Ingredients
For the Roasted Tomato Soup
- 2½ lb (1.1 kg) ripe tomatoes, halved
- 1 medium red onion, cut into wedges
- 6–8 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 2 cups vegetable or chicken broth
- ½ cup heavy cream — optional
- 1 tsp sugar or honey — optional, if tomatoes are very acidic
- 2 tbsp fresh basil, chopped
For the Grilled Cheese
- 8 slices bread
- 4–6 slices cheddar cheese
- 2 tbsp butter, softened
For Garnish
- Fresh basil
- A small drizzle of cream
- Pinch of dried herbs or black pepper
Instructions
1. Prepare the vegetables
Preheat the oven to 425°F (220°C). Place halved tomatoes, red onion, and garlic cloves on a large baking sheet.
2. Season and roast
Drizzle with olive oil and sprinkle with Italian seasoning, smoked paprika, salt, and black pepper. Toss gently and arrange the tomatoes cut-side up.
Roast for 35–40 minutes, until the tomatoes are soft, caramelized, and slightly charred around the edges.
3. Blend the soup
Transfer the roasted vegetables and their juices to a blender. Add the broth and blend until smooth. Work carefully with hot ingredients.
4. Simmer
Pour the blended soup into a saucepan. Bring to a gentle simmer for 5–10 minutes. Stir in heavy cream if using.
Taste and adjust the salt and pepper. If the tomatoes are particularly acidic, add a small amount of sugar or honey.
5. Make the grilled cheese
Butter one side of each bread slice. Place cheese between two slices with the buttered sides facing outward.
Heat a skillet over medium-low heat. Cook the sandwiches for about 3–4 minutes per side, until golden brown and the cheese is completely melted.
6. Serve
Pour the hot soup into bowls. Add a small swirl of cream, fresh basil, and a sprinkle of herbs. Serve immediately with the crispy grilled cheese sandwiches.
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Sesame: None, unless present in the bread
- Dairy: Cheese, butter, and optional cream
- Gluten: Bread usually contains wheat/gluten
- Eggs: Check bread and cheese labels
- Soy: Check bread and cheese labels
- Fish/Shellfish: None
Nut-free: The recipe contains no nuts as written. Check packaged ingredients for possible cross-contact.
Approximate Nutrition Per Serving
Including one grilled cheese sandwich:
- Calories: 500–600
- Protein: 17–22 g
- Carbohydrates: 50–60 g
- Fat: 25–32 g
- Fiber: 6–8 g
Nutrition is an estimate and depends on the bread, cheese, cream, and portion sizes.
Q&A
Q: Can I make the soup without cream?
Yes. The roasted tomatoes and garlic give the soup plenty of flavor and body without cream.
Q: Can I use canned tomatoes?
Yes, but fresh tomatoes give the roasted flavor shown in the recipe.
Q: Can I make the soup ahead of time?
Yes. Refrigerate it in an airtight container and reheat gently on the stovetop.
Q: Can I freeze the soup?
Yes. Freeze the soup without cream for the best texture. Add cream after reheating if desired.
Q: Can I use mozzarella instead of cheddar?
Yes. Cheddar, mozzarella, provolone, or a combination can work well for grilled cheese.
Q: How do I make the soup extra smooth?
Blend thoroughly and strain through a fine-mesh sieve if you want a very smooth restaurant-style texture.