Tomato Soup au Gratin

Grilled cheese meets tomato soup on a cheesy twist on a comfort food classic.  No need to grill up that sandwich when you can make a big bowl of Tomato Soup au Gratin on a chilly night. 

Tomato Soup au Gratin from The Girl In The Little Red Kitchen | A big bowl of creamy tomato soup gets topped with parmesan toast and ooey gooey melted cheese.

I love the fall, it’s always been my favorite time of year.  The weather is pretty much perfect and I can’t resist the colors of fall foliage.  There’s one thing though, one thing out of my control that gets me every year that I can’t stand about fall and I know I’m not the only one.  Allergies!

Ugh! They are horrible! Braden asked what is there to be allergic to, nothing is in bloom.  To be honest, I don’t know, hay? Isn’t this when hay fever is around?  However, no joke just 2 days after the calendar said it was officially fall the sniffles started, then the constant sneezing, now the cold-like feelings and an allergy cough.  It all sounds lovely doesn’t it?   Every.Single.Year.  So basically, my mornings and my nights are torture while I deal with allergies, no clue why the afternoons seem free and clear from it all.

All these cold-like feelings have left me craving the foods I want when I’m under the weather and that of course means soup.  I’ve always been a give me a big piping bowl of soup person when I’m not feeling well, I swear it has healing properties.  A few weeks ago I made a small batch of tomato soup for dinner and got to thinking wouldn’t this be awesome with melted cheese all over the top?  Sort of like French onion soup minus the slow cooked onions?  Why should they have all the au gratin fun after all?

Tomato Soup au Gratin |

I mean, I don’t know about you but I basically always need to have a grilled cheese sandwich when I have tomato soup and this basically takes that need away.  Of course you’re welcome to add the extra cheesy goodness of the sandwich but this is pretty rich on its own.

I got to work on another batch of soup, this time adding parmesan toast rounds to hold up my cheese filled layer.  Next came the cheese and you can really use anything you like as long as it is a great melting cheese.  Go for mozzarella slices, provolone, gruyere, cheddar, swiss. Whatever your heart is feeling or what you’ve got at home!  Just cover that top up, pop it in the oven and dinner is ready!  The soup was surprisingly filling just as is and a small salad on the side made the perfect dinner.

Now with the soup all set, all I need to do is figure out how to get rid of these darn allergies!

Tomato Soup au Gratin |

Tomato Soup au Gratin
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  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 280z + 1 14.5oz can of fire roasted whole tomatoes, crush the whole tomatoes
  • 3 cups low-sodium chicken stock (or use homemade)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 1 loaf French or Italian bread sliced into 1 inch thick rounds
  • parmesan cheese
  • sliced mozzarella, provolone, gruyere, cheddar or swiss


  1. In a large stock pot or dutch oven or medium heat drizzle 1 tablespoon avocado or grapeseed oil.
  2. When the oil is hot and shimmering, add the onion and saute for about 5 minutes or until soft and translucent, then stir in your garlic and cook for 30 seconds.
  3. Pour in your canned tomatoes, plus juice, chicken stock and season with salt, pepper and red pepper flakes.
  4. Bring the soup up to a simmer and then remove from the heat.
  5. Using an immersion blender, puree the soup until completely smooth or transfer the soup to your blender and puree in batches.
  6. Return the soup to your pot if using a blender and turn the heat back to medium.
  7. Bring back to a simmer and stir in the heavy cream.
  8. Taste and season the soup as needed.
  9. Heat your oven to 350 degrees and line a rimmed baking sheet with parchment paper. Place the bread rounds down and sprinkle a generous amount of parmesan cheese on top of each round. Toast for 3-4 minutes in the oven.
  10. Ladle the soup into oven safe bowls and top with 2 parmesan toast rounds. Cover the top of the bowl with the cheese of your choice and place back in the oven for about 5 minutes or until the cheese is completely melted. For a more toasted top you can place the bowls under the broil.
  11. Makes about 4 generous sized bowls of soup.
Recipe Type: Soup, Vegetarian

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Tomato Soup au Gratin |

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8 thoughts on “Tomato Soup au Gratin

  1. Brandy M

    Now this sounds delicious! I want to make this NOW! Can I come to your house when you make all these awesome concoctions? I would have never thought of this myself!


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