This recipe is cozy, unfussy comfort food—creamy roasted tomato soup with a swirl of cream and fresh basil, paired perfectly with an extra cheesy grilled cheese sandwich. It’s nostalgic yet elevated, ideal for a warming family meal.

Why You’ll Love This Recipe

Simple ingredients, big flavor
Roasting elevates the taste
Crowd-pleaser, especially with grilled cheese
Easily customizable with herbs, cream, or cheese types

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Tomatoes (ripe or canned), balsamic vinegar, olive oil, sugar, salt, red onion, garlic, fresh basil leaves, tomato paste, vegetable or chicken broth, cream, salt and pepper, bread, mozzarella, cheddar, and butter for the grilled cheese.

Directions

Preheat oven to 200 °C (390 °F).
In a baking tray, combine tomatoes, balsamic vinegar, olive oil, sugar, and salt. Roast for 25–30 minutes until softened and slightly caramelized.
In a large pot, heat olive oil and sauté chopped onions until soft. Add garlic and basil leaves and cook for another minute.
Add the roasted tomatoes, tomato paste, and broth to the pot. Stir and simmer for 10 minutes.
Blend the soup until smooth using an immersion or countertop blender.
Stir in cream and season with salt and pepper to taste.
For the grilled cheese: mix mozzarella and cheddar, butter the bread slices, assemble sandwiches, and toast in a pan until golden and the cheese has melted.
Serve the soup with a swirl of cream and fresh basil, paired with the grilled cheese.

Servings And Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

Thicken the soup with potatoes or a cornstarch slurry
Use coconut milk for a dairy-free version
Substitute herbs like thyme or oregano
Use vegetable broth for a vegetarian option
Add red chili flakes for a spicier version

Storage/Reheating

To freeze: Cool the soup before adding cream and store in freezer-safe containers for up to 4 months. Add cream after thawing and reheating.
Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove over medium heat.

FAQs

1. Can I Use Canned Tomatoes Instead Of Fresh?

Yes, canned tomatoes work well and offer convenience without compromising flavor.

2. Do I Need To Chop The Basil?

No, whole basil leaves blend smoothly into the soup.

3. Can I Make This Soup Spicier?

Yes, add red pepper flakes or chopped fresh chili for heat.

4. How Can I Thicken The Soup Without Cornstarch?

Add cubed cooked potatoes before blending for a natural thickener.

5. What If I Don’t Have Tomato Paste?

You can skip it; the soup will still taste great, just slightly less intense.

6. Can I Omit The Cream Entirely?

Yes, the soup will still be delicious, just lighter in texture.

7. What Type Of Onion Should I Use?

Red, yellow, or sweet onions all work; red onions add a slightly deeper flavor.

8. Can I Make The Soup Ahead Of Time?

Yes, prepare it in advance and store in the fridge for up to 3 days.

9. Is This Recipe Vegetarian?

It can be—just use vegetable broth instead of chicken broth.

10. How Do I Reheat Frozen Soup?

Thaw completely, then gently reheat on the stove. Stir in cream just before serving.

Conclusion

This easy tomato soup paired with grilled cheese is a timeless favorite that brings warmth and satisfaction to the table. Roasted tomatoes and fresh basil create a rich, flavorful base, while the creamy finish makes it irresistibly smooth. It’s perfect for both casual family dinners and cozy nights in.