Grilled Cheese and Tomato Soup Recipe
If you’re craving the ultimate comfort food combo, nothing beats the cozy hug of Grilled Cheese and Tomato Soup. This classic pairing brings together crispy, buttery grilled cheese sandwiches with rich, creamy tomato soup made from roasted cherry tomatoes and fragrant herbs. Each bite and sip is a perfect balance of flavors and textures that warms you from the inside out. Whether it’s a chilly afternoon or a simple weeknight treat, Grilled Cheese and Tomato Soup never fails to satisfy.
Ingredients You’ll Need
The magic of this Grilled Cheese and Tomato Soup lies in its simple, fresh ingredients. Each one plays a crucial role, from the tangy sweetness of the roasted tomatoes to the savory richness of melted cheddar in the sandwich. These basics come together beautifully to create an unforgettable dish.
- Cherry tomatoes (500 g): The star of the soup, roasting them intensifies their natural sweetness and flavor.
- Medium onion: Adds depth and subtle sweetness when roasted.
- Red bell pepper: Brings a mild, sweet crunch and vibrant color.
- Whole garlic bulb: Roasting mellows the garlic to a gentle, caramelized flavor.
- Olive oil (2 tbsp plus extra): Essential for roasting and adding richness.
- Chili flakes (½ tsp plus extra): Offers a subtle heat to balance the sweetness, optional but recommended.
- Salt (1 tsp) and black pepper (½ tsp): Basic but vital seasoning to enhance all flavors.
- Water (100 ml): Helps achieve the perfect soup consistency.
- Cream (100 ml): Adds luscious creaminess for a silky mouthfeel.
- Fresh basil leaves (5): Infuse a fresh, aromatic note that brightens the soup.
- Fresh parsley: For a fresh, herbaceous garnish that also adds color.
- Toast slices (4): Your grilled cheese canvas, crispy and golden.
- Cheddar cheese slices (4): Melts perfectly for that gooey, savory bite.
- Butter (2 tbsp): For toasting the bread to crisp, buttery perfection.
How to Make Grilled Cheese and Tomato Soup
Step 1: Roast the Vegetables for the Soup
Start by heating your oven to a toasty 200°C (400°F). Roasting the vegetables is what makes this tomato soup truly special—the caramelization unlocks deep flavors you just can’t get from boiling.
Roughly chop the onion and the red bell pepper, then place them in your baking dish along with whole cherry tomatoes. Take the garlic bulb and slice off the top so the cloves peek through, then nestle it on the dish cut side up.
Drizzle everything with olive oil, sprinkle chili flakes, salt, and pepper, then toss gently to coat all the veggies in that flavorful oil. Pop the dish into the oven for 40 to 45 minutes, until the vegetables soften and start to caramelize beautifully.
Step 2: Blend the Soup
Once roasted, transfer the warm veggies into a blender or a pot if using a stick blender. Squeeze out the sweet, softened garlic cloves from their skin and add them in. Pour in the water and cream, and toss in those fresh basil leaves for an herby lift.
Blend everything until the soup reaches a smooth, velvety texture. Don’t hesitate to taste and adjust salt or pepper—you want it just right! If necessary, warm the soup gently on the stove before serving.
Step 3: Make the Grilled Cheese Sandwich
Butter one side of each bread slice with the softened butter—this ensures a gorgeous golden crust when toasted. Assemble your sandwiches by placing a slice of cheddar between two pieces of bread, buttered sides facing out.
Heat a skillet over medium heat and grill each sandwich for about 3 to 4 minutes per side, pressing lightly with a spatula to help the cheese melt faster and the bread crisp up evenly.
Cut the sandwiches into halves or quarters for the perfect dipping size, and get ready to experience the comfort of melty cheese paired with luscious roasted tomato soup.
How to Serve Grilled Cheese and Tomato Soup
Garnishes
The finishing touches really elevate this classic. Sprinkle a pinch of chili flakes over the soup for a kiss of spice, drizzle a little extra virgin olive oil for richness, and add fresh parsley to brighten each bowl with bursts of green. The basil from the soup base brings a lovely fragrance, but these fresh garnishes add irresistible character.
Side Dishes
While the grilled cheese and tomato soup stage the main show, a simple green salad with a tangy vinaigrette complements the creaminess perfectly. For crunch lovers, consider some crispy vegetable sticks or a handful of kettle-cooked chips on the side to add texture and contrast.
Creative Ways to Present
Want to impress? Serve your tomato soup in a hollowed-out mini pumpkin or rustic bread bowl. Cut your grilled cheese sandwiches into fun shapes using cookie cutters to make the meal extra playful, especially for kiddos. For a gourmet touch, sprinkle some freshly grated Parmesan or add a drizzle of basil oil to the soup just before serving.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Grilled Cheese and Tomato Soup, store the soup separately in an airtight container in the refrigerator for up to 3 days. For best texture, keep the grilled cheese sandwiches wrapped in foil or parchment paper and enjoy them within a day before they get soggy.
Freezing
The tomato soup freezes wonderfully—just transfer it to a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. The grilled cheese sandwiches don’t freeze well as they tend to lose their crispness and cheese can separate, so it’s best to make those fresh.
Reheating
Warm the soup gently on the stove or in the microwave, stirring occasionally to keep it smooth. For the grilled cheese, reheat in a hot skillet or toaster oven to revive that golden crust while melting the cheese again. Avoid microwaving sandwiches alone as it can make them rubbery.
FAQs
Can I use regular tomatoes instead of cherry tomatoes for the soup?
Absolutely! Cherry tomatoes roast beautifully and naturally sweeten the soup, but regular ripe tomatoes will work just as well. Just chop them into chunks and adjust roasting time slightly if needed to achieve that caramelized flavor.
What type of cheese works best for the grilled cheese sandwiches?
Cheddar is a classic choice because it melts well and has strong flavor, but feel free to experiment with other melty cheeses like Gruyère, mozzarella, or a sharp Monterey Jack for different tastes.
Is the chili flakes addition necessary?
No, the chili flakes are optional but highly recommended if you enjoy a subtle spicy kick that balances the sweet tomato and creamy cheese. You can always leave it out or add just a pinch to suit your heat preference.
Can I make this recipe dairy-free?
Definitely! Swap the cream for coconut milk or a plant-based cream alternative, and choose vegan butter and cheese substitutes for the sandwiches. The roasted tomato soup’s flavor will still shine through beautifully.
How long does the roasted tomato soup keep its flavor?
The soup tastes best within 2-3 days when refrigerated. Its rich, roasted flavor holds up well, but fresh garnishes and warming it gently each time will keep it tasting vibrant.
Final Thoughts
Grilled Cheese and Tomato Soup is more than just a meal—it’s a comforting experience that wraps you in warmth and nostalgia. Simple ingredients, uncomplicated steps, and loads of cozy goodness make it a recipe worth keeping in your repertoire year-round. So, next time you want to treat yourself or impress your loved ones, dive into this classic pairing and savor every delicious bite and sip. You’re going to love it!
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Grilled Cheese and Tomato Soup Recipe
- Total Time: 1 hour
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A comforting and classic meal featuring creamy roasted tomato and bell pepper soup paired with crispy, melty grilled cheddar cheese sandwiches. This easy-to-make recipe combines roasted vegetables, fresh herbs, and rich cheese for a perfect lunch or dinner that feels both hearty and satisfying.
Ingredients
For the Soup:
- 500 g (1 lb) cherry tomatoes
- 1 medium onion, roughly chopped
- 1 red bell pepper, deseeded and roughly chopped
- 1 whole garlic bulb (top trimmed to expose the cloves)
- 2 tbsp olive oil, plus extra for garnish
- ½ tsp chili flakes, plus extra for garnish (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 100 ml (⅓ cup) water
- 100 ml (⅓ cup) cream (heavy or single, as preferred)
- 5 fresh basil leaves
- Fresh parsley for garnish
For the Sandwich:
- 4 slices toast bread
- 4 slices cheddar cheese
- 2 tbsp butter
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) to get it nice and hot for roasting the veggies, ensuring they caramelize beautifully.
- Prepare the Vegetables: Chop the onion and red bell pepper into large chunks. Place the cherry tomatoes, onion, and bell pepper in a baking dish. Cut off the top of the garlic bulb to expose the cloves and add it to the dish with the cut side facing up.
- Season and Roast: Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with chili flakes, salt, and freshly ground black pepper. Toss gently to coat all ingredients evenly. Roast for 40-45 minutes until the vegetables are soft and slightly browned.
- Transfer the Roasted Veggies: Remove the vegetables from the oven and transfer them to a pot or blender. Squeeze the roasted garlic cloves out of their skins and add to the mix for maximum flavor.
- Add Liquid and Blend: Add 100 ml water and 100 ml cream along with five fresh basil leaves into the pot or blender. Puree the soup until smooth and creamy. Taste and adjust seasoning with extra salt and pepper if desired.
- Heat and Garnish: If needed, warm the soup gently in a pot before serving. Garnish with extra chili flakes, fresh parsley, and a drizzle of olive oil for enhanced aroma and presentation.
- Butter the Bread: Spread butter evenly on one side of each bread slice. This helps achieve a crisp and golden crust when grilled.
- Assemble the Sandwich: Place a slice of cheddar cheese between two slices of bread with the buttered sides facing out. Repeat for the remaining sandwich.
- Grill the Sandwich: Heat a skillet over medium heat and cook each sandwich for 3-4 minutes per side until the bread is golden brown and the cheese has melted. Press lightly with a spatula to assist cheese melting.
- Serve and Enjoy: Cut the grilled cheese sandwiches into halves or quarters. Serve warm alongside the roasted tomato soup for a delicious, comforting meal perfect for any day.
Notes
- You can substitute the cheddar cheese with mozzarella or your favorite meltable cheese.
- For a spicier soup, increase the chili flakes or add a pinch of cayenne pepper.
- Use gluten-free bread to make this meal gluten-free.
- The soup can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- To make the soup vegan, replace cream with coconut cream and use dairy-free butter and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup and Sandwich
- Method: Roasting and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup with 1 sandwich
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: grilled cheese, tomato soup, roasted tomato soup, comfort food, cheese sandwich, easy soup recipe, vegetarian meal
