Creamy Tomato Soup with Grilled Cheese Toasties

Some recipes just stick with you—and this one’s a keeper. Originally from the ever-reliable Rachel Ray, this Creamy Tomato Soup with Grilled Cheese Toasties has been gently reworked for the Kiwi kitchen, but the heart of it remains the same: bold flavours, simple steps, and pure comfort in a bowl. It’s the perfect comfort food combo: rich, velvety tomato soup with just enough kick, and golden, buttery toasties oozing with melted cheese. Whether you’re curled up on the couch or feeding a hungry crew, this one’s a guaranteed winner.

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Creamy Tomato Soup with Grilled Cheese Toasties

Ingredients:

For the soup:

1 tablespoon olive oil

30g butter (plus extra for the sandwiches)

4 cloves garlic, sliced or chopped

2 medium onions, chopped

2 tablespoons fresh thyme leaves, chopped

1 tablespoon smoked sweet paprika

Salt and freshly ground black pepper

2 tablespoons tomato paste

1 x 800g tin whole peeled tomatoes (Italian or San Marzano-style if available)

1 litre chicken or vegetable stock (homemade or store-bought)

60ml cream

2 tablespoons chopped fresh chives, to garnish

For the grilled cheese toasties:

8 slices rye or wholegrain bread (pumpernickel-style if you can find it)

8 slices Swiss-style cheese (Emmental or Maasdam work well)

Softened butter for spreading

Instructions:

For the soup:

In a medium pot, heat olive oil over medium-high heat. Add the butter and melt it gently into the oil. Add the garlic, onions, thyme, paprika, a good pinch of salt, and some black pepper. Partially cover the pot and cook, stirring occasionally, for about 10 minutes until the onions have softened.

Stir in the tomato paste and cook for another 2 minutes until fragrant. Pour in half the stock (500ml) to deglaze the pot, scraping up any bits stuck to the bottom. Carefully transfer the mixture to a blender or use a stick blender in the pot. Add the tinned tomatoes and blend until smooth.

Return the soup to the pot, stir in the remaining stock, and simmer gently on low while you prepare the toasties.

For the grilled cheese toasties:

Lightly butter one side of each slice of bread. Place two slices of cheese between two slices of bread, with the buttered sides facing outwards (this helps it crisp up). Heat a frying pan or sandwich press over medium heat. Cook each sandwich for 3–4 minutes on each side (or until golden and crispy) and the cheese is melted inside.

Finish the soup: Stir the cream into the soup just before serving. Taste and adjust seasoning if needed.

To serve:Ladle the soup into shallow bowls, sprinkle with chopped chives, and serve with grilled cheese toasties on the side for dipping.

Rachel Ray