Grilled Cheese & Tomato Soup (French Onion Style)
Updated Jul 14, 2025, Published on Nov 01, 2024
This post may contain affiliate links. Please read our disclosure policy.
Don't be fooled by the name! This Grilled Cheese & Tomato Soup doesn’t actually feature a traditional "grilled cheese" sandwich. Instead, it’s a creamy crock of tomato soup topped with a slice of toasted baguette and plenty of melty cheese. Think of it as a deconstructed grilled cheese, served right on top of the soup. Similar to French onion soup.
For many, few meals are as nostalgic as a warm, creamy bowl of tomato soup with a perfectly toasted, golden-brown grilled cheese on the side. This recipe captures that cozy flavor and texture, but with a twist—the bread and cheese are broiled right on top of the soup in an oven-safe crock. Each spoonful combines the creamy soup with gooey, melted cheese and crispy bread, making it the ultimate comfort meal that brings back memories with every bite!
Watch how to make it here!
Why is this recipe "French Onion Style"?
French onion soup is a deeply savory soup made by slowly caramelizing onions and simmering them in rich beef broth. One of the key features of the soup is the slice of baguette and generous layer of cheese piled on top of the soup that is then broiled until bubbly and golden.
Similar to French onion soup, this recipe starts with warm and delicious soup ladled into an oven-safe crock, topped with baguette and cheese, and broiled to melty perfection.
What ingredients do I need for this Grilled Cheese & Tomato Soup?
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion, diced
- 3 cloves Garlic, minced
- 1/4 tsp Red Pepper Flakes, optional
- 28 oz can Crushed Tomatoes, can also use diced or whole if blending
- 2 cups Chicken Bone Broth, or chicken broth/stock
- 1 tbsp Balsamic Vinegar
- 1/2 cup Heavy Cream, more for a creamier soup
- Kosher Salt
- Black Pepper
Toppings
- 4 slices Baguette, or more slices as needed to cover the top of each crock
- 4 oz Fresh Mozzarella, sliced into 4 pieces
- 8 oz Sharp Cheddar, freshly grated
- Fresh Basil, chiffonade (sliced into thin ribbons)
How do I make this Grilled Cheese & Tomato Soup?
Tomato Soup
- In a Dutch Oven or large pot, heat extra virgin olive oil over medium heat. Add the diced onion and cook for 7 minutes, stirring occasionally. Add minced garlic, a pinch of kosher salt, and optional red pepper flakes. Stir to combine and cook for 2 minutes, stirring often.
- Pour in the can of tomatoes, chicken bone broth, and balsamic vinegar. Season to taste with kosher salt and black pepper. Stir, bring to a gentle boil, then turn to heat medium low to simmer. Cover the pot and cook for 15 minutes.
- Remove the lid and turn off the heat. This is optional, but I recommend immersion blending or transferring to a blender until smooth. Pour in the heavy cream and stir to combine. Season to taste with kosher salt and black pepper.
Toppings
- Prepare the toppings while the soup simmers. Toast baguette slices in a lightly buttered pan on the stove or in an even layer on a baking sheet in the oven. Toast until golden around the edges.
- Once the tomato soup is done cooking, evenly divide the soup into oven-safe crocks. Place a sliced baguette on top of each crock. Place a slice of fresh mozzarella on the baguette. Finally, generously top with grated cheddar cheese.
- Place the crocks on a baking sheet. Broil in the oven on an oven rack about 6 inches from the top of the oven. Broil until the cheese is very golden and bubbly. Top with fresh basil before serving.
Did you try this Grilled Cheese & Tomato Soup (French Onion Style)? Leave a Review!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Grilled Cheese & Tomato Soup (French Onion Style)
Equipment
- Immersion Blender or blender; optional
Ingredients
Tomato Soup
- 1 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion, diced
- 3 cloves Garlic, minced
- 1/4 teaspoon Red Pepper Flakes, optional
- 28 oz can Crushed Tomatoes, can also use diced or whole if blending
- 2 cups Unsalted Chicken Bone Broth, or chicken broth/stock
- 1 tablespoon Balsamic Vinegar
- 1/2 cup Heavy Cream, more for a creamier soup
- Kosher Salt
- Black Pepper
Toppings
- 4 slices Baguette, or more slices as needed to cover the top of each crock
- 4 oz Fresh Mozzarella Cheese, sliced into 4 pieces
- 8 oz Sharp Cheddar Cheese, freshly grated
- Fresh Basil, chiffonade (sliced into thin ribbons)
Instructions
Tomato Soup
- In a Dutch Oven or large pot, heat extra virgin olive oil over medium heat. Add the diced onion and cook for 7 minutes, stirring occasionally. Add minced garlic, a pinch of kosher salt, and optional red pepper flakes. Stir to combine and cook for 2 minutes, stirring often.1 tablespoon Extra Virgin Olive Oil, 1 Yellow Onion, 3 cloves Garlic, 1/4 teaspoon Red Pepper Flakes
- Pour in the can of tomatoes, chicken bone broth, and balsamic vinegar. Season to taste with kosher salt and black pepper. Stir, bring to a gentle boil, then turn to heat medium low to simmer. Cover the pot and cook for 15 minutes.28 oz can Crushed Tomatoes, 2 cups Unsalted Chicken Bone Broth, 1 tablespoon Balsamic Vinegar
- Remove the lid and turn off the heat. This is optional, but I recommend immersion blending or transferring to a blender until smooth. Pour in the heavy cream and stir to combine. Season to taste with kosher salt and black pepper.1/2 cup Heavy Cream, Kosher Salt, Black Pepper
Toppings
- Prepare the toppings while the soup simmers. Toast baguette slices in a lightly buttered pan on the stove or in an even layer on a baking sheet in the oven. Toast until golden around the edges.4 slices Baguette
- Once the tomato soup is done cooking, evenly divide the soup into oven-safe crocks. Place a sliced baguette on top of each crock. Place a slice of fresh mozzarella on the baguette. Finally, generously top with grated cheddar cheese.4 oz Fresh Mozzarella Cheese, 8 oz Sharp Cheddar Cheese
- Place the crocks on a baking sheet. Broil in the oven on an oven rack about 6 inches from the top of the oven. Broil until the cheese is very golden and bubbly. Top with fresh basil before serving.Fresh Basil
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
