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The Ultimate Roasted Tomato Soup & Grown-Up Grilled Cheese

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 550
A comforting and sophisticated pairing of roasted tomato soup with gooey, cheesy grilled sandwiches, perfect for a cozy meal.

Ingredients

Canned Goods

  • 2 can Whole Peeled San Marzano Tomatoes (28 oz can)
  • 1 large Yellow onion, roughly chopped
  • 6 cloves Garlic cloves, smashed
  • 3 tbsp Extra-virgin olive oil
  • 0.5 tsp Red pepper flakes
  • 3 cups Chicken or vegetable broth
  • 0.5 cup Heavy cream
  • 1 cup Packed Fresh basil leaves

Bread & Cheese

  • 8 slices Sourdough bread, cut into 1/2-inch thick slices
  • 4 oz Gruyère cheese, freshly grated
  • 4 oz Sharp white cheddar, freshly grated
  • 4 oz Fontina cheese, freshly grated
  • 4 tbsp Salted butter, room temperature (for sandwiches)
  • 4 tbsp Mayonnaise (full-fat)

Instructions 

  • Preheat oven to 400°F (200°C). Toss tomatoes, onion, garlic with olive oil, salt, and red pepper flakes. Roast for 30-35 minutes.
  • Transfer roasted vegetables to a pot, add broth, and simmer for 10 minutes. Puree until smooth, then stir in heavy cream. Season to taste.
  • Mix cheeses together. Spread butter and mayonnaise on bread slices. Assemble sandwiches with cheese mixture.
  • Cook sandwiches in a skillet over medium-low heat for 4-6 minutes per side until golden and cheese is melted. Serve with hot soup.

Notes

For extra flavor, add a splash of balsamic vinegar to the soup before blending.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Cheese, soup, tomato