- 4 pounds any variety Tomatoes
- 1 whole bulb (8 cloves) Garlic
- 2 large Onions
- 2 Tablespoons Avocado or Extra Virgin Olive Oil
- 2 cups (or more) Chicken/Beef/Vegetable Stock
- 1 Tablespoon Tomato Paste
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1 teaspoon Light Brown Sugar
Optional Soup Toppings
- Sour Cream/Full Fat Coconut Milk
Grilled Cheese Sandwich
- 8 Bread Slices
- 4 teaspoons Mayonnaise
- 12 ounces Sharp Cheddar Cheese
Smokey and sweet roasted tomato soup and grilled cheese sandwich that you won’t be able to resist!
Can we all agree that this dish is in everyone’s top 5 comfort foods?
I love a bright colored soup with tons of flavor but of course the best part is dipping that grilled cheese into the hot soup!
This dish is great for lunch or dinner and only requires a handful of ingredients.
I love experimenting with the tomato soup and have tried it with all kinds of tomato varieties.
My favorite is combining cherry tomatoes with heirloom tomatoes, use whatever you have or can find in the grocery store.
Roasting the tomatoes in the oven maximizes flavor.
After they come out of the oven, they are blended for that perfectly smooth and creamy end result.
For the grilled cheese, I am keeping it simple with just sharp cheddar.
Using a block of cheese that is freshly grated is best as store-bought already grated cheese contain anti caking agent called cellulose.
It prevents the shredded cheese shred from clumping. This ingredient is not harmful but for the best gooey cheese outcome, it’s best to shred your own cheese.
Mozzarella, provolone or muenster cheese are also great for this!
Lave your review for this roasted tomato soup and grilled cheese sandwich in the comment section below.
Roast The Tomatoes, Onion and Garlic
Preheat your oven to 450°F and prep your vegetables.
Wash and quarter your tomatoes, peel and chop your onion to a similar size as the tomato slices and lightly crush an entire bulb of garlic by placing both of your palms on top of the garlic bulb and pushing it down. The garlic cloves should still be somewhat holding together.
Grab a rimmed baking sheet, line it with parchment paper then add the chopped tomatoes, onion and the garlic bulb.
Drizzle everything with oil (avocado or olive) making sure the garlic bulb is generously drizzled with oil to prevent it from burning in the oven.
Roast the vegetables for 15-20 minutes then allow them to cool for 5-10 minutes.
Make The Soup
To make the soup you will either need a blender or an immersion blender.
Either way, start by adding 2 cups of broth then add the slightly cooled tomatoes and onion. Peel the skins off the garlic cloves and add those along with 1 tablespoon of tomato paste then blend until smooth.
Start by blending on low speed and slowly increase the speed.
You can now add the blended soup to your pot or strain it first using a fine mesh strainer to get rid of any seeds and skins. I like a bit of texture to my soup and skip the straining step.
Heat up the soup on medium heat and add 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of brown sugar. Stir and allow it to simmer for 10 minutes on low heat.
Grab a spoon and give the soup a taste, adjust seasoning of needed and add a bit more broth if you want to thin out the soup slightly.
Make The Grilled Cheese Sandwich
Grab your slices of bread and add some mayonnaise to only one side of each bread slice.
Next, heat up a large skillet on high heat, I prefer using my cast iron skillet for this.
Once the skillet is hot, turn down the heat to medium and add half of the bread slices to your skillet mayonnaise side down then add a generous amount of shredded cheese on top of each slice and top with the remaining slices of bread mayonnaise side up!
Grill the sandwiches of medium heat for 2-3 minutes on each side or until they are golden brown and the cheese is fully melted.
To serve, ladle some soup into warm bowls then top with a few parsley or basil leaves and a drizzle of full fat coconut milk or a small scoop of sour cream.