There’s nothing quite like the comfort of a rich, velvety tomato soup paired with the gooey decadence of grilled cheese. This easy food recipe for butter-roasted tomato soup with honey’d Brie grilled cheese is perfect for cozy evenings or as a crowd-pleaser at your next gathering.
It combines simple pantry ingredients with gourmet touches, making it an irresistible dish that you’ll want to make again and again.
Why This Easy Recipe Is Perfect for Any Occasion
This recipe is quick, straightforward, and packed with flavor. The butter-roasted tomatoes add a depth of sweetness and richness that elevates the classic tomato soup.
Paired with the indulgent Brie and a drizzle of honey on crispy sourdough, it’s an upgrade to the classic grilled cheese that feels fancy but is deceptively simple to make.
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Whether you’re feeding a family or looking for a comforting solo meal, this dish is versatile and satisfying. Plus, it’s ready in just 30 minutes, making it an excellent choice for busy weeknights.
Tips for Making This Recipe
- Choose the Right Tomatoes: Use high-quality canned tomatoes like San Marzano for the best flavor. They’re naturally sweeter and pair beautifully with the buttery roasting process.
- Don’t Skip the Butter: The butter adds a luxurious texture and enhances the natural sweetness of the tomatoes and onions.
- Use Fresh Herbs: Thyme is suggested in the recipe, but fresh basil can also add a bright, aromatic finish.
- Experiment with Cheese: If you don’t have Brie, Camembert or soft goat cheese will work as excellent substitutes.
Modifications for Special Diets
This recipe is naturally vegetarian and can be easily adapted for various dietary preferences:
- Vegan: Replace the butter with olive oil or a plant-based butter alternative. Use a vegan cheese substitute for the grilled cheese, and try agave syrup in place of honey.
- Gluten-Free: Opt for gluten-free bread to create a grilled cheese that everyone can enjoy.
- Low-Carb: Serve the tomato soup with a side of low-carb crackers or skip the bread altogether for a lighter meal.
Serving Suggestions
- Garnish the soup with fresh basil leaves, a drizzle of olive oil, and a sprinkle of freshly ground black pepper for a restaurant-quality presentation.
- Pair the soup and sandwich with a crisp green salad for a complete and balanced meal.
- Serve the grilled cheese cut into smaller pieces for a fun appetizer or party snack.
Why You’ll Love This Simple Recipe
This easy food recipe combines the simplicity of classic comfort food with elevated flavors that make it feel special. The butter-roasting technique brings out the best in the tomatoes, while the honey’d Brie grilled cheese adds a sweet and savory twist.
Whether you’re looking for a quick weeknight dinner or a recipe to impress your guests, this dish delivers every time.
Try this butter-roasted tomato soup with honey’d Brie grilled cheese today, and experience the perfect harmony of flavors in every bite. It’s an easy recipe that’s guaranteed to become a new favorite!
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.