Tomato Spinach Grilled Cheese Bread Bowl — just saying it makes you want to grab a spoon and a cozy blanket, doesn’t it? This dish combines two comfort food icons: creamy tomato soup and gooey grilled cheese — all served up in a crusty sourdough bread bowl. It’s rich, hearty, and perfect for those chilly nights when you want something that tastes like a warm hug. Plus, the fresh spinach sneaks in a little green goodness, making you feel just a tad virtuous while indulging. Whether you’re cooking for picky kids or trying to impress guests with minimal effort, this Tomato Spinach Grilled Cheese Bread Bowl hits that sweet spot between simple and spectacular.
Table of Contents
What is Tomato Spinach Grilled Cheese Bread Bowl?
Imagine everything you love about tomato soup and grilled cheese — but with a twist. The Tomato Spinach Grilled Cheese Bread Bowl is a creamy tomato and spinach soup poured into a toasted sourdough bread loaf and topped with melted cheddar. The bread absorbs some of that velvety soup, creating a soft, cheesy, spoon-worthy experience that’s half dip, half meal. It’s the ultimate comfort food hybrid. Think Panera Bread vibes, but fresher, cheaper, and way more satisfying. If you’ve ever dreamed of eating your soup and the bowl it came in — dream no more.
Reasons to Try Tomato Spinach Grilled Cheese Bread Bowl
There are plenty of reasons to fall in love with this recipe. First off, it’s quick — ready in about 45 minutes, which is faster than most delivery orders. Second, it’s budget-friendly, using simple pantry ingredients you probably already have. Third, it’s a total crowd-pleaser. Kids love it, adults devour it, and it’s a guaranteed conversation starter at any dinner. Plus, it’s vegetarian and easy to make dairy-free if you use vegan cheese shreds (like Daiya). For those who adore soups like Healing Pumpkin Soup or White Bean and Kale Soup, this recipe will feel like a warm addition to your cozy collection.
Ingredients Needed to Make Tomato Spinach Grilled Cheese Bread Bowl
- 18 ounces no-salt-added tomato sauce
- 15 ounces diced tomatoes (canned)
- 1 cup vegetable broth
- 1½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried basil
- ¾ tsp sea salt
- 2 cups fresh spinach (firmly packed)
- ¼ tsp crushed red pepper
- Black pepper to taste
- 4 sourdough bread bowls, hollowed out (1″ thick walls)
- ½ cup Daiya cheddar shreds
Instructions to Make Tomato Spinach Grilled Cheese Bread Bowl
If you’ve ever wished for a recipe that’s equal parts comforting, simple, and impressive, this is your moment. Follow this step-by-step guide to make your Tomato Spinach Grilled Cheese Bread Bowl — a dish that will make your kitchen smell amazing and your dinner table look like a restaurant spread. Let’s dive in!
Step 1: Blend the Tomato Base (Step by Step for the Perfect Texture)
Start by adding the tomato sauce, diced tomatoes, and vegetable broth into your blender. Blend until you reach your desired consistency — silky smooth if you love that creamy texture, or leave it a little chunky for more rustic charm.
Here’s a quick tip: if your blender struggles with hot liquids, blend in batches or let the mixture cool slightly before blending. For more texture tips and blending advice, check out our Vegan Rosemary Garlic White Bean Soup, which also relies on a smooth and velvety soup base.
When finished, pour your blended tomato mixture into a medium pot and get ready for the next step.
Step 2: Build Rich Flavor with Simple Spices
Set your pot over medium heat. Add onion powder, garlic powder, dried basil, and sea salt to the tomato mixture. Stir well to combine, and let it simmer gently for about 10 minutes.
This simmering step is where the magic happens — it deepens the flavor and infuses the soup with that cozy, homemade aroma. Keep an eye on the bubbles; you want a soft simmer, not a rolling boil. If you’ve got extra herbs on hand (like oregano or thyme), toss in a pinch for a more fragrant kick.
If you’re new to seasoning or want more inspiration for flavor balancing, you might enjoy the seasoning tips shared in our Anti-Inflammatory Turmeric Chicken Soup.
Step 3: Add Spinach and Spice (Step by Step to a Balanced Soup)
Once your soup base has thickened slightly, add the fresh spinach. Stir gently to fold it in and let it simmer for about 10 minutes on low heat. You’ll know it’s ready when the spinach is wilted and evenly distributed throughout the soup.
Next, sprinkle in the crushed red pepper and black pepper to taste. This step is optional but highly recommended if you like a little heat.
Keep the soup warm on low heat while you prepare your bread bowls. The longer it sits (without boiling), the more flavorful it becomes.
If you’re in the mood for more veggie-packed soups, try our Vegetable Detox Soup — it’s another reader favorite that uses greens in a delicious way.
Step 4: Prepare the Sourdough Bread Bowls (Step by Step for the Perfect Crisp)
Preheat your oven to 375°F (190°C). While it warms up, take your sourdough loaves and carefully hollow them out. You’ll want the walls of the bread bowl to be at least 1 inch thick — this helps them stay sturdy and soak up the soup without falling apart.
Tip: Save the bread you scoop out for homemade croutons or breadcrumbs! You can see how to make crunchy toppings in our Crock Pot Vegetable Soup.
Once hollowed, arrange all bread bowls on a baking sheet. This helps them bake evenly and catch any melted cheese overflow later (trust me, you’ll thank yourself).
Step 5: Assemble and Bake (Step by Step to Cheesy Perfection)
Now the fun part — assembly! Carefully ladle the warm tomato-spinach soup into each bread bowl, filling it almost to the top. Then sprinkle a generous layer of Daiya cheddar shreds over the surface of the soup.
Pop the baking sheet into your preheated oven and bake for 5–7 minutes, just until the cheese melts and bubbles beautifully. Keep a close eye; vegan cheese melts fast!
If you want that golden, slightly crisp cheese top (like a grilled cheese sandwich), broil the bowls for an extra 1–2 minutes at the end.
Looking for the perfect cheesy companion? You’ll love our Cheesy Broccoli Cheddar Soup — it’s another comfort food favorite that’s ooey-gooey and irresistible.
Step 6: Serve and Savor (Step by Step for the Ultimate Cozy Experience)
Carefully remove your Tomato Spinach Grilled Cheese Bread Bowls from the oven — they’ll be very hot. Let them rest for 2–3 minutes before serving.
Serve immediately with a side of simple green salad or roasted vegetables. For extra crunch, dip the bread lid or saved bread pieces into the soup. Every spoonful gives you creamy tomato, tender spinach, and that satisfying cheesy pull we all crave.
If you enjoy comforting soups like this, you might also love our Healing Pumpkin Soup — another heartwarming bowl that’s perfect for chilly nights.
Final Step: Enjoy and Share Your Creation
That’s it! You’ve just completed the Tomato Spinach Grilled Cheese Bread Bowl step by step — from blending the base to pulling that cheesy, golden beauty out of the oven. Take a photo (because yes, it’s that photogenic), and don’t forget to share it with family and friends.
And if you’re craving more one-pot wonders or healthy comfort food, browse through our Soup Recipes Collection for endless cozy inspiration.
What to Serve with Tomato Spinach Grilled Cheese Bread Bowl
This recipe is hearty on its own, but it plays well with a few sides. A crisp green salad with balsamic vinaigrette keeps things fresh, while roasted veggies add extra warmth. You can also pair it with a lighter soup like Healing Garlic Green Soup for a comforting soup duo. For drinks, a simple sparkling water with lemon or a chilled white wine works beautifully. Dessert? Keep it simple — maybe a small square of dark chocolate or a fruit parfait.
Key Tips for Making Tomato Spinach Grilled Cheese Bread Bowl
- Use good bread: A sturdy sourdough holds up best. Flimsy bread will collapse under all that delicious soup.
- Blend to your liking: Smooth or chunky — your choice.
- Watch the oven: Those cheese shreds melt fast. Keep an eye out around the 5-minute mark.
- Add more greens: Kale or arugula can easily substitute for spinach.
- Make it spicy: Add more crushed red pepper or a dash of hot sauce for extra kick.
Storage and Reheating Tips for Tomato Spinach Grilled Cheese Bread Bowl
Leftover soup (not the bread) can be refrigerated for up to 3 days or frozen for up to 2 months. Store it separately from the bread to avoid sogginess. To reheat, warm the soup on the stove over medium heat, stirring occasionally. Re-toast the bread bowls in the oven at 350°F for 5 minutes before refilling with hot soup. Avoid microwaving the filled bowls — soggy bread isn’t anyone’s friend.
FAQs
Can I make this vegan?
Yes! Just use dairy-free cheese like Daiya or Violife.
Can I use canned spinach?
Fresh is best, but frozen (thawed and drained) works in a pinch.
Can I make it gluten-free?
Absolutely — use gluten-free bread bowls or rolls.
Can I prepare it ahead of time?
Yes, make the soup a day early and store it in the fridge. Heat and assemble when ready.
Final Thoughts
This Tomato Spinach Grilled Cheese Bread Bowl is everything you crave in a cozy meal — creamy, cheesy, and delightfully simple. It’s the kind of recipe that makes an ordinary weeknight feel special without much effort. For more soul-warming ideas, check out Crock Pot Vegetable Soup or Zesty Greek Lemon Chicken Soup. Because sometimes, dinner should feel like a warm hug in a bowl.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Tomato Spinach Grilled Cheese Bread Bowl
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A comforting meal of tomato spinach soup in a toasted sourdough bowl, topped with melted cheddar shreds.
Ingredients
- 18 ounces No Salt–Added tomato sauce
- 15 ounces canned diced tomatoes
- 1 cup vegetable broth
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 3/4 tsp sea salt
- 2 cups firmly packed fresh spinach
- 1/4 tsp crushed red pepper
- Black pepper to taste
- 4 sourdough bread loaf bowls, hollowed out
- 1/2 cup Daiya cheddar shreds
Instructions
1. Place the tomato sauce, diced tomatoes, and vegetable broth into a blender and pulse until you get your desired consistency. Blend until smooth if preferred.
2. Pour into a medium-sized pot over medium heat. Stir in the onion powder, garlic powder, dried basil, and sea salt. Bring to a simmer.
3. Add the spinach to the soup and simmer for 10 minutes over low-medium heat, stirring occasionally, until wilted. Season with crushed red pepper and black pepper. Leave on low heat while you prepare the bread bowls.
4. Preheat the oven to 375ºF. Hollow out the bread loaves so the walls are at least 1″ thick all around.
5. Place the bread bowls on a baking sheet and divide the soup evenly among them.
6. Sprinkle Daiya cheddar shreds on top of each soup-filled bread bowl to form a thin layer.
7. Bake for 5-7 minutes, or until the cheese is melted. Serve immediately with caution, as they will be very hot.
Notes
For extra creaminess, you can blend in a tablespoon of plant-based cream or cashew butter before serving.
Use gluten-free bread bowls to make this dish gluten-free.
Feel free to use your favorite vegan cheese shreds if Daiya is unavailable.
