Easy Tomato Soup with Grilled Cheese
Prep time 15mins
Cook time 45mins
Serves or Makes: 5

Recipe Card

For the tomato soup


For the grilled cheese


  • 10 slices sourdough bread
  • 1 package sliced white cheddar cheese
  • 1 cup cheddar jack cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • salted butter


  • Step 1

    Add olive oil, onion, garlic, dried basil, dried oregano, salt, and pepper to a large pot or dutch oven over medium-high heat. Sauté until translucent and fragrant, about 5 minutes.

  • Step 2

    Add the Tuttorosso Peeled Plum Tomatoes, Tuttorosso Diced Tomatoes Basil, Garlic & Oregano, and chicken stock. Combine and bring to a boil. Then cover, turn the heat to medium low, and let simmer for 30 minutes.

  • Step 3

    After 30 minutes, reduce the heat to low and use an immersion blender to blend the soup into a smooth, thick consistency. [Note: If you do not have an immersion blender you could allow the soup to cool and blend in a classic blender.]

  • Step 4

    To the blended soup add the half and half and fresh basil. Combine. Keep warm on low heat while you prepare the grilled cheese sandwiches.

  • Step 5

    To 5 slices of bread add the white cheddar cheese, cheddar jack cheese, and mozzarella cheese. Use however much you’d like of each. Then top with the remaining 5 bread slices.

  • Step 6

    Start by adding 1 tablespoon of butter to a large pan on the stove over low heat. Melt completely and add the sandwiches. [Note: The amount of sandwiches will depend on the size of your pan.]

  • Step 7

    Cook the sandwiches on one side until browned to your liking, ~3 minutes per side or until browned to your liking. Add more butter as needed. [Note: The key is to cook low and slow so that the cheese melts and the bread browns, without burning.]

  • Step 8

    Remove sandwiches from heat and serve alongside tomato soup.