Grilled Cheese & Tomato Soup | Simple, Proper Comfort Food
A silky, rich tomato soup paired with a golden, buttery grilled cheese. This recipe shows how to build flavour properly from scratch, blend it to a smooth, creamy texture, and toast the perfect crisp sandwich with melted cheddar and gruyère. Simple ingredients, deep flavour, and classic comfort — all done the right way.
Ingredients
Tomato Soup
- 2 Tbsp (40ml) - Olive Oil
- 1 - Large Brown or Red Onion, Chopped
- 4 - Garlic Cloves, Chopped
- 2 Tbsp (40g) - Tomato Paste
- 2 Cans (800g) - Whole Peeled Tomatoes
- 2 Cups (500ml) - Chicken or Vegetable Stock
- 1 tsp (4g) - Sugar
- ½ tsp (1g) - Chilli Flakes (Optional)
- ½ tsp (2g) - Smoked Paprika
- ½ Cup (125ml) - Thickened Cream
- Seasoning to Taste
- Basil Leaves to Garnish
Grilled Cheese Toasties
- Thick Sourdough or Bread of Choice
- 80g (2.8oz) - Sharp Cheddar
- 50g (1.7oz) - Gruyère
- Unsalted Butter
- Mayonnaise
Instructions
- Heat the olive oil in a saucepan over medium heat. Add onion with a pinch of salt and cook for 6–8 minutes until soft and golden.
- Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes until it darkens in colour and develops richness.
- Add canned tomatoes with their juice, stock, sugar, chilli flakes, and smoked paprika. Simmer uncovered for 20 minutes to reduce and intensify flavour.
- Transfer the soup carefully into a blender. Blend on high until completely smooth and silky. Return the pot to the stove, stir in the cream, and season with salt and pepper. Keep warm.
- For the toasties, mix the cheddar and gruyère. Spread butter on one side of each slice of bread and mayonnaise on the other side.
- Divide the cheese mixture between two sandwiches, ensuring buttered sides face out.
- Heat a skillet over medium heat. Place the sandwiches in the pan and cook for 2-4 minutes per side until golden and the cheese is fully melted.
- Rest for 1 minute before slicing. Serve alongside the hot tomato soup, finished with fresh basil.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. Store grilled cheese separately in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days. For best texture, toasties are best made fresh before serving.
Reheating Instructions
For the soup, reheat gently on the stove over medium heat, stirring occasionally until hot. Add a splash of stock or water if it thickens too much.
If reheating from frozen, thaw overnight in the fridge first.
For the toasties, reheat in a dry pan over medium heat or in a 200°C (400°F) oven for 5–7 minutes to regain crispness — avoid the microwave to prevent sogginess.
Watch How To Make The Recipe
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