This comforting Grilled Cheese and Tomato Soup is the kind of meal that brings instant cozy vibes. The soup is rich and creamy, made with San Marzano tomatoes, onions, carrots, bell peppers, garlic, seasonings, and heavy cream. Pair it with a golden, crispy grilled cheese sandwich for a simple meal that works especially well on chilly days.

The tomato soup is also freezer-friendly, making it convenient to prepare ahead of time. You can portion it into individual servings and save it for an easy lunch or dinner later.

Recipe Highlights

Freezer Friendly: The tomato soup freezes beautifully and can be stored for several months. Grilled cheese can also be prepared ahead and frozen, although freshly cooked sandwiches have the best texture.

Classic Tomato Soup: This creamy soup combines canned tomatoes with onion, carrots, red bell pepper, garlic, and Italian seasoning. The vegetables add natural sweetness and depth while balancing the acidity of the tomatoes.

Easy Grilled Cheese: A simple grilled cheese made with good-quality bread, butter, and cheddar cheese is all you need for the perfect companion to creamy tomato soup.

Ingredients & Substitutions

• Whole San Marzano Canned Tomatoes: San Marzano tomatoes are a great choice because of their naturally sweet flavor, lower acidity, and meaty texture. Whole tomatoes work particularly well, but regular whole or crushed canned tomatoes can also be used if San Marzano tomatoes are unavailable.
• Red Bell Pepper: Red bell pepper brings mild sweetness to the soup and helps give it a vibrant color.
• Yellow Onion: Yellow onion adds savory depth and subtle sweetness as it cooks with the other vegetables.
• Vegetable Broth: Vegetable broth creates the base for the soup while allowing the tomato and vegetable flavors to stand out. Chicken broth can also be used. Beef broth is less suitable because its stronger flavor and darker appearance can overpower the soup.
• Heavy Cream: Heavy cream gives the soup its rich, smooth consistency. Half-and-half or milk can be substituted for a lighter version, although the finished soup will not be quite as creamy. For a dairy-free option, replace the cream with additional broth and adjust the amount until the desired consistency is reached.
• Sourdough Bread: Sourdough is an excellent choice for grilled cheese because it becomes crisp and golden while holding up well to the melted cheese. White bread can also be used, especially if you prefer a more traditional grilled cheese.
• Cheddar Cheese: Good-quality cheddar provides a rich, flavorful filling and melts beautifully. Other melting cheeses can also be used according to your preference.

Full ingredient list with quantities in the recipe card below

Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe tastes rich, bright, and a little bit cozy, perfect for anyone who loves a simple bowl of soup that still feels special, and it comes together in about 1 hour total. This recipe works well for busy weeknights, relaxed weekends, or meal prep fans who want something easy to reheat. I first made a version of this on a broke college night with sad grocery store tomatoes, and it still tasted good enough that I never stopped tweaking it.

How do I make homemade tomato sauce?

Making homemade tomato sauce is much easier than it may seem, and it is a great way to bring fresh, comforting Italian-inspired flavor to your meals. With a few basic ingredients such as tomatoes, onion, garlic, oregano, basil, salt, and pepper, you can create a flavorful sauce from scratch. (PBS)

Start by sautéing the chopped onion and garlic until they become soft and fragrant. Add the tomatoes along with oregano, salt, and pepper, then let everything simmer so the flavors can develop. Fresh basil can be added toward the end of cooking for an extra layer of fresh herb flavor. (Food Network)

Once the sauce has cooked down, use an immersion blender to blend it until it reaches the consistency you prefer. You can make it completely smooth or leave a little texture if you like a more rustic sauce.

Homemade tomato sauce is incredibly versatile. Use it as a base for pizza, stir it into pasta, spoon it over meatballs, or add it to soups and other Italian-inspired dishes. Making a batch ahead of time also gives you a convenient sauce to keep refrigerated or freeze for later use. (PBS)

How to Make Tomato Soup and Grilled Cheese

Cook Veggies

Add the onion, carrots, red bell pepper, and garlic to a pot and cook until the vegetables become tender. Cooking the vegetables first helps develop their natural sweetness and creates a flavorful foundation for the soup.

Add Tomatoes and Seasoning

Pour in the canned tomatoes and vegetable broth. Add the Italian seasoning, salt, and black pepper, then stir everything together.

Cover the pot and allow the soup to simmer for about 30 minutes. This gives the tomatoes and vegetables plenty of time to soften and allows their flavors to combine.

Blend

Once the vegetables are tender, blend the soup until smooth. An immersion blender can be used directly in the pot. If using a countertop blender, allow the soup to cool to a safe temperature before blending.

After blending, stir in the heavy cream. Taste the soup and add additional salt or pepper if needed. If the soup is thicker than you prefer, add a little more broth to reach the desired consistency.

Make Grilled Cheese

Spread butter over one side of each slice of bread. Place a slice of bread butter-side down in a skillet and add the cheddar cheese.

Place the second slice of bread on top with the buttered side facing upward. Cover the skillet and cook over medium heat until the bottom is golden and crisp and the cheese begins to melt.

Flip the sandwich carefully and continue cooking until the other side is golden brown and the cheese is completely melted. Slice the grilled cheese and serve it alongside the warm tomato soup.

Tips & Notes

Tip 1: Avoid blending hot soup in a sealed countertop blender. Let the soup cool before transferring it to the blender, and allow steam to escape safely while blending.

Tip 2: Covering the skillet while making grilled cheese helps the cheese melt more quickly without requiring the bread to cook for too long.

Tip 3: For an evenly toasted sandwich, melt a small amount of butter in the skillet and swirl it around to coat the surface. Place the bread in the pan, add the cheese, and top with the second slice. A little cold butter placed on top of the sandwich can soften as the first side cooks, making it easier to spread and helping create a golden crust.

Freezer Friendly!

Prep: Prepare the tomato soup as directed and let it cool completely before transferring it to a freezer-safe container or heavy-duty freezer bag. Freezing the soup in individual portions makes reheating quick and convenient.

Freeze: The soup can be kept frozen for up to 3 months. Grilled cheese is best when cooked fresh, but assembled sandwiches can also be frozen before cooking. Wrap the buttered, uncooked sandwiches tightly in plastic wrap and then in foil to help protect them from freezer burn.

Cook: Thaw the soup if possible, then reheat it gently on the stovetop over medium-low heat or warm it in the microwave. For a frozen grilled cheese sandwich, microwave it for about 15 seconds before transferring it to a preheated skillet. Toast over medium heat for approximately 1–2 minutes per side, or until the bread is crisp and the cheese is melted.