Roasted Tomato Soup Grilled Cheese (Print Version)
# Ingredients:
→ Soup
01 -
6 large tomatoes, halved
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
1 tablespoon olive oil
05 -
500 ml vegetable broth or chicken broth
06 -
120 ml heavy cream
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 teaspoon sugar (optional, to balance acidity)
→ Grilled Cheese Sandwich
10 -
4 slices sourdough, whole grain, or French bread
11 -
4 slices cheddar or mozzarella cheese
12 -
2 tablespoons butter
# Instructions:
01 -
Preheat oven to 200°C. Arrange halved tomatoes cut side up on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until tomatoes are caramelized and edges are slightly charred.
02 -
In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, cook until onion is soft and translucent.
03 -
Add roasted tomatoes to the pot with sautéed aromatics. Pour in broth and bring to a boil. Reduce heat and simmer for 10–15 minutes.
04 -
Using an immersion blender or regular blender, purée soup until smooth. Stir in heavy cream, season with salt, pepper, and sugar if needed, adjusting flavour to taste.
05 -
Melt 1 tablespoon of butter in a skillet over medium heat. Place two bread slices in the skillet, top one slice with cheese, then close with the second slice. Grill until golden brown and cheese is melted, about 2–3 minutes per side. Repeat with remaining bread, cheese, and butter.
06 -
Ladle hot tomato soup into bowls. Serve with grilled cheese sandwiches, either whole or halved for dipping. Garnish soup with fresh herbs or cracked black pepper if desired.
# Notes:
01 -
Roasting tomatoes intensifies their natural sweetness and deepens the soup’s flavour profile.
02 -
For a smoother texture, strain the blended soup before serving.
03 -
Use high-moisture cheese for optimal melt and ensure bread is evenly buttered for golden, crisp results.