Campbell's soup was invented in 1897, but roasting tomatoes at 425°F for 45 minutes creates 300% more umami than canned.
Roasted Tomato Soup with Grilled Cheese
Dive into a bowl of warm, velvety roasted tomato soup, bursting with the sweet and smoky flavors of oven-caramelized tomatoes and fresh basil. Paired with a gooey, golden grilled cheese sandwich, this comforting combo is perfect for cozy nights in or a quick lunch fix. Get ready to savor every spoonful and bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- few leaves of basil
- 1 red bell pepper, roughly chopped
- 1 whole garlic
- 1 onion, roughly chopped
- 3-4 medium sized tomatoes, roughly chopped
🥛Dairy & Eggs(3)
- 2 tbsp butter (28 g)
- 2-3 tbsp fresh cream (30-45 ml)
- mozzarella cheese, generous amount
🫙Pantry Staples(2)
- olive oil, drizzled
- sourdough bread, slicedyou can also use regular bread
🧂Spices & Seasonings(2)
- black pepper powder
- Salt
📦Other(1)
- 1 tsp red chilli powder (5 ml)
👨🍳 Instructions
- 1
Roughly chop 3-4 medium sized tomatoes, 1 red bell pepper, and 1 onion.
- 2
Transfer this to a pan with 1 whole garlic.
- 3
Sprinkle some salt, black pepper powder, and drizzle some olive oil.
- 4
Let this cool until the tomatoes become soft and mushy.
- 5
Transfer this to a blender jar along with a few leaves of basil and 1 tsp red chilli powder.
- 6
Blend it smoothly and transfer it to a pan.
- 7
Adjust the consistency by adding some water.
- 8
Add 2 tbsp of butter and 2-3 tbsp of fresh cream.
- 9
Simmer for 2-3 minutes and the soup is ready.
- 10
Slice a sourdough bread and put a generous amount of mozzarella cheese between two slices.
- 11
Toast it on a pan until crispy and golden brown by drizzling some olive oil.
- 12
Enjoy hot!
💡 Pro Tips
- ✓Roast your tomatoes at 425°F for 25-30 minutes until edges caramelize because the Maillard reaction concentrates sugars and creates deeper umami flavors that raw tomatoes lack.technique425°F for 25-30 minutes
- ✓Add the butter and cream off heat or at temperatures below 160°F to prevent the dairy proteins from curdling and creating a grainy texture.timingBelow 160°F
- ✓Use a 3:1 ratio of tomatoes to bell pepper because bell peppers contain natural sugars that balance acidity without overpowering the tomato flavor.ingredient3:1 ratio
- ✓Blend the soup in 30-second intervals to avoid heating the mixture above 140°F, which would break down the fresh basil's volatile oils and create bitter compounds.equipment30-second intervals, below 140°F
- ✓Salt the vegetables 10 minutes before roasting to draw out moisture through osmosis, concentrating flavors and preventing steaming in the oven.timing10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Campbell's soup was invented in 1897, but roasting tomatoes at 425°F for 45 minutes creates 300% more umami than canned.
Roasted Tomato Soup with Grilled Cheese
Dive into a bowl of warm, velvety roasted tomato soup, bursting with the sweet and smoky flavors of oven-caramelized tomatoes and fresh basil. Paired with a gooey, golden grilled cheese sandwich, this comforting combo is perfect for cozy nights in or a quick lunch fix. Get ready to savor every spoonful and bite!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- few leaves of basil
- 1 red bell pepper, roughly chopped
- 1 whole garlic
- 1 onion, roughly chopped
- 3-4 medium sized tomatoes, roughly chopped
🥛Dairy & Eggs(3)
- 2 tbsp butter (28 g)
- 2-3 tbsp fresh cream (30-45 ml)
- mozzarella cheese, generous amount
🫙Pantry Staples(2)
- olive oil, drizzled
- sourdough bread, slicedyou can also use regular bread
🧂Spices & Seasonings(2)
- black pepper powder
- Salt
📦Other(1)
- 1 tsp red chilli powder (5 ml)
👨🍳 Instructions
- 1
Roughly chop 3-4 medium sized tomatoes, 1 red bell pepper, and 1 onion.
- 2
Transfer this to a pan with 1 whole garlic.
- 3
Sprinkle some salt, black pepper powder, and drizzle some olive oil.
- 4
Let this cool until the tomatoes become soft and mushy.
- 5
Transfer this to a blender jar along with a few leaves of basil and 1 tsp red chilli powder.
- 6
Blend it smoothly and transfer it to a pan.
- 7
Adjust the consistency by adding some water.
- 8
Add 2 tbsp of butter and 2-3 tbsp of fresh cream.
- 9
Simmer for 2-3 minutes and the soup is ready.
- 10
Slice a sourdough bread and put a generous amount of mozzarella cheese between two slices.
- 11
Toast it on a pan until crispy and golden brown by drizzling some olive oil.
- 12
Enjoy hot!
💡 Pro Tips
- ✓Roast your tomatoes at 425°F for 25-30 minutes until edges caramelize because the Maillard reaction concentrates sugars and creates deeper umami flavors that raw tomatoes lack.technique425°F for 25-30 minutes
- ✓Add the butter and cream off heat or at temperatures below 160°F to prevent the dairy proteins from curdling and creating a grainy texture.timingBelow 160°F
- ✓Use a 3:1 ratio of tomatoes to bell pepper because bell peppers contain natural sugars that balance acidity without overpowering the tomato flavor.ingredient3:1 ratio
- ✓Blend the soup in 30-second intervals to avoid heating the mixture above 140°F, which would break down the fresh basil's volatile oils and create bitter compounds.equipment30-second intervals, below 140°F
- ✓Salt the vegetables 10 minutes before roasting to draw out moisture through osmosis, concentrating flavors and preventing steaming in the oven.timing10 minutes