Easy Roasted Tomato Soup Recipe with Baked Grilled-Cheese Sandwiches
This easy recipe combines the rich, roasted flavor of fresh tomatoes with a creamy, silky texture, making it the perfect cozy meal. Paired with baked grilled-cheese sandwiches, this comforting dish is simple to prepare and ideal for family dinners or casual gatherings.
Ingredients
Roasted Tomato Soup:
- 3 pounds ripe tomatoes halved lengthwise
- 1 large yellow onion quartered
- 8 garlic cloves peeled
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 2 cups chicken bone broth or low-sodium chicken stock
- 4 tablespoons chopped fresh basil plus more for garnish
- ½ cup heavy cream plus more if needed
- ½ cup freshly grated Parmesan cheese plus more for garnish
- 2 tablespoons tomato paste
- 2 teaspoons sugar plus more to taste
Baked Grilled-Cheese Sandwiches:
- 3 tablespoons unsalted butter softened
- 8 slices sandwich bread
- 8 slices medium cheddar cheese
- 4 slices mozzarella cheese
Instructions
To Make the Roasted Tomato Soup:
- Preheat the oven: Set the oven to 400°F.
- Roast the vegetables: Arrange the tomatoes (cut side up), onion, and garlic on a baking sheet. Drizzle with olive oil, then sprinkle with ½ teaspoon of salt and the black pepper. Roast for 45 to 50 minutes, or until the edges of the vegetables are caramelized. Let them cool for 10 minutes.
- Blend the first batch: Add half of the roasted vegetables to a blender or food processor, along with 1 cup of chicken broth and 2 tablespoons of chopped basil. Blend until smooth, then transfer the mixture to a large pot.
- Blend the second batch: Blend the remaining roasted vegetables with the remaining 1 cup of broth and 2 more tablespoons of basil. Add this mixture to the pot.
- Simmer the soup: Heat the soup on medium. Stir in the heavy cream, Parmesan cheese, tomato paste, sugar, and the remaining 1½ teaspoons of salt. Adjust seasoning as needed, adding more cream, salt, or sugar to balance the flavor.
- Serve: Ladle the soup into bowls, garnish with fresh basil and Parmesan, and pair it with grilled-cheese sandwiches for dunking.
To Make the Baked Grilled-Cheese Sandwiches:
- Preheat the oven: If the oven is not already at 400°F, preheat it.
- Butter the bread: Spread softened butter on one side of 4 slices of bread. Place these slices, butter-side down, onto a baking sheet.
- Assemble the sandwiches: On top of each piece of bread, layer one slice of cheddar, one slice of mozzarella, and another slice of cheddar. Top with the remaining slices of bread, butter-side up.
- Bake the sandwiches: Bake the sandwiches for 10 minutes, flipping halfway through, until the bread is golden brown and the cheese is fully melted.
Notes
- Adjust the soup’s seasoning depending on the tomatoes' natural acidity. Add more sugar or cream if the soup tastes too tangy.
- The grilled-cheese sandwiches can easily be scaled up or down to serve more or fewer people.
- Leftover soup can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months.
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