This post may contain affiliate links. Please read our disclosure policy.
Fall is here and that means soup season…and this is the recipe that you didn’t know you needed! Nothing beats a good tomato soup and grilled cheese combo, and when I tell you the flavors in this recipe are off the charts, you’re just going to have to trust me! This dish is perfect for those chilly nights where all we want is a soft blanket and warm bowl of comfort! 🧡 Please see the notes if you are looking for vegetarian, dairy, and gluten-free options!
Table of Contents
Why You’ll Love Tomato Soup and Grilled Cheese
This isn’t your regular tomato soup or grilled cheese because the roasted vegetable, smoky chipotle and the goat cheese throw this recipe right over the top! It is so creamy and delicious, this is the perfect recipe for the upcoming fall soup season!
Gather Your Ingredients
Peel and Chop
- Carrots: 2, peeled and cut into large chunks
- Large Onion: 1 large, peeled and quartered
- Shallots: 4, rough chop
- Garlic Head: 1 large, cut off top
- Butter: 4 tbsp, divided (bring 2 tbsp to room temp)
Gather
- Sugar Bomb Tomatoes: 2 pints
- Campari Tomatoes: 1 pint
- Dried Chipotles: 2 dried
- Olive Oil: a drizzle
- Oregano: 1 tsp
- Chipotle Powder: 2 tsp, divided
- Salt and Pepper: to taste
- Goat Cheese: 8 oz
- Heavy Whipping Cream: 1 cup
- Water: ½ cup
- Crushed Red Peppers: for topping
- Basil Leaves: for topping
- Bread: 4 large slices
- Provolone: 4 slices
- Young Cheddar Cheese: 4 large slices (or 8 small)
- Raclette or Swiss Cheese: 4 slices
Substitutions
- Gluten-free → If you want to make this glute-free it’s super simple. Make sure your bread is gluten-free instead of regular and that you are using a certified gluten-free brand of chipotle powder and dried chipotles.
- Dairy-free → For the soup, all you have to do is swap out the goat cheese for cream cheese, heavy cream for a dairy-free option like cashew cream and use a dairy-free butter instead. You will want to skip the grilled cheese sandwich.
- Vegetarian → Check your cheeses because you want ones that are made with vegetarian rennet, you’re good with everything else.
🔥Chef Nadia’s Tip🔥
Make sure you brown the grilled cheese low and slow so you get gooey cheese and a golden crust.
The Perfect Pairings
To start off this fall tomato soup and grilled cheese recipe, a bright and crisp cucumbertini, because every meal needs a drink. I say every meal needs a simple side salad and if you want to swap your grilled cheese for something simpler, toasted ciabatta would work great to dip into your tomato bisque soup. Then, to end on a perfect note, a classic salted pecan pie would be perfect.
Tomato Soup and Grilled Cheese: Questions Answered
As long as you use gluten-free bread it is!
All you have to do is swap out the heavy cream for a dairy-free option like cashew cream and use a dairy-free butter instead.
The soup makes 2 very generous servings but that can easily be stretched to 3 and the grilled cheese sandwiches are for 2.
You can, just pop it in an airtight container and then keep it in the fridge for 3 to 4 days.
I get this question a lot because they’re adorable… they’re the Bistro Set from Anthropologie.
Tomato Soup and Grilled Cheese
Ingredients
Tomato Soup
- 2 pints sugar bomb tomatoes
- 1 pint campari tomatoes
- 2 carrots, peeled and cut into large chunks
- 1 large onion, peeled and quartered
- 4 shallots, roughly chopped
- 1 large garlic head, top cut off
- 2 dried chipotles
- 1 drizzle olive oil, + more for topping
- 1 tsp oregano
- 1 tsp chipotle powder
- salt and pepper, to taste
- 4 oz goat cheese
- 1 cup heavy whipping cream
- ½ cup water
- 2 tbsp butter
- crushed red peppers, for topping
- chives , for topping
- basil leaves, for topping
Grilled Cheese
- 4 oz goat cheese
- 1 tsp chipotle powder
- salt and pepper, to taste
- 4 slices bread
- 2 tbsp butter, room temperature
- 4 slices provolone
- 4 slices young cheddar cheese , large rectangular slices
- 4 slices raclette, or Swiss cheese
Instructions
Tomato Soup
- Preheat your oven to 400°F.
- Add sugar bomb tomatoes, Campari tomatoes, carrots, onion, shallots, garlic and dried chipotles to a baking dish. Drizzle with olive oil and sprinkle the oregano, 1 tsp chipotle powder, salt and pepper on top.
- Bake covered for 30 minutes. Then uncover and bake another 30-40 minutes.
- Add the vegetables to a blender with the 4 oz of goat cheese and blend until smooth. Add back to the pan.
- Mix in the cream and simmer for 5 minutes. Add ½ cup water to the blender and mix it around to get what was left behind and mix that into the soup.
- Turn off the heat and add the butter. Taste and adjust the salt and pepper.
- Top with crushed red peppers, chives, basil leaves and a drizzle of olive oil.
Grilled Cheese
- In a bowl, mix goat cheese, chipotle powder, salt and pepper. Spread this on 2 slices of bread.
- On the other 2 slices of bread, spread the butter.
- Take a goat cheese slice of bread and (goat cheese side in) top with 2 slices of provolone, 2 slices of cheddar and 2 slices of raclette. Top with the other slice of bread, buttered side out. Repeat for the other sandwich.
- Preheat a pan on low for 2 minutes. Add the sandwiches, butter side down to the pan. While that cooks, spread the tops with the remaining butter. Cook until nice and golden, about 3-4 minutes per side.
Notes
- Gluten-free → If you want to make this glute-free it’s super simple. Just make sure your bread is gluten-free and you are using a certified gluten-free brand of chipotle powder and dried chipotles.
- Dairy-free → For the soup, all you have to do is swap out the goat cheese for cream cheese, heavy cream for a dairy-free option like cashew cream and use a dairy-free butter. You will want to skip the grilled cheese sandwich.
- Vegetarian → Check to make sure your cheeses are made with vegetarian rennet and you’re good with everything else.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
