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tomato soup grilled cheese

Easy Tomato Soup and Grilled Cheese Sandwich

Tomatoes, red pepper, onion and a whole head of garlic roasted until caramelized, then blended smooth with basil and cream. The grilled cheese is mozzarella for stretch and sharp cheddar for flavor, cooked until the crust is golden.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

For the Tomato Soup:
  • 1 ½ lbs ripe tomatoes or use whole canned tomatoes with juices; San Marzano is my go-to
  • 1 tablespoon balsamic vinegar
  • 3 tablespoon olive oil
  • ½ tablespoon sugar
  • 2 teaspoon salt
  • 1 onion halved
  • 1 red bell pepper halved
  • 1 head garlic
  • ½ cup fresh basil leaves or chives and chili flakes
  • 2 teaspoon tomato paste
  • 4 cups vegetable or chicken broth
  • ½ cup cream
  • Salt & black pepper to taste
  • Fresh basil for serving
For the Grilled Cheese:
  • Bread slices 2 per sandwich
  • 2 cups grated mozzarella
  • 2 cups grated sharp cheddar
  • Butter or mayonnaise for toasting

Equipment

Method
 

  1. 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.
  2. 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.
  3. Simmer: Stir in the broth and bring to a gentle simmer over low heat. Cover and cook for 10 minutes.
  4. 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.
  5. 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.
  6. 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

Calories: 670kcalCarbohydrates: 19gProtein: 30gFat: 54gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 139mgSodium: 2799mgPotassium: 710mgFiber: 3gSugar: 12gVitamin A: 3940IUVitamin C: 65mgCalcium: 746mgIron: 1mg

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.
Let the vegetables actually caramelize. Browned edges are the flavor. Pale roasted tomatoes make bland soup.
Grate your own cheese. Pre-shredded is coated in starch to stop it clumping, and that starch is what keeps it from melting smoothly.
Medium heat for the sandwich, not high. High heat browns the bread before the cheese melts, which is the most common grilled cheese problem there is.

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