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Tomato Soup & Grilled Cheese

Tomato Soup & Grilled Cheese

Prep time 15 minutes
Cook time 30 minutes
Ready in 45 minutes
Makes 4 servings



The Easy Way

  • 1 Box Pacific Roasted Pepper and Tomato Soup
  • 1 Loaf of French Bread Sliced
  • 4 Slices American Cheese
  • 8 Slices Sharp Cheddar Cheese
  • 1/2 Cup Grated Cheddar Cheese For Topping
  • Fresh Cracked Pepper

From Scratch

  • Olive oil for cooking
  • 12-15 plum or Roma tomatoes, halved lengthwise
  • 1 tbsp butter
  • 1 onion chopped
  • 2 garlic cloves, minced
  • 2 tsp fresh thyme
  • 1 28 oz (796 ml) can San Marzano tomatoes with their juices
  • 4 cups vegetable stock
  • 1/2 cup half & half
  • salt and pepper, to taste


1. Spread the plum or Roma tomatoes on a pan that is lined with parchment paper or foil.
2. Drizzle with olive oil and season with salt and pepper.
3. Roast the tomatoes in the oven at 450°F for 20-30 minutes until soft and starting to turn golden.
4. On the stove top, add butter and your chopped onion to the pot and sauté until translucent.
5. Add in minced garlic and fresh thyme.
6. Then add your freshly roasted, canned tomatoes along with the vegetable stock.
7. Bring to a simmer and let it go for around 20 minutes, or until the tomatoes are very soft.
8. Remove from the heat, add the half and half and purée with a hand-held immersion blender in the pot. Season with salt and pepper and divide between oven-proof bowls. Place them on a baking sheet before you add your bread and cheese toppers.

Finishing Directions
If you like toasty bread, I recommend dropping your bread slices in the toaster to get a light golden brown color. Smear a thin layer of butter on top and then layer your cheese slices (3 slices per bread). Float a cheese toast atop each soup, sprinkle with a little extra cheese and place in the oven for 5 minutes or you can turn on the broiler for a minute or two to speed up the process.
Recipe by Sarah Phillips of