Tomato Soup & Grilled Cheese Sandwiches


I never thought I’d be craving a vegetable soup. Until now.

In fact, I have strong memories as a kid, really hating the taste of tomatoes. Tomatoes even in a burgers were crossing the line.

During my weekly piano lessons, my teacher would throw back a little bottle of V8 vegetable juice, leaving her breath with the wretched smell of tomatoes.

I barely put up with tomatoes in đậu sốt cà chua because it came with fried tofu and the seasonings kind of mellowed out the tomato. How times have changed!


A few years ago, on a trip to Las Vegas, we stumbled into Earl Of Sandwich. Actually, I probably pulled some nerd-Yelping to find it. Anyways, we were all flippin’ out about how amazing the sandwiches were and dreaming of some portal to bridge the gap between Las Vegas and Orange County.

Fast forward to last month–when Earl Of Sandwich FINALLY opens up in Downtown Disneyland. A line snaked out the door while the live music jammed on, and there didn’t seem to be any sign of the crowd letting up on this small sandwich shop. I tried their amazing holiday sandwich, and some spoonfuls of the tomato soup which really put this soup on my radar.


In an effort to feed my girlfriend, I decided to try a recipe she found from Linda over at The Tart Tart (whose recipe origin is unknown). Linda’s photography is amazing, too!

I ended up halving the recipe, adding butter, and making some buttery grilled cheeses to go with it on the side. It was very easy and fun to make because I got to mess with an immersion blender too.

For the grilled cheese, just butter the bread, add cheese and heat on a pan over medium heat until browned outside and cheese is melted through.

Tomato Soup With Grilled Cheese Sandwiches

5 from 1 vote
A simple and classic tomato soup with gooey grilled cheese sandwiches. A pairing that goes great together!
BY: Huy Vu
Prep: 10 mins
Cook: 25 mins
Total: 35 mins


  • 1 14- ounce can of chopped tomatoes
  • 1/8 cup olive oil
  • salt & pepper to taste
  • 1 stalk celery diced
  • 1 small carrot diced
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 tbsp butter


  • Strain the tomatoes and set the juice aside. Put tomatoes onto a baking sheet and season with salt & pepper. Drizzle half of the oil over the tomatoes and mix. Roast until the tomatoes caramelize and turn a darker red. 15-20 minutes.
  • Add oil to a pan on med-low heat and cook the carrot, onion, and celery until soft.
  • Add the tomatoes, reserved juice, bay leaf and broth. Bring to a boil on high, then bring back down to low and simmer until veggies are soft. Add butter and use and puree with an immersion blender (or food processor/regular blender).

Nutrition Facts

Serving: 0g | Calories: 142kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 394mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2865IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg
Course: Dinner, Lunch
Cuisine: American
Keyword: cheese, sandwich
Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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8 comments on “Tomato Soup & Grilled Cheese Sandwiches

  1. Linda says:

    Did you like the chunkiness? Did you, did you? 🙂

    Glad to see you tried the soup! And I’m glad you’ve overcome your tomato aversion. Seriously, once I really learned to love tomatoes, the food world became ten times better.

    Your photos are lit beautifully, Huy!

    1. Huy says:

      It was great Linda :). It seems so silly even thinking about not liking tomatoes now. Watching them caramelize in the oven was strangely satisfying too.

      Thanks for stopping by!

  2. Janice says:

    Hi! I’m glad I found your site here, via IShareFunFood. This tomato soup recipe is really neat! I would have never thought to caramelize the tomatoes for soup, although I do regularly caramelize halved cherry tomatoes with dark balsamic vinegar to eat with pasta. Thanks!
    I also enjoyed your pesto recipe – I do mine sometimes with the immersion blender and sometimes just chop the basil with scissors for a ‘chunkier’ version – and the Hasselback Potatoes will have to be made today since I’m totally infatuated now!
    Thanks for the recipes and the beautiful tutorials! I’ll be checking in regularly now it looks like. Any chance that I could subscribe via e-mail?

    1. Huy says:

      Great! I’m glad you’re enjoying the recipes. An immersion blender would work just fine too for pesto. Caramelizing is nice isn’t it? It adds a whole extra layer of flavor.

      You can subscribe by e-mail: just hit the little mail icon near the top right of any page on the site. Thanks for reading!

  3. Janice says:

    p.s. Could you please update your ‘Recipes’ page? You have so many SUPER COOL recipes that I seem to be able to reach only by chance … or scanning from the home page and working my way through, which is not a bad idea, but a tiny bit time consuming. While I’m requesting an update here, I’ll also suggest you have a mini-photo next to each item! 🙂
    Back to scrolling…

    1. Huy says:

      I’ll look into having an easier way to navigate :).

  4. nicole ( says:

    That is some gorgeous light you captured here!

    1. Huy says:

      Thank you Nicole! Lighting here was pretty experimental, so I’m surprised and glad to hear you say that. It does match your aesthetic more than any of my other photos 🙂

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