Grilled Cheese and Tomato Soup is the ultimate comfort food, pairing a rich, creamy homemade tomato soup with crispy, buttery grilled cheese sandwiches. This easy stovetop recipe is perfect for cozy lunches, family dinners, or chilly days when you’re craving a classic meal made from scratch.
I love this recipe because homemade tomato soup tastes so much better than anything from a can, and there’s nothing better than dipping a golden, melty grilled cheese into a warm bowl of creamy tomato soup. It’s a timeless combination that’s simple to make and always a family favorite. 🍅🧀🥣
Why I love Tomato Soup
Ingredient Notes
- Crushed Tomatoes: I like using canned crushed tomatoes because they create a smooth, rich soup without extra prep. Choose a good-quality brand for the best flavor.
- Onion, Carrots, and Garlic: These vegetables build the flavor base of the soup. The carrots also add a touch of natural sweetness that balances the acidity of the tomatoes.
- Chicken Stock: Chicken stock gives the soup a rich, savory flavor. I usually use Better Than Bouillon mixed with water, but your favorite chicken stock works just as well. For a vegetarian version, substitute vegetable broth.
- Fresh Basil: Fresh basil gives the soup its classic tomato soup flavor. Add it near the end of cooking to keep its fresh taste.
- Heavy Cream: Heavy cream creates a rich, velvety texture. Stir it in after blending the soup for the smoothest consistency.
- Lemon Juice and Sugar: A little lemon juice brightens the flavor, while a small amount of sugar helps balance the acidity of the tomatoes without making the soup sweet.
Be sure to check out the full recipe and ingredient list below
How To Make Tomato Soup
- In a large pot, melt the butter over medium heat. Add the diced onion and carrots, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the crushed tomatoes and chicken stock. Stir well to combine all ingredients and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes until the vegetables are completely tender.
- Add the fresh basil leaves to the pot. Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, and blend the soup in batches.
- Stir in the lemon juice and sugar, and season the soup with salt and black pepper to taste.
- Add the heavy cream and stir until fully incorporated and heated through.
- Ladle the soup into bowls. Garnish with additional chopped fresh basil and freshly grated Parmesan cheese. Serve hot alongside grilled cheese sandwiches.
Tips I Found Helpful
- Simmer the soup long enough for the onions and carrots to become very tender before blending. This creates the smoothest texture.
- Use an immersion blender to blend the soup until it’s silky smooth. If using a regular blender, blend in batches and vent the lid carefully.
- Stir the heavy cream in after blending and heat the soup gently.
- Avoid boiling after adding the cream to keep it from separating.
- Taste the soup before serving and adjust the salt, pepper, sugar, or lemon juice to balance the flavors.
- Fresh basil gives the soup the best flavor. If using dried basil, use about one-third the amount.
- This soup tastes even better the next day, making it perfect for meal prep or easy lunches. 🍅🧀🥣
FAQs about Tomato Soup
Grilled Cheese and Tomato Soup
This Creamy Tomato Soup with Grilled Cheese is a rich, velvety homemade tomato soup made with crushed tomatoes, fresh basil, garlic, onions, carrots, and a splash of cream. Paired with crispy, buttery grilled cheese sandwiches, it's the ultimate comfort food for lunch, dinner, or chilly days.
Ingredients
- 2 tablespoons butter
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 4 cups chicken stock
- 1/4 cup fresh basil leaves, packed
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup heavy cream
For Garnish:
- Fresh basil leaves, chopped
- Freshly grated Parmesan cheese
To Serve:
- Grilled cheese sandwiches
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and carrots, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the crushed tomatoes and chicken stock. Stir well to combine all ingredients and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, until the vegetables are completely tender.
- Add the fresh basil leaves to the pot. Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, blending the soup in batches.
- Stir in the lemon juice and sugar, and season the soup with salt and black pepper to taste.
- Add the heavy cream and stir until fully incorporated and heated through.
- Ladle the soup into bowls. Garnish with additional chopped fresh basil and freshly grated Parmesan cheese. Serve hot alongside grilled cheese sandwiches.
Notes
Simmer the vegetables until they're very tender before blending for the smoothest texture. An immersion blender makes blending easy, but you can carefully blend the soup in batches using a regular blender. Stir the heavy cream in after blending and heat gently to keep the soup smooth and creamy. Taste before serving and adjust the sugar, lemon juice, salt, and pepper to balance the flavors.
