Tomato soup with grilled cheese is the ultimate comfort food combination, perfect for a cozy lunch or a simple dinner. This easy tomato soup is made with ripe, roasted tomatoes, fresh basil, and a touch of cream, resulting in a velvety, flavorful soup that pairs beautifully with a gooey, golden grilled cheese sandwich. Whether you’re using fresh or canned tomatoes, the roasting process enhances the sweetness and depth of flavor, while the grilled cheese adds a satisfying crunch and creamy texture.
Ingredients:
For the Tomato Soup:
- 1½ kg (3 lbs) ripe tomatoes (or replace with whole canned tomatoes, like San Marzano)
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- ½ cup fresh basil leaves (no need to chop as they will be blended)
- 2 tsp tomato paste
- 8 cups vegetable or chicken stock
- ½ cup cream
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
For the Grilled Cheese Sandwich:
- 2 slices of bread per person
- 2 cups grated mozzarella cheese
- 2 cups grated mature cheddar cheese
- Butter, for spreading
Instructions:
- Roast the Tomatoes:
- Preheat your oven to 200°C (390°F).
- If using fresh tomatoes, cut them in half and place them in a roasting tray. If using canned tomatoes, add them along with their juices.
- Drizzle the tomatoes with balsamic vinegar, olive oil, sprinkle with sugar and salt, and toss to coat evenly.
- Roast the tomatoes in the oven for 25-30 minutes, or until they have broken down and started to caramelize.
- Prepare the Soup Base:
- While the tomatoes are roasting, heat a large pot over medium heat.
- Add a drizzle of olive oil and sauté the chopped onions until soft and translucent, about 5 minutes.
- Stir in the garlic and basil leaves and cook for another minute until fragrant.
- Combine and Simmer:
- Add the roasted tomatoes (including all their juices), tomato paste, and sugar to the pot with the onions and garlic. Stir everything together.
- Pour in the vegetable or chicken stock, lower the heat, and cover the pot. Allow the soup to simmer gently for about 10 minutes, letting the flavors meld.
- Blend the Soup:
- Remove the pot from the heat and use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth and creamy.
- Stir in the cream and season the soup with salt and pepper to taste. Adjust seasoning as needed.
- Prepare the Grilled Cheese:
- While the soup simmers, assemble the grilled cheese sandwiches. Mix the grated mozzarella and cheddar cheeses in a bowl.
- Take half the slices of bread and add about ½ cup of the cheese mixture to each. Top with the remaining slices of bread to form sandwiches.
- Generously butter both sides of each sandwich.
- Heat a non-stick pan over medium heat and cook the sandwiches for 3-4 minutes on each side, or until the bread is golden and the cheese is melted and gooey inside.
- Serve:
- Ladle the tomato soup into bowls, adding a swirl of cream on top for a lovely presentation. Garnish with fresh basil leaves.
- Serve the soup alongside the grilled cheese sandwiches for dipping.
Cooking Tips:
- Tomato Varieties: If fresh tomatoes aren’t in season, high-quality canned tomatoes like San Marzano work perfectly and add a rich, consistent flavor to the soup.
- Roasting for Depth: Roasting the tomatoes caramelizes their natural sugars, bringing out a deep, sweet flavor that enhances the soup.
- Cheese Mixture: Combining mozzarella for its meltiness and cheddar for its sharp flavor makes for the ultimate grilled cheese filling.
- Butter Both Sides: Buttering both sides of the bread ensures a crispy, golden crust on the grilled cheese.
Nutritional Benefits:
- Vitamin-Rich: Tomatoes are rich in vitamins A and C, which are essential for skin health and immune function.
- Antioxidants: Basil and garlic are packed with antioxidants that help combat inflammation and boost overall health.
- Protein & Calcium: The grilled cheese provides a good dose of protein and calcium, particularly from the cheddar cheese.
Why You’ll Love This Recipe:
- Classic Comfort: There’s something timeless about dipping a melty, crunchy grilled cheese into a rich, flavorful tomato soup.
- Easy and Quick: With simple ingredients and minimal preparation, this dish can be whipped up in under an hour.
- Family-Friendly: Kids and adults alike love this classic pairing, making it a go-to meal for busy weeknights.
Dietary Information:
- Vegetarian-Friendly: Use vegetable stock to keep this dish vegetarian.
- Gluten-Free Option: Substitute with gluten-free bread for the grilled cheese if needed.
- Adjust for Dairy-Free: Use plant-based cream and dairy-free cheese if necessary.
Why This Recipe Works: Roasting the tomatoes gives them a deep, caramelized flavor that makes the soup rich and full-bodied. Combining fresh basil and garlic with the roasted tomatoes elevates the natural sweetness of the tomatoes while adding a touch of warmth. The cream adds a silky smooth texture that balances the acidity, and the grilled cheese provides the perfect crunchy contrast. The combination of mozzarella and cheddar makes the sandwich wonderfully melty and flavorful, complementing the soup beautifully.
Conclusion: This easy tomato soup with grilled cheese is a nostalgic, heartwarming meal that’s simple to make yet full of flavor. Whether you’re serving it to your family or enjoying a cozy dinner solo, the creamy tomato soup paired with a golden, gooey grilled cheese sandwich will surely satisfy. It’s the perfect recipe for any time of year, offering comfort and a burst of freshness in every bite.
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Easy Tomato Soup with Grilled Cheese
- Total Time: 1hr 20mins
Description
Tomato soup with grilled cheese is the ultimate comfort food combination, perfect for a cozy lunch or a simple dinner. This easy tomato soup is made with ripe, roasted tomatoes, fresh basil, and a touch of cream, resulting in a velvety, flavorful soup that pairs beautifully with a gooey, golden grilled cheese sandwich. Whether you’re using fresh or canned tomatoes, the roasting process enhances the sweetness and depth of flavor, while the grilled cheese adds a satisfying crunch and creamy texture.
Ingredients
For the Tomato Soup:
- 1 1/2 kg (3 lbs) ripe tomatoes (or replace with whole canned tomatoes, like San Marzano)
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup fresh basil leaves (no need to chop as they will be blended)
- 2 tsp tomato paste
- 8 cups vegetable or chicken stock
- 1/2 cup cream
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
For the Grilled Cheese Sandwich:
- 2 slices of bread per person
- 2 cups grated mozzarella cheese
- 2 cups grated mature cheddar cheese
Instructions
- Roast the Tomatoes:
- Preheat your oven to 200°C (390°F).
- If using fresh tomatoes, cut them in half and place them in a roasting tray. If using canned tomatoes, add them along with their juices.
- Drizzle the tomatoes with balsamic vinegar, olive oil, sprinkle with sugar and salt, and toss to coat evenly.
- Roast the tomatoes in the oven for 25-30 minutes, or until they have broken down and started to caramelize.
- Prepare the Soup Base:
- While the tomatoes are roasting, heat a large pot over medium heat.
- Add a drizzle of olive oil and sauté the chopped onions until soft and translucent, about 5 minutes.
- Stir in the garlic and basil leaves and cook for another minute until fragrant.
- Combine and Simmer:
- Add the roasted tomatoes (including all their juices), tomato paste, and sugar to the pot with the onions and garlic. Stir everything together.
- Pour in the vegetable or chicken stock, lower the heat, and cover the pot. Allow the soup to simmer gently for about 10 minutes, letting the flavors meld.
- Blend the Soup:
- Remove the pot from the heat and use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth and creamy.
- Stir in the cream and season the soup with salt and pepper to taste. Adjust seasoning as needed.
- Prepare the Grilled Cheese:
- While the soup simmers, assemble the grilled cheese sandwiches. Mix the grated mozzarella and cheddar cheeses in a bowl.
- Take half the slices of bread and add about ½ cup of the cheese mixture to each. Top with the remaining slices of bread to form sandwiches.
- Generously butter both sides of each sandwich.
- Heat a non-stick pan over medium heat and cook the sandwiches for 3-4 minutes on each side, or until the bread is golden and the cheese is melted and gooey inside.
- Serve:
- Ladle the tomato soup into bowls, adding a swirl of cream on top for a lovely presentation. Garnish with fresh basil leaves.
- Serve the soup alongside the grilled cheese sandwiches for dipping.
- Prep Time: 20mins
- Cook Time: 1hr