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+ servings
sliced grilled cheese on a plate next to a bowl of tomato soup

Grilled Cheese Sandwich and Tomato Soup Recipe

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.
Course dinner, lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 826kcal


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
  • sea 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


  • 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.
  • Add in the garlic and cook for 1 to 2 minutes.
  • 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 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 top of the fig jam. Repeat onto 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.


Chef Notes:
  • Once you smell the garlic in the tomato soup, it’s done.
  • 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 most likely be even better the next day.
  • 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.  Alternatively you can heat both up in the microwave.
  • How to Store: The tomato soup will hold in the refrigerator covered for 5 days.  The soup 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.


Calories: 826kcal | Carbohydrates: 28g | Protein: 39g | Fat: 64g | Saturated Fat: 37g | Cholesterol: 193mg | Sodium: 1678mg | Potassium: 1079mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3265IU | Vitamin C: 60.1mg | Calcium: 947mg | Iron: 3.8mg