Delicious Roasted Tomato Soup with Grilled Cheese Recipe

There’s something magical about a warm bowl of Roasted Tomato Soup with Grilled Cheese that instantly evokes feelings of comfort and nostalgia. The way the rich, roasted tomatoes meld with garlic and herbs creates an irresistible aroma that fills your kitchen, drawing in everyone nearby like a moth to a flame. When you take that first spoonful, you’re greeted with a velvety smoothness that’s punctuated by the savory hint of roasted garlic. This is the perfect dish to enjoy on chilly evenings or during cozy gatherings, beckoning you to come together around the table.

As you dip your crusty, cheesy grilled cheese into the soup, the world feels right. It’s a simple yet satisfying experience that brings back memories—maybe of childhood lunches or rainy afternoons spent wrapped in blankets watching the world go by. So gather your loved ones, embrace the comfort of home cooking, and get ready to dive into this delicious Roasted Tomato Soup with Grilled Cheese recipe that you’ll want to make again and again.

Ingredients for Roasted Tomato Soup with Grilled Cheese

Here’s what you’ll need to make this delicious Roasted Tomato Soup with Grilled Cheese:

3 lbs Tomatoes – Use ripe, juicy tomatoes for the best flavor. If you have small ones, halving them works well; larger ones should be quartered.
1/4 cup Olive Oil – A good-quality extra virgin olive oil adds a rich flavor to the soup.
1 1/2 tbsp Olive Oil – This is used to sauté the onions and carrots, providing a lovely base for your soup.
6 Garlic Cloves – Peel them completely. Roasting the garlic makes it sweet and buttery.
3/4 tsp Crushed Red Pepper Flakes – For a little heat, adding just the right kick to the soup.
1/2 tbsp Dried Oregano – A classic herb that complements tomatoes beautifully.
1/2 tbsp Dried Thyme – Adds a depth of flavor that’s hard to resist.
1/2 tbsp Dried Basil – The aroma of basil adds a fragrant element, enhancing the overall taste.
1 tbsp Kosher Salt – Essential for enhancing flavors; adjust according to your taste.
1/2 tbsp Ground Black Pepper – Freshly ground will give you more flavor than pre-ground.
1 cup Diced Yellow Onion – Sweet and savory, this forms the backbone of our soup.
1 cup Peeled and Diced Carrot – Adds sweetness and great color to the dish.
2 tbsp Tomato Paste – To intensify the tomato flavor and add richness.
2 cups Vegetable Stock – A flavorful base that enhances the soup’s depth.
1/2 cup Fresh Basil Leaves – Fresh is best; don’t skip this for a burst of flavor!
1/4 cup Grated Parmesan Cheese – Adds a savory, cheesy depth to the creamy soup.
1 cup Heavy Cream – For that luxurious, velvety texture you’ll crave.
4 slices Sourdough Bread – Perfect for our grilled cheese; it has the right amount of chewiness.
2 tbsp Unsalted Butter – At room temperature for a perfect spread on the bread.
4 tbsp Garlic and Fine Herbs Boursin Cheese – Brings a delightful creaminess and flavorful punch to the sandwich.
1/2 cup Grated Colby Jack Cheese – Melts beautifully, offering a mild flavor.
1/2 cup Grated Sharp American Cheddar Cheese – For that rich, tangy bite that makes grilled cheese truly classic.

How to Make Roasted Tomato Soup with Grilled Cheese

Follow these simple steps to prepare this delicious Roasted Tomato Soup with Grilled Cheese:

Step 1: Roast the Tomatoes
Preheat the oven to 400°F (200°C). Line a baking sheet with foil for an easier cleanup. Add the tomatoes, 1/4 cup of olive oil, garlic cloves, red pepper flakes, oregano, thyme, basil, kosher salt, and black pepper to the pan. Toss until coated and position the tomatoes cut side up. Roast for 40-45 minutes, until caramelized and lightly browned. Set aside.

Step 2: Sauté the Veggies
In a pot over medium-high heat, add the remaining 1 1/2 tablespoons of olive oil. Toss in the diced onion and carrot, sautéing for about 5 minutes until they become tender and fragrant. Stir in the tomato paste and cook for about a minute.

Step 3: Combine the Ingredients
Now, introduce the star players: your roasted tomatoes and garlic. Mix everything together, and then pour in the vegetable stock. Stir to combine and bring the mixture to a gentle simmer.

Step 4: Blend to Perfection
Using batches, carefully transfer the mixture to a blender with the fresh basil leaves and blend until ultra-smooth. Alternatively, an immersion blender works great here, too! Pour the soup back into the pot and heat over medium until steaming.

Step 5: Add Cream and Cheese
Stir in the grated Parmesan cheese and heavy cream for that signature richness and creaminess you crave. Taste and adjust seasonings if needed.

Step 6: Make the Grilled Cheese Sandwiches
Spread about 1/2 tablespoon of unsalted butter on one side of each sourdough slice. Flip them over and spread 1 tablespoon of the Boursin cheese on the other side. Pile on 1/4 cup of Colby Jack and 1/4 cup of cheddar on two slices, top with the remaining slices, butter side up.

To finish, heat a pan over medium-low to medium heat. Place the sandwiches in the pan and cook for about 3 minutes, until golden brown. Flip the sandwiches, cover the pan with a lid, and cook for another 3-4 minutes until beautifully toasted and melty.

Transfer your delicious Roasted Tomato Soup with Grilled Cheese to bowls and plates, and serve immediately for a delightful and comforting meal.

Perfecting Roasted Tomato Soup with Grilled Cheese Cooking Process

Start by roasting the tomatoes and garlic first to deepen their flavors. While they roast, sauté the onion and carrot in a separate pot. Once the veggies are soft, add in the roasted tomatoes and blend everything together for a perfectly smooth soup.

Add Your Touch to Roasted Tomato Soup with Grilled Cheese

Feel free to substitute fresh herbs with dried ones or add a pinch of your favorite hot sauce for a kick. If you prefer a creamier soup, increase the heavy cream or use coconut milk for a dairy-free alternative.

Storing & Reheating Roasted Tomato Soup with Grilled Cheese

Store any leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock to restore creaminess if needed.

On a chilly day, I served this Roasted Tomato Soup with Grilled Cheese to friends, and their delighted faces told me everything. They were amazed at how such simple ingredients could create such a cozy experience.

FAQs About Roasted Tomato Soup with Grilled Cheese

What is Roasted Tomato Soup with Grilled Cheese?

Roasted Tomato Soup with Grilled Cheese is a classic comfort food pairing that brings together rich, flavorful tomato soup and gooey, melty grilled cheese sandwiches. The soup is made by roasting fresh tomatoes, garlic, and herbs to enhance their natural sweetness and flavor before blending until smooth. The grilled cheese, typically made with buttery sourdough bread and a mix of cheeses, provides the perfect crunchy counterpart to the warm, creamy soup. This combination is perfect for cozy dinners, especially on chilly days.

Can I use canned tomatoes for Roasted Tomato Soup with Grilled Cheese?

Yes, you can use canned tomatoes if fresh ones aren’t available. Use high-quality canned tomatoes, preferably whole or diced varieties, to maintain the flavor. Just remember to adjust the herbs and seasoning since canned tomatoes can vary in sweetness and acidity. While using canned tomatoes may vary the depth of flavor slightly, it still results in a delicious soup that pairs wonderfully with grilled cheese.

What cheese is best for Grilled Cheese with Roasted Tomato Soup?

Good choices for Grilled Cheese with Roasted Tomato Soup include a blend of creamy cheeses like Colby Jack, sharp American cheddar, or even mozzarella for extra stretchiness. The magic comes from using at least two types of cheese, which adds depth and richness. Aim to use cheeses that melt well and provide a nice contrast to the tangy soup. Experiment with flavors that you love, and you’ll discover your favorite combination.

Can I make Roasted Tomato Soup with Grilled Cheese ahead of time?

Absolutely! You can prepare Roasted Tomato Soup a day ahead and store it in the refrigerator. To maintain the best flavor and texture, reheat it gently before serving. The grilled cheese sandwiches are best made fresh, but you can prep the ingredients in advance and grill them just before serving. This allows you to enjoy this delightful dish without all the rush on a busy day.

Conclusion for Roasted Tomato Soup with Grilled Cheese

In summary, Roasted Tomato Soup with Grilled Cheese is the ultimate comfort food that’s easy to prepare and full of flavor. From roasting ripe tomatoes to crafting the perfect grilled cheese sandwiches, every step adds to the charm of this dish. Whether you’re warming up on a cold evening or impressing your friends at a gathering, this combo never disappoints. Enjoy your kitchen adventure with Roasted Tomato Soup with Grilled Cheese, and savor every delicious bite.

Delicious Roasted Tomato Soup with Grilled Cheese

This Roasted Tomato Soup with Grilled Cheese is a comforting classic, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 bowls

Course: Lunch Recipes

Cuisine: American

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Vegetables

• 3 lbs Tomatoes (halved if small, quartered if large)
• 6 cloves Garlic (papery skin peeled off)
• 1 cup Diced Yellow Onion
• 1 cup Peeled and Diced Carrot
• 1/2 cup Fresh Basil Leaves

Oils and Fats

• 1/4 cup Olive Oil
• 2 tbsp Unsalted Butter (at room temperature)

Spices and Herbs

• 3/4 tsp Crushed Red Pepper Flakes
• 1/2 tbsp Dried Oregano
• 1/2 tbsp Dried Thyme
• 1/2 tbsp Dried Basil
• 1 tbsp Kosher Salt
• 1/2 tbsp Ground Black Pepper

Liquids

• 2 tbsp Tomato Paste
• 2 cups Vegetable Stock
• 1 cup Heavy Cream

Cheeses

• 1/4 cup Grated Parmesan Cheese
• 4 slices Sourdough Bread
• 4 tbsp Garlic and Fine Herbs Boursin Cheese
• 1/2 cup Grated Colby Jack Cheese
• 1/2 cup Grated Sharp American Cheddar Cheese

Equipment

• oven
• Baking sheet
• pot
• Blender
• Pan

Method

 

Roasting the Tomatoes and Garlic

1. Preheat the oven to 400˚F. Line a baking sheet with foil. Add the tomatoes, 1/4 cup of the olive oil, garlic cloves, red pepper flakes, oregano, thyme, basil, kosher salt, and ground black pepper to the pan. Toss until the ingredients are evenly coated, then position the tomatoes cut side up. Roast in the oven for 40-45 minutes until caramelized and lightly browned. Set aside.

Making the Soup

1. Heat the remaining 1 1/2 tablespoons of olive oil in a pot over medium high heat. Add in the onion and carrot, and sauté for about 5 minutes. Mix in the tomato paste and cook for 1 minute. Add in the roasted tomatoes and garlic. Mix to combine, then pour in the vegetable stock.
2. Working in batches, transfer the mixture to a blender along with the fresh basil leaves and blend until smooth. Alternatively, use an immersion blender and blend until smooth. Pour the soup back into the pot and heat over medium heat until it comes to a simmer. Mix in the parmesan cheese and heavy cream.

Preparing the Grilled Cheese

1. Spread about 1/2 a tablespoon of the unsalted butter onto one side of each slice of sourdough. Flip the slices over and spread about 1 tablespoon of the boursin cheese onto each slice. Add about 1/4 cup of colby jack cheese and 1/4 cup of sharp American cheddar cheese to two of the slices. Top with the remaining slices, making sure the butter-coated side faces up.
2. Heat a pan over medium low to medium heat. Add the sandwiches to the pan and cook for about 3 minutes until the slice on the bottom is golden brown. Flip the grilled cheese over and cover the pan with a lid. Cook for another 3-4 minutes until the bottom slice is golden brown and the cheeses have melted.

Nutrition

Serving: 1bowl

Notes

Feel free to customize with your favorite cheeses or add hot sauce for an extra kick. This soup can be made ahead and reheats well. Just store in an airtight container and enjoy leftovers within four days.

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