Grilled Cheese and Tomato Soup Recipe

Rating 5.0
| 2
This grilled cheese and tomato soup recipe features warm, homemade tomato soup and dunkable crusty, grilled cheese sandwiches made with sourdough toast. Both items come together quickly for a favorite lunch combo, or served with a side salad for a vegetarian dinner.
Utensils Dinner
Globe New American
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.


For the Grilled Cheese
4 tblsp
butter, preferably premium or European
slices sourdough bread, toasted
1 tsp
Dijon mustard
1/2 cup(s)
grated Gruyere cheese
1/2 cup(s)
grated sharp cheddar cheese
1/2 tsp
For the Tomato Soup
1 tblsp
olive oil
medium onion, finely chopped
celery ribs, chopped
garlic clove, finely chopped
shallots, finely chopped, optional
28 ounce canned tomatoes
1 cup(s)
chicken or vegetable stock
1/4 cup(s)
2% or whole milk
1/4 cup(s)
heavy cream, optional
1/4 cup(s)
dry white wine, optional
1 tblsp
kosher salt, see notes 1
1/4 tsp
black pepper
1 tblsp
finely chopped chives, for topping
finely chopped scallions or green onions, for topping

Directions 7 steps | 50 Minutes

Step 1

Measure and prep all ingredients. 

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Step 2

Prepare the tomato soup. In a large saucepan or a Dutch oven over medium heat, add the olive oil, onion, celery, garlic and shallots. Sauté until the vegetables are softened, about 3-5 minutes. 

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Step 3

Stir in the canned tomatoes, chicken stock, milk, heavy cream, dry white wine, kosher salt and black pepper. Heat the tomato soup until hot but not boiling. 

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Step 4

While the soup is heating, prepare the grilled cheese. In a medium saute pan over medium heat, melt the butter. Spread the Dijon mustard on one side of four slices of toast. Place the toast into the pan with the mustard side up. Divide the grated Gruyere and cheddar cheese evenly on top of the four toasts. Sprinkle salt on top of the cheese. Cover the pan and reduce the heat to low to melt the cheese. 

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Step 5

Once the cheese has melted, top each toast with the remaining slices of sourdough bread. Flip and brown the other side until the sandwich is lightly browned on both sides.

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Step 6

Ladle the soup into bowls. Garnish each serving of soup with chives and scallions. (See notes 2.) 

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Step 7

Serve both the grilled cheese and tomato soup hot. Enjoy!

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  1. Be sure to use Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
  2. For a smoother soup, use an immersion blender or a food processor to blend the soup, then strain it back into the pan or into a serving bowl.

Nutrition Per Serving
View All
20 g
22.1 g
81.9 g


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Sandra G.


25 Jul 2022

My comfort food.

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Sandra G.

27 Jul 2022

I'm with you on that, Sandra!

Sarah D.


22 Jul 2022

The ultimate + perfect lunch right here. I made the soup the night before and just heated it up the next day.

Reply to this comment
Sarah D.

27 Jul 2022

I wish I had some for lunch today! Thanks, Sarah :)