Tomato Basil Soup with Grilled Cheese Cubes

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Tomato soup and grilled cheese is like the comfort food. You can always open up a can of that strange red goo, add water, and heat it while you make your grilled cheese. It’s also hellaeasy to make your own tomato soup from scratch. Seriously. It’s one of those things where you do it once and think “Why haven’t I always done this!”

All you need are some basic ingredients and about 10 minutes to get it on the table. Broiling the tomatoes softens them and also gives a nice roasted tomato flavor to the soup. To save time, I sautéed the onions while the tomatoes were in the oven. Once the tomatoes were ready, I just added everything to the pot and heated.

Tomato Basil Soup with Grilled Cheese Cubes Tomato Basil Soup with Grilled Cheese

  • 1 1/2 lbs (~600g) ripe tomatoes
  • 1 cup (100g) yellow onion, sliced
  • 1 tsp minced garlic
  • 2 cups vegetable or chicken broth
  • 4 Tbsp (60g) reduced fat cream cheese
  • 1/4 cup (10g) fresh basil
  • 4 slices wheat bread
  • 4 slices reduced calorie swiss cheese

Preheat the broiler on your oven and line a cookie sheet with foil. Slice the tomatoes in half and place them cut side down on the cookie sheet. Broil for about 3-5 minutes until the skins pop and they begin to blacken on the edges. Watch carefully since it can go from nice and red to black as night quickly.

Remove the tomatoes from the oven and set aside. Heat a large pot over medium heat and spray with non-stick spray. Saute the onions and garlic for about 3 minutes until the onions soften. Add the tomatoes, onion mixture, and broth and heat to almost a boil. You don’t have to be exact, but just heat it to soup temperature.

Remove from heat and stir in the  cream cheese and basil. Pour the mixture into a blender. Cover the top with a towel to prevent splatters. Blend until smooth. Place the cheese slices between the bread, and heat a skillet over medium heat. Grill the sandwiches until browned on the outside. Remove from heat and slice into small squares.

Pour the soup into bowls and top with the grilled cheese cubes.

Makes 4 servings at approximately 217 calories each – 5g protein, 29g carbs, 9g fats.

I used dairy free cream cheese and swiss cheese due the The Kid’s dairy allergy. You can obviously use the dairy based versions here without any issues. The soup must have been good because The Kid ate it in record time. She said it reminded her of bruschetta with the tomato, basil, and bread flavors.

Add meatballs, grilled chicken, ground turkey or eat it straight up. It’s a fun little idea to make the grilled cheese into cubes and add them to the soup instead of eating a sandwich on the side. It’s all about presentation, right? 😉


  1. Wow, that really looks great! Thanks for another recipe that will definitely make my day 🙂

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