Creamy Tomato Soup & Grilled Cheese Bites
Creamy homemade tomato basil soup topped with crispy grilled cheese croutons. A warm, comforting meal made with pantry-friendly ingredients.
By RecipeLily Editorial Team · Published October 29, 2026 · Updated November 12, 2026
There's something wonderfully comforting about a bowl of creamy tomato basil soup, especially when it's served with crispy grilled cheese bites. This cozy recipe brings two classic favorites together in one satisfying meal.
The soup combines canned tomatoes, fresh basil, garlic, and a touch of cream for a smooth, rich texture. Golden grilled cheese sandwiches are cut into bite-sized croutons, adding a delicious crunch and cheesy flavor to every spoonful.
Perfect for chilly evenings, easy lunches, or family dinners, this tomato soup is simple to prepare and pairs beautifully with a fresh green salad.
RecipeLily.com
Creamy Tomato Soup & Grilled Cheese Bites
- Vegetarian
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Total Time
- 45 mins
- Servings
- 4
- Yield
- About 6 cups of soup
- Difficulty
- Easy
Ingredients
Servings: 4
- For the Tomato Basil Soup
- For the Grilled Cheese Croutons
Directions
Step 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2
Add the tomato paste and cook for 1 minute, stirring frequently. Pour in the whole peeled tomatoes with their juices and the vegetable broth.
Step 3
Stir in the oregano, optional sugar, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 15–20 minutes, stirring occasionally.
Step 4
Remove the pot from the heat. Add the chopped fresh basil and carefully blend the soup until smooth using an immersion blender. If using a countertop blender, blend in small batches following the manufacturer's hot-liquid safety instructions.
Step 5
Return the soup to low heat and stir in the heavy cream. Warm gently for 2–3 minutes without allowing the soup to boil vigorously. Taste and adjust the seasoning.
Step 6
Meanwhile, prepare the grilled cheese sandwiches. Spread softened butter on one side of each bread slice. Place cheddar cheese between pairs of slices, keeping the buttered sides facing outward.
Step 7
Heat a skillet over medium-low heat. Cook the sandwiches for approximately 3–4 minutes per side, until the bread is golden and the cheese is fully melted.
Step 8
Transfer the sandwiches to a cutting board and let them cool slightly. Cut into small, bite-sized squares to make grilled cheese croutons.
Step 9
Ladle the warm tomato basil soup into bowls. Top with the grilled cheese croutons just before serving and garnish with additional fresh basil if desired.
Cook’s Notes
For a richer tomato soup, use high-quality canned San Marzano-style tomatoes.
If the soup tastes too acidic, add a small pinch of sugar to balance the flavor.
For a lighter version, replace the heavy cream with half-and-half, adding it gently over low heat.
Prepare the grilled cheese croutons just before serving to keep them crispy.
Store leftover soup separately from the croutons in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3–4 days. Reheat until steaming hot.
