This recipe brings together the comforting classic of homemade tomato soup with the ever-satisfying grilled cheese sandwich. It’s a meal that evokes warmth, nostalgia, and simple pleasures, perfect for a chilly evening or a cozy weekend lunch. The vibrant, fresh flavors of the tomato soup, made from roasted vine-ripe tomatoes, are beautifully complemented by the rich, melty goodness of the grilled cheese. It’s a harmonious pairing that’s sure to please even the most discerning palate.
Why You Will Love This Recipe
There are countless reasons to fall in love with this tomato soup and grilled cheese combo. First and foremost, the flavor profile is simply irresistible. Roasting the tomatoes brings out their natural sweetness and intensifies their savory notes, creating a soup that is both vibrant and deeply satisfying. The addition of balsamic vinegar adds a touch of acidity that balances the sweetness perfectly, while the fresh basil and thyme infuse the soup with herbaceous aromas that tantalize the senses.
Secondly, this recipe is incredibly versatile and adaptable. You can easily customize it to suit your dietary needs and preferences. For a vegan version, simply substitute the heavy cream with a plant-based alternative, such as coconut cream or cashew cream. You can also experiment with different types of cheeses for the grilled cheese, such as Gruyere, provolone, or pepper jack. The possibilities are endless!
Finally, this recipe is a crowd-pleaser. It’s perfect for serving to family and friends, and it’s sure to be a hit with both kids and adults alike. The comforting flavors and textures of the tomato soup and grilled cheese are universally appealing, and they create a sense of warmth and togetherness that is hard to resist. Whether you’re hosting a casual get-together or simply looking for a delicious and satisfying meal, this recipe is a guaranteed winner.
Ingredients:
For the Tomato Soup:
- 1 ½ pounds fresh vine ripe tomatoes
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 large onion
- 4-5 garlic cloves
- 1 teaspoon salt
- 4 cups vegetable stock
- 4-5 sprigs fresh thyme
- 2 teaspoon sugar
- ¼ cup fresh chopped basil
- ¼ cup heavy cream
For the Grilled Cheese:
- 8 slices rustic Italian bread
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 Tablespoons butter
Preparation:
Step 1: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). This high temperature will ensure that the tomatoes roast evenly and develop a deep, caramelized flavor.
Step 2: Wash, quarter, and remove the stems from the tomatoes. Quartering the tomatoes allows them to roast more quickly and evenly, while removing the stems prevents any bitter flavors from seeping into the soup.
Step 3: Slice the onion into wedges and peel the garlic cloves. Slicing the onion into wedges allows it to caramelize beautifully in the oven, adding a touch of sweetness to the soup.
Step 4: Place the vegetables on a baking tray (lined with foil for easy clean up), and toss them with the olive oil, vinegar, and salt to coat. Lining the baking tray with foil makes cleanup a breeze. The olive oil helps to roast the vegetables evenly, while the balsamic vinegar adds a touch of acidity and depth of flavor. The salt enhances the natural sweetness of the tomatoes and onions.
Step 5: Place the tray in the oven and bake for 30 minutes. Roasting the vegetables at a high temperature for 30 minutes allows them to caramelize and develop a deep, rich flavor.
Step 6: Place the vegetable stock and thyme in a large pan and simmer over low heat while the tomatoes are roasting. Simmering the vegetable stock with thyme infuses the soup with a subtle herbaceous flavor.
Step 7: Once the tomatoes are done, add them to the stock. Adding the roasted tomatoes to the vegetable stock creates the base of the tomato soup.
Step 8: Add the chopped basil and sugar. Let it simmer for about 5 minutes. The fresh basil adds a bright, herbaceous note to the soup, while the sugar balances the acidity of the tomatoes.
Step 9: Remove the thyme stems before blending the soup! Removing the thyme stems prevents any woody or bitter flavors from seeping into the soup.
Step 10: Remove from the heat and use an immersion blender to cream the soup. An immersion blender is the easiest way to create a smooth, creamy soup. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
Step 11: Add in the heavy cream and return the pan to simmer for about 10 minutes for the flavors to blend. The heavy cream adds richness and a velvety texture to the soup. Simmering the soup for an additional 10 minutes allows the flavors to meld together and create a harmonious balance.
Step 12: While the soup is simmering, make the grilled cheese.
Step 13: Coat the outside slice of the bread with butter and add about ¼ c of each type of cheese on top of the bottom slice. Buttering the outside of the bread ensures that it will crisp up nicely in the pan.
Step 14: Stack the top slice with the butter side up and grill on each side until the bread is golden brown. Grilling the sandwich over medium heat allows the cheese to melt completely and the bread to become golden brown and crispy.
Step 15: Remove and serve alongside the soup.
COOKING Rating:
Easy
Serving Suggestions:
Serve the tomato soup hot, garnished with a swirl of heavy cream and a sprinkle of fresh basil. Serve the grilled cheese sandwiches immediately alongside the soup.
Tips:
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.
- For a spicier soup, add a pinch of red pepper flakes.
- To make the grilled cheese even more decadent, add a slice of tomato or bacon.
- You can store leftover tomato soup in the refrigerator for up to 3 days.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Approximate values per serving)
- Calories: 600
- Protein: 25g
- Sodium: 800mg
Conclusion
This homemade tomato soup with grilled cheese sandwiches recipe is a comforting and satisfying meal that is perfect for any occasion. The roasted tomatoes create a rich and flavorful soup that is perfectly complemented by the gooey, cheesy goodness of the grilled cheese. It’s a classic combination that is sure to please everyone at the table. So gather your ingredients, put on your apron, and get ready to enjoy a delicious and heartwarming meal.
Questions and Answers about This Recipe
Q1: Can I use canned tomatoes instead of fresh tomatoes?
A: While fresh tomatoes are highly recommended for the best flavor, you can use canned tomatoes in a pinch. Opt for high-quality, whole peeled tomatoes and be sure to drain them well before roasting. Keep in mind that the flavor will be slightly different, and you may need to adjust the amount of sugar to balance the acidity.
Q2: What other vegetables can I add to the tomato soup?
A: Feel free to experiment with other vegetables to enhance the flavor and nutritional value of the soup. Carrots, celery, and bell peppers are all great additions. Roast them alongside the tomatoes and onions for a deeper, more complex flavor.
Q3: Can I make this recipe vegan?
A: Absolutely! To make this recipe vegan, simply substitute the heavy cream with a plant-based alternative, such as coconut cream, cashew cream, or oat milk. For the grilled cheese, use vegan cheese slices or a homemade vegan cheese sauce.
Q4: How can I make the soup ahead of time?
A: The tomato soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stovetop before serving. The flavors may even meld together and become even more delicious over time!
Q5: What kind of bread is best for grilled cheese sandwiches?
A: While rustic Italian bread is a great choice for grilled cheese, you can use any type of bread that you prefer. Sourdough, white bread, and whole wheat bread are all popular options. Just make sure the bread is sturdy enough to hold the cheese and withstand the grilling process.
