Tomato soup and grilled cheese is the thing I want the second it gets cold out, and roasting the vegetables first is what separates this from the canned version. Tomatoes, onion, a red pepper and a whole head of garlic go in the oven until they're soft and caramelized at the edges.
The red pepper is the part most people don't expect. It adds sweetness and body without any extra cream, and it's why this soup tastes like it simmered all afternoon when it didn't.
For the grilled cheese, mozzarella alone goes stretchy but tastes like nothing, and cheddar alone gets greasy. Together they do both jobs. This might be the ultimate in comfort food and everyone in my house agrees, including little Nole who can be pretty picky.
For more of the same cold-weather comfort food, here's my Easy Creamy Lasagna Soup, and my Pastina if you want something in a bowl in ten minutes.
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Ingredient Notes
- Tomatoes. 1½ pounds. Canned whole tomatoes with their juices work as well as fresh here and are more reliable out of season. Swap: fire-roasted canned tomatoes, which shortcut some of the roasting flavor.
- Red bell pepper. Halved, cut side down. Not traditional in tomato soup, which is exactly why this one tastes different. It adds sweetness and thickness.
- Balsamic vinegar and sugar. Both are cutting acidity, not adding sweetness. Skip them and the soup tastes sharp.
- Cheese for the sandwich. Mozzarella for the pull, sharp cheddar for the flavor. Swap: provolone for the mozzarella, gruyère or havarti for the cheddar.
- Bread. Sourdough or another sturdy loaf. Soft sandwich bread collapses when you dip it.
See recipe card below for remaining ingredients & quantities.
Instructions
Roast the veggies!
Blend together with cream, basil & spices!
Toast the grilled cheese!
Serve & enjoy!
Easy Tomato Soup and Grilled Cheese Sandwich
Ingredients
Equipment
Method
- Roast the vegetables: Preheat oven to 200°C/390°F. Place tomatoes (with juices if canned), onion, red pepper (cut side down), and garlic on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with sugar and salt. Toss everything together and roast for 25–30 minutes, until soft and caramelized.
- Blend the soup: Once slightly cooled, transfer the roasted vegetables to a blender (or use a heat-safe blender with the lid vented). Add tomato paste and basil, then blend until smooth. Pour into a soup pot.
- Simmer: Stir in the broth and bring to a gentle simmer over low heat. Cover and cook for 10 minutes.
- Finish the soup: Remove from heat, stir in the cream, and season with salt and black pepper. Keep warm while you make the grilled cheese.
- Make the grilled cheese: Mix mozzarella and cheddar together. Pile about ½ cup of cheese between two slices of bread, then butter (or mayo) both outer sides generously. Cook in a skillet over medium heat until the cheese is gooey and the bread is golden brown on both sides.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil or chives and chili flakes. Serve hot with the grilled cheese on the side.
Nutrition
Notes
Storage
- The soup keeps in an airtight container in the fridge for up to 4 days and honestly tastes better on day two, so reheat it gently on the stove over low heat and don't let it boil once the cream is in.
- For longer storage it freezes for up to 3 months, though I'd freeze it before the cream goes in and stir that through when you reheat, since dairy tends to split on thawing.
- The grilled cheese is a fresh-only situation, but if you do have half a sandwich left, a few minutes in a dry skillet brings the crust back far better than the microwave will.
Tried this recipe?
Let us know how it was!
Frequently Asked Questions for Tomato Soup & Grilled Cheese Sandwich
Why does my tomato soup taste sour or bitter?
Acidity from the tomatoes, and it's the most common complaint with homemade tomato soup. The balsamic and sugar in the roasting step handle most of it. If it's still sharp after blending, add sugar a pinch at a time, or a little more cream.
Why is my grilled cheese burning before the cheese melts?
The pan is too hot. Medium heat, and give it 3 to 4 minutes a side. Grating the cheese instead of slicing it also helps, since it melts faster.
Can I freeze tomato soup?
Yes, for up to 3 months, but freeze it before adding the cream. Dairy separates when it thaws. Add the cream when you reheat and it's as good as day one.
Related
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Pairing
These are my favorite desserts to serve with [this recipe]:
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