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–+ servings
Grilled Cheese and Roasted Tomato Soup

Grilled Cheese and Roasted Tomato Soup for Cozy Nights

A comforting recipe of Grilled Cheese and Roasted Tomato Soup that warms the soul, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 500 grams Cherry Tomatoes Opt for fresh for the best flavor.
  • 1 medium Onion Yellow or sweet onions work wonders here.
  • 1 bulb Garlic Consider using a whole garlic bulb for even roasting.
  • 1 medium Red Bell Pepper Substitute with yellow bell pepper if desired.
  • 2 tablespoons Olive Oil Avocado oil is a great alternative.
  • 200 ml Cream Feel free to use heavy or plant-based cream.
  • 10 grams Basil Fresh basil is the top choice, but dried works in a pinch.
For the Grilled Cheese
  • 4 slices Bread Sourdough or whole wheat preferred.
  • 200 grams Cheddar Cheese Swap for any favorite melting cheese.
  • 2 tablespoons Butter Vegan butter can be used for a dairy-free version.

Equipment

  • Oven
  • baking dish
  • skillet
  • Blender
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) for roasting the cherry tomatoes and vegetables.
  2. Chop the onion and red bell pepper into small pieces. Place these along with the cherry tomatoes and a whole garlic bulb in a baking dish.
  3. Drizzle olive oil over the vegetables, season with chili flakes, salt, and pepper. Roast for 40-45 minutes, stirring halfway through.
  4. Transfer the roasted vegetables to a pot or blender. Squeeze roasted garlic into the mix, add water, cream, and basil. Blend until smooth.
  5. Taste and adjust seasoning if necessary. Reheat gently if desired, garnish with chili flakes, parsley, and olive oil.
  6. Butter one side of each slice of bread. Place one slice butter-side down on a skillet over medium heat, add cheddar cheese, cover with another slice.
  7. Grill for about 3-4 minutes per side until golden brown and cheese is melted. Cut into halves or quarters.
  8. Serve the grilled cheese alongside the warm tomato soup.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Use fresh, in-season cherry tomatoes for maximum sweetness. Space your vegetables evenly in the roasting pan for even caramelization.

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