Tomato Soup and Grilled Cheese
This Tomato Soup and Grilled Cheese uses fresh garden tomatoes that get roasted alongside garlic. The roasted garlic and tomatoes get blended with savory vegetable broth and fresh basil. Serve this soup with a roasted garlic and herb grilled cheese for the most delicious fresh and flavorful meal.
Is there anything more comforting than tomato soup and grilled cheese? I could seriously eat this meal all year long.
This time of year is probably my favorite time to make tomato soup and grilled cheese, because I can use my garden tomatoes to make the soup. The fresh tomatoes truly elevate the flavor in the tomato soup. The soup itself only uses a handful of ingredients but it has loads of flavor. Pair it with a grilled cheese and you’ve got yourself one tasty meal!
This tomato soup and grilled cheese is the start of my Sunday supper series. I’ve been thinking about doing this for a long time, and just never got around to doing it. As you all know a lot of my recipes are baking recipes, but with four kids, myself and my husband, I have plenty of easy and flavorful suppers I make, that I can’t wait to share with you.
Sunday Supper Chats
Growing up, Sunday supper was always a special time, because it was a time where we all sat down at the supper table TOGETHER, and spent time together. Well, we ate supper together just about every day, but Sundays were especially special. Sunday supper was a time where we would just gather around the supper table, enjoy our meals and chat about our week behind us and the week ahead. Nothing special. Just talking. And I loved it.
As some of you know I lost my dad to cancer last year and my mom has memory issues which became especially noticeable to me about two years ago. I felt as if I lost part of her two years ago, but I am thankful she is still here. Our conversations are just different than they used to be.
I am very thankful for my own family, but I do miss those Sunday chats with my parents. They are and still are my closes friends, along with my own kids and husband.
So, with that being said, I’d love to start a Sunday Supper chat with all of you, because to be honest, you all have become like my family and close friends. I cannot believe I have so many of you that have chosen to follow my journey in the kitchen and enjoy my recipes so much, but I am thankful beyond words!
So, this week’s Sunday Supper chat is actually about a new music artist I discovered. I had seen his music several times across my feed, but I typically just swiped through it, until I didn’t. And so recently when I was feeling down (long story about someone close to me treating me and my family poorly), I swiped through my feed and again came across Forrest Frank, but this time he was riding a skateboard and fell off his skateboard, injuring his back. I went to his page and actually started listening to his music. And I am so glad I did. Forrest Frank new song with The Figs, Lemonade just debuted as the number 1 song across all genres. God works in mysterious ways, and I am thankful that Forrest Frank kept showing up on my feed.
What’s new with all of you?! Tell me about your week last week, or what you have coming up for this week! I want to hear it! 🙂
Here are a few of my favorite dinner recipes
Let me know what you thought!
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Tomato Soup and Grilled Cheese
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This Tomato Soup and Grilled Cheese uses fresh garden tomatoes that get roasted alongside garlic. The roasted garlic and tomatoes get blended with savory vegetable broth and fresh basil. Serve this soup with a roasted garlic and herb grilled cheese for the most delicious fresh and flavorful meal.
Ingredients
Roasted Tomato Soup
- 3 3/4 pounds ripe tomatoes, quartered
- 2 tablespoons olive oil
- 2 heads garlic
- Salt and pepper to taste
- 3 cups vegetable broth
- 3/4 cup fresh basil
- Pinch of red pepper flakes (optional)
Homemade Croutons
- Sourdough bread, cut into cubes
- Salt and pepper to taste
- Olive oil
Roasted Garlic Grilled Cheese
- 1 head roasted garlic
- Salt and pepper to taste
- 3 tablespoons fresh parsley, chopped
- 6 tablespoons unsalted butter, softened
- 8 slices sourdough bread
- 10 ounces sharp yellow cheddar cheese, shredded
- 10 ounces sharp white cheddar cheese, shredded
Instructions
Tomato Soup
1. Preheat oven to 375F.
2. Cut the top off of the garlic heads to expose the garlic. Place the garlic in aluminum foil. Drizzle with olive oil and season with salt and pepper. Wrap up the garlic heads in the aluminum foil.
3. Add tomatoes to a rimmed sheet pan, along with the wrapped up garlic. Drizzle olive oil over tomatoes and season with salt and pepper. Roast in preheated oven 45 minutes.
4. While the tomatoes roast, make the croutons (for the topping/garnish on the soup). Cut up 2 slices of sourdough bread into cubes. Place on rimmed quarter sheet pan. Drizzle with olive oil and season with salt and pepper. Bake in 375F oven for 15-20 minutes, stirring halfway through to help the croutons brown evenly.
5. Once the tomatoes and garlic are done roasting, add the roasted tomatoes to a large pot, along with the vegetable broth and fresh basil. Squeeze the roasted garlic out by gently pressing on the root end where it was attached. The soft roasted garlic should slide right out. Use an immersion blender to blend until smooth. If you do not have an immersion blender, you can use a large blender. Just allow the roasted tomatoes to cool slightly before blending.
6. Reheat soup on stovetop if needed.
7. To serve, ladle soup into bowls, then drizzle a circle of olive oil and heavy cream over top of the soup. Add a few homemade croutons and a few fresh basil leaves. Serve with grilled cheese, if desired.
Grilled Cheese
1. Roast garlic. Preheat oven to 375F.
2. Cut the top off of the garlic heads to expose the garlic. Place the garlic in aluminum foil. Drizzle with olive oil and season with salt and pepper. Wrap up the garlic heads in the aluminum foil.
3. Roast in oven for 45 minutes.
4. Make the roasted garlic butter. In a medium size bowl, squeeze the roasted garlic out by gently pressing on the root end where it was attached. The soft roasted garlic should slide right out. Add butter and parsley. Stir to combine.
5. Spread butter mixture over one side of each slice of bread.
6. Heat ½ tablespoon olive oil and ½ tablespoon unsalted butter in large skillet over medium-low heat. Add bread, butter side down. Add cheese on top, then top with top slice of bread, butter side up. Cook until light golden brown, then flip and cook until other side is light golden brown. Repeat with remaining sandwiches. You will have 4 sandwiches, total.
7. Serve warm, with tomato soup if desired.
- Prep Time: 25
- Cook Time: 45
- Category: Dinner
- Method: Stove Top and Oven
- Cuisine: American
