Roasted Tomato Soup with Grilled Cheese
About the recipe
This Roasted Tomato Soup with Grilled Cheese is the ultimate cosy meal for a chilly day, with sweet roasted tomatoes, peppers, caramelised onion and roasted garlic blended into a rich and creamy soup. A swirl of cream makes it extra comforting, while the golden, crispy grilled cheese is perfect for dunking into every warm, flavourful spoonful. It is simple, satisfying and exactly the kind of homemade comfort food you want on a cosy autumn evening.
Roasted Tomato Soup with Grilled Cheese
Ingredients
For the soup:
- 6–8 Medium tomatoes
- 1 Large red bell pepper
- 1 Onion
- 1 Whole garlic bulb
- Olive oil
- Salt and black pepper (to taste)
- 150–250 ml Cream (adjust to your liking)
- 1 tsp Brown sugar (optional)
- Fresh cilantro (for garnish)
- Extra cream (for serving)
For the grilled cheese:
- 2 Slices of bread per sandwich
- Your favourite melting cheese
- Butter (for grilling)
Instructions
- Preheat your oven to 200°C (400°F). Cut the tomatoes, red bell pepper and onion into large pieces and arrange them on a baking tray. Add the whole garlic bulb, then drizzle everything generously with olive oil. Season with salt and black pepper.
- Roast for 35 to 45 minutes, or until the tomatoes and peppers are soft and slightly caramelised around the edges. The vegetables should have plenty of colour, as this adds a deeper flavour to the soup.
- Once roasted, carefully squeeze the garlic cloves out of their skins and transfer the roasted vegetables and garlic to a blender. Blend until completely smooth. Add a little water or vegetable stock if needed to help everything blend.
- Pour the blended mixture into a large saucepan over medium low heat. Stir in the cream and bring the soup to a gentle bubble. Avoid boiling it, as the cream can separate.
- Taste the soup and season with additional salt and black pepper as needed. If the tomatoes are particularly acidic, stir in a little brown sugar to balance the flavour. You can also add a splash of water or vegetable stock if you prefer a thinner consistency.
- Meanwhile, butter the outside of your bread slices and place your favourite melting cheese between them. Heat a pan over medium low heat and cook the sandwich slowly until the bread is golden and crisp on both sides and the cheese has melted completely.
- Finally, ladle the hot roasted tomato soup into bowls and finish with a drizzle of cream and some fresh cilantro. Serve immediately with the crispy grilled cheese sandwich on the side, or cut it into pieces for dipping.
Tips & Tricks
Balance the acidity: Tomatoes can vary in sweetness. If your soup tastes too sharp or acidic, a small amount of brown sugar can help balance the flavour.
Do not boil the cream: Keep the soup at a gentle simmer after adding the cream to maintain a smooth texture.
Roast until caramelised: Do not rush the vegetables. Those golden and slightly charred edges add much more flavour to the soup.
Be generous with the olive oil: Especially when roasting the garlic, enough olive oil helps the cloves become soft, rich and easy to blend.
Serve immediately: The grilled cheese is at its crispiest when freshly made, making it perfect for dunking into the hot soup.
FAQs
Can I make this roasted tomato soup without cream?
Yes. You can leave out the cream or replace it with a splash of milk, coconut milk or additional vegetable stock.
What cheese is best for grilled cheese?
Cheddar, Gruyère, mozzarella, Monterey Jack or a combination of melting cheeses all work well.
Can I freeze roasted tomato soup?
Yes, although soups containing cream can sometimes change texture slightly after freezing. For the best result, freeze the soup before adding the cream, then add it while reheating.
Why does my tomato soup taste acidic?
Tomatoes can naturally be quite acidic, especially when they are not very ripe. A small amount of brown sugar can help balance the acidity.
Can I make the roasted tomato soup ahead of time?
Yes. The soup can be made ahead and refrigerated in an airtight container. Reheat gently on the stove before serving.
