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Top view of creamy tomato soup in a white ceramic bowl surrounded by fresh tomatoes, basil, and grilled cheese strips

Creamy Tomato Soup with Grilled Cheese Dippers

 A quick and comforting 30-minute homemade tomato soup paired with crispy, golden grilled cheese dippers. This creamy, velvety soup made with San Marzano tomatoes and coconut milk is the ultimate cozy meal that both kids and adults will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1 can 28 oz / 800g San Marzano tomatoes, with juices
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth or chicken broth
  • ½ cup full-fat coconut milk or heavy cream
  • ¼ cup fresh basil leaves packed
  • 1 tablespoon honey or sugar
  • 1 teaspoon dried oregano optional
  • Salt and black pepper to taste
For the Grilled Cheese Dippers:
  • 8 slices sourdough bread
  • 3 tablespoons butter softened
  • 6 oz cheese slices American, Cheddar, Jalapeño, or mix

Equipment

  • Large Dutch oven or soup pot
  • Immersion blender (or regular blender)
  • Skillet or griddle pan
  • Cutting board and knife
  • Measuring cups and spoons
  • Ladle and spatula

Method
 

Make the Soup:
  1. Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.
  2. Simmer: Add the canned tomatoes (with juices), vegetable broth, and coconut milk. Stir in fresh basil, honey, oregano (if using), salt, and pepper.
  3. Cook: Bring to a boil, then reduce heat to low. Let it simmer uncovered for 15-20 minutes, until tomatoes are very soft and flavors are combined.
  4. Blend: Remove from heat. Using an immersion blender, blend the soup until completely smooth and creamy. (Alternatively, carefully transfer to a regular blender in batches.)
  5. Season: Return to low heat if needed. Taste and adjust seasoning—add more salt, pepper, or honey if desired.
Make the Grilled Cheese:
  1. Prepare: Butter one side of each bread slice. Place cheese slices between two slices (buttered sides out).
  2. Cook: Heat a skillet or pan over medium heat. Place sandwich in pan and cook for 3-4 minutes per side, until golden brown and cheese is melted. Press gently with a spatula for even browning.
  3. Slice: Cut each sandwich into 3-4 strips (dippers) for easy dunking.
Serve:
  1. Ladle hot soup into bowls. Serve immediately with grilled cheese dippers on the side. Garnish soup with extra fresh basil or a swirl of coconut milk if desired.

Notes

  • Tomatoes: San Marzano tomatoes are recommended for their sweet, less acidic flavor, but any good-quality canned tomatoes will work.
  • Creaminess: For dairy-free, use coconut milk. For richer soup, use heavy cream.
  • Spice it up: Add ¼ teaspoon red pepper flakes to the soup while simmering for a kick.
  • Cheese choices: Let kids pick their favorite cheese! A blend of melty (like American) and flavorful (like sharp cheddar) works great.
  • Make ahead: Soup can be made 1-2 days ahead and reheated gently on the stove.
  • Freezing: Soup freezes well for up to 2 months. Freeze without cream/coconut milk and add when reheating.

    Serving Suggestions

    • Sprinkle with grated Parmesan or croutons
    • Serve with a side salad for a complete meal
    • Perfect for rainy days, quick lunches, or cozy dinners

      Storage Instructions

      • Refrigerate: Store cooled soup in an airtight container for up to 3 days.
      • Freeze: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.
      • Reheat: Warm soup on the stove over medium-low heat, stirring occasionally. Add a splash of broth or milk if too thick.