why make this recipe
Tomato Soup with Grilled Cheese is a classic comfort food that brings warmth and joy to your table. This dish is simple yet delicious, making it perfect for a cozy dinner or a quick lunch. The fresh flavors of ripe tomatoes, roasted garlic, and herbs come together beautifully, while the cheesy, toasted bread adds a satisfying crunch. Whether you’re enjoying it on a rainy day or sharing it with loved ones, this recipe hits the spot!
how to make Tomato Soup with Grilled Cheese
Ingredients:
- 4 pounds ripe plum tomatoes, cut in half lengthwise
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1 sprig rosemary
- 1/4 cup fresh basil leaves, packed
- 1 quart vegetable broth
- 1/2 loaf sourdough bread, cut into cubes
- 1 1/2 cups shredded cheddar cheese
Directions:
- Preheat the oven to 425°F.
- In a large oven-safe pot or Dutch oven, toss together the tomatoes, onions, garlic, olive oil, salt, pepper, crushed red pepper, rosemary, and basil. Roast without cover for 40 minutes or until the tomatoes blister and start to release their liquid.
- Remove from the oven, add the vegetable broth, and puree until the soup is completely creamy.
- Add the cubed bread followed by the cheddar cheese on top and return to the oven for 10 more minutes or until the bread is toasted and the cheese is melted.
how to serve Tomato Soup with Grilled Cheese
Serve the Tomato Soup hot in bowls, topped with crouton pieces, a drizzle of olive oil, or a sprinkle of fresh basil. The grilled cheese can be served on the side, allowing everyone to dip their sandwich into the soup for that delightful combination of flavors. This meal is perfect with a side salad or served alone for a warming treat.
how to store Tomato Soup with Grilled Cheese
To store leftover soup, let it cool completely and then transfer it to an airtight container. It can be kept in the fridge for up to three days. The grilled cheese, however, is best enjoyed fresh, so it’s recommended to prepare it when you’re ready to eat. If you have leftover bread cubes, you can store those as well and use them later.
tips to make Tomato Soup with Grilled Cheese
- For added depth of flavor, try adding a splash of balsamic vinegar to the soup before blending.
- Use fresh herbs for the best flavor, and feel free to experiment with different types of cheese for the grilled cheese portion.
- If you prefer a smoother soup, blend it longer until it reaches your desired consistency.
variation
You can easily adjust this recipe to suit your taste. For a spicy kick, add more crushed red pepper or a diced jalapeño. For a creamier version, mix in a splash of cream or serve with a dollop of sour cream on top. You can also switch out the sourdough for any bread you prefer, like whole wheat or rye.
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes, canned tomatoes can work in this recipe! Just use about 2-3 cans of whole or diced tomatoes.
2. Can I freeze the soup?
Absolutely! The soup can be frozen in an airtight container for up to three months. Just reheat on the stove when you’re ready to enjoy it again.
3. Is there a vegetarian option for the broth?
Yes, this recipe uses vegetable broth which is vegetarian-friendly. You can also make your own vegetable stock at home for a fresh taste!
Tomato Soup with Grilled Cheese
Ingredients
For the soup
- 4 pounds ripe plum tomatoes, cut in half lengthwise Use fresh, ripe tomatoes for best flavor.
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt Adjust to taste.
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper Add more for spiciness.
- 1 sprig rosemary Can substitute with other herbs.
- 1/4 cup fresh basil leaves, packed Use fresh for best flavor.
- 1 quart vegetable broth
For the Grilled Cheese
- 1/2 loaf sourdough bread, cut into cubes Other breads can be used.
- 1 1/2 cups shredded cheddar cheese Feel free to experiment with different cheeses.
Instructions
Preparation
- Preheat the oven to 425°F.
- In a large oven-safe pot or Dutch oven, toss together the tomatoes, onions, garlic, olive oil, salt, pepper, crushed red pepper, rosemary, and basil.
- Roast without cover for 40 minutes or until the tomatoes blister and start to release their liquid.
Cooking
- Remove from the oven, add the vegetable broth, and puree until the soup is completely creamy.
- Add the cubed bread followed by the cheddar cheese on top and return to the oven for 10 more minutes or until the bread is toasted and the cheese is melted.