If you’re like me and know that tomato soup and grilled cheese just go together, you’ve got to try this version. It’s elevated, but also so simple to make.

The perfect beginning of fall meal is grilled cheese and tomato soup.

I’ll go down on that hill!

You’re phasing out summery tomatoes by adding them to a warm, comforting soup. And then pairing delicious grilled cheese with it. There’s nothing better.

This version takes the classic up a notch, but couldn’t be easier to make.

It uses tomato paste instead of tomatoes to make the process as easy as possible. Then, it adds canned pumpkin to add that warm and savory pumpkin flavor.

The grilled cheese sticks have two cheeses – cheddar and gouda. And I’ll be real with you: it’s just grilled cheese cut into sticks.

Why sticks? Because they’re easier to dip in the tomato soup and ensure that you get a little bit of everything in each bite. They’re simple, but kinda genius.

I love this meal for an easy weekday lunch. You can make the soup ahead of time and keep it in the fridge. Or keep some in the freezer to reheat any time.

Pair it with a salad or eat it on its own. It really is the best comforting, nourishing and delicious meal.

Cook the soup

In a large saucepan over medium heat, add the olive oil, garlic, and onion. Sauté for about 5 minutes, until fragrant. Add the tomato pasta, vegetable broth, pumpkin purée, and parmesan cheese. Mix well.

Bring to a boil and then let simmer on medium heat for about 10-15 minutes, stirring occasionally. Add the heavy cream and Greek yogurt. Mix well and let simmer for another 5 minutes.

Optional: use an immersion blender or pour soup into a large, high power blender for an even smoother soup.

Prepare grilled cheese sticks

While the soup simmers, prepare the grilled cheese sticks. Thinly slice the cheddar cheese and gouda cheese. Spread a thin layer of mayonnaise on one side of each slice of bread.

Top the dry side of the bread (without the mayonnaise) with a mixture of the cheddar and gouda cheeses.

Add the olive oil to a pan over medium high heat. Add the bread – mayo side down – with the cheese and top with a second slice of bread. Let cook for about 2-3 on each side, until bread is toasted and cheese is melted.

Cut into Sticks

Using a sharp knife, cut the grilled cheese vertically into “sticks.”

Notes

Optional add ins: While the garlic and oil are in the saucepan, you can also add finely chopped shallots or yellow onion. If you don’t want the texture of them though, make sure to use an immersion blender in that optional step. You can also roast tomatoes use those in place of the tomato paste.
Dairy free: For a dairy free version of the soup, swap the cream for coconut cream and the yogurt for a dairy free yogurt.
Make ahead and storage: You can make the soup ahead of time and store it in the fridge or freezer. Grilled cheese is best made right before eating. Store the soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. I recommend thawing in a saucepan over the stove.