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Home » Recipes » Soup

Oven Grilled Cheese and Tomato Soup

January 8, 2014 Updated January 23, 2022 by Lisa Goldfinger 9 Comments This post may contain affiliate links

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Grilled Cheese and Tomato Soup is an irresistible combo and a meal that is easy to pull off with these two great recipes. The tomato soup is intensely tomatoey with a spicy kick. The grilled cheese is open faced, cooked in the oven, and includes some special ingredients that make it out of this world delicious!

Open faced oven grilled cheese and tomato soup

This wonderful rich spicy tomato soup has only two main ingredients - onions and canned tomatoes, plus olive oil and spices. A garnish of fresh basil is optional and highly recommended. The recipe comes from one of my favorite chefs, Barbara Lynch, from a recipe in her  cookbook Stir. 

My inspiration for the grilled cheese comes from a vintage recipe my mother used to make when she entertained.  She called it cheese grille. It's a sinfully delicious appetizer consisting of equal parts grated parmesan, grated onion, and mayonnaise, mixed together and mounded onto small triangles of white bread, and broiled. I went way lighter on the mayo for this recipe and it's still sublime! 

Open faced Grilled cheese with tomato soup

How did Grilled Cheese and Tomato Soup become a thing?

It's not clear exactly why and when grilled cheese and tomato soup became a thing. Some food historians say it was after World War ll, when institutional foodservice decided it was important to serve more rounded meals in federal institutions and school cafeterias. Grilled cheese, which was popular and affordable, needed a healthy accompaniment. Tomato soup, with its vitamin C component, fit the bill. 

How to make the best grilled cheese and tomato soup

These two recipes are easily manageable for a weeknight dinner.

  • For the grilled cheese: Toast the bread in the oven. Make the cheese mixture and spread it on top of the bread. Pop it in the oven until the cheese melts.
  • For the tomato soup: Sauté chopped onions and red pepper flakes in a soup pot. Add canned tomatoes and simmer for 30 minutes. Season with salt and pepper, puree, done.

The cheese mixture for the sandwich includes grated sharp cheddar cheese, grated onion, dijon mustard and a bit of mayo to hold it all together. The combination of flavors is incredible.

how to make oven grilled cheese

If you have an immersion blender (one of my favorite kitchen gadgets) you can puree the soup right in the pot rather than having to transfer it to a food processor or blender. It will save you lots of time and messy clean up.

How to make Barbara Lynch's tomato soup

In Praise of Open-Faced Grilled Cheese Sandwiches cooked in the oven

What I love about open-faced grilled cheese sandwiches is the higher cheese-to-bread ratio. It's the same reason I prefer thin crust pizza over thick and why I hollow out bagels before toasting them and topping with cream cheese and salmon.

It's not about reducing calories, though that's a nice side benefit.  It's more that I don't want to dilute the delicious flavors of sandwich fillings and pizza toppings with too much bread and dough. Another benefit of the open-faced grilled cheese is that you don't have to stand over a frying pan and you can cook multiple sandwiches at the same time. 

Oven Grilled Cheese melty and golden in spots

Delicious open faced oven grilled cheese

These crisp cheesy sandwiches are a perfect partner for this rich spicy tomato soup. 

grilled cheese and tomato soup

If you want to add something green to this meal, I suggest a butter lettuce salad with Citrus dressing or a this raw kale salad with honey lemon parmesan dressing.

Here's the oven grilled cheese and tomato soup recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

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Recipe

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Grilled cheese with tomato soup is the ultimate comfort food pairing and the perfect lunch combo. Here's a special recipe for delicious spiced-up tomato soup and open-face oven grilled cheese with some special secret ingredients that make it extra tasty.

Oven Grilled Cheese and Tomato Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 6 1x
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Description

Grilled cheese and tomato soup is the ultimate comfort food pairing and the perfect lunch combo. Here are two easy and super delicious recipes for this dynamic duo.


Ingredients

Scale

For The Tomato Soup

  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 cup chopped yellow onion (1 medium onion)
  • 2 28-ounce cans Italian plum tomatoes (San Marzano or Muir Glen Organic is best)
  • 1 ½ cups water
  • ½ teaspoon salt
  • fresh ground pepper, to taste
  • 18-24 fresh basil leaves, slivered, optional garnish
  • Plain yogurt, sour cream, or creme fraiche, optional garnish

For The Grilled Cheese

  • 6 slices of sour dough bread cut in half (or your favorite sandwich bread)
  • 6 ounces grated extra sharp cheddar cheese (I used Cracker Barrel Extra Sharp)
  • ¾ cup very finely chopped or grated yellow onion (you can use a food processor)
  • 2 tablespoons mayonnaise (I recommend Hellman's)
  • 1 tablespoon dijon mustard (I recommend Grey Poupon)

Instructions

  1. Preheat oven to broil. (see notes about oven temperatures)
  2. Heat oil in a large heavy pot heat oil over medium heat. Add chopped onion and red pepper flakes. Sauté for 8-10 minutes until onion is softened and just starting to brown. Add tomatoes and their juice, water and salt. Bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Cool soup for 5 minutes or so and puree to your desired consistency using an immersion blender, blender or food processor. Season with salt and pepper, to taste.
  3. Meanwhile put bread onto a sheet pan and toast lightly in the hot oven with the door slightly ajar for 2-3 minutes, watching carefully to avoid burning. Remove pan and set aside to cool. (Keep the oven on)
  4. In a bowl, stir grated cheese, onion, mayonnaise and mustard to combine. Flip bread over so the toasted side is facing down. Divide the cheese mixture evenly onto the bread, using a fork to press it down and spread it out to the edges.
  5. Right before serving, broil the sandwiches in the center of the preheated oven for 3 minutes. Continue cooking for 1-2 minutes longer with oven door slightly open, watching the sandwiches as they start to get brown and bubbly. When you see brown spots covering about ⅓ of each sandwich, remove them from the oven and tent with foil while you divide the soup among 6 bowls. Top soup with a dollop of yogurt or sour cream and some slivered basil, if you like. Serve with sandwiches alongside.

Notes

Ovens Differ:  If you have the type of oven that shuts off when you open the door, use a lower oven temperature for this recipe and keep the door shut. I recommend 400ºF for toasting the bread and melting the cheese.

Make Ahead Strategies: Both the soup and the cheese mixture can be made up to 2 days ahead, each stored in a covered container in the fridge. Reheat soup gently on the stove. Bring cheese mixture to room temperature before using.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: lunch or dinner
  • Method: oven bake
  • Cuisine: American

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, American Food, Appetizers, Dinner, Lunch and Brunch, North America, Quick and Easy, Soup, Vegetarian Tagged With: make ahead, sandwiches

Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Kathryn S

    January 21, 2024 at 6:08 pm

    This recipe is now a staple and a "comfort food" in our household. I make it for meal trains and share it (and the site) with any friends or family who show the slightest hint of interest in a tomato soup recipe.
    (A small note: if you're onion-averse, like me, substitute shallots in the soup recipe, and onion powder in the cheese mixture recipe)

    Reply
  2. Alex G

    January 28, 2019 at 11:14 am

    These are great!

    Reply
  3. Peter

    July 24, 2016 at 11:25 am

    Oh Lisa , this was so good thanx hun 🙂

    Reply
    • Lisa

      July 25, 2016 at 2:25 pm

      I'm so glad! Thank you for letting me know Peter 🙂

      Reply
  4. Beth (OMG! Yummy)

    January 21, 2016 at 4:30 pm

    This is lovely - I really like the idea of the open faced grilled cheese and the spicy tomato soup - this is going on my menu next week!

    Reply
  5. Michelle | A Dish of Daily Life

    January 20, 2016 at 9:58 pm

    Looks like the perfect comfort food meal to me! Its supposed to be really cold and snowy here this weekend...just right for this! I love that your tomato soup has a little kick to it!

    Reply
  6. Denise Browning@From Brazil To You

    January 10, 2014 at 1:13 pm

    Hi, Lisa! It is my first time here. Thanks a lot for visiting me.
    What a perfect meal to enjoy on these cold winter days...I am a fan of both tomato soup and grilled cheese. I am looking forward to try your recipe with the red pepper flakes. I love some heat! wishing you an awesome weekend!

    Reply
  7. Marian Dioguardi

    January 08, 2014 at 7:09 pm

    Nicely done combinations.

    Reply
  8. Hill

    January 08, 2014 at 12:00 pm

    For guys who may be a little cooking-challenged like me, this is a good one to make you a hero in this cold weather. Enjoy.

    Reply

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