Grilled Cheese Tomato Soup

Grilled Cheese Tomato Soup

I remember eating Tomato Soup as a child and of course those gooey grilled cheese sandwiches. It was another comfort meal we all love.

Homemade Tomato Soup is heavenly, and you can even use canned tomatoes which I am sure you have in your pantry.

It’s an easy and inexpensive meal that tastes just so amazing year round. All you need are a few pantry items and a little bit of time, and you’ll have a bowl of the most delicious tomato soup everyone will rave about!

It’s so quick, and so delicious, that you’ll never have to settle for the can again!


  • Whole tomatoes in a can
  • Yellow or white onion
  • Garlic
  • Flour
  • Vegetable or chicken broth
  • Herbs & spices – Oregano, thyme, basil, bay leaf
  • Butter and oil
  • Salt and pepper
  • Sugar
  • Cheddar cheese
  • Bread croutons


Dutch oven

Immersion Blender…. blend your soup right in the pot.

Since this soup is tomato-based it is important to use a non-reactive pot. These include Stainless steel, ceramic and glass. Other pots react with tomatoes and you soup ends up tasting metallic.

If you are looking for a gluten free recipe just skip the roux and thicken with milk and a couple of tablespoons of cornstarch before you add the tomatoes.

I promise, you are going to fall in love with this Delicious and Creamy Tomato Soup. Scroll down for the recipe.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Soup
Cuisine American


  • 1 28 oz. whole tomatoes in can
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 1 tbsp flour
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 cup cream
  • 1 tbsp sugar
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and Pepper to taste
  • 8 oz shredded cheddar cheese
  • 1 cup croutons


  • Heat up olive oil and butter over medium heat and sauté onion till it gets soft and translucent, Add in garlic and stir in for a minute. Stir in flour and sauté for another minute.
  • Add tomatoes and break them up with a spatula. Cook for 5 minutes.
  • Stir in broth along with bay leaf and all dried herbs. Simmer uncovered for 30 minutes, stirring occasionally.
  • Blend the soup in a blender to smooth consistency, working in batches, or use immersion blender.
  • Stir in cream and mix well.
  • Preheat the oven to 375°F. Pour the soup into individual soup bowls. Top it with a thin layer shredded cheese. Place some croutons on top of the cheese and again cover all with another layer of cheese. (see note 1)
  • Bake the soup for 8-10 minutes, until the cheese is melted and bubbling.
  • Adapted from Gypsy Plate.
Keyword grilled tomato soup, homemade tomato soup