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Pulled apart grilled cheese sandwiches with 2 small bowls of tomato soup with spoons in them
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5 from 14 votes

Grilled Cheese and Tomato Soup

Grilled Cheese and Tomato Soup, have your dreams come true? Grilled Cheese with crispy toasted bread, oozing cheese and delicious tomato soup. Here is how to make it.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Lunch
Cuisine: Australian, Australian, International
Keyword: creamy tomato soup, grilled cheese, tomato soup, vegetarian grilled cheese
Servings: 8
Calories: 278kcal
Author: Adrianne


Grilled Cheese and Tomato Soup

    Creamy Tomato Soup

    • 6 tomatoes
    • 400 ml condensed tomato soup
    • 2 cloves garlic thinly slice
    • 1/2 tbs dried onion Note 1
    • 1/2 tsp salt to season
    • 1/2 tsp cracked pepper to season and to serve
    • 1/4 cup parsley to serve
    • 2 cups vegetable stock

    Grilled Cheese Sandwiches

    • 8 slices multigrain sourdough
    • 1/2 tbsp dried onion
    • 40 grams butter spreadable


    Grilled Cheese and Tomato Soup

    • Creamy Tomato Soup
    • Thinly slice tomatoes
    • Turn on stove to a medium heat. Add olive oil, garlic, thyme, salt and pepper to dutch oven
    • Stir for the 1st 5 mins
    • Pour in the stock and reduce to a simmer, cook for a further 15 mins.
    • Use a stick blender to process until smooth Note 2
    • Grilled Cheese
    • Butter 1 side of each slice of bread
    • Place in pan butter side down
    • Top each slice with grated cheese and a sprinkle of the dried onion, place other slice on sandwich
    • Cook for 4 mins on medium heat, till cheese has begun to melt and bread toast, then flip and cook the other side Note 3



    • Note 1 if you haven't tried dried onion in your cooking, you need to right away! It brings such great flavour to recipes and saves you from cutting a whole onion and crying throughout! I don't mind most food preparation, but cutting onions and peeling their skin has never been my favourite kitchen task. Dried onion is the perfect substitute and won't compromise flavour. 
    • Note 2 wait a little bit for the soup to cool before blending it. It is much smoother that way and perfect for dunking. 
    • Note 3 I use a flat kitchen utensil like a scraper with slots to help me flip, you could also use kitchen tongs. 


    Calories: 278kcal | Carbohydrates: 49g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 939mg | Potassium: 602mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1372IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 3mg