Roasted Tomato Soup with Grilled Cheese
This cozy and flavorful roasted tomato soup features caramelized Campari tomatoes, garlic, and onion—blended smooth with basil, broth, and cream. Served with crispy grilled cheese, it’s the ultimate comfort combo.
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.