What to Serve with Tomato Soup Besides Grilled Cheese

/ Side Dishes / By

“What should I serve with this?”  it’s a question we all ask while cooking. Whether you’re preparing a meal for guests or for your family, the goal is always the same: serve something everyone loves and earn a few compliments without spending hours in the kitchen.

If you’re serving tomato soup and grilled cheese, I’ve got you covered. I’ve put together 14 easy and delicious side options that come together quickly but make a big impression. These ideas are perfect for both family meals and entertaining guests simple, tasty, and guaranteed to be a hit.

And if you’re looking for even more serving inspiration, don’t miss these helpful guides:

1. Garlic Bread

I’ve always loved garlic bread with tomato soup. And the best part? It’s super easy to make, takes just 10–15 minutes, and even kids can help brush the garlic butter on the bread.

Prep & Cook Time: 10 min prep, 10 min cook | Difficulty: Easy | Variation: Add cheese for a cheesy garlic bread twist.

Ingredients

  • 1 baguette or small loaf of crusty bread
  • 4 tablespoons unsalted butter, softened
  • 2–3 cloves garlic, minced (or more if you love garlic!)
  • 1 tablespoon fresh parsley, finely chopped
  • Pinch of salt
  • Optional: 1/4 cup shredded mozzarella or Parmesan cheese

Instructions

  1. Preheat your oven: Set to 375°F (190°C).
  2. Prepare the garlic butter: In a small bowl, mix softened butter, minced garlic, parsley, and a pinch of salt.
  3. Slice the bread: Cut the baguette into 1-inch thick slices (or keep whole if you prefer to serve it as a loaf).
  4. Spread butter: Generously spread the garlic butter on each slice. If you want cheesy garlic bread, sprinkle cheese on top now.
  5. Bake: Place slices on a baking sheet and bake for 8–10 minutes, until the bread is golden and the cheese (if using) is melted.
  6. Serve: Arrange on a plate alongside a steaming bowl of tomato soup. Dunk and enjoy!

Tips & Variations:

  • For an extra golden top, broil for 1–2 minutes at the end just keep an eye on it.
  • Use sourdough or ciabatta if you want a slightly tangier flavor.
  • Add a sprinkle of chili flakes for a subtle kick.

2. Bruschetta

Whenever I want something fresh with my tomato soup, bruschetta is my go-to. It’s also super simple to throw together in about 15 minutes, and it’s a great way to sneak in some veggies.

Prep & Cook Time: 10 min prep, 5 min cook | Difficulty: Easy | Variation: Add mozzarella for a Caprese-style bruschetta.

Ingredients

  • 1 baguette or ciabatta loaf, sliced into 1/2-inch pieces
  • 2–3 ripe tomatoes, diced
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and pepper, to taste
  • Optional: 1/4 cup fresh mozzarella, diced

Instructions

  1. Preheat oven: 375°F (190°C). Arrange bread slices on a baking sheet and toast for 5 minutes until just crisp.
  2. Make the topping: In a medium bowl, combine diced tomatoes, garlic, basil, olive oil, balsamic vinegar, and a pinch of salt and pepper.
  3. Assemble: Spoon the tomato mixture onto each toasted bread slice. Add mozzarella if you want that melty, cheesy twist.
  4. Serve immediately: Place on a plate next to your tomato soup and watch how quickly it disappears!

Tips & Variations:

  • Rub the toasted bread lightly with a cut garlic clove for extra flavor.
  • For a sweeter touch, drizzle a little more balsamic glaze over the bruschetta.
  • Great for what to serve with tomato soup for dinner adds freshness and texture.

It’s one of my favorite sides for tomato soup when I want something light and flavorful.

3. Roasted Veggie & Cheese Quesadillas

I’ve always loved quesadillas with tomato soup the crispy tortilla, gooey cheese, and roasted veggies make it a match made in comfort-food heaven. It’s easy to make, customizable, and perfect if you’re wondering what to serve with tomato soup for dinner when you want something a little more filling than bread.

Prep & Cook Time: 10 min prep, 15 min cook | Difficulty: Easy | Variation: Swap the veggies with cooked chicken or beans for protein.

Ingredients

  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 1 red bell pepper, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Optional: Salsa or sour cream for serving

Instructions

  1. Roast the veggies: Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, and onion with olive oil, smoked paprika, salt, and pepper. Roast for 12–15 minutes until slightly caramelized.
  2. Assemble quesadillas: Place a tortilla on a clean surface. Sprinkle half of it with shredded cheese, top with roasted veggies, then sprinkle a little more cheese on top. Fold the tortilla over.
  3. Cook: Heat a non-stick skillet over medium heat. Cook the quesadilla for 2–3 minutes per side until the tortilla is golden brown and the cheese has melted.
  4. Serve: Cut into wedges and serve alongside a warm bowl of tomato soup. Add salsa or sour cream if you like.

Tips & Variations:

  • Add beans or shredded chicken for extra protein perfect if you’re asking what protein to serve with tomato soup.
  • Use a mix of cheeses for a richer, gooey bite.
  • For a lighter version, use whole wheat tortillas or reduce cheese slightly.

This is one of my favorite tomato soup side dishes when I want a tasty option.

4. Pesto Crostini with Ricotta

Sometimes I like to add a little “fancy” to my tomato soup night without spending hours in the kitchen. That’s where pesto crostini with ricotta comes in. This is one of my go-to ideas when I’m thinking what goes good with tomato soup that’s a little different from the usual bread.

Prep & Cook Time: 10 min prep, 10 min cook | Difficulty: Easy | Variation: Swap ricotta for goat cheese or cream cheese for a tangier twist.

Ingredients

  • 1 baguette, sliced into 1/2-inch rounds
  • 1/2 cup ricotta cheese
  • 2 tablespoons pesto (store-bought or homemade)
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • Optional: Cherry tomatoes or fresh basil for garnish

Instructions

  1. Toast the bread: Preheat oven to 375°F (190°C). Brush slices lightly with olive oil and toast for 5–7 minutes until golden and crisp.
  2. Prepare the topping: In a small bowl, mix ricotta with a pinch of salt and pepper.
  3. Assemble the crostini: Spread a generous layer of ricotta on each toasted slice, then drizzle or dollop with pesto. Garnish with cherry tomatoes or basil if you like.
  4. Serve: Arrange crostini on a plate alongside your tomato soup and enjoy dipping, scooping, or just nibbling.

Tips & Variations:

  • For extra flavor, sprinkle lightly toasted pine nuts on top.
  • Swap pesto for sun-dried tomato spread for a different twist.
  • Perfect for tomato soup side dishes when you want something fresh, creamy, and crunchy all at once.

It’s simple, elegant, and one of my favorite ways to elevate a basic bowl of soup into a little mini-meal.

5. Roasted Chickpeas

They’re easy to make, full of protein, and add a satisfying crunch that makes each spoonful of soup even more enjoyable. This is one of my favorite sides for tomato soup when I want something healthy, filling, and a little different from bread.

Prep & Cook Time: 5 min prep, 25–30 min cook | Difficulty: Easy | Variation: Spice them up with paprika, curry powder, or chili flakes.

Ingredients

  • 1 can (15 oz / 400g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Optional: pinch of cayenne pepper for heat

Instructions

  1. Preheat oven: 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare chickpeas: Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, garlic powder, salt, and cayenne if using.
  3. Roast: Spread chickpeas in a single layer on the baking sheet. Roast for 25–30 minutes, shaking the pan halfway through, until golden and crunchy.
  4. Serve: Let cool slightly and serve in a small bowl alongside tomato soup.

Tips & Variations:

  • Make extra they store well in an airtight container for a few days, perfect for snacking.
  • Swap spices based on your mood: curry powder for warmth, chili powder for heat, or Italian seasoning for a herby touch.
  • Great for what protein to serve with tomato soup, especially if you want a plant-based option.

6. Garlic Parmesan Knots

If there’s one thing I always reach for with tomato soup, it’s garlic knots. Honestly, these are my little indulgence and they’re perfect when you’re asking what bread goes with tomato soup that’s more exciting than plain toast.

Prep & Cook Time: 15 min prep, 15 min cook | Difficulty: Medium | Variation: Use whole wheat dough for a slightly healthier twist.

Ingredients

  • 1 package pizza dough (store-bought or homemade, about 13–16 oz / 370–450g)
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried parsley or fresh chopped parsley
  • Pinch of salt

Instructions

  1. Preheat oven: 400°F (200°C). Line a baking sheet with parchment paper.
  2. Shape knots: Roll pizza dough into 12 small ropes, about 6 inches each. Tie each rope into a loose knot and place on the baking sheet.
  3. Bake: Bake for 12–15 minutes until golden brown.
  4. Make garlic butter: While knots are baking, mix melted butter, minced garlic, Parmesan, parsley, and a pinch of salt in a small bowl.
  5. Brush and serve: Once knots are done, brush generously with garlic butter while still warm. Serve hot alongside your tomato soup.

Tips & Variations:

  • Sprinkle extra Parmesan on top for cheesy indulgence.
  • Add a little chili flake to the garlic butter for a subtle kick.
  • These knots are amazing for dipping perfect if you’re thinking about sides for tomato soup that everyone will love.

. Every time I serve these, people end up fighting over the last knot it’s that good!

7. Mediterranean Chickpea Salad

Sometimes I like to balance a warm, creamy bowl of tomato soup with something fresh and crunchy. That’s where this Mediterranean chickpea salad comes in. It’s colorful, and full of flavor plus, it adds protein and texture, making it a perfect tomato soup side dish for lunch or dinner.

Prep & Cook Time: 10 min prep | Difficulty: Easy | Variation: Swap chickpeas for white beans or add feta for extra creaminess.

Ingredients

  • 1 can (15 oz / 400g) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Combine veggies and chickpeas: In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley.
  2. Dress the salad: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over the salad and toss to coat evenly.
  3. Serve: Let sit for 5 minutes for flavors to meld, then serve alongside tomato soup.

Tips & Variations:

  • Add crumbled feta for a creamy, tangy twist.
  • Use fresh herbs like mint or basil for extra brightness.
  • Great for what to serve with tomato soup for dinner if you want something light and refreshing.

Why it works: The chickpeas give you a protein boost. I love how it adds crunch and color to the meal plus, it’s super easy to throw together when you’re short on time.

8. Avocado Toast

I’ll admit it I’m a big fan of avocado toast. If you’ve ever wondered what goes good with tomato soup besides grilled cheese, this is a quick, healthy, and delicious answer.

Prep & Cook Time: 5 min prep | Difficulty: Easy | Variation: Top with a poached egg or cherry tomatoes for extra flavor.

Ingredients

  • 2 slices of your favorite bread (sourdough or whole grain works best)
  • 1 ripe avocado
  • 1 teaspoon lemon juice
  • Salt and black pepper, to taste
  • Optional toppings: cherry tomatoes, red pepper flakes, microgreens, or a poached egg

Instructions

  1. Toast the bread: Toast your slices until golden and slightly crispy.
  2. Prepare the avocado: In a small bowl, mash the avocado with lemon juice, salt, and pepper.
  3. Assemble: Spread the mashed avocado evenly over the toasted bread. Add optional toppings like cherry tomatoes, red pepper flakes, or a poached egg if you like.
  4. Serve: Place the avocado toast next to your tomato soup and enjoy immediately.

Tips & Variations:

  • For an extra flavor boost, drizzle a little olive oil or balsamic glaze on top.
  • Use multigrain or rye bread for a nuttier taste and sturdier base for dipping.
  • Works perfectly if you’re thinking about what bread goes with tomato soup and want a modern twist.

It’s filling, flavorful, and easy I often make this combo for a quick lunch or cozy dinner at home.

9. Pesto Pinwheels

I’ve always loved snacks that are a little playful and super flavorful, and these pesto pinwheels fit the bill perfectly. Honestly, they’re one of my favorite tomato soup side dishes when I want something impressive but easy to make.

Prep & Cook Time: 15 min prep, 20 min bake | Difficulty: Medium | Variation: Swap pesto with sun-dried tomato spread for a different flavor.

Ingredients

  • 1 sheet puff pastry (thawed if frozen)
  • 3 tablespoons basil pesto
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven: 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare puff pastry: Roll out the sheet on a lightly floured surface. Spread pesto evenly across the pastry. Sprinkle mozzarella and Parmesan over the top.
  3. Roll and slice: Roll the pastry tightly into a log. Slice into 1-inch pinwheels and place on the baking sheet.
  4. Egg wash: Brush the tops with beaten egg for a golden, shiny finish.
  5. Bake: Bake for 18–20 minutes until puffed and golden brown.
  6. Serve: Let cool slightly, then serve alongside your tomato soup for dipping.

Tips & Variations:

  • Sprinkle extra Parmesan on top before baking for a cheesier crust.
  • Add a pinch of chili flakes inside the pinwheels for a subtle kick.
  • These are perfect for what to serve with tomato soup for dinner if you want a little finger food fun.

Every bite is a mix of flaky pastry, melted cheese, and bright pesto it’s like a party in your mouth!

10. Quinoa & Roasted Veggie Bowl

Sometimes I like my tomato soup to feel like a full meal, not just a starter. This quinoa and roasted veggie bowl does exactly that. Honestly, it’s one of my go-to combos for a lunch or dinner when I want something filling but wholesome.

Prep & Cook Time: 15 min prep, 25 min cook | Difficulty: Medium | Variation: Add chickpeas or tofu for extra protein.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1/4 cup crumbled feta (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook quinoa: In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed.
  2. Roast vegetables: Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
  3. Assemble bowl: In a serving bowl, layer cooked quinoa and roasted vegetables. Sprinkle feta and parsley on top if using.
  4. Serve: Pair with a steaming bowl of tomato soup and enjoy!

Tips & Variations:

  • Swap quinoa with couscous or brown rice if you prefer.
  • Drizzle a little balsamic glaze over the roasted veggies for extra flavor.
  • Works perfectly for what protein to serve with tomato soup the quinoa gives you plant-based protein, and you can add beans or tofu for an even heartier meal.

Adding quinoa or protein makes this combo filling and perfect for a light dinner or a lunch that will keep you energized.

11. Garlic Parmesan Breadsticks

I’ll admit it there’s something incredibly about dipping a warm, cheesy breadstick into tomato soup. Garlic Parmesan breadsticks are one of my all-time favorite sides because they’re simple, and pair beautifully with the tomato soup.

Prep & Cook Time: 10 min prep, 15 min bake | Difficulty: Easy | Variation: Add fresh herbs like rosemary or thyme for extra aroma.

Ingredients

  • 1 can (8 oz / 225 g) refrigerated pizza dough
  • 2 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (optional)
  • Salt, to taste

Instructions

  1. Preheat oven: 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare dough: Roll pizza dough into a rectangle about 10×12 inches. Slice into 12 strips.
  3. Add flavor: In a small bowl, mix melted butter and minced garlic. Brush over the dough strips. Sprinkle Parmesan, Italian herbs, and a pinch of salt on top.
  4. Bake: Place on the baking sheet and bake for 12–15 minutes, until golden and crispy.
  5. Serve: Let cool slightly and serve alongside tomato soup for dipping.

Tips & Variations:

  • Brush with extra butter and garlic before serving for a richer taste.
  • Sprinkle some fresh parsley on top for color and freshness.
  • These are ideal for tomato soup side dishes if you want something cheesy, buttery, and irresistible.

Each bite is warm, cheesy, and classic pairing that never disappoints.

12. Spinach & Feta Stuffed Mushrooms

Whenever I serve tomato soup for a slightly fancier lunch or dinner, I love adding bite-sized stuffed mushrooms. They are easy to make and surprisingly tasty. The combination of mushrooms, creamy feta, and spinach is one of my favorites it’s a side that always gets compliments, and it pairs beautifully.

Prep & Cook Time: 15 min prep, 20 min bake | Difficulty: Medium | Variation: Swap feta for goat cheese for a creamier filling.

Ingredients

  • 12 large button or cremini mushrooms, stems removed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup breadcrumbs
  • Salt and black pepper, to taste
  • 1 teaspoon dried oregano or thyme
  • Optional: a drizzle of balsamic glaze for serving

Instructions

  1. Preheat oven: 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cook filling: Heat olive oil in a pan over medium heat. Sauté garlic for 1 minute until fragrant, then add chopped spinach. Cook for 2–3 minutes until wilted. Remove from heat and let cool slightly.
  3. Mix filling: In a bowl, combine cooked spinach and garlic, feta, breadcrumbs, salt, pepper, and dried herbs. Mix until evenly combined.
  4. Stuff mushrooms: Spoon the filling into each mushroom cap, pressing gently to pack it.
  5. Bake: Place stuffed mushrooms on the baking sheet and bake for 15–20 minutes until the mushrooms are tender and the tops are lightly golden.
  6. Serve: Arrange on a platter and drizzle with balsamic glaze if desired. Serve alongside your tomato soup.

Tips & Variations:

  • Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
  • Make them vegan by using a plant-based feta alternative and skipping the cheese.
  • These work beautifully as tomato soup side dishes when you want something savory, elegant, and bite-sized.

13. Sweet Potato Fries

I’ve always had a soft spot for fries, but sweet potato fries are something else entirely. They’re slightly sweet, perfectly crispy, and pair surprisingly well with tomato soup.

Prep & Cook Time: 10 min prep, 25–30 min bake | Difficulty: Easy | Variation: Sprinkle with smoked paprika or cinnamon for a fun twist.

Ingredients

  • 2 large sweet potatoes, peeled and cut into fries
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • Optional dipping sauce: garlic aioli, ketchup, or sriracha mayo

Instructions

  1. Preheat oven: 425°F (220°C) and line a baking sheet with parchment paper.
  2. Prepare fries: In a large bowl, toss sweet potato fries with olive oil, salt, pepper, and smoked paprika if using. Make sure each fry is evenly coated.
  3. Bake: Spread fries in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway through, until crisp and golden.
  4. Serve: Arrange on a plate and serve with tomato soup or your favorite dipping sauce.

Tips & Variations:

  • For extra crispiness, soak cut sweet potatoes in water for 30 minutes before baking, then pat dry.
  • Toss with a little Parmesan or fresh herbs after baking for an elevated flavor.
  • Perfect for what goes good with tomato soup if you want a fun, crunchy side that’s still comforting.

It’s a playful side that’s great for lunch or casual dinner.

14. Caprese Salad Skewers

Whenever I think of sides for tomato soup, I like something that feels light and refreshing. That’s why I love Caprese salad skewers. Plus, they add a gorgeous pop of color to any meal. I honestly make these whenever I want a fresh, easy side that feels a little fancy but takes almost no time.

Prep & Cook Time: 10 min | Difficulty: Easy | Variation: Drizzle with balsamic glaze or pesto for extra flavor.

Ingredients

  • 12 cherry tomatoes
  • 12 small mozzarella balls (bocconcini)
  • 12 fresh basil leaves
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Optional: balsamic glaze or pesto for drizzling
  • 12 toothpicks or small skewers

Instructions

  1. Assemble skewers: On each toothpick, thread one cherry tomato, one basil leaf (folded if large), and one mozzarella ball. Repeat until all ingredients are used.
  2. Season: Lightly drizzle olive oil over the skewers and sprinkle with salt and pepper.
  3. Optional drizzle: Add a little balsamic glaze or pesto on top for extra flavor.
  4. Serve: Arrange skewers on a plate and serve alongside warm tomato soup.

Tips & Variations:

  • Swap cherry tomatoes with grape tomatoes or heirloom mini tomatoes for variety.
  • Use marinated mozzarella for an extra burst of flavor.
  • These skewers are perfect as a tomato soup side dish when you want something light, fresh, and easy to grab.

It’s a side that feels healthy, colorful, and ideal for lunch or dinner.