For the first decade of cooking, I discarded parmesan rinds. They’re tough, seem inedible, smell like stinky aged cheese, and are not something you want to eat. But then a friend who has worked in restaurants stopped me one day while I was throwing one away, pulled it out of the trash and said, “save those, they’re the best thing in soup.” He was definitely right, and it’s especially true for tomato soup.
This recipe is based on one principle: keep and freeze the rind of a wedge of parmesan when it runs out. When you put tomato soup on the stove to heat, drop one of those rinds into the pot for the 20-minute simmer. The rind will soften and release a salty flavor that will turn a simple bowl of pureed tomatoes into something with umami like the restaurant versions and unlike the simplistic home ones. While that soup is simmering, you make a grilled cheese with a parmesan crust on the outside. In the bowl, put some finely grated parmesan. That will be the outside of the bread, and you will butter that bread and put it in the pan. The parmesan will melt and create a lovely golden crust that will hold your sandwich together. That’s it. You will spend 35 minutes and most people love those two parmesan elements the most.
Contents
The Cheat Sheet
- Tomato Soup with Parmesan-Crusted, condensed: Creamy tomato soup made from canned whole tomatoes with a parmesan rind simmered in for depth, served with parmesan-crusted grilled cheese for dipping.
- Why it works: Whole canned tomatoes (not diced) blend into a silky soup; sautéed onion, garlic, and a parmesan rind build a savory backbone home tomato soup usually misses; a splash of cream rounds the acidity. The grilled cheese is built low-and-slow with a parmesan crust on the outside, which melts into a crispy frico as the sandwich cooks.
- Time: 5 minutes prep, 25 minutes soup, 8 minutes per grilled cheese. Total about 35 to 40 minutes start to finish.
- Flavor profile: Deeply tomato, lightly creamy, with a savory parmesan-and-onion base; the grilled cheese adds buttery toast, salty parmesan crust, and gooey cheddar melt.
- Key tips: Use whole peeled tomatoes, drop a parmesan rind in for the 20-minute simmer (fish out before blending), press the buttered grilled cheese exterior into grated parmesan, and cook on medium-low so the cheese melts before the bread burns.
Ingredients
For this recipe, the most important ingredient is whole peeled tomatoes. Do not use diced tomatoes because the tomatoes in that form have calcium chloride added to them which keeps them firm and prevents the tomatoes from breaking down and creating a smooth soup. Make sure to get whole peeled.
For the Tomato Soup
- Canned whole peeled tomatoes (one 28 oz can): San Marzano if your budget allows; any good brand if not. Save the juice.
- Unsalted butter (3 tbsp): Adds richness and tones the acidity.
- Olive oil (1 tbsp): Helps prevent the butter from burning.
- Yellow onion (1 medium, diced): Sweetness and savory base.
- Garlic (3 cloves, minced): Subtle but essential.
- Tomato paste (1 tbsp): Concentrated depth.
- Vegetable or chicken broth (2 cups): Use low-sodium so you control the salt.
- Parmesan rind (a 2- to 3-inch piece): The chef’s secret. Adds deep umami while the soup simmers. Save the rinds in a zip bag in the freezer next time you finish a wedge of parmesan; they’re priceless for soups.
- Sugar (1/2 tsp): Balances acidity without making the soup sweet.
- Heavy cream (1/4 to 1/3 cup): For silkiness; adjust to taste.
- Fresh basil (a few leaves, torn): Stirred in at the end.
- Kosher salt and black pepper: Layered throughout.
For the Grilled Cheese
- Good sandwich bread (2 thick slices per sandwich): Sourdough, country white, or Texas toast. Pre-sliced sandwich bread works in a pinch.
- Sharp cheddar (2 oz per sandwich, shredded or sliced): Melts beautifully and has the flavor to stand up to tomato.
- Finely grated parmesan (2 tbsp per sandwich): For the outside crust. Use the kind from a wedge, freshly grated; the powdery green-can stuff doesn’t melt the same way. This is the move.
- Optional second cheese inside: 1 oz of fontina, Gruyère, American, or Monterey Jack adds creaminess.
- Unsalted butter (1.5 tbsp per sandwich, softened): Generous, not stingy.
- Optional: A few thin slices of tomato or pickled jalapeño inside.
Master Ratio (Easy To Scale)
- 1 can (28 oz) tomatoes = roughly 4 servings of soup
- 2 tbsp butter + 1/2 onion + 2 cloves garlic per can
- 2 cups broth + 1 parmesan rind per can
- 1/4 to 1/3 cup cream per can, to taste
- 2 oz cheddar + 2 tbsp grated parmesan + 1.5 tbsp butter per grilled cheese
Ingredient Choices That Change Flavor
| Choice | What you’ll notice | Best for |
|---|---|---|
| San Marzano whole tomatoes | Sweeter, less acidic | The “splurge” version |
| Store-brand whole tomatoes | Sharper, more tomato bite | Everyday weeknight |
| Fire-roasted tomatoes | Slight smoky char | Cozier fall version |
| Parmesan rind in the simmer | Deep umami; restaurant-style depth | What this recipe defaults to |
| No parmesan rind | Cleaner, more straight-tomato | If you have no rind on hand |
| Heavy cream | Velvety, classic | What this recipe defaults to |
| Half-and-half | Lighter, less rich | Lower-fat version |
| Coconut milk | Creamy, slight coconut note | Dairy-free option |
| Parmesan-crusted GC | Crispy lacy cheese crust outside; restaurant move | What this recipe defaults to |
| Plain buttered GC | Classic, golden brown | The retro version |
| Sharp cheddar inside | Tangy, classic American | Pairs best with tomato soup |
| Cheddar + Gruyère inside | Nutty, more “adult” | Date night version |
| American cheese inside | Ultra-melty, mild | Best pure meltiness |
| Sourdough bread | Tangy, sturdy crust | Most flavor |
| Sandwich bread | Soft, evenly toasted | Nostalgic, fast |
Instructions
Soup pot: A 3 or 4 quart saucepan. Grilled cheese pan: A 10 or 12 inch nonstick or cast iron skillet.
1) To soften the onion, use a mixture of butter and oil. To do this, combine the butter and olive oil in a saucepan and place it over medium heat. Once the mixture has heated up, add the pieces of onion along with a pinch of salt. Let it cook for about 6 to 8 minutes until it is soft and translucent, and the edges are starting to brown.
2) Include garlic and tomato paste. Include the minced garlic and tomato paste. Stir for 1 minute. The paste will become darker and smell richer. Don’t skip this step; cooking the paste will make this different from a thin tomato soup.
3) Toss in the tomatoes, broth, and parmesan rind. Include the whole can of tomatoes with the juice. Take a wooden spoon to break the tomatoes into smaller pieces against the side of the pot. Then, add broth, sugar, 1/2 tsp salt, and a few grinds o f pepper. Also, drop in the parmesan rind. Bring mixture to a slight simmer.
4) Simmer uncovered for 20 minutes. Let the soup cook for 20 minutes without a lid. This will allow the tomatoes to further decompose, the liquid to reduce some, and the parmesan rind to soften and release its savory umami. The overall flavor will deepen as well. Avoid burning the soup by stirring occasionally.
5) Remove the rind by using a slotted spoon and blend the soup until silky smooth. The parmesan rind will be soft and gelatinous, so you can either snack on it while cooking or throw it away. Using an immersion blender, blend the soup for 30 to 60 seconds until it is completely smooth. If you are using a countertop blender, you need to do this in small batches. Be sure to vent the lid, cover it with a towel, and keep the soup from expanding. Hot soup will expand!
6) Finish and stir in the cream. With the heat on low, stir in your cream. Taste, and adjust salt, pepper, and a pinch more sugar if it’s too sharp. At the very end, tear in the fresh basil. Keep on the lowest heat while you grill the cheese.
7) Construct the parmesan-crusted grilled cheese. Generously butter the outer sides of each slice of bread. 2 tbsp of finely grated parmesan goes on a small, flat plate. Firmly press each slice of bread with butter on one side into the plate so the parmesan sticks to the butter. Between two slices of bread with parmesan and butter on the outside, layer cheddar cheese. If you have a second cheese, alternate layers. If you are putting slices of tomato or jalapeño, make them thin and pat them dry first.
8) Cook with heat set to medium low, and with patience. To start, heat a skillet without any oil on medium low heat. Once heated, lay the sandwich in the skillet with the parmesan cheese facing down. Leave the sandwich for 3 to 4 minutes on each side, and the parmesan cheese will melt and form a crispy cheese crust around the sandwich. Also, the bread will become dark golden brown. Make sure the cheese in the sandwich has melted completely before you flip the sandwich. If, before the cheese has melted, the bread has already browned, it means your heat setting is too high. Make sure to lower it. The purpose of a medium low heat setting is so you don’t need to choose between having the bread toasted versus having the cheese melted. You will get both along with the added bonus of a crispy cheese crust.
9.) Slice and serve. Allow resting for 30 seconds off the heat (the parmesan crust gets crispier as it cools slightly). Cut on the diagonal. Ladle hot soup into a wide shallow bowl. Place the two halves of grilled cheese on the edge of the bowl, parmesan side up, ready for dipping. Eat fast! The magic is in the temperature.
Ways to Riff on Tomato Soup with Parmesan-Crusted
- Roasted tomato: Roast the canned tomatoes spread on a sheet pan at 425°F for 25 minutes before adding to the pot. Deeper, slightly caramelized.
- With fresh tomatoes (summer): Use 2 lbs ripe tomatoes, cored and roughly chopped, in place of canned. Add 1/4 cup extra broth.
- Spicy: Add 1/4 to 1/2 tsp crushed red pepper with the garlic.
- Vegan: Swap butter for olive oil; swap cream for full-fat coconut milk or unsweetened cashew cream.
- Grown-up grilled cheese: Add a thin smear of fig jam, caramelized onion, or Dijon mustard inside.
- Tomato-bisque feel: Add 1 tbsp flour with the tomato paste and increase cream to 1/2 cup for a thicker, restaurant-style soup.
Rounding Out the Plate
- The classic: Tomato soup + grilled cheese, no notes.
- A small green salad: Tossed with lemon and olive oil; cuts the richness.
- Croutons or buttered breadcrumbs: If you’ve skipped the sandwich and want crunch.
- A swirl of pesto: Stirred in or drizzled on top.
- Soft-boiled egg on top: Yolk runs into the soup; surprisingly excellent.
Trouble Spots and Tips
- Soup is too acidic or sharp: Add another 1/4 tsp sugar and a small pat of butter. Both round the acidity.
- Soup is too thin: Simmer 5 to 10 more minutes uncovered, or add 1 tbsp tomato paste and stir until it dissolves.
- Soup is too thick: Add broth or water in small splashes until you like it.
- Soup tastes “canned”: Needs more salt, a touch more butter, or more cream. Most “canned” flavor is missing fat.
- Grilled cheese burned before cheese melted: Heat too high. Drop to medium-low next time and use shredded cheese (melts faster than slices).
- Grilled cheese is greasy: Too much butter, or butter too cold and lumpy. Use softened butter and spread thinly.
- Cheese pulled out: Let the sandwich sit 30 seconds off the heat before slicing.
- Parmesan crust isn’t sticking: Bread wasn’t buttered generously enough. The butter is the glue. Spread a thicker layer next time, then press the buttered side firmly into the parmesan on a plate.
- Parmesan crust burned: Heat too high. Drop to medium-low; the parmesan only needs a couple minutes to melt and crisp. It should be deep golden, not blackened.
- Soup tastes too cheesy from the rind: Unusual but possible if you used a particularly aged or sharp rind. Add a small splash of broth or water and a touch more cream to balance.
Nutrition and Storage Notes
Depending on bread and cheese, a grilled cheese adds another 400 to 500 calories. Combined, it’s a fulfilling lunch or light dinner. To lighten: sandwich use thinner bread and half-and-half instead of cream.
Soup can be stored in the fridge for 4 to 5 days, or you can freeze it for 3 months (cream not added). To reheat, do so gently on the stovetop, and stir in the cream if you froze it without the cream. Grilled cheese will not store well, and should be eaten within 2 hours of being made, or be reheated briefly (not in the microwave as it will become rubbery) in a dry skillet.
Real Runs of This Recipe
Trial one: My son says he “doesn’t like tomato soup” because of a tragic cafeteria experience when he was six. When I made him this version the first time, he ate two bowls and dipped his grilled cheese in both. He still insists he doesn’t like tomato soup. Fine by me. The recipe wins.
A second run: I prepared this for a dinner that I wanted to look like I put in some effort without actually spending the whole afternoon on it. Tomato soup served in white bowls with grilled cheese halves on the rim. Total time spent: 35 minutes. A chef guest asked which restaurant the soup recipe came from. I let her wonder. The whole tomatoes do the heavy lifting.
The Short List
- Get a can of whole peeled tomatoes (not diced) and a parmesan rind.
- Dice 1 onion; mince 3 cloves garlic; grate 2 tbsp parmesan per sandwich.
- Soften onion in butter + oil, 6 to 8 minutes.
- Add garlic + tomato paste; cook 1 minute.
- Add tomatoes, broth, sugar, salt, pepper, parmesan rind; simmer 20 minutes.
- Fish out rind; blend until silky.
- Stir in 1/4 to 1/3 cup cream and basil; adjust salt.
- Butter outside of bread; press buttered side into grated parmesan; pile cheddar inside.
- Grill on medium-low, parmesan side down first, 3 to 4 minutes per side.
- Rest 30 seconds, slice diagonally; serve immediately with soup.
Terms Worth Knowing
- Whole peeled tomatoes: Canned tomatoes without added calcium chloride, which breaks down into a smooth purée. The right call for soup.
- Tomato paste: Concentrated tomato; cooked in fat before adding liquid to build depth.
- Immersion blender: A handheld blender used directly in the pot; saves a transfer step.
- Medium-low: For grilled cheese, the sweet spot where bread browns at the same rate cheese melts.
- Tempering cream: Adding cream off heat or at low heat so it doesn’t curdle.
- Parmesan rind: The hard outer crust of a parmesan wedge. Inedible on its own but loaded with savory umami; standard chef move for soups, broths, and stews. Save them in a freezer bag.
- Frico: A crispy, lacy disc made from melted and toasted cheese. The parmesan crust on the grilled cheese in this recipe is a frico-style finish.
Asked and Answered
Can I skip the cream?
Yes, the soup will still be good without it, it’ll just be sharper and more tomato-forward. At the end, add another tablespoon of butter to round things out. Or use half-and-half if you want some richness without going all the way to cream.
Why whole tomatoes instead of diced?
To keep canned diced tomatoes firm, they add calcium chloride. That works for chunky sauces but not for smooth soup, where the tomatoes won’t fully break down. In contrast, whole peeled tomatoes don’t have this additive, so they blend into a smooth purée.
Best cheese for grilled cheese?
For added flavor go with sharp cheddar; for maximum melt opt for American or fontina. The classic combination is cheddar plus some melty cheese (American, Gruyere, or fontina). Pre-shredded cheese does melt a little less evenly than freshly sliced, but it is quicker.
Can I make this dairy-free?
For the soup, replace the butter with a plant-based oil and use a full-fat coconut milk or cashew cream alternative for the dairy cream. The grilled cheese is a bit more challenging to substitute; the best dairy-free version uses a nice melting vegan cheese (which you should try to find one that has a cashew or potato base) on thick bread.
Can I make the soup ahead?
Yes, it improves on the second day. To complete step 5 (blending), chill, then refrigerate for up to 4 days. Reheat gently, and stir in the cream and basil right before serving to keep the cream fresh.
What if I don’t have a parmesan rind?
The soup will still be good without it; however, you will lose the deep umami taste that elevates it from “great homemade tomato soup” to “premium.” If you want to artificially create this taste, use one of the following substitutes: 2 tablespoons of grated parmesan cheese added to the broth (it won’t completely dissolve, but it will make the soup taste more savory), or an aged cheese rind about 1 inch long. As we move on, any cheese rinds you have should be saved, as they will freeze for an unlimited amount of time and will make any soup or stew more premium.
Can I skip the parmesan crust on the grilled cheese?
Of course, you’ll get a traditional grilled cheese. However, the parmesan crust is a 30-second trick that transforms the sandwich into a thing of beauty with an added salty, crispy frico texture that most people have never experienced on a grilled cheese. Do it once. It’s the little things that will be remembered.
Before You Go
What many consider to be the quintessential comfort food is grilled cheese and tomato soup. Most Homemade versions of this meal do not suffice. This is generally because they use the wrong can of tomatoes, there is not a sufficient savory essence, and the grilled cheese is cooked at too high of a temperature. These three factors: using whole tomatoes, putting a parmesan rind in the soup while it simmers, and cooking the sandwich on low and slow all along with a parmesan crust bread are going to make this 35 minute meal better than anything you can order. Make a double batch of soup; tomorrow’s lunch will thank you.
