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
Units
Scale
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