Description
This comforting roasted tomato soup combined with a crispy grilled cheese sandwich is the ultimate cozy meal. The soup features richly caramelized roasted tomatoes, garlic, and onions blended with fresh basil and finished with a splash of heavy cream for a luscious texture. Perfectly paired with classic grilled cheese, this recipe is easy to prepare in under an hour and ideal for chilly days or when you crave a satisfying, homemade comfort food.
Ingredients
Scale
For Roasting:
- 4 lb Campari or vine tomatoes, halved
- 1 large onion, cut into 8 wedges
- 12 garlic cloves, halved or quartered if large
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp dried oregano
- 1 tsp smoked paprika
To Finish Soup:
- 1 cup vegetable broth or chicken stock
- 1/4 cup heavy cream (plus extra for serving)
- 1/2 cup loosely packed fresh basil, plus more for garnish
For Grilled Cheese Sandwich:
- Bread of choice (4 slices)
- Butter (for spreading on bread)
- Cheese slices (such as cheddar or American, 4 slices)
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 450°F (230°C). Place the halved tomatoes, onion wedges, and garlic cloves into a large casserole or deep baking dish. Drizzle with olive oil and sprinkle with kosher salt, dried oregano, and smoked paprika. Toss everything together to ensure even coating. Spread the vegetables evenly in the dish and roast for 30-40 minutes, stirring halfway through, until vegetables are caramelized and slightly charred around the edges.
- Blend Roasted Vegetables with Basil: Remove the roasted vegetables from the oven and allow them to cool slightly for about 10 minutes. Transfer the vegetables and their juices into a large pot. Add the fresh basil leaves. Using an immersion blender, puree the mixture until smooth. Alternatively, blend in batches in a regular blender, returning the soup to the pot after blending.
- Add Broth and Cream, Finish Soup: Pour in the vegetable broth or chicken stock and add the heavy cream to the pureed vegetables. Stir well to combine into a creamy, silky soup. Warm gently over medium-low heat if necessary. Taste and adjust seasoning, adding a small spoonful of sugar to balance acidity if desired, and adjust salt according to preference.
- Prepare Grilled Cheese: Butter one side of each slice of bread. Place two slices of bread, buttered side down, on a skillet over medium heat. Add cheese slices on top and cover with the remaining bread slices, buttered side up. Cook until the bread is golden brown and the cheese is melted, flipping carefully to cook both sides evenly.
- Serve and Garnish: Ladle the hot soup into bowls. Swirl a spoonful of heavy cream into each bowl for extra richness and garnish with chopped fresh basil. Serve alongside the freshly made grilled cheese sandwiches or with your choice of bread or salad. Enjoy this classic, cozy pairing!
Notes
- Use ripe but firm tomatoes to avoid mushy texture when roasting.
- Allow soup to cool slightly before blending to prevent splattering and burns.
- Roast vegetables until well caramelized and slightly charred for best flavor, which may take up to 40 minutes.
- For dairy-free versions, substitute heavy cream with coconut milk or omit altogether.
- Soup tastes better after a day of refrigeration as flavors meld; freezes well up to 3 months.
- Add sugar sparingly to balance tomato acidity if needed.
- Strain soup for a smoother texture if desired.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Comfort Food, Lunch, Soup
- Method: Roasting
- Cuisine: American
Keywords: roasted tomato soup, grilled cheese, comfort food, easy soup recipe, cozy meal, homemade soup, simple ingredients, roasted vegetables, creamy soup
