
Roasted Tomato Soup with Grilled Cheese is that cozy meal I always crave when the weather turns chilly or when I need a little taste of home. The soup delivers deep flavor from roasted tomatoes, and the melty grilled cheese on the side is just pure nostalgia. Nothing beats dunking a perfectly crisp sandwich into a steaming hot bowl of tomato goodness.
The first time I tried roasting the tomatoes instead of simmering them raw, I realized I could never go back. It adds a whole new dimension to the classic tomato soup I grew up eating.
Ingredients
- Large ripe tomatoes: for that fresh garden flavor The more vibrant and firm the tomato the better your soup will taste
- Chopped onion: to lay down the savory base Look for heavy onions with tight skins
- Minced garlic: because every cozy soup starts with garlic Select plump cloves for sweeter less bitter notes
- Olive oil: to coax out the richness of the tomatoes Choose extra-virgin if you have it on hand
- Vegetable or chicken broth: Use homemade or low-sodium for more control over the saltiness
- Heavy cream: to bring the ultimate velvety finish Organic cream with a thick texture will create the creamiest soup
- Salt and pepper: to enhance all your flavors Fresh ground pepper gives a big punch at the end
- Sugar: which helps balance the acidity Only add if your tomatoes taste overly tart
- Bread slices: sturdy enough to hold up to gooey cheese Choose sourdough or French for hearty texture
- Cheddar or mozzarella cheese: that melts smoothly Opt for medium-sharp cheddar to get the classic flavor
- Butter: for an irresistibly crispy sandwich crust Pick high-quality unsalted butter if you can
Step-by-Step Instructions
- Roast the Tomatoes:
- Spread halved tomatoes onto a baking sheet and drizzle them well with olive oil Season generously with salt and pepper Place in a hot 400 degree oven and roast for 25 minutes until edges caramelize and the kitchen smells intensely savory This roasting step deepens both flavor and color
- Build the Soup Base:
- Heat a drizzle of olive oil in a large pot over medium warmth Add chopped onion and minced garlic Cook gently for about ten minutes until onions are golden and sweet Stop and stir often so nothing browns too quickly This saute creates the foundation for rich taste
- Simmer with Broth and Blend:
- Add roasted tomato halves straight into the pot with their juices Pour in broth Stir and let the mixture come to a gentle boil then lower the heat and simmer uncovered for about fifteen minutes The simmer lets all the flavors meld Blend the soup in batches or with an immersion blender until perfectly smooth Be patient to avoid splattering hot soup
- Finish with Cream and Season Well:
- Pour in the heavy cream With the heat turned low stir until the color softens and the soup turns silky Taste and adjust with salt pepper and sugar as needed for acid balance A dash more cream can lighten if the soup is still too tangy
- Grill the Cheese Sandwiches:
- Butter one side of each bread slice Place cheese between two unbuttered sides Heat a skillet over medium and lay the sandwich buttered side down Cook for three minutes each side pressing gently until the bread is crispy and brown and cheese oozes out Repeat for all sandwiches
- Serve and Enjoy:
- Ladle the soup hot into wide bowls Arrange the grilled cheese sandwich alongside or slice in halves for dunking Garnish with chopped parsley or a sprinkle of black pepper You will want to eat it immediately

There is nothing quite like the sound of my kids running to the kitchen when the grilled cheese hits the skillet The smell always brings back memories of rainy weekend afternoons making this soup with my mom
Storage Tips
This soup stays fresh in the fridge for up to four days Store it in an airtight container and reheat gently over low heat on the stove so the cream does not split Leftovers can be frozen for up to three months Let it thaw overnight in the fridge before warming If you have leftover grilled cheese pop it in a toaster oven to re-crisp
Ingredient Substitutions
You can easily swap dairy cream for coconut cream if you want to keep the soup plant based Use gluten free bread or a dairy free cheese alternative for allergies Even canned tomatoes work in a pinch but roasting fresh ones brings the deepest flavor
Serving Suggestions
Try topping the soup with a swirl of pesto or a few crunchy croutons For a party slice the grilled cheese into strips and serve them as dippers alongside small mugs of soup This makes a fun appetizer or lunch For a heartier meal serve with a simple green salad tossed in vinaigrette
Cultural Context
The tomato soup and grilled cheese pairing is a true American diner classic In the 1940s and 1950s tomato soup became a popular school lunch partly thanks to government surplus tomatoes and government cheese This comforting combo never lost its popularity and continues to trend because it is both nostalgic and practical
Frequently Asked Questions
- → What type of tomatoes work best for this soup?
Large ripe tomatoes, such as Roma or vine-ripened, caramelize well when roasted and add depth to the soup.
- → Can the soup be made dairy-free?
Yes, substitute heavy cream with coconut cream or a creamy oat milk for a dairy-free option.
- → Which bread is ideal for grilled cheese?
Sourdough, whole grain, or French bread delivers a crisp crust and pairs well with gooey cheese.
- → How do you achieve the perfect golden crust on grilled cheese?
Use buttered bread and cook the sandwich over medium heat until each side turns golden and crisp, about 2-3 minutes per side.
- → Can I prepare the soup ahead of time?
The soup keeps well for up to 3 days in the fridge and flavors deepen as it rests. Reheat gently before serving.
- → How can I customize the soup's flavor?
Add fresh basil, red pepper flakes, or a hint of smoked paprika to infuse extra layers of taste.