Easy tomato soup with grilled cheese (2024)

Easy roasted tomato soup served with a simple, extra-cheesy grilled cheese sandwich is comfort food personified. Served with a swirl of cream and fresh basil, it’s your childhood favorite all grown up.

There are few things that scream “home” and “comfort”as much as a bowl of creamy tomato soup served with a grilled cheese sandwich. The simple meal consists of ingredients we all have in our homes so it’s the kind of recipe I turn to often. Whether as a simple lunch for the kids or a family dinner, grilled cheese and tomato soup is the answer. Perfect for feeding a crowd and exactly what I’m craving when the weather is on the cooler side.

Ingredients

• Tomatoes. Ripe tomatoes are always best but canned whole tomatoes will also be delicious.
• Balsamic vinegar.
• Olive oil.
• Salt, pepper and sugar.
• Onion.
• Garlic.
• Basil leaves. Other herbs like thyme and oregano are also delicious with tomatoes.
• Stock. Use any stock or broth of your choice. I used chicken broth but vegetable stock can be used if you want to keep this recipe vegetarian.
• Tomato paste.
• Cream. Heavy cream/whipping cream.

How to make homemade tomato soup

1. Roast the tomatoes: Roasting the tomatoes with aromatics before blending into the soup builds serious flavor. It’s a quick and easy step that means your soup goes from good to great. If you don’t have access to ripe, in-season tomatoes, using whole canned tomatoes are perfectly fine. Flavor the soup with ingredients that compliment tomatoes. Balsamic vinegar, basil and garlic are always a good idea where tomatoes are concerned. A pinch of chilli flakes/red pepper flakes will add a hum of heat if you like spicier foods.A little sugar tempers the acidity of the tomatoes but is completely optional.
2. Make the soup:In a large pot or Dutch oven set over medium-high heat, cook the onions, garlic and basil in a little olive oil or butter until soft and translucent. Add the roasted tomatoes and tomato paste to this base along with stock/broth. Bring to a boil then cook until all the ingredients are soft then transfer to a blender and blend until smooth (alternatively use an immersion blender). Season to taste with salt and black pepper and add cream. Bring back up to a simmer then serve hot with bread of your choice or grilled cheese sandwiches.

How to thicken tomato soup

Allowing the soup to simmer and reduce will thicken it but if you want a thicker end result, mix 1-2 teaspoons of corn starch with a few teaspoons of water and stir into the soup. Allow to simmer until thickened. Alternatively, you can add some cubed potatoes to the onions and allow to cook completely. The blended potatoes will thicken the soup without the need for any additional thickeners.

Freezing and storing

1. To freeze:Always freeze before adding cream. Allow blended soup to cool to room temperature. Transfer to freezer-safe jars, containers or bags and seal. Freeze for up to 4 months. Thaw completely before adding the cream and reheating.
2. Make-ahead:This soup can be made up to 3 days ahead. Keep the chilled soup covered in the fridge and reheat over medium heat before serving.

Soup recipes

1. Creamy mushroom soup
2. Honey roasted butternut squash soup
3. Easy healthy chicken broccoli soup