Tomato Soup & Grilled Cheese
Dive into a bowl of rich, velvety tomato soup, bursting with the vibrant flavors of ripe tomatoes and aromatic basil. Pair it with gooey, melty grilled cheese sandwiches, perfectly toasted to golden perfection for that ultimate comfort meal. This classic combo is sure to warm your heart and satisfy your cravings!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 heads of garlic
- 1 onion
- 3 large tomatoes
🥛Dairy & Eggs(5)
- 1 tablespoon butter (14 g)
- Butter
- Cheddar & mozzarella cheese
- 20ml heavy cream (0.68 fl oz)
- Parmesanoptional
🫙Pantry Staples(2)
- Slices of bread
- 2 tablespoons tomato paste (30 ml)
🧂Spices & Seasonings(1)
- Salt, pepper, olive oil
👨🍳 Instructions
- 1
Preheat the oven to 200 degrees Celsius.
- 2
Place the tomatoes, onion, and garlic on a baking sheet, sprinkle with salt and pepper, drizzle with olive oil, and roast for 40-45 minutes.
- 3
Transfer the roasted vegetables to a blender, add water, and blend until smooth.
- 4
In a pot, melt some butter, add salt, pepper, and tomato paste, and sauté for about 2 minutes.
- 5
Pour in the blended vegetable mixture and add the heavy cream.
- 6
Prepare the grilled cheese by layering cheese between slices of bread, buttering the outside, and grilling until golden brown.
- 7
Serve the soup with a sprinkle of Parmesan cheese and a drizzle of cream on top.
💡 Pro Tips
- ✓Roast the tomatoes, onion, and garlic at 200°C (392°F) for the full 40-45 minutes until edges caramelize and char slightly, since Maillard reactions and caramelization develop deep umami compounds that plain simmering can't replicate.technique200°C / 40-45 minutes
- ✓Sauté the tomato paste in butter for a full 2 minutes before adding liquid because tomato paste contains fat-soluble compounds that need heat exposure to bloom, deepening the umami flavor significantly versus adding it raw.technique2 minutes
- ✓Add the heavy cream after the soup has cooled slightly below a rolling boil, since cream with roughly 36% fat content can curdle or separate if introduced into an acidic tomato base above 85°C.ingredientbelow 85°C / 36% fat
- ✓Grill the cheese sandwich over medium-low heat (around 150°C on a griddle) rather than high heat, giving the cheese 4-5 minutes per side to fully melt through before the bread over-browns.temperature150°C / 4-5 minutes per side
- ✓Use bread with at least 20% fat content spread on the outside, like butter rather than margarine, because butter's milk solids caramelize at lower temperatures to create a more even, flavorful golden-brown crust.ingredient20% fat content
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Tomato Soup & Grilled Cheese
Dive into a bowl of rich, velvety tomato soup, bursting with the vibrant flavors of ripe tomatoes and aromatic basil. Pair it with gooey, melty grilled cheese sandwiches, perfectly toasted to golden perfection for that ultimate comfort meal. This classic combo is sure to warm your heart and satisfy your cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 heads of garlic
- 1 onion
- 3 large tomatoes
🥛Dairy & Eggs(5)
- 1 tablespoon butter (14 g)
- Butter
- Cheddar & mozzarella cheese
- 20ml heavy cream (0.68 fl oz)
- Parmesanoptional
🫙Pantry Staples(2)
- Slices of bread
- 2 tablespoons tomato paste (30 ml)
🧂Spices & Seasonings(1)
- Salt, pepper, olive oil
👨🍳 Instructions
- 1
Preheat the oven to 200 degrees Celsius.
- 2
Place the tomatoes, onion, and garlic on a baking sheet, sprinkle with salt and pepper, drizzle with olive oil, and roast for 40-45 minutes.
- 3
Transfer the roasted vegetables to a blender, add water, and blend until smooth.
- 4
In a pot, melt some butter, add salt, pepper, and tomato paste, and sauté for about 2 minutes.
- 5
Pour in the blended vegetable mixture and add the heavy cream.
- 6
Prepare the grilled cheese by layering cheese between slices of bread, buttering the outside, and grilling until golden brown.
- 7
Serve the soup with a sprinkle of Parmesan cheese and a drizzle of cream on top.
💡 Pro Tips
- ✓Roast the tomatoes, onion, and garlic at 200°C (392°F) for the full 40-45 minutes until edges caramelize and char slightly, since Maillard reactions and caramelization develop deep umami compounds that plain simmering can't replicate.technique200°C / 40-45 minutes
- ✓Sauté the tomato paste in butter for a full 2 minutes before adding liquid because tomato paste contains fat-soluble compounds that need heat exposure to bloom, deepening the umami flavor significantly versus adding it raw.technique2 minutes
- ✓Add the heavy cream after the soup has cooled slightly below a rolling boil, since cream with roughly 36% fat content can curdle or separate if introduced into an acidic tomato base above 85°C.ingredientbelow 85°C / 36% fat
- ✓Grill the cheese sandwich over medium-low heat (around 150°C on a griddle) rather than high heat, giving the cheese 4-5 minutes per side to fully melt through before the bread over-browns.temperature150°C / 4-5 minutes per side
- ✓Use bread with at least 20% fat content spread on the outside, like butter rather than margarine, because butter's milk solids caramelize at lower temperatures to create a more even, flavorful golden-brown crust.ingredient20% fat content