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Tomato Soup with Cornbread Grilled Cheese Waffles

Tomato Soup with Cornbread Grilled Cheese Waffles

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  • Author: Meghan Bassett
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


A bowl of tomato basil soup and a cornbread waffle grilled cheese is the perfect comforting meal. Warm, buttery cornbread waffles are stuffed with cheese and served with the creamiest tomato soup.


Units Scale

Cornbread Waffles:

  • 1 3/4 cups flour
  • 1 1/4 cups cornmeal
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 2 cups milk
  • 3 Tbsp vegetable oil
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Tomato Soup:

  • 2 tsp olive oil
  • 1/2 large onion, diced
  • 2 Tbsp dried basil
  • 1/2 Tbsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Pinch of red pepper flakes
  • 1 26.46 oz Pomi Chopped Tomatoes container
  • 1 cup Pomi Strained Tomatoes
  • 1 cup chicken broth
  • 1/3 cup heavy cream


  1. Prepare Tomato Soup:
    • Heat olive oil in a large saucepan over medium-high heat.
    • Add onion and cook until browned (3-5 minutes).
    • Stir in basil, oregano, garlic powder, salt, pepper, red pepper flakes, Pomi chopped tomatoes, Pomi strained tomatoes, and chicken broth.
    • Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
    • Remove from heat, puree in a blender until smooth.
    • Stir in heavy cream, and keep warm.
  2. Make Cornbread Waffles:
    • In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt.
    • Add milk, vegetable oil, and eggs, stirring until smooth.
    • Preheat and grease a waffle iron. Cook the batter until golden brown.
  3. Create Grilled Cheese Sandwiches:
    • Place 1/2 cup of each cheese between two cornbread waffles to form a sandwich.
    • Cook in an oiled skillet over medium-high heat until golden brown and cheese is melted (2-3 minutes per side).
    • Cut into quarters and repeat for the second set of waffles.
  4. Serve:
    • Serve one bowl of tomato soup with two quarters of each cornbread grilled cheese.
    • Garnish with fresh chopped basil if desired.


  • Adjust the amount of red pepper flakes according to your heat preference.
  • Pureeing the soup in batches can help achieve a smoother consistency.
  • For a vegetarian option, use vegetable broth instead of chicken broth.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main, Soup
  • Method: Blending
  • Cuisine: Italian American
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