Easy Tomato Soup With Grilled Cheese

It’s finally Friday, yaaaayyy! I’ve been packed with baking this week since my baby shower is tomorrow and I couldn’t help but bake my own dessert table… My friends and family aren’t so keen on me being on my feet this much and doing all this work, but I couldn’t let anyone else do it. Ya feel??? Anyways, as promised, here is my recipe for an easy (and I mean EASY) tomato soup with the perfectly simple, yet nostalgic grilled cheese. This just might be my favorite fall meal, but honestly it’s a great comforting home meal anytime. Not to mention my best friend said it be awesome to have when you’re hungover. The kids will love it and you’ll get to indulge too. Hope this recipe gets put into the top of your cooking and baking list! I’ll be making this throughout the winter months as well. Have a lovely weekend, I can’t wait to share the baby shower with you all!



for the soup

  • 4 tbsp. unsalted butter
  • 8 large tomatoes (wedged)
  • 1 small onion (quartered)
  • 4 cloves of garlic (peeled & roughly smashed)
  • 1 1/2 tbsp. tomato paste
  • 1 1/2 cups of vegetable or chicken stock (or water if neither are available)
  • 3 springs of thyme
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 1 tbsp. granulated sugar
  • 1/4 cup freshly grated parmesan cheese

for the grilled cheese

  • 2 tbsp. of salted butter (room temp.)
  • 4 slices of sourdough bread
  • 4 slices of Kraft Singles
  • 1 cup of freshly shredded sharp cheddar cheese


for the soup

  • In a large pot or dutch oven, melt the butter on medium low heat.
  • Add the onion & garlic and cook for 3 mins, stirring occasionally till the onions soften just a tad.
  • Turn the heat on high and add the tomatoes.
  • Cook the tomatoes with the onion and garlic for ~5 mins stirring occasionally and to not burn the garlic.
  • Pour in the broth or water & add the thyme, salt, pepper & sugar.
  • Let it come to a boil before turning down the heat to let it simmer for 45mins.
  • Take out the thyme leaves, then transfer the soup to a blender & blend till smooth. I use a vitamix and kept the center of the lid off to let the steam escape or else hot soup will explode everywhere. Just hold a towel in place over the hole & start at the lowest setting before turning it all the way up.
  • Transfer the soup back to your pot & let it heat to a simmer, then add the parmesan cheese & give it a stir.
  • Season with more salt and pepper if you’d like, serve.

for the grilled cheese

  • Spread the butter on the front and back of each slice of bread. I cook one grilled cheese at a time, but if you have a larger pan or a griddle you can do it all at once.
  • Heat a pan on medium low & place two slice of bread down. Cook for ~3-4 mins or till the bottom is nice and golden brown.
  • Flip the bread over & add 2 slice of kraft singles & 1/2 of the cheddar cheese on top of one slice.
  • Continue to toast the bread for 3 mins or until the bottoms are golden brown, then place the slice without cheese on top of the other one, flip and cook for an additional minute.
  • Slice diagonally and serve with tomato soup.

One comment

  1. […] via Easy Tomato Soup With Grilled Cheese — The Buttery Whisk […]

Leave a Reply

Your email address will not be published.