Roasted Tomato Soup with Grilled Cheese

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Introduction:

Nothing warms the soul like a bowl of Roasted Tomato Soup paired with a crispy, gooey Grilled Cheese Sandwich. This cozy combination is the perfect balance of rich tomato flavor and creamy, cheesy goodness. By roasting the tomatoes, you enhance their natural sweetness and depth, making this homemade version far superior to anything from a can. Whether you’re serving it on a rainy day or as a nostalgic comfort meal, this pairing never goes out of style.

Origin:

Tomato soup has roots in both European and American cuisines, evolving from basic stewed tomatoes into a creamy classic. Grilled cheese sandwiches, originally called “toasted cheese,” gained popularity in the U.S. during the 1920s, particularly during the Great Depression. Over time, the pairing became a staple comfort meal in American households.

Ingredients:

For the Roasted Tomato Soup:

  • 2 lbs (about 8–10) ripe tomatoes, halved
  • 1 medium onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 tsp dried thyme or Italian seasoning
  • 2 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream or coconut milk (optional for creaminess)
  • 1 tbsp butter (optional)
  • Fresh basil for garnish (optional)

For the Grilled Cheese Sandwiches:

  • 4 slices of good-quality bread (sourdough, whole wheat, or white)
  • 4 slices of cheese (cheddar, mozzarella, American, or Gruyère)
  • 2 tbsp butter or olive oil for grilling

Optional Ingredients/Substitutes:

  • Add red bell pepper to the roasting pan for extra depth.
  • Use crushed red pepper for a spicy kick.
  • Swap cream for Greek yogurt or cashew cream for a lighter or dairy-free version.
  • Add parmesan or basil pesto to the soup for flavor enhancement.
  • Use multigrain bread or gluten-free bread for dietary preferences.

Instructions:

For the Roasted Tomato Soup:

  1. Preheat oven to 400°F (200°C).
  2. Arrange halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme.
  3. Roast for 35–40 minutes, or until tomatoes are slightly caramelized and tender.
  4. Transfer roasted vegetables to a blender or use an immersion blender. Add vegetable broth and blend until smooth.
  5. Pour the soup into a pot, add cream (if using), and simmer for 10 minutes. Stir in butter at the end for richness.
  6. Adjust seasoning to taste. Garnish with fresh basil if desired.

For the Grilled Cheese Sandwiches:

  1. Heat a skillet or griddle over medium heat.
  2. Butter one side of each bread slice. Place cheese between two slices, buttered sides out.
  3. Grill sandwiches until golden brown on both sides and cheese is melted, about 3–4 minutes per side.
  4. Cut diagonally and serve hot with the soup.

Tips for Success:

  • Use ripe, juicy tomatoes like Roma or heirloom for the best flavor.
  • Roasting brings out sweetness—don’t skip it!
  • For a smoother soup, strain it after blending.
  • Grate your own cheese for grilled cheese; it melts better than pre-shredded.
  • Don’t rush the grilled cheese—low and slow gives you the best melt and crisp.

Recommendations:

  • Serve with fresh basil, a dollop of cream, or croutons on top of the soup.
  • Add a side salad or roasted veggies for a more complete meal.
  • Make a big batch of soup and freeze in portions—it reheats beautifully.
  • For entertaining, cut grilled cheese into bite-sized squares and serve with mini soup cups.

Nutrition (per serving – 1 cup soup + 1 grilled cheese):

  • Calories: 460
  • Fat: 28g
  • Protein: 14g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugar: 10g
  • Net Carbs: 30g

(Nutritional values will vary based on cheese, bread, and cream choices.)

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