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Roasted Tomato Soup and Grilled Cheese

Fresh tomatoes roasted with herbs and garlic and blended to creamy perfection. Served with a toasted grilled cheese and you have the perfect meal!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author Olivia

Ingredients

For the Tomato Soup

  • 3 lbs Tomatoes (halved if small, quartered if large)
  • 1/4 cup + 1 1/2 tbsp Olive Oil
  • 6 Garlic Cloves (papery skin peeled off)
  • 3/4 tsp Crushed Red Pepper Flakes (use 1/2 tsp if you want less spice)
  • 1/2 tbsp Dried Oregano
  • 1/2 tbsp Dried Thyme
  • 1/2 tbsp Dried Basil
  • 1 tbsp Kosher Salt
  • 1/2 tbsp Ground Black Pepper
  • 1 cup Diced Yellow Onion
  • 1 cup Peeled and Diced Carrot
  • 2 tbsp Tomato Paste
  • 2 cups Vegetable Stock
  • 1/2 cup Fresh Basil Leaves
  • 1/4 cup Grated Parmesan Cheese
  • 1 cup Heavy Cream

For the Grilled Cheese (recipe to make 2 Grilled Cheese)

  • 4 slices Sourdough Bread
  • 2 tbsp Unsalted Butter (at room temperature)
  • 4 tbsp Garlic and Fine Herbs Boursin Cheese
  • 1/2 cup Grated Colby Jack Cheese
  • 1/2 cup Grated Sharp American Cheddar Cheese

Instructions

For the Tomato Soup

  • Preheat the oven to 400˚F. Line a baking sheet with foil. Add the tomatoes, 1/4 cup of the olive oil, garlic cloves, red pepper flakes, oregano, thyme, basil, kosher salt, and ground black pepper to the pan. Toss until the ingredients are evenly coated then position the tomatoes so that the cut side is facing up. Roast them in the oven for 40-45 mins until caramelized and lightly browned. Set aside.
  • Heat the remaining 1 1/2 tablespoons of olive oil in a pot over medium high heat. Add in the onion and carrot and saute for about 5 minutes. Mix in the tomato paste and cook for 1 min. Add in the roasted tomatoes and garlic. Mix to combine then pour in the vegetable stock.
  • Working in batches, transfer the mixture to a blender along with the fresh basil leaves and blend until smooth. Alternatively, you can use an immersion blender and blend until smooth. Pour the soup back into the pot and heat over medium heat until it comes to a simmer. Mix in the parmesan cheese and heavy cream. Enjoy!

For the Grilled Cheese (recipe to make 2 Grilled Cheese)

  • Spread about 1/2 a tablespoon of the unsalted butter onto one side of each slice of sourdough. Flip the slices over then spread about 1 tablespoon of the boursin cheese onto each slice. Add about 1/4 cup of colby jack cheese and 1/4 cup of sharp American cheddar cheese to two of the slices of sourdough. Top the slices with the remaining slice, making sure the butter coated side faces up.
  • Heat a pan over medium low to medium heat. Add the sandwiches to the pan and cook for about 3 minutes until the the slice on the bottom is golden brown. Flip the grilled cheese over and cover the pan with a lid. Cook for another 3-4 minutes until the bottom slice is golden brown and the cheeses have melted. Serve with the tomato soup and enjoy!