Nothing warms the soul quite like a bowl of rich, velvety roasted tomato soup paired with a crispy, gooey grilled cheese sandwich.
This classic combination is elevated in this recipe, featuring sun-kissed Campari tomatoes, aromatic herbs, and a touch of cream, served alongside a perfectly toasted sandwich oozing with melted cheese.
Why You’ll Love This Recipe
Deep, Rich Flavors: Roasting Campari tomatoes intensifies their natural sweetness, creating a robust and flavorful soup.
Creamy Texture: A splash of heavy cream adds a luxurious, velvety finish to the soup.
Perfect Pairing: The grilled cheese sandwich complements the soup, offering a satisfying crunch and cheesy goodness.
Simple Ingredients: Utilizes pantry staples and fresh produce for an easy-to-make meal.
Make-Ahead Friendly: The soup can be prepared in advance and stored for quick meals throughout the week.
What You’ll Need (Ingredient Highlights)
Campari Tomatoes: Known for their sweetness and low acidity, perfect for roasting.
Olive Oil: Enhances the roasting process and adds depth to the soup.
Onion & Garlic: Provide a savory base and aromatic richness.
Oregano & Smoked Paprika: Introduce earthy and smoky notes.
Vegetable Broth: Adds a savory depth and balances the flavors.
Heavy Cream: Creates a smooth, creamy texture.
Fresh Basil: Adds a burst of freshness and color.
Bread & Cheese: Choose your favorite bread and cheese combination for the grilled cheese sandwich.
Pro Tips Before You Start
Use Ripe Tomatoes: Ensure your tomatoes are ripe for maximum flavor.
Roast Evenly: Spread the vegetables in a single layer to ensure even roasting.
Blend Carefully: Allow the roasted vegetables to cool slightly before blending to avoid splatters.
Customize Your Sandwich: Experiment with different cheeses and breads to find your perfect grilled cheese combination.
Season to Taste: Adjust salt, pepper, and herbs according to your preference.
How to Make Roasted Tomato Soup & Grilled Cheese
Preheat Oven: Set your oven to 450°F (232°C).
Prepare Vegetables: Halve 4 pounds of Campari tomatoes, chop 1 large onion into 8 pieces, and halve 12 cloves of garlic.
Place them in a large casserole dish.
Season & Roast: Drizzle with 3 tablespoons of olive oil, sprinkle with 1 tablespoon of kosher salt, 1 tablespoon of oregano, and 1 teaspoon of smoked paprika.
Roast for 30-40 minutes until caramelized.
Blend Soup: Transfer roasted vegetables and juices to a pot, add ½ cup of fresh basil, and blend until smooth using an immersion blender.
Add Liquids: Stir in 1 cup of vegetable broth and ¼ cup of heavy cream. Simmer gently to meld flavors.
Prepare Grilled Cheese: Butter slices of your chosen bread, place your preferred cheese between two slices, and grill until golden brown and the cheese has melted.
Serve: Ladle soup into bowls, garnish with chopped basil, and serve alongside the grilled cheese sandwich.
What to Serve It With
Fresh Green Salad: A light salad balances the richness of the soup and sandwich.
Pickles: Add a tangy crunch to your meal.
Fruit Salad: Provides a refreshing, sweet contrast.
Herbal Tea or Lemonade: Complements the flavors and cleanses the palate.
Variations / Substitutions
Tomatoes: Substitute Campari with Roma or Plum tomatoes if unavailable.
Herbs: Use thyme or basil in place of oregano for a different flavor profile.
Cream Alternatives: For a lighter version, use half-and-half or coconut milk.
Cheese Options: Experiment with cheddar, mozzarella, or gouda for the grilled cheese.
Bread Choices: Sourdough, whole grain, or rye bread can add unique textures and flavors.
Storage & Leftovers
Refrigeration: Store the cooled soup in an airtight container for up to 3-4 days.
Freezing: Freeze the soup in freezer-safe containers for up to 3 months.
Reheating: Thaw overnight in the refrigerator and reheat on the stove over medium heat, stirring occasionally.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned whole peeled tomatoes can be used; adjust seasoning as needed.
Is it possible to make the soup vegan?
Absolutely, substitute heavy cream with coconut milk and ensure the grilled cheese uses plant-based cheese and butter.
Can I prepare the soup ahead of time?
Yes, the soup can be made in advance and stored in the refrigerator or freezer.
What’s the best cheese for the sandwich?
Cheddar, mozzarella, or a blend of cheeses melt well and complement the soup.
How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
Can I add other vegetables to the soup?
Yes, roasted bell peppers or carrots can add depth and sweetness.
What if I don’t have an immersion blender?
A regular blender can be used; blend in batches and be cautious with hot liquids.
Final Thoughts
This roasted tomato soup paired with a classic grilled cheese sandwich offers a comforting and satisfying meal that’s both easy to prepare and delightful to enjoy.
Whether you’re seeking warmth on a chilly day or a nostalgic culinary experience, this duo delivers on all fronts.
Roasted Tomato Soup with Grilled Cheese
Ingredients
- 4 pounds Campari tomatoes halved
- 1 large onion cut into 8 pieces
- 12 cloves garlic halved or quartered
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth
- ¼ cup heavy cream
- ½ cup fresh basil loosely packed
- Bread slices and cheese of choice for sandwiches
Instructions
- Preheat oven to 450°F (232°C).
- Place tomatoes, onion, and garlic in a large casserole dish.
- Drizzle with olive oil and season with salt, oregano, and smoked paprika.
- Roast for 30-40 minutes until caramelized.
- Transfer roasted vegetables and juices to a pot, add basil, and blend until smooth.
- See full steps with tips & photos → https://mischacrossing.com/roasted-tomato-soup-grilled-cheese/
Notes
- Campari tomatoes are sweeter and less acidic—perfect for roasting.
- Use an air fryer or toaster oven for quick grilled cheese batches.
- Soup keeps well in the fridge for up to 4 days and freezes beautifully.
