Description

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.

Ingredients

2 pounds ripe tomatoes (or 2 cans whole tomatoes)

1 tablespoon balsamic vinegar

2 tablespoons olive oil (plus more for sautéing)

1 teaspoon sugar

Salt, to taste

1 red onion, chopped

3 garlic cloves, minced

1/4 cup fresh basil leaves

1 tablespoon tomato paste

3 cups vegetable or chicken broth

1/2 cup cream

Black pepper, to taste

8 slices bread

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

Butter, for spreading on bread

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Instructions

Preheat oven to 200 °C (390 °F).
On a baking tray, toss tomatoes with balsamic vinegar, olive oil, sugar, and salt. Roast for 25–30 minutes until softened and caramelized.
In a large pot, heat olive oil over medium heat. Sauté red onion until soft, about 5 minutes. Add garlic and basil; cook 1 more minute.
Add roasted tomatoes, tomato paste, and broth. 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 grilled cheese: mix mozzarella and cheddar. Butter bread slices, place cheese mix between two slices, and toast in a skillet over medium heat until golden and melty.
Serve soup hot with a swirl of cream and fresh basil. Pair with grilled cheese sandwiches.

Notes

Use canned tomatoes for convenience.
Add red chili flakes for spice.
Use coconut milk for a dairy-free version.
Vegetable broth keeps it vegetarian-friendly.
Freeze the soup before adding cream for long-term storage.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Soup
Method: Roasting and Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl soup + 1 sandwich
Calories: 430
Sugar: 7g
Sodium: 620mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 14g
Cholesterol: 55mg