Description
Enjoy this creamy tomato soup and grilled cheese sandwich recipe, a perfect comfort food combination. Roasting tomatoes and peppers brings out deep flavors for an extra comforting soup, ideal for weeknight dinners.
Ingredients
Scale
- For the Tomato Soup:
- 1 ½ lbs ripe tomatoes or whole canned tomatoes with juices
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- ½ tablespoon sugar
- 2 teaspoons salt
- 1 onion, halved
- 1 red bell pepper, halved
- 1 head garlic
- ½ cup fresh basil leaves
- 2 teaspoons tomato paste
- 4 cups vegetable or chicken broth
- ½ cup cream
- Salt and black pepper to taste
- Fresh basil for serving
- For the Grilled Cheese:
- Bread slices, 2 per sandwich
- 2 cups grated mozzarella
- 2 cups grated sharp cheddar
- Butter or mayonnaise for toasting
Instructions
- Roast the vegetables: Preheat oven to 200°C/390°F. Place tomatoes (with juices if canned), onion, red pepper (cut side down), and garlic on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with sugar and salt. Toss everything together and roast for 25–30 minutes, until soft and caramelized.
- Blend the soup: Once slightly cooled, transfer the roasted vegetables to a blender. Add tomato paste and basil, then blend until smooth. Pour into a soup pot.
- Simmer: Stir in the broth and bring to a gentle simmer over low heat. Cover and cook for 10 minutes.
- Finish the soup: Remove from heat, stir in the cream, and season with salt and black pepper. Keep warm while you make the grilled cheese.
- Make the grilled cheese: Mix mozzarella and cheddar together. Pile about ½ cup of cheese between two slices of bread, then butter (or mayo) both outer sides generously. Cook in a skillet over medium heat until the cheese is gooey and the bread is golden brown on both sides.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil. Serve hot with the grilled cheese on the side.
Notes
- Roast the veggies until deeply caramelized for rich, smoky flavor.
- Use a mix of cheeses for the grilled cheese; mozzarella for stretch, cheddar for sharpness.
- Butter or mayo the outside of the bread generously for a golden, crispy crust.
- The soup tastes better the next day as flavors meld. Reheat gently on the stove.
- Grilled cheese is best fresh, but can be reheated in a skillet or oven.
- Cream adds richness, but can be omitted or swapped with coconut milk or Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Roasting, Blending, Simmering, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving