most tomato soup tastes like metal from the can and basic grilled cheese is just melted american on white bread. fine when youre sick but thats it.
one trick changes everything – butter roasting canned tomatoes with onions and garlic before blending.
those 20 minutes create caramelized sweetness you cant get any other way,then upgrade the sandwich with brie and honey on sourdough. restaurant quality in 30 minutes using pantry staples.
why this actually works
the butter roasting is everything: throwing canned tomatoes in a pot with butter garlic and onions then roasting at high heat caramelizes everything. the sugars concentrate the acidity mellows,this is where 90% of the flavor develops. skip this and you get regular soup.
brie melts like a dream: it gets gooey and creamy without being greasy like cheddar can be. the mild flavor lets the honey shine through,you get this sweet savory thing happening that cuts through the soups richness perfectly.
sourdough is non negotiable: the tangy bread and sturdy crust stand up to melted cheese without getting soggy. regular sandwich bread falls apart,ciabatta or rustic bread works too but sourdough is ideal.
genuinely fast: 20 minutes roasting while you prep the sandwich. 5 minutes blending and finishing,5 minutes grilling. youre eating in 30 minutes not lying about it like most recipes do.
ingredient notes
tomatoes – quality matters here: use san marzano or other high quality canned whole tomatoes. theyre less acidic and sweeter than regular canned,the difference is noticeable. one 28oz can does the whole pot.
the brie situation: brie has incredible melting properties and stays creamy instead of breaking. mild enough that honey doesnt overpower it,substitutes that work – camembert (basically fancy brie) or soft goat cheese if you want tangier. skip sharp cheddar it fights with the honey.
bread choices: sourdough first choice for that tang. ciabatta works great too,rustic multigrain if you want heartier. avoid regular sandwich bread its too soft and gets soggy.
pesto addition: a tablespoon of basil pesto (store bought is fine) stirred in at the end adds fresh herbaceous brightness. optional but it elevates the whole thing,lemon basil pesto if you can find it is even better.
butter vs oil: butter for roasting creates richer flavor. olive oil works but you lose depth,for vegan use olive oil plus coconut milk instead of dairy milk at the end.
how to make it (the actual steps)
for the soup
preheat oven to 425°F. in an oven safe pot or dutch oven combine one 28oz can whole tomatoes (crush them with your hands), half a large onion cut in chunks, 4 cloves garlic smashed, 3 tablespoons butter cut in pieces,season with salt and pepper.
roast uncovered for 20 minutes until everything is caramelized and bubbling.
pull it out add 1 cup whole milk. blend with immersion blender right in the pot until smooth,or transfer to regular blender (carefully with hot liquid – leave lid slightly open for steam).
blend until you hit your preferred texture. slightly chunky is rustic, completely smooth is restaurant style.
stir in 1 tablespoon basil pesto if using. taste and adjust salt,thats it. the soup is done.
for the brie grilled cheese
while soup roasts prep the sandwiches. butter outside of sourdough slices,on inside layer thinly sliced brie (about 2-3 oz per sandwich). drizzle tiny bit of honey over brie – like half teaspoon max.
heat skillet over medium heat. grill sandwiches 3-4 minutes per side pressing gently with spatula,watch carefully honey burns fast. you want golden brown crust and fully melted brie.
cut diagonal and serve immediately with the soup.
tips so you dont mess it up
dont skip the roasting step: simmering canned tomatoes in a pot will never create the same depth. those 20 minutes are where all the flavor happens,its the difference between okay soup and great soup.
blend to your preference: immersion blender in the pot is easiest and creates slightly rustic texture with some chunks. countertop blender makes it perfectly velvety smooth,if using countertop blender dont fill more than halfway and leave lid cracked so steam escapes. hot liquid expands.
watch the grilled cheese closely: honey burns way faster than cheese melts. medium heat not high,if you smell burning flip immediately. golden crust takes 3-4 minutes per side no more.
season properly: canned tomatoes need salt. taste before serving and add more if it tastes flat,black pepper too. under seasoned tomato soup is sad.
variations and modifications
vegan version: roast with olive oil instead of butter. use full fat coconut milk instead of dairy milk for creaminess,vegan cheese for sandwich and agave instead of honey. the roasting technique still works.
gluten free: use your favorite gf sourdough or sandwich bread. everything else stays the same.
spicy kick: add quarter teaspoon red pepper flakes to tomatoes before roasting. creates nice background heat.
extra creamy: stir in quarter cup heavy cream or half and half at the very end with the pesto. makes it restaurant level rich.
different cheese options: camembert works exactly like brie. fontina melts beautifully and adds nuttiness,gruyere if you want more sophisticated. goat cheese if you want tangy. just avoid pre shredded cheese it has anti caking agents that prevent smooth melting.
serving suggestions
garnish the soup: fresh basil leaves torn on top. drizzle of good olive oil,extra dollop of pesto. makes it look fancy.
side salad: simple greens with lemon vinaigrette cuts through the richness. arugula with lemon and olive oil is perfect.
for kids: leave honey off their grilled cheese if theyre picky. the soup is mild enough most kids like it,let them dip the sandwich in the soup. makes them feel grown up.
storage and reheating
the soup
fridge: let cool completely then store airtight container up to 4 days. actually tastes better next day after flavors meld.
freezer: freezes beautifully up to 3 months. cool completely then pour into freezer safe containers or ziptop bags,thaw overnight in fridge before reheating.
reheat: stovetop over medium low heat stirring occasionally until warm. microwave works but can splatter,add splash of milk if it thickened too much in fridge.
the grilled cheese
grilled cheese is best immediate. the crispy bread is the whole point,if you must reheat use oven air fryer or toaster oven at 350°F for 3-5 minutes. gets bread crispy again and remelts cheese.
never microwave leftover grilled cheese. it turns into soggy sadness.
common questions
can i use fresh tomatoes instead of canned?
yes but it adds time. need about 2 pounds fresh roma or plum tomatoes halved,roast for 30-40 minutes until soft and caramelized. good in summer when tomatoes are peak but canned is honestly better off season.
what if i dont have oven safe pot?
roast everything on a sheet pan at 425°F for 20 minutes. then transfer to regular pot add milk and blend,works fine just extra dish to wash.
can i make this creamier without adding more milk?
stir in quarter cup heavy cream or half and half at the end with pesto. makes it extra luxurious without thinning it.
other herbs that work?
fresh thyme is classic. oregano adds italian vibes,sprig of rosemary in the roasting pot is good but remove before blending. dried herbs work too but use less – teaspoon max.
why does my soup taste acidic?
three fixes – use better quality canned tomatoes (san marzano are less acidic). add tiny pinch of sugar to balance,or stir in the cream which mellows acidity.
can i double the recipe?
soup doubles fine use bigger roasting pan so everything gets caramelized not steamed. might need extra 5 minutes roasting time,sandwiches make however many you need obviously.
why this became my default version
i made basic tomato soup for years and it was fine. then i tried roasting the ingredients first and realized id been doing it wrong the entire time,that caramelization creates sweetness and depth you cant fake with sugar or seasonings. its just better.
the brie grilled cheese happened by accident when i was out of cheddar. brie melted so much better and the honey idea came from a restaurant sandwich i had once, now i cant go back to regular grilled cheese. the sweet savory combo with tangy sourdough just works.
this is comfort food that actually tastes gourmet without pretentious ingredients or complicated techniques.
just better execution of the classics,make it once and you’ll understand why people get excited about fancy tomato soup.
Easy Butter-Roasted Tomato Soup with Honey’d Brie Grilled Cheese
Equipment
- Dutch oven or oven-safe stockpot
- Blender or food processor
- Large skillet
Ingredients
Tomato Basil Soup
- 1 28-ounce can whole peeled tomatoes (e.g., San Marzano or Pomi)
- 1 medium yellow onion quartered
- 3 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- Kosher salt and freshly ground pepper to taste
- 1 cup whole milk plus more as needed
- 3 to 6 tablespoons Lemon Basil Pesto store-bought or homemade
Grilled Cheese
- 2 tablespoons salted butter at room temperature
- 4 slices sourdough bread
- 4 ounces Brie cheese sliced
- Honey for drizzling
- 1 tablespoon chopped fresh basil or thyme leaves plus more for serving
Instructions
- Preheat Your Oven: Set your oven to 425°F and let it preheat.
- Prepare the Soup Ingredients: In a large, oven-safe pot or Dutch oven, combine the canned tomatoes, quartered onion, butter, thyme leaves, and a dash of salt and pepper. Place the pot in the oven and roast for about 20 minutes, or until the onion becomes tender and aromatic. Once done, take the pot out and allow the ingredients to cool slightly.
- Blend the Soup: Using a slotted spoon, transfer the roasted tomatoes and onion into a blender or food processor. Pour in the milk and blend the mixture until it reaches a creamy consistency, which should take about 1–2 minutes. Return the blended soup to the pot and warm it over medium heat for 2–3 minutes. Stir in 3 tablespoons of pesto, adjusting the amount to taste. If the soup feels too thick, thin it with a bit more milk. Taste and add extra salt, pepper, or pesto as needed.
- Assemble the Grilled Cheese Sandwiches: Spread 1 tablespoon of softened butter on one side of each slice of sourdough bread. On the unbuttered side of two slices, layer slices of Brie cheese, drizzle with honey, and sprinkle fresh basil or thyme. Place the remaining slices of bread on top, with the buttered sides facing outward.
- Cook the Sandwiches: Heat the remaining butter in a large skillet over medium-high heat. Place the sandwiches in the skillet and cook for about 2–3 minutes on each side, or until the bread turns golden and crisp, and the Brie has melted to a gooey perfection.
- Serve the Dish: Pour the soup into bowls and garnish with additional fresh basil or thyme. Cut the grilled cheese sandwiches into halves and serve them alongside the soup for dipping.
Notes
- For a dairy-free soup variation, substitute the butter with olive oil and the milk with coconut milk or almond milk.
- Experiment with different bread types, such as ciabatta or multigrain, for the grilled cheese.
- Add a pinch of red pepper flakes to the soup for a spicy twist.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.