Grilled Cheese and Tomato Soup
This comforting duo of grilled cheese and tomato soup is a nostalgic classic elevated with rich, roasted flavors. The tomato soup starts with vine-ripened tomatoes, sweet onions, shallots, and roasted garlic, creating a deep, slightly smoky base. Blended with fresh basil, creamy heavy cream, and chicken broth, it strikes the perfect balance of sweet, savory, and creamy. Paired with a crispy Italian loaf grilled cheese, loaded with melted cheddar and mozzarella, this meal is the ultimate indulgence for cozy evenings or rainy days.
(adsbygoogle = window.adsbygoogle || []).push({});Why You’ll Love It:
This recipe transforms a simple grilled cheese and tomato soup into something truly special. The homemade tomato soup is rich and creamy, with layers of flavor from the roasted vegetables and fresh basil. You’ll love how easy it is to adjust the thickness and creaminess to your liking, making it perfect for dunking that irresistible, golden grilled cheese. With the combination of sharp cheddar and gooey mozzarella inside a perfectly crisp Italian loaf, it’s the kind of comfort food you’ll want to make again and again!
(adsbygoogle = window.adsbygoogle || []).push({});Ingredient Highlights:
- Tomatoes on the Vine:
I love using tomatoes on the vine for their fresh, bright flavor and slightly firmer texture. The vines help preserve the tomatoes' ripeness, giving you the freshest, most flavorful base for your soup. When roasted, they deepen in sweetness, adding a rich layer of flavor to the dish. - Chicken Broth & Heavy Cream:
Both the chicken broth and heavy cream are adjustable to your personal preference, allowing you to control the texture and richness of the soup. For a lighter, more brothy consistency, add extra chicken broth. If you prefer a thicker, more luxurious soup, increase the amount of heavy cream. This flexibility means you can customize the soup to suit any palate, whether you want it creamy and indulgent or lighter and refreshing. - Tomato Paste:
Tomato paste is an optional ingredient that adds a concentrated burst of tomato flavor and deepens the color of the soup. You can adjust the amount based on how intense and bold you want the tomato flavor to be. A little goes a long way, so feel free to use it sparingly for a subtle enhancement or more generously for a robust, tangy finish.
Each of these ingredients plays a role in creating a delicious balance of flavors, allowing you to fine-tune the recipe to suit your taste preferences perfectly!
(adsbygoogle = window.adsbygoogle || []).push({});This grilled cheese and tomato soup recipe takes the beloved classic to new heights with roasted tomatoes, sweet onions, garlic, and red bell pepper, blended into a creamy, flavorful soup. Adjust the richness with chicken broth and heavy cream to your liking, and enjoy it alongside a perfectly crisp, cheesy grilled sandwich made with a rustic Italian loaf and a blend of sharp cheddar and melty mozzarella. Whether you’re craving a quick, cozy meal or planning a comforting weekend lunch, this recipe is sure to hit the spot!
- 8 tomatoes
- 3 shallots
- 2 sweet onions
- 2 garlic bulbs
- 1 red bell pepper
- 1 tbsp tomato paste (can add more or less according to personal preference)
- 7 fresh basil leaves
- 1 cup chicken broth (can add more or less according to personal preference)
- 1 cup heavy cream (can add more or less according to personal preference)
- salt
- pepper
- 1 tbsp chicken bouillon powder (can add more or less according to personal preference)
- italian loaf (or any bread of choice)
- cheddar cheese
- mozzarella cheese
- olive oil
- butter
Preheat your oven to 392°F (200°C).
Cut the tomatoes, 1½ sweet onions, shallots, and red bell pepper into quarters. Slice the tops off of the garlic bulbs.
Dice the remaining ½ sweet onion and set aside.
Place the quartered vegetables and garlic bulbs (cut side up) in an oven-safe dish. Drizzle with olive oil and season with salt and pepper.
Bake in the preheated oven for 50 minutes, until the vegetables are soft and slightly browned.
Once cooled, squeeze the roasted garlic cloves out of the bulbs and add them to the roasted vegetables.
In a large pot, heat some olive oil over medium heat. Cook the diced onions until translucent, then stir in the tomato paste and cook it down for a few minutes.
Transfer the roasted vegetables into the pot, stirring to combine with the tomato paste. Add fresh basil leaves.
Use an immersion blender to blend the mixture until smooth and creamy.
Pour in the chicken broth and heavy cream, adjusting the quantities based on your preferred consistency.
Bring the soup to a light boil, then season with salt, pepper, and chicken bouillon powder to taste. Reduce heat and simmer until ready to serve.
Take two slices of your bread of choice. Add a generous amount of shredded mozzarella and cheddar cheese between the slices.
Butter the outside of the bread, and melt additional butter in a pan over medium-low heat.
Place the sandwich in the pan and cover with a lid. Toast until the bottom is golden brown, then flip to toast the other side.
Cook until both sides are crispy and the cheese is melted.
Serve the grilled cheese alongside your creamy tomato soup for the ultimate comfort food experience!
