Description
This Easy Tomato Soup with Grilled Cheese recipe combines the rich, caramelized flavors of roasted tomatoes and aromatic herbs into a creamy, comforting soup served alongside perfectly golden, cheesy grilled sandwiches. A classic, cozy meal perfect for any day.
Ingredients
Scale
For the Tomato Soup
- 1½ kg (3 lbs) ripe tomatoes (fresh seasonal or canned whole tomatoes, preferably San Marzano or other quality Italian varieties)
- 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
- 2 tsp tomato paste
- 8 cups vegetable or chicken broth
- ½ cup cream
- Salt and black pepper to taste
- Fresh basil leaves, for serving
For the Grilled Cheese Sandwiches
- 2 slices bread per person
- 2 cups grated mozzarella cheese
- 2 cups grated mature cheddar cheese
- Butter, for spreading
Instructions
- Roast the Tomatoes: Preheat the oven to 200°C (390°F). Place tomatoes, including juices if canned, in a roasting tray. Add balsamic vinegar, olive oil, sugar, and salt. Stir to combine and roast in the oven for 25-30 minutes until tomatoes are broken down and starting to caramelize.
- Sauté Aromatics: In a large pot or Dutch oven over medium-high heat, sauté finely chopped onions in olive oil until translucent and fragrant. Add garlic and fresh basil leaves and fry for an additional minute.
- Combine Ingredients: Add roasted tomatoes, tomato paste, and sugar to the pot. Stir well and pour in the vegetable or chicken broth.
- Simmer Soup: Lower heat, cover the pot, and let the soup simmer gently for 10 minutes to meld flavors.
- Blend Soup: Remove from heat and blend the soup until smooth using a blender or immersion blender.
- Add Cream and Seasoning: Stir in the cream and season with salt and black pepper to taste.
- Prepare Grilled Cheese: Mix mozzarella and cheddar cheeses. Spread butter generously on one side of each bread slice. Place half the slices butter-side-down in a non-stick pan over medium heat. Top with ½ cup cheese mixture and then the other bread slices, butter side up, to form sandwiches.
- Cook Sandwiches: Cook sandwiches in the pan until the bread is golden brown and cheese has melted, about 3-4 minutes per side, flipping carefully.
- Serve: Ladle the tomato soup into bowls, drizzle with a little cream, and garnish with fresh basil leaves. Serve hot alongside the grilled cheese sandwiches for dipping.
Notes
- Roasting the tomatoes enhances the flavor by caramelizing their natural sugars and concentrating their taste.
- Using balsamic vinegar, basil, and garlic complements the tomato’s natural acidity perfectly.
- A pinch of chili flakes can be added if you prefer a hint of heat in the soup.
- The sugar helps balance the acidity of the tomatoes but can be omitted according to preference.
- If fresh tomatoes are not available, canned whole tomatoes work very well.
Nutrition
- Serving Size: 1 bowl of soup with 1 grilled cheese sandwich
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
