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Roasted Tomato Soup with Grilled Cheese

Deeply flavorful roasted tomato soup made with caramelized tomatoes, garlic, and peppers, blended silky smooth and finished with cream. Served with a golden, melty grilled cheese for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup, Main Course
Cuisine American
Servings 4
Calories 380 kcal

Equipment

  • 1 | Baking sheet |
  • 1 | Large pot or Dutch oven |
  • 1 | Immersion blender |
  • 1 | Skillet | for grilled cheese
  • 1 | Wooden spoon |

Ingredients
  

  • 2 | lbs | ripe tomatoes | halved
  • 1 | | red bell pepper | chopped
  • 1 | large | onion | divided
  • 1 | head | garlic | halved crosswise
  • 2 | | carrots | diced
  • 2 | stalks | celery | diced
  • 2 | cups | vegetable stock |
  • 1/4 | cup | heavy cream |
  • 3 | sprigs | fresh thyme |
  • 1/4 | cup | fresh basil leaves |
  • 3 | tbsp | olive oil |
  • 1 | tsp | salt | to taste
  • 1/2 | tsp | black pepper | to taste
  • 8 | slices | bread | for grilled cheese
  • 4 | oz | cheddar cheese | sliced
  • 4 | oz | mozzarella cheese | sliced
  • 2 | tbsp | butter | for grilling

Instructions
 

  • Preheat oven to 400°F. Halve tomatoes and place on a baking sheet with chopped onion, red bell pepper, and halved garlic head.
  • Drizzle with olive oil, season with salt and pepper, and add thyme sprigs. Roast 30-35 minutes until caramelized.
  • Meanwhile, heat olive oil in a large pot. Add diced onion, carrot, and celery. Cook until softened, about 8 minutes.
  • Stir in fresh basil leaves.
  • Add roasted vegetables and squeezed garlic cloves to the pot. Pour in vegetable stock and simmer 10 minutes.
  • Blend soup with an immersion blender until smooth. Stir in heavy cream and adjust seasoning.
  • For grilled cheese, butter bread and fill with cheddar and mozzarella. Cook in a skillet until golden and cheese melts.
  • Serve soup in bowls with a swirl of cream and grilled cheese on the side.

Notes

Store soup in the fridge up to 4 days or freeze up to 3 months without cream.
Reheat gently and stir in cream after thawing for best texture.
Use ripe tomatoes for maximum natural sweetness.
Swap vegetable stock for chicken stock if desired.