Tomato Soup and Grilled Cheese

Tomato soup and grilled cheese is the ultimate comfort food. This soup is completely homemade, with ripe tomatoes, red pepper, aromatics and fresh herbs, all blended together paired with a gooey grilled cheese.

Info and tips

This recipe is fairly easy/straightforward. There are just a few tips that make your life easier.

I like to use Roma tomatoes because their water content is lower and they have a “meatier” flesh resulting in more flavour. You can also add some cherry tomatoes to increase the sweetness.

I used and immersion blender to blend the soup, however you can also use a regular blender. Just use caution as blending hot liquids can be dangerous, blend in small batches slowly.

If you want to make this soup without vegan or vegetarian you can sub out the chicken broth for veggie broth and the heavy cream for coconut milk.

Ingredients

• about 6 Roma tomatoes
• 1 red pepper
• 1 bulb of garlic
• 1 white onion
• 2 tbsp tomato paste
• 1 and 3/4 cups chicken broth
• 1 cup heavy cream
• 1 tsp white sugar
• 1 tsp brown sugar
• salt and pepper (to taste)
• tsp oregano
• pinch red pepper flakes
• tsp garlic powder
• tsp onion powder
• balsamic glaze
• handful fresh basil
• olive oil
• bread of choice
• cheese of choice

Instructions

1. Preheat oven to 400. Meanwhile chop the Roma tomatoes into quarters, the red pepper into two inch slices, and slice the top off the bulb of garlic to expose the cloves. Add the tomatoes, pepper, and garlic to a baking dish.
2. Drizzle everything with olive oil and season well with salt, pepper, red pepper flakes, and oregano. Make sure everything is evenly coated. Place in the oven for about 35 minutes or until the tops are charred slightly.
3. Remove from the oven once cooked and set aside. Dice the white onion and add to a large soup pot or Dutch oven on medium heat with some olive oil. Sauté for a few minutes until clear and fragrant. Add the tomato paste to the onion and cook for another 1-2 minutes.
4. Next add the tomatoes, red pepper, and garlic. Make sure to removed the garlic from the skins. Add the chicken broth, heavy cream, seasonings (salt, pepper, white sugar, brown sugar, garlic powder, and onion power), and fresh basil. Blend using an immersion blender. If you don’t have an immersion blender you can blend the soup in a regular blender in batches (be very careful when blending hot liquids).
5. Once blended bring to a low simmer. Taste test and add any more seasonings till the soup is to your taste preference. Once to your liking cover and set aside.
6. Make a grilled cheese as you normally would with bread, butter, and cheese. Serve this with the soup along with drizzles of fresh cream, balsamic glaze, and more fresh basil. Enjoy!

See below for a video tutorial!

Print Recipe

Tomato Soup and Grilled Cheese

(2 votes, average: 5.00 out of 5)

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Soups

By Kenna's Cookes – Serves: 4

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Tomato soup and grilled cheese is the ultimate comfort food, with tomatoes, red pepper, aromatics and fresh herbs, all blended together paired with a gooey grilled cheese.

Ingredients

• about 6 Roma tomatoes
• 1 red pepper
• 1 bulb of garlic
• 1 white onion
• 2 tbsp tomato paste
• 1 and 3/4 cups chicken broth
• 1 cup heavy cream
• 1 tsp white sugar
• 1 tsp brown sugar
• salt and pepper (to taste)
• tsp oregano
• pinch red pepper flakes
• tsp garlic powder
• tsp onion powder
• balsamic glaze
• handful fresh basil
• olive oil
• bread of choice
• cheese of choice

Instructions

1

Preheat oven to 400. Meanwhile chop the Roma tomatoes into quarters, the red pepper into two inch slices, and slice the top off the bulb of garlic to expose the cloves. Add the tomatoes, pepper, and garlic to a baking dish.

2

Drizzle everything with olive oil and season well with salt, pepper, red pepper flakes, and oregano. Make sure everything is evenly coated. Place in the oven for about 35 minutes or until the tops are charred slightly.

3

Remove from the oven once cooked and set aside. Dice the white onion and add to a large soup pot or Dutch oven on medium heat with some olive oil. Sauté for a few minutes until clear and fragrant. Add the tomato paste to the onion and cook for another 1-2 minutes.

4

Next add the tomatoes, red pepper, and garlic. Make sure to removed the garlic from the skins. Add the chicken broth, heavy cream, seasonings (salt, pepper, white sugar, brown sugar, garlic powder, and onion power), and fresh basil. Blend using an immersion blender. If you don't have an immersion blender you can blend the soup in a regular blender in batches (be very careful when blending hot liquids).

5

Once blended bring to a low simmer. Taste test and add any more seasonings till the soup is to your taste preference. Once to your liking cover and set aside.

6

Make a grilled cheese as you normally would with bread, butter, and cheese. Serve this with the soup along with drizzles of fresh cream, balsamic glaze, and more fresh basil. Enjoy!

Notes

Substitutes: veggie stock for chicken, coconut milk for heavy cream.