Creamy Parmesan Tomato Soup with Grilled Cheese Sandwich Cutouts


Soup, Chili & Stew
Creamy Parmesan Tomato Soup with Grilled Cheese Sandwich Cutouts

Primary Media

User Rating

5 out of 5 stars
Rate it:
7 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Oh, so easy and oh, so fun. Cut out grilled cheese sandwiches into your favorite shapes and float them on top of this simple-to-make creamy tomato soup.

    Recipe Tags

    Servings and Ingredients

    Serves 8
    Tomato Soup
    2 (28-oz.) cans Hy-Vee Italian style crushed tomatoes in heavy puree, undrained
    1 (14.5-oz.) can Hy-Vee chicken broth
    2 tbsp. Gustare Vita pesto Genovese, divided
    1 c. Hy-Vee heavy whipping cream, plus additional for serving
    ½ c. Soirée shredded Parmesan cheese
    2 to 4 tsp. Hy-Vee granulated sugar, to taste
    Kosher salt, to taste
    2 tbsp. Gustare Vita olive oil
    Grilled Cheese Sandwiches
    16 slices Hy-Vee white cottage bread
    1 (8-oz.) pkg. Hy-Vee sliced sharp Cheddar cheese (10 ct.)
    8 tbsp. Hy-Vee mayonnaise

    Things To Grab

    • 4-qt. saucepan or soup pot with lid
    • Immersion blender or covered blender
    • Wooden spoon
    • Large skillet
    • Spreader or butter knife
    • Metal spatula
    • Cookie cutters
    • Ladle
    • 8 soup bowls


    1. For tomato soup, stir together undrained tomatoes, broth and 1 Tbsp. pesto in a 4-qt. saucepan or soup pot. Cover and bring to a gentle boil over medium heat. Gently boil for 10 to 15 minutes.

    2. Blend tomato mixture with an immersion blender until smooth. (Or, cool slightly and blend, in batches, in a covered blender; return to saucepan.) Stir in 1 cup heavy cream and Parmesan cheese. Season to taste with sugar and salt.

    3. Meanwhile, for grilled cheese sandwiches, heat a large nonstick skillet over medium-low heat. Divide and place cheese on 8 bread slices; top with remaining 8 bread slices. Spread about ½ Tbsp. mayonnaise on one side of each sandwich.

    4. Place sandwiches, in batches, in preheated skillet with mayonnaise sides down. Spread top side of each sandwiches with about ½ Tbsp. mayonnaise. Cook for 2 to 3 minutes or until bottoms are golden. Turn sandwiches over and cook for 2 to 3 minutes or until bottoms are golden and cheese is melted. Repeat with remaining sandwiches and mayonnaise. Cool sandwiches for 1 to 2 minutes. Cut into desired shapes using cookie cutters.

    5. To serve, stir together olive oil and remaining 1 Tbsp. pesto. Ladle soup into 8 soup bowls; drizzle with pesto mixture and additional cream. Top with grilled cheese sandwich cutouts. Serve remaining grilled cheese pieces alongside.

    Nutrition facts


    600 Calories per serving

    Amounts Per Serving

    • Total Fat: 40g
    • Cholesterol: 85mg
    • Sodium: 1150mg
    • Total Carbohydrates: 44g
    • Protein: 17g

    Daily Values

    Iron 15%
    Calcium 30%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Midwest Nice, Amanda Gajdosik