Easy Tomato Soup with Melted Cheese Grilled Sandwich Recipe
This Easy Tomato Soup and Grilled Cheese Sandwich recipe combines a rich, homemade roasted tomato soup with a perfectly melty grilled cheese sandwich for the ultimate comforting meal. Roasting the vegetables enhances the natural sweetness and depth of the soup, while the blend of mozzarella and sharp cheddar creates a gooey, flavorful sandwich that pairs beautifully with the creamy soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the Tomato Soup:
- 1 ½ lbs ripe tomatoes or whole canned tomatoes with juices (San Marzano recommended)
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- ½ tablespoon sugar
- 2 teaspoons salt
- 1 onion, halved
- 1 red bell pepper, halved
- 1 head garlic
- ½ cup fresh basil leaves
- 2 teaspoons tomato paste
- 4 cups vegetable or chicken broth
- ½ cup cream
- Salt & black pepper to taste
- Fresh basil for serving
For the Grilled Cheese:
- Bread slices (2 per sandwich)
- 2 cups grated mozzarella
- 2 cups grated sharp cheddar
- Butter or mayonnaise for toasting
Instructions
- Roast the vegetables: Preheat your oven to 200°C (390°F). Arrange the tomatoes (with juices if using canned), halved onion, red bell pepper cut side down, and whole head of garlic on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with sugar and salt. Toss everything well to coat and roast for 25–30 minutes until the vegetables are soft and caramelized.
- Blend the soup: Allow the roasted vegetables to cool slightly, then transfer them to a blender. Add the tomato paste and fresh basil leaves. Blend until smooth and transfer the mixture into a soup pot.
- Simmer: Stir in the vegetable or chicken broth and bring the soup to a gentle simmer over low heat. Cover and cook for 10 minutes to allow flavors to meld.
- Finish the soup: Remove the soup from heat and stir in the cream. Season with additional salt and black pepper to taste. Keep the soup warm while preparing the grilled cheese sandwiches.
- Make the grilled cheese: Combine the grated mozzarella and sharp cheddar cheeses. Spread about ½ cup of the cheese mixture between two slices of bread. Generously butter or spread mayonnaise on the outer sides of each sandwich. Cook in a large skillet over medium heat until the bread is golden brown and the cheese has melted into a gooey filling, flipping once to brown both sides.
- Serve: Ladle the creamy tomato soup into bowls. Drizzle extra cream on top if desired and garnish with fresh basil leaves. Serve hot alongside the grilled cheese sandwiches for a cozy and satisfying meal.
Notes
- Using roasted tomatoes and peppers deepens the soup’s flavor significantly compared to raw or canned tomatoes alone.
- Adjust the seasoning of the soup at the end because the broth and cheese contain salt too.
- Choose your favorite bread for the grilled cheese; thicker slices work well to hold the melty cheese.
- Butter or mayonnaise can be used to achieve a perfectly crispy and golden crust on the sandwiches.
- This meal pairs wonderfully with a light side salad or your favorite pickles.
