Description
This Easy Tomato Soup with Grilled Cheese recipe features a rich, flavorful roasted tomato soup blended with fresh basil and cream, paired with crispy, golden grilled cheese sandwiches using mozzarella and mature cheddar. Perfect for a comforting lunch or dinner, this dish is warm, hearty, and simple to prepare.
Ingredients
Scale
Tomato Soup
- 1½ kg (3 lbs) ripe, seasonal tomatoes (or whole canned tomatoes, San Marzano or good quality Italian tomatoes preferred)
- 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 (whole, unchopped)
- 2 tsp tomato paste
- 8 cups vegetable or chicken broth
- ½ cup cream
- Salt & black pepper to taste
- Fresh basil for serving
Grilled Cheese Sandwiches
- 2 slices bread per person
- 2 cups grated mozzarella cheese
- 2 cups grated mature cheddar cheese
- Butter (for spreading on bread and cooking)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the tomatoes, which will enhance their natural sweetness and depth of flavor.
- Roast Tomatoes: Place the tomatoes in a roasting tray and drizzle with balsamic vinegar, olive oil, sprinkle sugar and salt evenly. Roast for 25-30 minutes until the tomatoes are caramelized and fragrant, developing a rich, roasted flavor base for the soup.
- Sauté Aromatics: In a large pot, sauté the finely chopped red onions over medium heat until translucent and soft, then add the garlic and fresh basil leaves, cooking briefly to release their aromas.
- Add Ingredients and Simmer: Add the roasted tomatoes, tomato paste, and the vegetable or chicken broth to the pot. Bring to a simmer and cook gently for 10 minutes to blend the flavors together.
- Blend Soup: Remove the pot from the heat and carefully blend the soup until smooth using an immersion blender or regular blender in batches. Return to heat, stir in the cream, and season with salt and black pepper to taste.
- Prepare Grilled Cheese: Butter one side of each bread slice. On the unbuttered side, layer grated mozzarella and mature cheddar cheese. Assemble the sandwiches with the buttered sides facing out.
- Cook Grilled Cheese: Heat a skillet or frying pan over medium heat. Cook the sandwiches until the bread is golden brown and crispy and the cheese is melted, about 3-4 minutes per side.
- Serve: Ladle the creamy tomato soup into bowls, garnish with fresh basil leaves, and serve alongside the hot grilled cheese sandwiches for dipping and enjoying together.
Notes
- Use ripe, seasonal tomatoes or high-quality canned tomatoes for the best flavor.
- Adjust cream quantity or omit for a lighter, dairy-free option.
- Basil can be added fresh as garnish or blended into the soup for herbaceous notes.
- You can substitute bread types such as sourdough or rustic country bread for the grilled cheese sandwiches.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Leftover soup can be refrigerated for up to 3 days and reheated gently before serving.
