat with the other piece of bread with fig jam. Cook for 1 1/2 to 2 minutes or until it is browned and toasted.
• Add the bread with nothing on it to the tops of the cheese and prosciutto.
• Slice and serve.

Notes

Make-Ahead: The soup can be made up to 2 days ahead for freshness. Grilled cheese is best to serve as soon as it is finished cooking.

How to Store: The tomato soup will hold in the refrigerator covered for 5 days. It will also freeze well covered for up to 3 months. The grilled cheese will hold, covered in plastic in the fridge for up to 3 days. It will not freeze well.

How to Reheat: Add the soup to a small pot and heat over low heat until hot.  For the grilled cheese place on a tray and cover in foil and bake in the oven at 350° for 6-7 minutes or until warm and the cheese has melted.

Try serving the tomato soup with croutons for more texture and flavor.

Drizzle some creme fraiche onto the soup to make it creamier.

If you want the soup healthier, use no butter or cream in your tomato soup. Add all of the ingredients together and stew it over low heat. Puree it, season it.

Try using 100% whole grain bread with a piece of low-fat or vegan cheese for a healthier grilled cheese.

If blending the soup in a blender be sure to remove the center cap of the lid from the blender.

Remember, soup gets better with time so it will likely be even better the next day.

Nutrition

Calories: 826kcalCarbohydrates: 28gProtein: 39gFat: 64gSaturated Fat: 37gCholesterol: 193mgSodium: 1678mgPotassium: 1079mgFiber: 5gSugar: 16gVitamin A: 3265IUVitamin C: 60.1mgCalcium: 947mgIron: 3.8mg

Course: dinner, lunch, Soup

Cuisine: American

Author: Chef Billy Parisi