A creamy, rich roasted tomato soup served with crispy, cheesy grilled cheese sandwiches—a perfect comfort meal for any day.
https://www.tiktok.com/@cookinwithgreg/video/7443959266383367470
Ingredients
🍅 8 Roma tomatoes, quartered
🧄 2 whole garlic bulbs, tops sliced off
🧅 1 onion, quartered
🫒 3 tbsp olive oil
🌿 1 tbsp Italian seasoning
🧂 1 tsp salt
⚫ 1/2 tsp black pepper
🍗 3 cups chicken broth
🥛 1/2 cup heavy cream
🍞 4 slices of bread
🧀 4 slices of cheese
🧈 2 tbsp butter
Instructions
1- Roast the vegetables
- Preheat oven to 400°F (200°C)
- Place tomatoes, garlic, and onion in a baking tray
- Drizzle with olive oil and season with Italian seasoning, salt, and black pepper
- Roast for 35–40 minutes until caramelized and softened
2- Blend the soup
- Transfer the roasted vegetables to a blender
- Squeeze out the softened garlic cloves and add them
- Pour in the chicken broth and blend until smooth
3- Strain and simmer
- Pour the blended soup through a fine-mesh strainer into a saucepan
- Simmer over low heat, stirring in the heavy cream until fully combined
4- Prepare the grilled cheese
- Butter one side of each bread slice
- Place cheese slices between two bread slices with the buttered sides facing out
- Cook in a skillet over medium heat until golden brown on both sides and cheese is melted
5- Serve & enjoy
- Pour the soup into bowls, drizzle with extra cream, and sprinkle with herbs if desired
- Serve hot with grilled cheese on the side for dipping
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Equipment: Baking tray, blender, fine-mesh strainer, saucepan, skillet
Cooking Tips
- For deeper flavor, add a splash of balsamic vinegar before blending
- Adjust thickness by adding more broth if needed
- Mix cheeses in the grilled cheese for extra flavor—cheddar, mozzarella, and gouda work well
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