Roasted Tomato Soup With Grilled Cheese Sandwiches
Bring in the summer harvest of ripe tomatoes, roast and blend them into creamy delicious soup that is nothing in comparison to the canned stuff. Serve with a toasted grilled cheese sandwich to dunk into these bowls of rich goodness.
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Ingredients You Will Need To Make Tomato Soup
Fresh Tomatoes – Even though this soup can be made with canned tomatoes. This recipe is emphasizing on this seasons harvest. This is the best time of year when you will find ripe, juicy tomatoes!
I’m using 2.5 (almost 3) pounds of Roma tomatoes (that’s about 12 tomatoes) because they’re a favorite for me. But any tomatoes will work.. tomatoes on a vine, the teeny tiny ones.. any really. If you’ve collected different kinds from your yard, use a variety of the ones you have. Cut the end off and slice them in half and they’re ready to go.
Yellow Onion – Yellow, white, or sweet onion will work.
Garlic Cloves – Add more or less to your liking.
Olive Oil – Add to the tomatoes for roasting and also for drizzling the top of the soup before serving.
Salt And Pepper
Heavy Cream – For drizzling.
Basil Leaves – For garnishing. Leave them whole if they are small of slice them if they are large.
Ingredients You Will Need To Make The Grilled Cheese Sandwiches
Bread – Any bread can work for grilled cheese, really. Gluten-free, whole wheat, sourdough.. I’m using a sliced white bread loaf for these grilled cheese sandwiches.
Salted Butter – Spread the inside of the bread slices with butter before adding the cheese.
Grated Cheddar Cheese – Try to pick up a block and grate the cheddar by hand vs. buying the grated stuff. When the cheese melts, it’s more gooey when grated by hand.
Mayonnaise – Spread the outside of the bread slices with mayonnaise, this crisps up the bread on the outside beautifully while adding flavor!
To Make The Roasted Tomato Soup
Slice the tomatoes and lay them into a baking dish.
Add garlic and onion on top of the tomatoes.
Drizzle with olive oil, and season with salt and pepper.
Place into the oven and roast for 40-50 minutes, until onions are cooked through and soft. It’s going to smell SO good!
Remove from the oven and let the dish rest for 10 minutes before handling. It’s going to be very hot!
Carefully transfer the roasted tomatoes, onion, and garlic with the juices in the pan to a blender. You may have to do this in two to three batches, depending on how large your blender is. Blend for about a minute, or until soup is creamy and smooth. Carefully, remove the lid and pour into serving bowls when ready to serve.
To Make The Grilled Cheese Sandwiches
Spread butter on the inside of the bread slices. Add the grated cheddar cheese and place the buttered bread on top to sandwich. (Butter on the inside, mayonnaise on the outside).
Spread mayonnaise on top of the bread (on the outside portion). Flip it into a heated skillet so that the bread slice with the mayonnaise gets toasted first. Spread more mayonnaise onto the other slice.
Toast on each side for about 2-3 minutes on medium heat.
Repeat with remaining grilled cheese sandwiches.
Optional Add-Ins
Garnish the soup with grated Parmesan cheese to give it a depth of flavor.
When it’s time to blend the soup, blend the soup with a few sprigs of your favorite herbs.
Add butter to the soup to make it silky.
Serve!
Serve the soups with a drizzle of olive oil, a splash of cream, basil, and warm, toasted grilled cheese sandwiches! Enjoy!
If you love this comfort food recipe, be sure to check out a few of my favorite!
Three-Cheese Italian Sausage Stuffed Shells
Tomato and Basil Tortellini Soup
One Skillet Lemon Parmesan Chicken And Orecchiette
Cajun Shrimp Fettuccine Alfredo
If you make these Roasted Tomato Soup With Grilled Cheese Sandwiches, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Roasted Tomato Soup With Grilled Cheese Sandwiches
Bring in the summer harvest of ripe tomatoes, roast and blend them into creamy delicious soup that is nothing in comparison to the canned stuff. Serve with a toasted grilled cheese sandwich to dunk into these bowls of rich goodness.
Ingredients
For The Tomato Soup
- 2 ½ pounds ripe Roma tomatoes, end cut off and halved (about 12 tomatoes)
- 1 yellow onion, quartered
- 4 cloves garlic
- 3 tbsp olive oil, plus extra for drizzling
- ½ tsp salt
- ½ tsp pepper
- 4 tbsp heavy cream, for drizzling
- basil leaves for garnish, optional
For The Grilled Cheese Sandwiches
- 8 slices of bread
- 4 tbsp mayonaise, divided
- 4 tbsp salted butter, divided
- 2 cups medium cheddar, shredded
Instructions
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Preheat oven to 400 degrees F.
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Place tomatoes into baking dish along with garlic and onion. Drizzle with olive oil. Season with salt and pepper.
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Place into oven and roast for 40-50 minutes, until onions are cooking through and soft.
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Remove from oven and let rest for 10 minutes.
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Once tomatoes have cooled a bit, transfer roasted tomatoes, onion, garlic, and juices in the pan into a blender. Blend for a minute or two until smooth and creamy. You may need to do this in two separate batches depending on the size of your blender.
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To make the grilled cheese: Spread ½ a tbsp of butter on the inside of each bread slices. Add ½ cup of grated cheddar cheese onto 4 bread slices and place the buttered bread on top to sandwich. (Butter on the inside, mayonnaise will go on the outside).
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Place a skillet over medium heat.
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Spread ½ tbsp of mayonnaise on top of the bread (on the outside portion). Flip it into a heated skillet so that the bread slice with the mayonnaise gets toasted first. Spread ½ tbsp of mayonnaise onto the other slice.
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Toast on each side for about 2-3 minutes, until cheese is melted and bread is golden.
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Repeat with remaining grilled cheese sandwiches.
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Carefully remove the lid from the blender and pour into serving bowls. Drizzle with additional olive oil, a splash of cream, and garnish with basil. Serve with grilled cheese sandwiches.
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