Tomato Basil Soup and Grilled Mozzarella Sandwiches

Cozy up with creamy Tomato Basil Soup and golden Grilled Mozzarella Cheese Sandwiches. The best lunch or dinner for chilly fall nights.

There’s nothing quite like a warm bowl of soup and your favorite grilled cheese in the fall. This Tomato Basil Soup and Grilled Mozzarella Sandwiches hit the spot every time. This easy, homemade tomato soup recipe is packed with rich flavors from fresh basil, roasted garlic, and sweet tomatoes. Paired with these sandwiches, it’s the ultimate comfort food lunch or dinner.

TOMATO BASIL SOUP AND GRILLED MOZZARELLA SANDWICHES

No homemade soup recipe is complete without a delicious sandwich to dip it into. The golden, crispy bread and melty, gooey mozzarella pair perfectly with the rich, slightly tangy soup, creating a meal that’s comforting, satisfying, and full of flavor. This classic comfort food duo is ideal for lunch, dinner, or even a weekend treat when the leaves are turning and the air is cool. Serve it warm for the ultimate fall-friendly meal that will have everyone coming back for seconds.

Find my expert tips on how to make homemade tomato basil soup and grilled mozzarella sandwiches below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Tomato Soup & Grilled Cheese Sandwiches Recipe:

• Easy & Quick Comfort Food: This recipe is ready to go in under 35 minutes, making it a perfect weeknight meal. Ideal for lunch, dinner, or alongside tomato basil soup for a cozy, satisfying meal.
• Rich & Creamy Tomato Soup: The heavy cream adds the perfect silky texture. The basil brings a bright, aromatic touch that pairs beautifully with tomatoes in this homemade tomato soup.
• Classic Grilled Cheese Flavor: Fresh mozzarella melts perfectly, creating that irresistible ooey-gooey texture.
• Golden & Crisp Crust: The combination of egg wash, olive oil, and butter gives the bread a beautifully browned, crunchy exterior.
• Simple, Gourmet-Style Sandwiches: With just a few ingredients like cheese, bread, and a flavorful egg wash, you get a sandwich that feels elevated without extra effort.
• Customizable Recipe: Add herbs, spices, or even tomato slices to make these grilled sandwiches your own while keeping the classic grilled cheese charm.

Ingredients

Tomato Basil Soup

• 2 Tablespoons olive oil
• 4 garlic cloves, minced
• 1 medium yellow onion, chopped
• 2 cans (28 ounces each) diced tomatoes
• 3 cups chicken broth
• 1 Tablespoon granulated sugar
• 1/3 cup heavy cream
• 6 large fresh basil leaves, roughly chopped (or 1 teaspoon dried basil)
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste

Grilled Mozzarella Cheese Sandwiches

• 1 pound fresh whole milk Mozzarella cut into thin slices
• 8 thick firm white sandwich bread slices (about a 1/2-inch thickness)
• 2 large eggs
• 1/2 cup half and half
• 1/4 teaspoon dried thyme
• 1 teaspoon course salt
• pinch of ground nutmeg
• 1/4 cup extra virgin olive oil
• 2 Tablespoons unsalted butter

Instructions

For The Tomato Basil Soup

In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook for 30 seconds. Add the chopped onion and cook until translucent, about 6 minutes.

Stir in the diced tomatoes (with juice), chicken broth, and sugar. Bring to a low simmer and cook for 15 minutes, or until the soup thickens slightly.

Add the heavy cream, chopped basil, and oregano. Season with salt and pepper to taste.

Using an immersion blender, puree the soup until smooth. (If using a regular blender, blend carefully in batches.)

Serve hot in bowls with my grilled mozzarella sandwiches below on the side, and enjoy!

For The Grilled Mozzarella Cheese Sandwiches

Place 2 to 4 slices of mozzarella cheese on 4 pieces of bread. Top with other pieces of bread to form sandwiches.

In a wide shallow bowl, whisk the eggs. Add the half & half, thyme, salt, and nutmeg. Whisk well to combine.

In a large nonstick pan, heat the 2 tablespoons of olive oil over medium-high heat. Add 1 tablespoon of butter and cook until the sizzling stops.

Dip 2 of the sandwiches into the egg mixture, turning to coat. Place sandwiches in the pan and cook until golden brown on the first side ( about 2 minutes). Flip over and brown on the other side.

Transfer the grilled cheese sandwiches to a platter and repeat the process with the other 2 sandwiches. Cut sandwiches in half, and serve immediately.

Servings

This tomato soup and grilled cheese sandwiches recipe serves 4.

Storage and Reheating

For The Tomato Basil Soup:

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring occasionally, or microwave in a microwave-safe bowl until hot. If the soup has thickened in the fridge, add a splash of broth or water to reach your desired consistency.

For The Grilled Mozzarella Cheese Sandwiches:

Leftover sandwiches can be stored in the refrigerator for up to 1 day. To reheat, place them in a skillet over medium heat for a few minutes per side until the cheese is melted and the bread is crispy, or reheat in a toaster oven. Avoid microwaving, as it can make the bread soggy.

Serving Tip: For the best experience, serve the soup hot alongside freshly reheated or just-made grilled sandwiches to maintain the perfect melty, cozy texture.

Holly’s Tips For The Best Tomato Soup & Grilled Cheese Recipe:

For The Tomato Basil Soup:

• Use Fresh Basil: Fresh basil adds a bright, aromatic flavor that really makes the soup pop.
• Blend Carefully: Use an immersion blender or carefully transfer to a regular blender in batches to avoid spills and burns.
• Adjust The Creaminess: Add more or less heavy cream depending on your preferred richness and texture.
• Balance The Acidity: A pinch of sugar helps balance the natural acidity of the tomatoes.
• Enhance Flavor With Aromatics: Sautéing garlic and onion before adding tomatoes builds a deeper, richer soup flavor.
• Make It Ahead: Prepare the soup base ahead of time and add cream and fresh basil just before serving to keep flavors vibrant.

For The Grilled Mozzarella Cheese Sandwiches:

• Use Fresh Mozzarella: Fresh whole milk mozzarella melts beautifully and gives a creamy, gooey center. Slice it thin for even melting.
• Choose Firm Bread: Thick, sturdy sandwich bread prevents sogginess and holds the cheese and custard coating well.
• Don’t Skip The Custard Soak: Dipping the sandwiches in the egg and half-and-half mixture adds flavor, richness, and a golden, slightly crispy crust.
• Control The Heat: Cook over medium-high heat to get a golden-brown exterior without burning the bread. Adjust the heat if the bread browns too quickly.
• Butter & Oil Combo: Using a mix of butter and olive oil gives rich flavor while preventing the butter from burning.
• Serve Immediately: Mozzarella sandwiches are best enjoyed hot, right after cooking, for maximum melty goodness.
• Add Herbs or Spices: Feel free to experiment with thyme, basil, or a pinch of nutmeg in the egg mixture to enhance flavor.

Soup Variations

• Kid-friendly version: Keep it simple with just cream and basil for a mild, sweet flavor.
• Adult version: Add a splash of white wine or a pinch of red pepper flakes for a subtle kick.

Frequently Asked Questions:

Similar Recipes

Craving more soups? Try my Broccoli Cheese Soup and Slow Cooker Broccoli Cheese Soup next.

Feeling under the weather? Nothing beats my classic Slow Cooker Creamy Chicken Noodle Soup.

Craving something more hearty? My Loaded Baked Potato Soup has chunks of potato, green onions, bacon, and melted cheese.

In the mood for something with spice? My Slow Cooker Chicken Tortilla Soup and Crock Pot Taco Soup are both packed with Mexican-inspired flavors and kick.

Have you made this Tomato Basil Soup & Grilled Mozzarella Cheese Sandwiches recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TomatoBasilSoup #GrilledMozzarellaSandwiches #LifeInTheLofthouse

Recipes Adapted From: Martha Stewart’s Tomato Soup and Grilled Mozzarella Sandwiches.

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