Description
A comforting and flavorful easy tomato soup made with roasted tomatoes, fresh basil, and a touch of cream, served alongside crispy, gooey grilled cheese sandwiches. Perfect for a cozy meal that combines rich, caramelized flavors and classic comfort food.
Ingredients
Scale
For the Tomato Soup
- 1½ kg (3 lbs) tomatoes (ripe, seasonal or canned San Marzano)
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- ½ cup fresh basil leaves
- 2 tsp tomato paste
- 8 cups vegetable or chicken broth
- ½ cup cream
- Salt & black pepper to taste
- Fresh basil to serve
For the Grilled Cheese Sandwiches
- 2 slices bread per person
- 2 cups grated mozzarella
- 2 cups grated mature cheddar
- Butter for spreading and cooking
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) to prepare for roasting the tomatoes.
- Roast the tomatoes: Place the tomatoes in a roasting tray and drizzle with balsamic vinegar, olive oil, sugar, and salt. Roast them in the preheated oven for 25-30 minutes until they are caramelized and rich in flavor.
- Sauté onions and garlic: While the tomatoes roast, heat a pot over medium heat and sauté the chopped onions until they become translucent. Add the finely chopped garlic and cook briefly until fragrant.
- Add tomatoes and simmer: To the pot, add the roasted tomatoes along with fresh basil leaves, tomato paste, and broth. Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
- Blend the soup: Remove the pot from heat and use a blender to puree the soup until smooth. Stir in the cream and season with salt and black pepper to taste.
- Prepare grilled cheese sandwiches: Butter one side of each bread slice. On the unbuttered side, layer grated mozzarella and cheddar cheeses. Top with the other slice, buttered side out. Cook the sandwiches in a pan over medium heat until golden brown and the cheese is melted, flipping carefully to cook both sides evenly.
- Serve: Ladle the tomato soup into bowls, garnish with fresh basil leaves and a swirl of cream if desired. Serve hot alongside the freshly made grilled cheese sandwiches for dipping.
Notes
- Use good quality ripe tomatoes or canned San Marzano tomatoes for the best flavor.
- Adjust cream quantity to your preference for richness.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- You can substitute the cheeses with your preferred varieties for different flavor profiles.
- Make sure the grilled cheese sandwiches are cooked on medium heat to avoid burning before cheese melts.
