Homemade Tomato Soup With Grilled Cheese Sandwich

I grew up on tomato soup and grilled cheese, but this homemade version takes that classic combination to another level. The creamy tomato soup is made with San Marzano tomatoes, fresh basil, Parmesan cheese, and Blazing Star BBQ Reaper Rub for flavorful heat. Serve it with a golden sourdough grilled cheese loaded with smoked cheddar, Gruyère, and a light sprinkle of All In One Seasoning.

Recipe Details

Servings	4 servings
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Ingredients

Homemade Tomato Soup

• 1/2 stick butter
• 1 onion, diced
• 6 cloves garlic, minced
• 2 cans San Marzano tomatoes, 28 ounces each
• 2 tablespoons fresh basil, chopped
• 1 1/2 tablespoons Blazing Star BBQ Reaper Rub
• 2 cups chicken stock
• 1 cup heavy cream
• 1/2 cup shredded Parmesan cheese

Grilled Cheese Sandwiches

• 2 tablespoons butter
• 4 slices sourdough bread
• Shredded smoked cheddar cheese, as needed
• Shredded Gruyère cheese, as needed
• Blazing Star BBQ All In One Seasoning, for a light sprinkle

Instructions

1. Sauté the onion. Melt half a stick of butter in a large pot over medium heat. Add the diced onion and cook until softened.
2. Add the garlic. Stir in the minced garlic and cook for approximately 2 minutes, until fragrant.
3. Build the tomato soup. Add the San Marzano tomatoes, chopped fresh basil, Blazing Star BBQ Reaper Rub, and chicken stock.
4. Simmer the soup. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for approximately 30 minutes.
5. Blend the soup. Carefully purée the soup with an immersion blender until smooth.
6. Finish the soup. Stir in the heavy cream and shredded Parmesan cheese. Keep the soup at a gentle simmer while preparing the grilled cheese.
7. Build the grilled cheese. Melt the remaining butter in a skillet over medium heat. Add a slice of sourdough bread, followed by shredded smoked cheddar and Gruyère. Lightly sprinkle the cheese with Blazing Star BBQ All In One Seasoning and top with another slice of sourdough.
8. Toast the sandwich. Cook until the first side is golden brown. Flip and continue cooking until both sides are golden and the cheese is completely melted. Repeat with the remaining bread and cheese.
9. Serve. Slice the grilled cheese sandwiches and serve them hot alongside the creamy tomato soup.

Mike’s Notes

• Blend the hot soup carefully and keep the immersion blender below the surface to reduce splattering.
• After adding the heavy cream and Parmesan, maintain a gentle simmer instead of returning the soup to a hard boil.
• Cook the grilled cheese over medium heat so the bread becomes golden while the smoked cheddar and Gruyère melt completely.
• Use only a light sprinkle of All In One Seasoning inside the sandwich so it complements the cheeses.

Frequently Asked Questions

How spicy is this tomato soup?

The Reaper Rub gives the soup noticeable heat and bold flavor. Heavy cream and Parmesan help balance the spice while keeping the soup rich and creamy.

Do I need an immersion blender?

An immersion blender is the easiest option, but you can carefully blend the soup in batches using a countertop blender. Never overfill a blender with hot soup.

What cheeses are used in the grilled cheese?

This sandwich combines smoked cheddar with Gruyère for a smoky, nutty flavor and a smooth, melted texture.

How should leftover tomato soup be stored?

Allow the soup to cool and store it in a covered container in the refrigerator for up to 3 to 4 days. Reheat it gently over medium-low heat while stirring occasionally.

Shop the Flavor

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