Creamy Tomato Soup with Grilled Cheese
This classic pairing features a rich, creamy tomato soup made from roasted tomatoes and aromatic vegetables. It's served alongside a perfectly golden grilled cheese sandwich, creating a comforting and satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 735 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
soup
- 900 groma tomato, halved
- 1 pcsyellow onion, roughly chopped
- 1 pcscarrot, roughly chopped
- 4 clovegarlic, peeled
- 2 tbspolive oil
- 4 cupvegetable broth
- 0.5 cupheavy cream
- 0.25 cupfresh basil, chopped
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
grilled cheese
- 8 slicesourdough bread
- 200 gcheddar cheese, sliced or shredded
- 4 tbspbutter, softened
Equipment
large pot · baking sheet · parchment paper · skillet · cutting board · knife · immersion blender
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
Arrange the roma tomatoes, yellow onion, carrot, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.
About 3 min
Cook’s note: Ensure vegetables are in a single layer for even roasting.
- 3
Roast the vegetables for 30-35 minutes, or until the tomatoes are softened and slightly caramelized.
About 35 min
Cook’s note: The caramelization adds depth of flavor to the soup.
- 4
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
About 2 min
- 5
Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
About 5 min
- 6
Reduce the heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld.
About 10 min
- 7
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth. Return to the pot.
About 5 min
Cook’s note: If using a standard blender, work in small batches and vent the lid to release steam, covering with a kitchen towel.
- 8
Stir in the heavy cream and fresh basil. Taste and adjust seasoning as needed.
About 1 min
- 9
To make the grilled cheese, spread butter evenly on one side of each slice of sourdough bread.
About 2 min
- 10
Place four slices of bread, butter-side down, in a large skillet over medium heat.
- 11
Top each slice with cheddar cheese, then cover with the remaining bread slices, butter-side up.
About 1 min
- 12
Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
About 10 min
Cook’s note: Adjust heat if necessary to prevent burning. Low and slow is best for a perfectly melted interior.
- 13
Cut the grilled cheese sandwiches in half and serve immediately with the hot tomato soup.
About 1 min
Per serving
Nutrition
- Calories
- 734.9kcal
- Protein
- 23.5g
- Carbs
- 53.9g
- Fat
- 48.8g
- Fibre
- 5.5g
- Sugar
- 13.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tomato soup in an airtight container in the refrigerator.
Reheat soup gently on the stovetop or in the microwave until warm. Grilled cheese is best eaten fresh.
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