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Easy Grilled Cheese and Creamy Tomato Soup Recipe

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 40 mins
  • Yield: 3 1x


Nothing will warm your soul like an Easy Grilled Cheese Sandwich with Creamy Tomato Soup. This soup has Parmesan Cheese and the sandwich is nice and crisp!


  • 2 tbsp. Olive oil
  • ½ c. red onion, diced
  • 3 garlic cloves, finely chopped
  • 28 oz. Crushed Can Tomatoes
  • 1 ¼ tsp. Sea salt
  • ½ tsp. Black pepper
  • ½ tsp. Dried oregano
  • ¼ tsp. Dried basil
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • ¼ tsp. Smoked paprika
  • 3 tbsp. Grated Parmesan Cheese
  • 1 c. heavy cream
  • ¼ c. water
  • For Sandwiches
  • 6 slices Sourdough Bread
  • 4 tbsp. Butter
  • 8 oz. Sharp Cheddar, Grated


  1. To make soup: In a large saucepot heat the olive oil on medium heat. Add the onions and begin to cook until softened, about 3 minutes. Add garlic and cook for about 2 minutes, until fragrant. Add the crushed tomatoes and seasonings, salt, pepper, oregano, basil, garlic, and onion powder, and smoked paprika) and stir. Allow coming to steam. Next, add the cream, water, and grated parmesan cheese and stir.
  2. Using an immersion blender, mix the soup until creamy on low speed, about 5 minutes. Set heat on low until ready to serve.
  3. For the sandwiches: Spread about ½ tablespoon of butter on one side of two slices of sourdough bread making sure you cover from edge to edge. Using a large saute skillet, melt 1 tablespoon of butter and allow to melt. Place one slice of bread in the skillet, butter side down; add about ⅓ cup of shredded cheddar cheese on top, and place the other slice of bread, butter side up, to the sandwich.
  4. Place a small heavy lid on top of the sandwich and cook on each side for about 2-3 minutes and flip to the other side. Each side should be golden brown and crisp. Slice the sandwiches and serve with a bowl of tomato soup.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Entree