Vegetarian, Classics and bistro fare
Tomato soup with grilled cheese toasts
Tomato soup with grilled cheese toasts is a blended soup made with tomatoes and potato, served with toasted bread topped with melted emmental. It serves 4, takes 40 minutes, and is rated very easy, at about €1.30 per person. The key is the potato, which thickens the soup without cream, and a pinch of sugar that softens the tomatoes' acidity.
A tomato soup that smells like sunshine, with grilled cheese toasts on the side, feels like a childhood snack.
- Total time
- 40 min
- Difficulty
- Very easy
- Cost per person
- €1.30
- Calories per person
- 480 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
- The kids
- They generally like it
This soup tastes like ripe tomatoes at their peak, the kind that still smell like summer when you cut into them. The potato melts into the broth and gives the soup body without any need for cream, while the basil adds just enough freshness to keep things light. Once blended and strained, the soup turns almost silky, easy to forget it's made from such simple vegetables.
The grilled cheese toasts change everything, the crunch of the country bread and the melted emmental turn a soup into a real meal. It's the kind of weeknight dinner that comforts kids and adults alike, the one you make without thinking twice while tomatoes are still good at the end of summer. It works just as well for a quick dinner as for a quiet Sunday night, nothing fancy but always comforting.
The ingredients
Fruits and vegetables
- Ripe tomatoes 1.2 kg
- Onion 1
- Garlic 2 cloves
- Potato 1
- Basil 6 sprigs
Pantry
- Vegetable brothoften in the pantry 40 cl
- Olive oiloften in the pantry 2 tbsp
- Sugaroften in the pantry 1 tsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Bakery
- Country bread 8 slices
Dairy
- Shredded emmental 120 g
Allergens Lactose, Gluten
The step by step recipe
-
Cut the tomatoes into wedges, mince the onion and garlic, peel and dice the potato.
The potato thickens the soup without any cream.
-
Sweat the onion and garlic in the oil, then add the tomatoes, potato, broth, and sugar. 5 min
Let it simmer down a bit before adding the broth, the flavor gets deeper that way.
-
Simmer covered, then blend with the basil and strain through a sieve if you want to remove the seeds. 25 min
Straining gives you a truly silky soup.
-
Top the bread with emmental and broil until golden. 5 min
Rub the bread with a garlic clove first for extra flavor.
-
Serve the soup with the toasts and a turn of pepper.
A drizzle of olive oil on the soup looks nice and tastes good.
Our tips to get it right
- Pick tomatoes that are fully ripe, almost soft to the touch, they make the soup more flavorful and less acidic.
- Blend the soup while it's still hot, the texture comes out smoother than with lukewarm vegetables.
- Make the toasts right before serving, the cheese should arrive at the table bubbly and still stretchy.
The variations
- Swap the emmental for comté or mozzarella for a gooier toast.
- For a gluten free version, serve the soup with gluten free bread toasted the same way.
- For quick kid friendly bites, cut the bread into small cheese croutons to dip straight into the soup.
What to serve it with
- A green salad with lemon dressing
- A few olives as a starter
- A glass of fresh vegetable juice
Storage
The soup keeps 2 to 3 days in the fridge in an airtight container. It freezes well for up to 2 months, thaw it then reheat gently over low heat. Make the toasts at the last minute, they don't keep well once grilled.
Questions about this dish
Can I make this soup without potato?
Yes, but the soup will be thinner. You can replace it with a small handful of cooked rice, blended in, which thickens the soup just as well.
Do I need to peel the tomatoes before cooking?
No, it's not necessary since straining the soup removes the skins and seeds. If you don't have a strainer, you can peel them before cooking instead.
Can I make the soup ahead of time?
Yes, it's great made a day ahead and actually tastes better after resting overnight in the fridge. Reheat it gently and make the toasts just before serving.
What bread works best for the toasts?
A dense country bread holds up better under melted cheese than a baguette. Thick sliced sandwich bread works too if that's what you have on hand.
How long does it take to make a tomato soup with grilled cheese toasts?
Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a tomato soup with grilled cheese toasts?
About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a tomato soup with grilled cheese toasts cost?
About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose, gluten. Always check the labels of the products you buy.
Family and bistro classics
See all
Meat Black pudding shepherd’s pie with green salad
55 min Easy €2.60 / person
600 kcalcalculated by Kiloach
Meat 
Vegetarian 
Vegetarian Vegetable soup with vermicelli and grated cheese
35 min Very easy €1.40 / person
530 kcalcalculated by Kiloach
Cheese recipes
See all
Vegetarian 
Vegetarian Butternut squash and tomme cheese gratin with green salad
1 h Easy €2.10 / person
640 kcalcalculated by Kiloach
Vegetarian Spinach Knödel with brown butter and Parmesan
45 min Medium €2.00 / person
650 kcalcalculated by Kiloach
Vegetarian