This Grilled Cheese and Tomato Soup may have been done a hundred times, but this recipe turns your average grilled cheese into gourmet goodness! Our rich, homemade tomato soup combines grilled cheese made with sourdough bread, gouda, and American cheese for extra gooey cheesiness. If we’re making GCTS at home, this is the only recipe we’re using 😋
We went straight to fancy with our Roasted Peach and Gouda Grilled Cheese, but we haven’t shared our classic grilled cheese recipe that everyone knows and loves on the site… until now! And you know we had to add our own special flare. This grilled cheese and tomato soup recipe is (not to toot our own horn) how it’s DONE. You won’t want to make it any other way.
While it’s obviously homemade, this tomato soup and grilled cheese recipe is super easy — aka easy enough to make when you have hungry toddlers at home!
Grilled Cheese Ingredients
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Heat olive oil in a Dutch oven over medium/high heat. Add the onion to the pan and season with ½ teaspoon of salt. Cook the onions down until translucent, 7-9 minutes.
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Add the tomato paste and garlic to the onions and saute for an additional 2 minutes.
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Next, add the crushed tomatoes, peeled tomatoes, chicken broth, Worcestershire, and brown sugar to the pot. Stir to combine. Bring the mixture to a boil over medium/high heat.
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Turn the heat to low and allow the soup to simmer for 5 minutes.
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Transfer the soup to a high-speed blender (we prefer a Vitamix) and carefully blend the soup until completely smooth.*
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Transfer the soup back to the Dutch oven and allow the soup to warm over medium/low heat while you prepare the grilled cheese.
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Butter one side of each slice of bread.
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Place two cheddar cheese slices and one slice of gouda on top of one slice of bread, and then place the second piece of bread on top of the cheddar cheese. Set aside.
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Next, heat a large skillet over medium heat.
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Add the grilled cheese to the pan and let it cook for 3-4 minutes over medium heat.
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Flip the grilled cheese and cook for an additional 2-4 minutes on the other side. The cheese should be completely melted before removing the grilled cheese from the skillet.
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Slice each grilled cheese sandwich in half, and serve alongside the tomato soup.
- Option to blend the soup with an immersion blender in the Dutch oven. Note that we recommend a high-speed blender because it leaves you with a smoother soup.
- You can use any type of bread for the grilled cheese. We used cheddar cheese and gouda cheese, but feel free to use any other meltable cheese of your choice.
Calories: 541 kcal, Carbohydrates: 54 g, Protein: 21 g, Fat: 29 g, Fiber: 6 g, Sugar: 15 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment Needed
- Dutch oven: You’ll need a Dutch oven to make your tomato soup! It’s the best option for even cooking and easy cleanup. We like to store our leftover soup right in the dutch oven in the fridge.
- High-speed blender: We prefer a Vitamix for blending the soup to a smooth and creamy consistency. Feel free to use an immersion blender if you prefer.
Great Jones
Dutch Oven
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
Our Favorite
Blender
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s our favorite high-speed blender perfect for making smoothies, soups, and nut butter.
We recommend using and fresh sliced cheese that has good meltability, such as cheddar cheese, gouda and American cheese. All three of these cheese have great melting properties and taste great together.
We do not recommend using any aged cheeses as they will not melt well.
You can use any type of bread for the grilled cheese. Sourdough, whole wheat, and white bread all work well. But we recommend using bakery sourdough bread for an extra gourmet touch!
Of course! You can blend the soup with an immersion blender right in the Dutch oven. We recommend a high-speed blender because it leaves you with a smoother soup.
here’s a tip!
For an extra burst of flavor, try adding some fresh herbs like basil or thyme to your tomato soup before blending.
Serving Suggestions
I love to counteract the rich and creamy flavors of grilled cheese and tomato soup with a crisp, refreshing salad. This Grilled Caesar Salad with Grilled Croutons is one of our go tos! We also love it with this French Carrot Salad with Honey Mustard Dressing or our classic Spring Mix Salad.
This tomato soup can be stored in an airtight container in the refrigerator for up to 4 days. The grilled cheese is best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days in the refrigerator.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
