Tomato Soup with Parmesan-Crusted Grilled Cheese

I spent my first ten years in the kitchen tossing out parmesan rinds. They felt tough and inedible and smelled like stinky, aged cheese. Who wants to eat that? Then the rinds were pulled from the trash by one of my restaurant employee friends who said to me, “save those, they’re the best thing in soup.” He was definitely right, and especially so for tomato soup.

The main idea behind this recipe is “what do I do with the parmesan cheese rind?” Solution: keep and freeze the rind of the parmesan wedge as you use it up. When it comes time to heat your tomato soup, toss the rind into the pot. It will soften and leave behind a salty taste. Home versions of tomato soup fall short of the restaurant versions because they lack umami and the rind is the difference maker.

As your soup is simmering, make a grilled cheese with crusted parmesan on the outside of the slice. Take a bowl and put some finely grated parmesan in it. That is going to be the outside of the slice and you will butter that slice and put it in the frying pan. The cheese will melt and the crust will be golden, holding your sandwich together. Most people enjoy those two parmesan elements and you’ll spend 35 minutes for the meal.

The Cheat Sheet

• The gist: Creamy tomato soup using whole canned tomatoes and simmered with a parmesan rind for added depth, accompanied by grilled cheese with parmesan crust for dipping.
• Why it works: Whole canned tomatoes (not diced) blend into a smooth consistency; sautéed onion, garlic, and a parmesan rind add umami and depth to the soup-a layer most home tomato soups don’t have; a touch of cream counterbalances the acidity. The grilled cheese is constructed low-and-slow with a parmesan crust on the exterior, which turns into a golden frico as the sandwich sizzles.
• Time: Preparation will take five minutes, and making the soup will take twenty-five minutes. Each grilled cheese takes eight minutes, so we expect the total time from start to finish to be about thirty-five to forty minutes.
• Flavor profile: Tomato soup is deep, creamy, and features a wonderfully savory base of parmesan and onion. The grilled cheese has added a touch of buttery toast, a salty parmesan crust, and a melted cheddar pull.
• Key tips: Use whole peeled tomatoes and add a parmesan rind (remove before blending) for the 20-minute simmer. For the buttered grilled cheese, you will press the outside into grated parmesan. Then, cook your grilled cheese on medium-low so that the cheese melts before the bread gets burned.

Ingredients

The most essential component of the recipe is whole peeled tomatoes. Don’t use diced tomatoes; they contain added calcium chloride to maintain their firmness, preventing them from breaking down to create a smooth soup. Be sure to get whole peeled tomatoes.

For the Tomato Soup

• Canned whole peeled tomatoes (one 28 oz can): San Marzano is preferable, but in case your budget does not allow for it, go for any other reputable brand. 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. while the soup simmers, the parmesan rinds add a deep umami flavor. The next time you finish a wedge of parmesan, save the rinds in a zip bag in the freezer; they’ll be 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, and Texas toast are other available options. Pre-sliced sandwich bread is also an option in a pinch.
• Sharp cheddar (2 oz per sandwich, shredded or sliced): Melts beautifully and has the flavor profile to complement tomatoes.
• Finely grated parmesan (2 tbsp per sandwich): For the outer crust, use wedge style freshly grated cheese. The powdery stuff in the green can doesn’t create the same melty texture. This is the move.
• Optional second cheese inside: One ounce of Fontina, Gruyère, American, or Monterey Jack cheese contributes a creamy texture.
• Unsalted butter (1.5 tbsp per sandwich, softened): Generous, not stingy.
• Optional: Includes a few thin slices of tomato or pickled jalapeño.

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 saucepan of 3 or 4 quarts. Grilled cheese pan: a 10 or 12 inch non stick or cast iron skillet.

1) To soften the onion, use a mixture of butter and oil. To start, pour the butter and olive oil into a saucepan and bring it to medium heat. Once it is warm, toss in the onion pieces and a dash of salt. Allow the mixture to cook for approximately 6 to 8 minutes until the onion pieces are soft and clear, and the edges start to brown.

2) Include garlic and tomato paste. Include the minced garlic and tomato paste. Stir for one minute. The paste will darken and become more aromatic.

3) Add the tomatoes, broth, and parmesan rind. Add the entire can of tomatoes including the liquid. With a wooden spoon, smash the tomatoes against the pot to break them up. Then add the broth, sugar, 1/2 tsp salt, and some pepper. Also, add the parmesan rind. Bring to a gentle simmer.

4) Simmer uncovered for 20 minutes. Let the soup cook for 20 minutes without a lid. This will allow the tomatoes to decompose even more, the liquid to reduce a bit more, and the parmesan rind to soften and release its umami. The overall flavor will deepen. To avoid burning the soup, stir from time to time.

5) To eliminate the rind, use a slotted spoon and blend the soup until it is smooth and creamy. The parmesan rind will be soft and gelatinous, so you could either have a snack while you cook, or you can toss it. If you use an immersion blender, blend the soup for 30 to 60 seconds until everything is smooth.

This task will have to be done in small batches if you are using a countertop blender. Remember to vent the lid to cover it with a towel and prevent the soup from expanding. Remember, hot soup will expand!

6) Complete the dish and stir in the cream. With the heat set to low, add the cream and stir. Taste the dish and adjust the seasoning by adding more salt, pepper, and a little more sugar if the dish is too sharp. Just before serving, tear in the fresh basil. Keep the heat on the lowest setting while you grill the cheese.

7) For the parmesan crusted grilled cheese, start by buttering the outsides of all slices of bread. On a small, flat plate, place 2 tablespoons of grated parmesan. Firmly press each slice of bread with butter on one side into the plate so some parmesan sticks to the butter.

8) Build the sandwich by placing cheddar cheese in between two slices of bread with parmesan on the top and bottom. Alternate layers of cheese if you have a second cheese variety. If adding tomato or jalapeño slices, be sure to make them thin and to pat them dry before adding them to the sandwich.

9) The cooking process should be done using medium low heat and with some patience. First, place a skillet on the heat (do not add oil), using medium low heat. Once the skillet heats up, place the sandwich in the skillet with the side covered with parmesan cheese facing down. Let the sandwich cook for 3 to 4 minutes on each side. During this time, the parmesan cheese will melt and develop a crust.

10) The sandwich bread will also be toasted to a dark golden brown color. It is important to ensure that the cheese inside the sandwich has melted before flipping the sandwich over. If the bread cooks to a golden brown color before the cheese melts, then your heat setting is too high and should be adjusted. The idea of using a medium low heat setting is to achieve bread that is toasted as well as cheese that is melted. Additionally, a crispy cheese crust is developed.

11) Slice and serve. Let the cheese cool for about half a minute and get crispier before slicing it. Cut it diagonally. Take a wide and shallow bowl and add hot soup. Place both halves of the grilled cheese on the rim of the bowl with the parmesan side facing up so it can be dipped. Then dig in! The soup needs to be hot!

Ways to Riff

• Roasted tomato: Prior to adding to the pot, spread and roast the canned tomatoes on a baking sheet for 25 minutes at 425°F for a deeper, slightly caramelized flavor.
• With fresh tomatoes (summer): Replace the canned tomatoes with 2 lbs fresh tomatoes. Core and roughly chop the tomatoes and then add 1/4 cup additional broth.
• Spicy: Combine with garlic 1/4 to 1/2 tsp of crushed red pepper.
• Vegan: Replace butter with olive oil and substitute cream with either full-fat coconut milk or cashew cream.
• Grown-up grilled cheese: Spread a light layer of fig jam, caramelized onion, or Dijon mustard on the inside.
• Tomato-bisque feel: To achieve a thicker, restaurant-quality soup, add 1 tablespoon of flour to the tomato paste and increase the amount of cream to 1/2 cup.

Rounding Out the Plate

• The classic: Tomato soup + grilled cheese, no notes.
• A small green salad: When tossed with lemon and olive oil, it cuts the richness.
• Croutons or buttered breadcrumbs: If you are looking for something crunchy and is not a sandwich.
• 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: Incorporating an additional 1/4 teaspoon of sugar and a small pat of butter can round the acidity.
• Soup is too thin: Simmer for 5 to 10 more minutes uncovered, or add 1 tbsp of tomato paste and stir until it fully dissolves.
• Soup is too thick: Add broth or water in small amounts to reach your desired consistency.
• Soup tastes “canned”: Needs more salt, a touch more butter, or more cream. The majority of the “canned” flavor tends to lack fat.
• Grilled cheese burned before cheese melted: Next time, heat should be reduced to medium-low and shredded cheese should be used as it melts faster than sliced cheese.
• Grilled cheese is greasy: Possibly too much cold butter or butter that was too cold and lumpy. Use softened butter and spread it thin.
• Cheese pulled out: Allow the sandwich to rest off the heat for 30 seconds before cutting.
• Parmesan crust isn’t sticking: The bread was not buttered enough. The butter acts as glue, so you will want to spread a thicker layer next time. Then, be sure to press the buttered side firmly into the plate of parmesan.
• Parmesan crust burned: Turn down the heat to medium-low, as it only takes a couple of minutes for the cheese to melt and crisp. It should be a deep golden brown and not burnt.
• Soup tastes too cheesy from the rind: Though peculiar, this is likely the case if you used a particularly old or sharp rind. You might consider adding a small splash of broth or water along with a bit more cream to achieve a better balance.

Nutrition and Storage Notes

A grilled cheese sandwich, including the cheese and bread, will add an extra 400 to 500 calories. Together, they make a hearty lunch or light dinner. To make it lighter: use thinner bread for the sandwich and use half-and-half (or cream) sparingly.

You can keep soup in the fridge for 4 to 5 days, and you can freeze it for 3 months (not including cream). For reheating, do so gently on the stovetop and add the cream if you froze it without the cream. Grilled cheese does not store well, so it should be eaten within 2 hours of being made, or be reheated (not in the microwave as it’ll be rubbery) in a dry skillet.

Real Runs of This Recipe

My son claims he “doesn’t like tomato soup” due to a traumatic cafeteria incident from when he was six. However, when I first made him this version, he had two bowls and even used his grilled cheese for dunking into both. He still maintains that he doesn’t like tomato soup. That’s alright. The recipe triumphs.

I designed this for dinner trying to make it appear like I spent effort but I didn’t want to spend the whole afternoon on it. I used white bowls for the tomato soup and added the grilled cheese halves on the rim. Total time spent: 35 minutes. A chef guest asked which restaurant the soup recipe came from. That felt like a win. The whole tomatoes do the most work.

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: The correct choice for soup is canned tomatoes that do not contain added calcium chloride, as that breaks down to a smooth purée.
• Tomato paste: Concentrated tomatoes; cooked in some fat, then liquid is added to create depth.
• Immersion blender: Using an immersion blender directly in the pot eliminates a step where you would need to transfer the contents.
• Medium-low: A grilled cheese sandwich is best when the bread is perfectly browned and the cheese is melted to the ideal extent.
• Tempering cream: Add cream off the heat or at low heat so it doesn’t curdle.
• Parmesan rind: The outer crust of a Parmesan wedge is packed with flavor and umami, but is not edible on its own. It is a standard practice of chefs to use it for soups, broths, and stews. These can be saved in a freezer bag.
• Frico: A frico-style finish consists of a browned and toasted cheese disc, especially one made of parmesan. This recipe will show you how to make a parmesan frico and put it on a grilled cheese sandwich.

Asked and Answered

Can I skip the cream?

Yes, the soup will still be fine without it, it will just be sharper and more tomatoy. At the very end, add another tablespoon of butter to round it out. Or use half-and-half if you want some richness without going full cream.

Why whole tomatoes instead of diced?

They add calcium chloride to canned diced tomatoes to retain firmness. This strategy is effective for chunky sauces, but not for soups because the tomatoes will not break down completely. Alternatively, whole peeled tomatoes lack this additive so they will break down into a smooth purée.

Best cheese for grilled cheese?

For extra taste, use sharp cheddar, while for better melting, choose American or fontina. Cheddar and a melting cheese (American, Gruyere, or fontina) is the go-to combo. Although the melting of pre-shredded cheese is not as good as freshly cut, it is quicker.

Can I make this dairy-free?

For the soup, substitute the butter with a plant-based oil and use either full-fat coconut milk or cashew cream as the dairy cream alternative. The grilled cheese is a little more difficult to replicate; the best dairy-free version uses thick bread with a good melting vegan cheese (try to find one that is cashew or potato based) as the cheese.

Can I make the soup ahead?

Yes, it does get better on the second day. To finish step 5 (blending), chill, then you can keep it in the fridge for up to 4 days. When reheating it, do it gently. Also, add the cream and basil just before serving to the keep the cream fresh.

What if I don’t have a parmesan rind?

Although the soup can still be made without it, the richness of the soup will be lost. The soup will be elevated from “great homemade tomato soup” to “premium homemade tomato soup.”

You can create this deep rich soup taste with 2 tablespoons of grated parmesan cheese added to the broth (it won’t completely dissolve, but it will make the soup taste richer) or an aged cheese rind, about 1 inch long. As we move on, please save any cheese rinds you have, as they will make any soup or stew more premium, and will freeze for an unlimited amount of time.

Can I skip the parmesan crust on the grilled cheese?

Certainly, you will receive a classic grilled cheese. But, the parmesan crust is a 30-second hack that elevates the sandwich with a beautiful touch, adding a salty, crispy frico texture that few have ever had on a grilled cheese. Just do it once. It’s the little things that will be remembered.

Before You Go

Grilled cheese with tomato soup is what most people think of as their comfort food. Most people do not enjoy their version of this comfort food. This is usually because they don’t use the right type of tomatoes, there isn’t enough of a savory component, and they cook the grilled cheese too hot.

These three things, using whole tomatoes, adding a parmesan rind to the soup as it simmers, and cooking the sandwich low and slow, along with parmesan crusted bread will make this meal better than any takeout. It will take you about 35 minutes to make and it lets you get as much soup as you want. You may want to make a double batch of soup because your lunch tomorrow will really appreciate it.