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Tomato Soup & Grilled Cheese 🧡 Nothing beats a good soup & grilled cheese combo, and the flavor combinations in this are definitely one for the books. This is perfect for those chilly nights where comfort food is what is needed.

If you loved this recipe, check out my French Onion Soup!

Why You’ll Love Tomato Soup & Grilled Cheese

This isn’t your regular tomato soup… It has chipotle and goat cheese, which make it EPIC! It is so creamy and delicious. The grilled cheese is so freaking good. You are going to be obsessed.

Tomato Soup & Grilled Cheese

How To Prepare Tomato Soup & Grilled Cheese

🍅 First, add the tomatoes, carrot, onion, shallots, garlic and dried chipotles to a baking dish or braising pan. Then, drizzle some olive oil, add the oregano, 1 tsp chipotle powder, salt, pepper and oregano.

🔥 Secondly, bake at 400F for 30 minutes covered and 30-40 minutes uncovered.

🥕 Then, blend the vegetables with the basil and 4 oz of goat cheese.

🥘 Return soup to the pan, add the cream and simmer for 5 minutes. Then, add the water to the blender and mix it, add that to the pan. Turn heat off, add butter and at this point salt and pepper if needed.

🧀 Then, mix the remaining goat cheese with the chipotle powder, salt and pepper.

🍞 Spread butter on 2 slices of bread, on the other 2 spread the goat cheese. Top the goat cheese slice with the provolone, cheddar and Raclette. Top it with the buttered slice.

🧈 Then, preheat a pan on low for 2 minutes. Add sandwich butter side down and spread butter on the other slice. Cook until nice and golden, about 3-4 minutes per side.

🌿 Lastly, serve the soup with some crushed red peppers and chives.

Substitutions and Variations

  1. Something I love about this recipe is that it is very easy to make gluten free, the soup itself already is so all you have to do is sub the bread.
  2. You can replace all dairy for non-dairy alternatives.
  3. I topped the soup with crushed red peppers, but if you don’t want to add that spicy touch, you can leave them out.
  4. Herbs are always quite easy to swap for your favorite ones, or which ever ones you have on hand.
Tomato Soup & Grilled Cheese

Chef Nadia’s Tip

Make sure you brown the grilled cheese low and slow so you get gooey cheese and a golden crust.

Tomato Soup & Grilled Cheese

Similar Recipes

Common Questions

How can I make this gluten free?

All you have to do is sub the bread for gluten free bread.

How can I make this dairy free?

You can swap all the dairy for non-dairy alternatives.

What heavy cream do you use?

I use Straus Heavy Whipping Cream.

Tomato Soup & Grilled Cheese

By Nadia Aidi
Prep 5 minutes
Cook 1 hour 10 minutes
Total 1 hour 15 minutes
Servings: 2
Tomato Soup & Grilled Cheese 🧡 Nothing beats a good soup & grilled cheese combo, and the flavor combinations in this are definitely one for the books. This is perfect for those chilly nights where comfort food is what is needed.

Ingredients 

  • 2 pints sugar bomb tomatoes
  • 1 pint campari tomatoes
  • 1 large onion, quartered
  • 2 carrots, peeled and cut into large chunks
  • 4 shallots, roughly chopped
  • 2 dried chipotles
  • 1 large garlic head, top cut off
  • 2 tsp chipotle powder
  • Salt and pepper, to taste
  • 1 tsp oregano
  • Olive oil
  • 8 oz goat cheese
  • 1 cup heavy whipping cream
  • 6 basil leaves
  • Chives , to taste
  • 2 tbsp butter , plus more for the sandwiches
  • ½ cup water
  • 4 large slices of bread
  • 4 slices provolone
  • 4 slices raclette or swiss cheese
  • 4 large rectangular slices of young cheddar cheese , or 8 squared ones
  • Crushed red peppers, optional, for topping & to taste

Directions 

  • First, add the tomatoes, carrot, onion, shallots, garlic and dried chipotles to a baking dish or braising pan. Then, drizzle some olive oil, add the oregano, 1 tsp chipotle powder, salt, pepper and oregano.
  • Secondly, bake at 400F for 30 minutes covered and 30-40 minutes uncovered.
  • Blend the vegetables with the basil and 4 oz of goat cheese.
  • Return soup to the pan, add the cream and simmer for 5 minutes. Then, add the water to the blender and mix it, add that to the pan. Turn heat off, add butter and at this point salt and pepper if needed.
  • Mix the remaining goat cheese with the chipotle powder, salt and pepper.
  • Spread butter on 2 slices of bread, on the other 2 spread the goat cheese. Top the goat cheese slice with the provolone, cheddar and raclette. Top it with the buttered slice.
  • Preheat a pan on low for 2 minutes. Add sandwich butter side down and spread butter on the other slice. Cook until nice and golden, about 3-4 minutes per side.
  • Lastly, serve the soup with some crushed red peppers and chives.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sandwich, Soup
Cuisine: American

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