Tomato soup and grilled cheese is a classic, kid-friendly comfort food. Skip the sodium-packed canned soup and make this easy, homemade recipe that’s packed with veggies! For a creamier texture, stir in 1 Tbsp. plain yogurt to each bowl.

Tomato Soup & Baked Mini Grilled Cheese

Amber Gray
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Entree & Main Dishes
Servings 4


  • 1 medium sweet onion quartered
  • 2 stalks celery chopped
  • 4 Beefsteak tomatoes quartered
  • 2 tablespoons tomato paste
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh basil
  • 4 slices whole-wheat bread
  • 1 tablespoon unsalted butter
  • 2 slices low-fat Cheddar cheese


  • Combine onion, celery, tomatoes and tomato paste in food processor or blender and blend until smooth.
  • Add vegetable mixture, broth, salt and pepper to large pot. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, 10 minutes.
  • Top each bowl with a sprinkle of basil.
  • Preheat oven to 350ºF.
  • Butter one side of each slice of bread. Place two slices, butter-side-down, on parchment-lined baking sheet. Top with cheese and other slice of bread, butter side up.
  • Bake 5-10 minutes, or until browned and cheese is melted.
Tried this recipe?Let us know how it was!