Three-Cheese Tomato Soup (Grilled Cheese's Best Friend)
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-05-17Updated 2026-05-17
A velvety roasted tomato soup finished with cream and three cheeses — designed specifically for dipping grilled cheese sandwiches.
Most tomato soups are too thin for dipping or too rich on their own. This one threads the needle: roasting the tomatoes concentrates flavor, and finishing with three cheeses gives body without making the soup heavy. It is what we ladle alongside every grilled cheese on our drop-off menu.
How to make Three-Cheese Tomato Soup (Grilled Cheese's Best Friend)
Makes 6 servings. Listed times are estimates; visual and temperature cues control doneness.
15 minCook
50 minRest
0 minTotal
65 minYield
6 servings
Ingredients
- •3 lb ripe Roma tomatoes, halved
- •1 large yellow onion, quartered
- •4 cloves garlic, unpeeled
- •3 tablespoons olive oil
- •1 teaspoon kosher salt
- •2 cups vegetable or chicken stock
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan
- •1/4 cup grated sharp cheddar
- •2 oz cream cheese, room temperature
- •1 tablespoon fresh basil, chiffonade
- •Black pepper to taste
Instructions
- 1
Roast the vegetables
Heat oven to 425°F. Toss tomatoes, onion, and garlic with olive oil and salt on a sheet pan. Roast 35 minutes until edges are charred and tomatoes have collapsed.
- 2
Peel and combine
Squeeze the roasted garlic from its skins. Transfer all roasted vegetables to a blender along with the stock.
- 3
Blend smooth
Blend on high until completely smooth, about 90 seconds. For an ultra-silky texture, pass through a fine-mesh sieve.
- 4
Finish with dairy
Pour the puree into a pot over medium heat. Whisk in cream cheese until fully incorporated. Add heavy cream, Parmesan, and cheddar. Stir until cheeses melt.
- 5
Season and serve
Taste and adjust salt and pepper. Ladle into bowls, top with fresh basil, and serve with grilled cheese sandwiches for dipping.
Tips
- →Resist using canned tomatoes here — roasting fresh Roma tomatoes is the entire point of the recipe.
- →If the soup is too thick after blending, thin with extra stock 2 tablespoons at a time.
- →The soup freezes beautifully before the cream and cheese are added. Add dairy after thawing and reheating.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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