This tomato soup and grilled cheese recipe combines a flavorful, roasted tomato soup and crisp, melty four-cheese grilled cheese. An elevated version of a childhood favorite, it’s my go-to comfort food for chilly weather and rainy days!
You’ve probably had grilled cheese and tomato soup, but I’m willing to bet you’ve never had it like this before. My version features a fluffy, rich, roasted tomato soup and a sourdough grilled cheese with a crisp exterior and flavorful, gooey center.
I use a few unexpected ingredients that take the taste and texture over the top, but the real key to success is temperature control. With the right techniques, this classic combo turns into a cozy, gourmet meal you’ll crave all season long.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Roasted Tomato Soup
- Olive Oil – This promotes browning, helping the vegetables cook evenly and promoting caramelization, which creates a sweet taste with lots of depth.
- Tomatoes – You can use any tomatoes you like best. However, I prefer to use on-the-vine cherry tomatoes to ensure they’re fresh.
- Aromatics – Yellow onion and garlic add a sweet, pungent taste. I use just one onion and one garlic clove per batch. You can add more if you love their flavor, but I find doing so overpowers the tomatoes.
- Sugar – This is optional, but can help balance some of the acidity.
- Heavy Cream – This creates a smooth, creamy consistency and rich flavor for a soup that’s far better than anything you’ll find in a can.
Four Cheese Grilled Cheese
- Bread – You can use any bread you like, but I’m partial to sourdough. Not only does it allow for large slices to pile on lots of cheese, but it creates a thick, crisp crust and soft, chewy center for the perfect bite.
- Mayonnaise and Butter – Trust me on this. The combination creates a beautiful golden brown crust and a unique flavor.
- Cheese – I use sharp cheddar cheese, fontina cheese, and Gouda cheese in the center of the sandwich. Then, I add a sprinkle of Parmesan on the outside for an umami, salty taste and extra crunch.
How to Make Tomato Soup and Grilled Cheese
To keep prep time to a minimum, I recommend starting your sandwich while the tomatoes for the soup are roasting. Just be careful to keep a close eye on everything, and be careful not to burn any of the ingredients!
1. For the Tomato Soup
Before you begin, preheat your oven.
2. For the Grilled Cheese
Tomato Soup and Grilled Cheese Recipe
Elevate your favorite comfort food with this roasted tomato soup and grilled cheese made with sourdough and four different cheeses!
Equipment
- 1 Sheet Tray
- 1 High-Speed Blender
- 1 Medium Pot
- 1 Medium Nonstick Skillet
Ingredients
For the Tomato Soup
- ⅓ cup (75 gram) olive oil
- 3 twelve ounce (340 gram) packages cherry tomatoes
- 1 (150 gram) small yellow onion, cut into one-inch pieces
- 1 garlic clove, smashed
- kosher salt and black pepper, to taste
- sugar, as needed
- ¼ cup (60 milliliter) heavy cream
- fresh parsley, chopped (for garnish)
For the Grilled Cheese
- 2 slice sourdough bread
- 4 tablespoon (60 gram) mayonnaise, divided
- 2 tablespoon (28 gram) butter, divided
- ½ cup (60 gram) Parmesan cheese, freshly grated
- 1 ounce (30 gram) sharp cheddar cheese, grated
- 2 ounce (55 gram) Gouda cheese, grated
- 2 ounce (55 gram) fontina cheese, grated
Instructions
For the Tomato Soup
- Preheat the oven to 425°F (218°C).
- Drizzle half of the olive oil onto the sheet tray. Then, add the cherry tomatoes, onion, and garlic. Drizzle the rest of the olive oil over the top, and season generously with salt and pepper.⅓ cup olive oil, 3 twelve ounce packages cherry tomatoes, 1 small yellow onion, 1 garlic clove, kosher salt and black pepper
- Bake for 35-45 minutes or until the tomatoes have burst and begun to caramelize around the edges.
- Remove from the oven, and allow to cool for five minutes.
- Add the tomatoes, onion, and garlic, as well as any juices from the sheet tray, to a high-powered blender. Blend on medium-high speed for one minute, or until fully pureed. Taste and season with additional salt, pepper, and sugar, if needed.sugar
- While the tomatoes are blending, bring two cups of water to a boil.
- If more liquid is needed to thin the consistency of the soup, add half of the hot water to the sheet tray. Scrape up any browned bits with a wooden spoon or spatula. Carefully transfer the water mixture to the blender, and pulse to combine. Add more water as needed, working in 1/4 cup increments, until the desired consistency is achieved.
- Add the heavy cream, and blend again for 20 seconds. If the mixture is too thick, add ¼ cup of water incrementally, or until the desired consistency is achieved. Season to taste, adding sugar as needed.¼ cup heavy cream
For the Grilled Cheese
- On one side of each piece of bread, spread the mayonnaise and one tablespoon of butter over the surface, all the way to the edges. Sprinkle 1/4 cup of Parmesan evenly over the mayonnaise, and lightly press into the surface of the bread.2 slice sourdough bread, 4 tablespoon mayonnaise, 2 tablespoon butter, ½ cup Parmesan cheese
- Flip each piece over, and add the cheddar, Gouda, and Fontina cheese to one piece of bread. Top with the second piece and set aside.1 ounce sharp cheddar cheese, 2 ounce Gouda cheese, 2 ounce fontina cheese
- In a medium nonstick skillet over medium heat, add one tablespoon of butter. Once the butter is lightly sizzling, add the grilled cheese. Cook for three to four minutes, or until one side is deeply golden brown. Then, flip, and cook for another three to four minutes.
- In the last one to two minutes of cooking, cover the skillet with a lid to allow the grilled cheese to lightly steam and completely melt the cheese.
- Remove the grilled cheese from the pan, and turn the heat to low. Add the remaining Parmesan cheese directly onto the skillet.
- Add the grilled cheese back to the skillet, directly on top of the Parmesan. Cook for one to two minutes or until the Parmesan is crispy and crunchy on the bottom.
- Transfer to a cutting board and let the grilled cheese cool for two to three minutes. Once it is cool enough to handle, slice the grilled cheese in half and serve it with tomato soup topped with fresh parsley, if desired.fresh parsley
Video
Notes
Storage: I don’t recommend storing leftover grilled cheese sandwiches. However, leftover soup will keep fresh in an airtight container in the refrigerator for up to three days, or in the freezer for up to four months.
Nutrition
Serving: 1serving, Calories: 673kcal, Carbohydrates: 29g, Protein: 20g, Fat: 55g, Saturated Fat: 20g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 22g, Trans Fat: 0.3g, Cholesterol: 86mg, Sodium: 835mg, Potassium: 659mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2028IU, Vitamin C: 59mg, Calcium: 434mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
Can I make grilled cheese and tomato soup ahead of time?
I don’t recommend making grilled cheese sandwiches ahead of time, because they’re likely to become soggy as they sit. However, you can transfer leftover soup to an airtight container and store it in the refrigerator for up to three days.
Can I freeze homemade tomato soup?
Absolutely. Once cool, transfer the soup to a freezer-safe container, and freeze for up to four months. Thaw in the fridge overnight to serve, and reheat in the microwave or a pot over medium heat.
I moved from Canada to Hungary and I have been craving a classic grilled cheese and tomato soup which I cannot get anywhere. This turned out great! Thanks for the recipe 🙂
Best recipe of Grilled cheese and Tomato soup ever
So cheesy and the tomato soup was so creamy