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Grilled Cheese Tomato Soup

This Grilled Cheese Tomato Soup is SO EASY! Creamy tomato soup pairs perfectly with crispy, melty whole grain grilled cheese sandwiches for ultimate comfort.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2 servings

Ingredients

  • 4 slices whole grain bread hearty and nutritious base for the sandwiches
  • 4 slices cheddar cheese sharp and melty, the star of the grilled cheese
  • 2 tablespoons butter to crisp up the bread perfectly
  • 1 can (15 ounces) tomato sauce rich and smooth, forms the soup base
  • 1 cup vegetable broth adds depth and lightness to the soup
  • 1 teaspoon dried basil brings a fragrant herbal note
  • to taste salt and pepper essential seasoning to balance flavors
  • turkey bacon optional, for a smoky, savory crunch without overpowering the dish

Instructions

Prepare the Tomato Soup

  • In a medium saucepan, combine the tomato sauce and vegetable broth. Stir in the dried basil, and season with salt and pepper to taste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes to allow the flavors to meld beautifully.

Cook the Turkey Bacon (Optional)

  • While the soup simmers, slice the turkey bacon into bite-sized pieces. In a separate skillet over medium heat, cook the bacon until crisp. Set aside on a paper towel-lined plate to drain excess fat.

Assemble the Grilled Cheese Sandwiches

  • Lay out the whole grain bread slices. On two slices, place one slice of cheddar cheese each. If using turkey bacon, distribute it evenly over the cheese. Top with the remaining bread slices to form sandwiches.

Grill the Sandwiches

  • Heat 1 tablespoon of butter in a non-stick skillet or griddle over medium heat. Place one sandwich in the pan and cook for 3-4 minutes until the bread is golden brown and crispy. Flip carefully, add the remaining butter, and cook the other side for another 3-4 minutes, until the cheese is melted and the bread is toasted. Repeat with the second sandwich.

Serve and Enjoy

  • Ladle the warm tomato soup into bowls. Slice the grilled cheese sandwiches diagonally and serve them alongside or dipped right into the soup. Enjoy the perfect balance of creamy, tangy soup and melty, crunchy grilled cheese.

Equipment

  • Medium Saucepan
  • Non-stick Skillet or Griddle
  • Wooden spoon or whisk
  • Knife
  • Cutting Board
  • Bowl and ladle

Notes

  • Use low-fat cheddar cheese to reduce saturated fat content.
  • Swap butter for olive oil or avocado oil for healthier fats when grilling.
  • Choose low-sodium vegetable broth to better control salt intake.
  • Add fresh spinach or kale to the soup for an extra serving of greens.
  • Prepare the soup up to 2 days ahead and store in the fridge for convenience.