Easy Butter-Roasted Tomato Soup with Honey’d Brie Grilled Cheese
This easy butter-roasted tomato soup paired with honey-drizzled Brie grilled cheese is a comforting and flavorful meal perfect for any season. The soup combines slow-roasted tomatoes with fresh thyme and basil pesto, while the grilled cheese elevates the classic sandwich with melty Brie and a touch of honey.
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.
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