Grilled Cheese and Tomato Soup
Nothing beats a warm bowl of tomato soup paired with a buttery, crispy grilled cheese sandwich. This classic Grilled Cheese and Tomato Soup combination brings comfort, nostalgia, and rich homemade flavor to your table—simple ingredients, perfect execution.
Ingredients
- For the Tomato Soup
- 6 –8 fresh tomatoes Roma or vine-ripe
- 1 can fire roasted tomatoes
- 1 medium onion chopped
- 4 cloves garlic whole
- 2 tablespoons olive oil
- 2 cups vegetable or chicken broth
- ½ cup heavy cream optional, for creaminess
- 1 teaspoon sugar optional, balances acidity
- Fresh basil leaves
- Salt and pepper to taste
- For the Grilled Cheese Sandwich
- 4 slices sourdough or white bread
- 4 slices cheddar cheese
- 2 slices mozzarella cheese
- 2 tablespoons softened butter
- Optional Add-Ins
- For elevated oven roasted tomato soup flavor:
- Red pepper flakes
- Roasted bell peppers
- Parmesan cheese
- Extra basil
Instructions
- Roast the Tomatoes
- Preheat oven to 425°F (220°C).
- Place fresh tomatoes, garlic, and onion on a baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 20–25 minutes until softened and caramelized.
- Blend the Soup
- Add roasted vegetables to a blender along with canned fire roasted tomatoes.
- Blend until smooth and creamy.
- Simmer the Soup
- Pour blended mixture into a pot.
- Add broth and bring to a simmer.
- Stir in heavy cream, basil, and sugar (if using).
- Simmer for 10 minutes.
- Taste and adjust seasoning.
- You now have a rich, flavorful quick tomato soup.
- Make the Grilled Cheese
- Butter one side of each bread slice.
- Layer cheddar and mozzarella between unbuttered sides.
- Place in a skillet over medium heat.
- Cook 3–4 minutes per side until golden and melty.
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