Homemade Roasted Tomato Soup + Extra Cheesy Grilled Cheese (Edit recipe)

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The ultimate comfort meal! Homemade roasted tomato soup paired with an extra cheesy, golden, buttery grilled cheese. Perfect for chilly fall days, but one of my favorite meals to make all year long!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

20

Serves: 6

Ingredients

1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
6 Tomato, Beefsteak, qaurtered
1 Yellow Onion, cut into chunks
10 - 14 cloves Garlic, minced
3 Tbsp Olive Oil
1 Tbsp Balsamic Vinaigrette
2 tsp Salt and Pepper, to taste
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Basil, Dried
2 cups Chicken Broth
1 cup Heavy Whipping Cream
2 Tbsp Brown Sugar, optional
2 pieces Sourdough Bread, per grilled cheese
1 Tbsp Butter, Unsalted, per grilled cheese
1 Tbsp Mayonnaise, per grilled cheese
0.333 cup Gruyere Cheese, freshly grated, per grilled cheese
0.333 cup Sharp Cheddar Cheese, freshly grated, per grilled cheese
0.333 cup Mozzarella Cheese, freshly grated, per grilled cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400°F.
Wash and prep your vegetables. Cut the bell peppers, onion, and tomatoes into quarters. Cut the tops off both whole heads of garlic to expose the cloves.
Arrange everything on a baking sheet or in a roasting dish. Add your tomatoes, peppers, onion, and garlic. Drizzle generously with olive oil and a little balsamic vinegar.
Season your vegetables. Sprinkle with salt, pepper, onion powder, and garlic powder.
Roast for approximately 35 minutes, or until the vegetables are tender and beginning to caramelize. For a little extra color and flavor, broil for the last few minutes, keeping a close eye on everything.
Blend your soup. Carefully transfer the roasted vegetables to a blender, squeezing the roasted garlic cloves out of their skins. Add 2 cups of chicken broth and blend until smooth.
Make it creamy. Pour the blended soup into a large pot over medium-low heat. Stir in 1 cup of heavy cream, 1 tablespoon of basil, and 2 tablespoons of brown sugar if desired.
Simmer and season. Allow everything to simmer gently for 5–10 minutes, stirring occasionally. Taste and adjust your seasonings as needed.
Prep your bread. Spread softened butter on the outside of both slices of bread.
Add mayonnaise. Spread a thin layer of mayonnaise on the inside of each slice. Trust me on this one!
Add your cheese. Layer a generous mixture of freshly shredded sharp cheddar, Gruyère, and mozzarella between the slices.
Heat your skillet. Place your sandwich in a skillet over medium-low heat.
Cook until golden. Cook for approximately 3–4 minutes on each side, flipping carefully, until the bread is golden brown and crispy and all that delicious cheese is completely melted.
Slice and serve! Cut your grilled cheese in half and serve alongside a big bowl of warm roasted tomato soup.

Notes

My Tips ❤️

Freshly shredded cheese is best! It melts so much better than pre-shredded cheese.
Don't rush your grilled cheese. Cooking it low and slow allows the cheese to melt perfectly without burning your bread.
Roasting makes all the difference. Roasting the tomatoes, peppers, onions, and garlic brings out their natural sweetness and gives the soup so much more flavor.
Brown sugar is optional. Depending on the acidity of your tomatoes, a little brown sugar can help balance everything out.
For an extra smooth soup, blend thoroughly or strain before adding the heavy cream.

Serve with fresh basil, a little extra cream, or some freshly grated Parmesan on top! The perfect cozy comfort meal! 🍅🧀

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	567
Fat:	35 g
Carbohydrates:	10 g
Protein:	19 g
Cholesterol:	96 g
Sodium:	784 mg
Fiber:	0 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.