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Cozy Roasted Tomato Basil Soup with Easy Grilled Cheese

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This cozy roasted tomato basil soup with grilled cheese is the ultimate comfort food—simple, honest, and absolutely delicious. Roasting the tomatoes transforms them into something sweet and concentrated, while the grilled cheese is perfectly golden and melty every time.

Ingredients

Scale
  • 3 pounds Roma tomatoes, halved lengthwise (about 8–10 medium tomatoes)
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 1 medium yellow onion, chopped
  • 2 tablespoons unsalted butter
  • 2 cups vegetable broth (or chicken broth)
  • ½ cup fresh basil leaves, packed, plus more for garnish
  • ¼ cup heavy cream (optional)
  • 1 tablespoon balsamic vinegar
  • 8 slices sourdough bread (or your favorite sturdy bread)
  • 4 tablespoons unsalted butter, softened
  • 8 ounces sharp cheddar cheese, thinly sliced or grated

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Halve the Roma tomatoes lengthwise and arrange them cut-side up on the prepared baking sheet. Tuck the smashed garlic cloves in between the tomatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Roast for 35-40 minutes, until the tomatoes are softened, slightly wrinkled, and beginning to caramelize around the edges. The garlic should be golden and soft.
  3. While the tomatoes roast, start the soup base. In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 6-8 minutes until softened and translucent.
  4. Once the tomatoes are done roasting, carefully transfer them and the garlic to the pot with the onions. Add the vegetable broth and the remaining ½ teaspoon salt. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld together.
  5. Remove the pot from the heat. Add the fresh basil leaves. Using an immersion blender, blend the soup until smooth and velvety. If using a regular blender, work in batches—fill the blender no more than halfway, hold the lid firmly with a kitchen towel, and blend until smooth. Return the blended soup to the pot.
  6. Stir in the heavy cream (if using) and balsamic vinegar. Taste and adjust the seasoning with additional salt and pepper if needed. Keep the soup warm over low heat while you make the grilled cheese.
  7. Spread one side of each bread slice with softened butter. Place the bread buttered-side down on a cutting board. Layer the cheese on 4 slices of bread, then top with the remaining 4 slices, buttered-side up. Heat a large skillet or griddle over medium-low heat. Cook the sandwiches for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
  8. Serve immediately. Ladle the soup into bowls, garnish with fresh basil leaves and a drizzle of olive oil if desired. Cut the grilled cheese sandwiches in half diagonally and serve alongside the soup.

Notes

Don’t skip the roasting step—it gives the soup deep, complex flavor. For the grilled cheese, low heat is key to perfectly melted cheese without burning the bread. The soup freezes beautifully for up to 3 months.

Nutrition

Keywords: roasted tomato basil soup, grilled cheese, comfort food, easy dinner, vegetarian soup, tomato soup, homemade soup

Find it online: https://bouncybowl.com/cozy-roasted-tomato-basil-soup-with-easy-grilled-cheese/