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
Scale
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
