87% would make this again

Tomato Soup and Grilled Cheese

Q: What is the best way to make tomato soup and grilled cheese?

The best way is to build deep flavour in the soup by gently cooking onion, garlic and your ginger until soft, add good quality tomatoes and stock then simmer and blend for a rich texture. For the grilled cheese use sturdy bread with plenty of butter or mayo on the outside and a good melting cheese. Cook over low to medium heat until golden brown and melty inside. This combo balances savoury soup with crisp cheesy bread every time.

Q: What cheese goes best with tomato soup?

Melty cheeses like sharp cheddar, mozzarella, gruyère, gouda or a blend of these work fantastically. Sharp cheddar adds bold flavour while mozzarella gives that satisfying stretch. Experiment with different combinations until you find your favourite. That's just what we did!

Q: How do I make tomato soup creamy?

To make tomato soup creamy, you can stir in a splash of cream, whole milk or even coconut milk at the end of cooking. Cooking the tomatoes with aromatics first and blending them smooth also creates a silky texture before adding dairy.

Q: How long can homemade tomato soup be stored?

Homemade tomato soup keeps well in the fridge for about 3 to 4 days in a sealed container. If you want to keep it longer, you can freeze it in freezer safe containers for up to 3 months and gently reheat it on the stove or in the microwave.

Q: Can I make tomato soup and grilled cheese ahead of time?

You can make the tomato soup ahead; it stores and reheats beautifully. The grilled cheese tastes best fresh, so wait to toast your sandwiches until just before eating. That way they stay crisp and gooey and don't get soggy.

Q: What can I serve with tomato soup besides grilled cheese?

A simple green salad, crunchy pickles, croutons from leftover grilled cheese or a side of roasted veggies all go well with tomato soup. Some people also love dipping garlic bread or adding a swirl of pesto or cream on top of the soup for extra flavour.

Q: Is it normal to eat grilled cheese with tomato soup?

Yep pairing grilled cheese with creamy tomato soup is one of the most classic comfort food combinations around. Many people grew up eating them together because the rich cheese and crispy bread pair beautifully with tangy, warm tomato soup. This is originally our Dad's recipe that we grew up eating so we've tasted it more times than we can remember. A great meal idea for a lazy lunch or easy dinner!

Vish G

March 14, 2026

This creamy Tomato Soup with Grilled Cheese toasties recipe brings back memories of cold lazy winter days when you just need something real comforting to eat. We show you just how to make this savoury meal with all the right techniques so that you see what the hype is all about. A crowd favourite for yummy cheesy bread paired with a savoury and creamy tomato soup that just feels so heart warming.

PREP TIME

15 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

Tomato Soup
2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped
½ to 1 thumb fresh ginger, peeled and finely grated
2 tablespoons tomato purée (tomato paste)
2 x 400 g / 14 oz cans good-quality crushed or whole tomatoes
500 ml / 2 cups vegetable or chicken stock
½ teaspoon sugar (optional, to balance acidity)
Salt and black pepper, to taste
120 ml / ½ cup double cream or heavy cream (optional)
Small handful fresh basil, chopped (optional)
Grilled Cheese
8 slices bread (sourdough, white bloomer or sturdy sandwich bread)
200-250 g / 7-9 oz cheese, grated (cheddar, mozzarella, gruyère or a mix)
Soft butter or mayonnaise, for spreading

Instructions

Heat the olive oil or butter in a medium pot over medium heat. Add the chopped onion with a pinch of salt and cook for 6 to 8 minutes, stirring often, until soft and lightly golden.
Add the garlic and grated ginger and cook for about 30 seconds, stirring constantly until fragrant but not browned.
Stir in the tomato purée and cook for 1 to 2 minutes to deepen the flavour.
Add the canned tomatoes and stock, breaking up the tomatoes with a spoon if using whole ones. Bring to a gentle simmer.
Lower the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally until the soup thickens slightly and tastes rich.
Blend the soup until smooth using a hand blender or countertop blender. If using a countertop blender, blend in batches and be careful with the hot liquid.
Return the soup to low heat. Taste and season with salt, black pepper and sugar if needed. Stir in the cream if using and gently warm through without boiling. Add basil just before serving if you like.
While the soup finishes, heat a frying pan over low to medium-low heat.
Spread a thin, even layer of butter or mayonnaise on one side of each slice of bread.
Place four slices of bread butter-side down in the pan. Sprinkle the grated cheese evenly over each slice, then top with the remaining bread, butter side up.
Cook slowly for 3 to 5 minutes per side, pressing lightly with a spatula, until the bread is golden and crisp and the cheese is fully melted. Adjust the heat if the bread browns too quickly.
Remove from the pan, rest for one minute, then cut in half.
Serve the hot soup with the grilled cheese on the side for dipping, enjoying the warmth from the ginger, the richness of the cheese and the balance between crisp bread and smooth soup.