This Tomato Grilled Cheese Soup is what happens when tomato soup meets a grilled cheese sandwich. It’s the ultimate comfort food, and it’s guaranteed to warm you up on a cold winter day!
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Tomato Grilled Cheese Soup
Can we agree that a grilled cheese sandwich and a bowl of tomato soup is one of the best comfort foods ever? And dipping the corners of the sandwich into the hot soup is a requirement. But why not take it one step further and combine the two? Take that classic tomato soup and add shredded cheese and cubed, day-old bread. The result? A hearty, cheesy soup that’ll warm you up on a chilly winter day. Thanks to the cheese and bread, this soup is thick. I personally love thick soups, but feel free to add additional chicken stock to thin it out to your own preference. My wife said this soup reminded her of eating the delicious leftovers at the bottom of a plate of lasagna. She’s kinda right, too…this Tomato Grilled Cheese Soup is all kinds of comfort food rolled up into one delicious bowl.
The best part of this soup (aside from the taste, of course)? It’s quick and easy. I don’t mind letting a big pot of soup simmer for several hours on the stove…but there’s no need to do that here. You can have a huge pot of this soup ready to go in less than an hour. But promise that you’ll use a good quality cheddar cheese for this one. The deep flavor from a sharp cheddar is needed to balance with the acidity from the tomatoes. (I recommend Cabot’s Seriously Sharp Cheddar. I used two 8-ounce blocks, and it worked out great!)
As December moves forward, life just seems to get crazier and crazier. I suggest taking a couple of minutes to make a big pot of this Tomato Grilled Cheese Soup. There’s nothing like a tasty bowl of hot soup to put you in a good mood on a chilly winter day! Enjoy!
Did you make a batch of this Tomato Grilled Cheese Soup at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Tomato Grilled Cheese Soup
- Using a large stock pot or Dutch oven, add the olive oil. Heat over medium heat until hot. Add the onion and garlic; saute for 6-8 minutes, stirring occasionally, until onions are slightly soft.
- Add the tomato paste; cook for 2-3 more minutes, stirring often.
- Add the crushed tomatoes, chicken stock, sugar, oregano, basil, salt and pepper. Bring to a boil and then reduce heat to low and simmer uncovered for 30-35 minutes.
- Using a stick blender, puree the soup until smooth.
- Add the cubed bread and shredded cheese. Stir until cheese has fully melted.
Disclaimer: I am a member of the Cabot Cheese Board, but I did not receive compensation for this post. The recipe is entirely my own.
Looking for more tasty soup recipes? Check out these other favorites, too: