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

Creamy Tomato Soup with Grilled Cheese Dippers

 A quick and comforting 30-minute homemade tomato soup paired with crispy, golden grilled cheese dippers — made with San Marzano tomatoes, coconut milk, and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
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.
    Nutrition (per serving):
    Calories: 350 kcal | Protein: 12g | Carbs: 40g | Fat: 16g | Fiber: 4g | Sugar: 12g | Sodium: 680mg
    Nutrition is estimated and may vary based on ingredients and preparation methods.