Published:
Mar 9th 2025
by 
Last updated: Mar 9th 2025
Need a dish that everyone will love? Try our Grilled Cheese and Tomato Soup!
Grilled cheese and tomato soup never fails; it's the perfect pairing. This comforting tomato soup is made from roasted Roma tomatoes, which adds a subtle sweetness to the soup and pairs perfectly with the salty cheddar cheese. Served with crispy, cheesy grilled cheese, this bowl of comfort is the best thing you will ever taste.
Need more cheese? Try our Waffle Iron Grilled Cheese next if you're craving more cheesy goodness.
Is grilled cheese and tomato soup normal?
Yes, it is normal to eat grilled cheese with tomato soup. No one knows why this pairing became popular. Some people believe it's because both dishes are affordable, while others believe it's popular because it's a deconstructed pizza and does not involve as much work as making a real pizza.
Is grilled cheese and tomato soup good to eat when sick?
Warm tomato soup can be good to eat when sick as tomatoes contain vitamin C, which boosts the immune system. Meanwhile, grilled cheese sandwiches contain carbs which give you energy.
Can I use milk in tomato soup instead of water?
While you can use milk in tomato soup, it is not the best idea to use it as a substitute for water. Milk curdles when it is heated to too high a temperature. It is best to stir high-fat milk or heavy cream into the soup gradually once you have removed it from the heat.
Why put baking soda in tomato soup?
Baking soda decreases the acidity of the tomatoes. It also prevents the soup from curdling if you add milk.
Time & Serves
Ingredients
8 large Roma Tomatoes, trimmed, quartered
4 tablespoons Olive Oil, divided
1 teaspoon Kosher Salt, divided
1/2 teaspoon Black Pepper, divided
1 medium Yellow Onion, diced
3 cloves Garlic, minced
2 teaspoons dried Basil
1 tablespoon Italian Seasoning
4 cups Low-Sodium Vegetable Broth
2 tablespoons Maple Syrup
1 cup Coconut Milk, divided
2 tablespoons fresh Basil for garnish
4 tablespoons Butter, room temperature
8 slices Gluten-free Sandwich Bread
1 cup shredded Cheddar Cheese
1/3 cup shredded Mozzarella Cheese
Instructions
Preheat the oven to 450ºF.
Put the Roma tomatoes on a baking sheet. Add 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the tomatoes and toss to combine.
Roast the Roma tomatoes for 30–35 minutes, then remove them from the oven and let them cool.
Place the remaining olive oil in a large pot and set it over medium-high heat.
Next, add the onions. Cook them for 2 minutes until they are translucent.
Add the garlic, basil, and Italian seasoning and cook it for 1 minute until fragrant.
Add the Roma tomatoes along with their juices, the vegetable broth, maple syrup, and the remaining salt and black pepper. Stir to combine.
Next, use an immersion blender to blend the tomato soup until it is smooth and creamy. Alternatively, you can transfer the tomato soup to a blender in batches and blend until it is smooth.
Place the tomato soup back into the same pot and stir. Cook it on low heat for 20–30 minutes until it thickens slightly.
Remove the tomato soup from the stove. Next, add 3/4 cup of coconut milk to the tomato soup. Stir to combine.
Spread 1/2 tablespoon of butter onto each slice of bread and place them buttered side down on a parchment-lined baking sheet.
Divide the cheddar cheese and mozzarella cheese between 4 slices of bread.
Next, add the remaining bread on top of the cheese, buttered side up.
Put a large cast-iron skillet over medium-low heat.
Place two sandwiches in the skillet. Let them cook for 2–4 minutes until golden brown.
Flip them over, then cook the grilled cheese sandwiches for another 2–4 minutes until golden brown.
Remove the grilled cheese sandwiches from the skillet and place them on a cutting board.
Repeat steps 5-7 until all the grilled cheese sandwiches have been cooked.
Cut the grilled cheese sandwiches in half diagonally and place them on 4 small plates.
To serve, place the tomato soup into four bowls, swirl a tablespoon of coconut milk over each bowl of soup, and garnish with fresh basil. Serve with the grilled cheese sandwiches.
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