Easy Tomato Soup With Parmesan Crusted Grilled Cheese

The hubby and I were eating tomato soup the other night and I was like; “How does it taste? Is this how tomato soup is supposed to taste?” He had the craziest look on his face. But here’s the truth, I’ve never had tomato soup out anywhere. It just happened to be cold one day and I was craving soup. Tomato soup and a grilled cheese sounded so good and I had what I thought the ingredients would be and just started experimenting.

The truth is this is how most of my recipes start. I get an idea, think about what flavors would be in it and just start experimenting. I’m not sure why there’s so much hype around cooking. It’s not nearly as scary as it seems. And, anything that goes wrong can almost always be fixed. Anyway, this whole convo is for another day. Let’s get back to this recipe…

This recipe has evolved a lot over time. I’ve tried making it a few different ways. I’ve even tried making it extra complicated. But, with all things simple, tomato soup is best as just that, simple. This recipe is quick and super straightforward. Something you can easily put together on a weeknight for the family in about 30 minutes.

The Process of Making the Tomato Soup

tomato soup

tomato soup

tomato soup

tomato soup

tomato soup

tomato soup

tomato soup

tomato soup

The Recipe

Easy Tomato Soup

Category: Soups

Cuisine: American



  • 1/2 tsp pepper
  • 1 tsp italian seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp maple syrup
  • 1/2 large onion diced
  • 6 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3/4 cup of half and half
  • 2 cans of diced tomatos (14.5 oz)
  • 1 can tomato sauce (14.5 oz)
  • 1 cup grated parmesan cheese
  • 1 tsp of olive oil
  • 4 tbsp of butter
  • 4 slices of thick bread
  • 4 oz sharp cheddar cheese, thinly sliced


  • Saute onions in olive oil on medium low until onions become translucent and start to get a little bit of color on them.
  • Add 1 tbsp of butter and minced garlic sautee until butter melts.
  • Once the butter is melted add all diced tomoatos, tomato sauce, maple syrup, salt, pepper, red pepper flakes, and itlaian seasoning.
  • Leave on medium-low and let simmer for at least 20 minutes.
  • Once it has simmered add half and half. Mix in well. Continue to let simmer for 10 minutes.
  • At this point you you'll need to puree the soup. If you have an immersion blender, use that to puree the soup. If not, take the soup off the burner and let cool some, then put into a blender and puree.
  • Start a medium size nonstick pan on medium low heat with oil.
  • Spread butter evenly on all four pieces of bread (one side only).
  • With butter side up evenly sprinkle all parmessan cheese on to the buttered side of the bread. Pat down firmly into bread.
  • Add two pieces of bread, butter/cheese side down, to the pan.
  • Evenly distrubute cheddar cheese on top of the two pieces of bread you just put into the pan.
  • Layer the other two pieces of bread (cheese/butter side up) on top of the cheddar cheese. Smoosh down.
  • Cook 2-3 minutes on each side.

Looking for another soup recipe? Try my Left Over Turkey and Orzo Noodle Soup

Do you have a favorite winter soup? Share your favorite in the comments below!



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