There’s nothing quite like a grilled cheese sandwich with a warm bowl of tomato soup to make you feel like a kid again. The comforting combination of the two dishes has been a staple in households for decades, and for good reason. It’s a simple and delicious meal that’s easy to make and even easier to enjoy.
A childhood classic elevated
While many of us may be used to the canned version of tomato soup, this recipe uses roasted vegetables for a more elevated taste. The addition of a homemade grilled cheese sandwich makes for the perfect pairing. The acidic nature of tomatoes and peppers is perfectly balanced with the basic flavors of melted cheese between toasted bread–truly a match made in heaven.
Why Roasting Vegetables Makes a Difference
You may be wondering: Is roasting the tomatoes and vegetables worth the additional time and effort? My answer is a resounding YES! The process of roasting vegetables involves cooking them in the oven at a high temperature until they become caramelized and slightly charred. This process brings out the natural sugars in the vegetables, resulting in a more intense and complex flavor. Roasting also helps to concentrate the flavors, making them more pronounced and enhancing the overall taste of the dish.
When it comes to tomato soup, roasting the vegetables can make a big difference in the flavor profile. By roasting the tomatoes, onions, peppers, and garlic bulbs, you’re able to bring out the natural sweetness of the vegetables, which complements the acidity of the tomatoes. The roasted garlic bulbs also impart a nutty and sweet flavor, which is a nice complement to the other ingredients in the soup.
A great way to use up wilted vegetables
Another great thing about this recipe is that it’s a great way to use up vegetables that may be past their prime. I buy my tomatoes from Costco and sometimes am not able to consume them all right away. When your tomatoes have started to wilt and are no longer firm, this is the perfect way to give them a second life. I like to use cherry tomatoes for this recipe, but full-sized tomatoes work great as well.
Homemade Broth vs Store-Bought Broth
While homemade broth is always preferred, store-bought broth works just fine for this recipe. For the tomato soup, I like to use chicken broth, but you can use vegetable broth. If you decide to make your own broth, using leftover Costco rotisserie chicken is a great option for making chicken bone broth. It can easily be made on the stove top or in a slow cooker or pressure cooker. You can find the recipe for it here.
What kind of cheese is best for grilled cheese sandwich?
For the grilled cheese sandwich, I like to use a combination of cheddar and mozzarella cheese. Specifically, I like to use Kerrygold Reserved Cheddar Cheese from Costco and grate it myself. This cheese has a rich and sharp flavor that pairs perfectly with the creaminess of the mozzarella.
Feel free to use whatever combination of cheese you prefer to make your grilled cheese sandwich. I recommend using a combination of a sharp cheese like American, cheddar or Monterey Jack and pairing with a milder cheese like provolone, mozzarella, or havarti.
Mayonnaise vs Butter for Grilled Cheese
One thing that may surprise you about this recipe is that I prefer to use mayonnaise on the outsides of the bread slices instead of butter. While butter is a classic option, using mayonnaise allows for a more even and consistent browning of the bread. Plus, it adds a subtle tanginess to the sandwich that’s a nice complement to the cheese.
How to make Grilled Cheese and Tomato Soup
- Roast the vegetables: Begin by adding your tomatoes, onions, peppers, and garlic bulbs to a pan and roasting them with a generous drizzle of olive oil. Season everything with salt, pepper, and any other seasonings or aromatics that you’d like. I prefer to use Italian seasoning and crushed red pepper flakes, but you can also add fresh herbs like thyme and oregano. Roast everything at 400 degrees Fahrenheit for 45 minutes.
- Add everything to a pot: Once the vegetables are roasted, add everything to a pot along with broth and fresh basil. Allow the garlic bulbs to cool before squeezing them into the pot so your fingertips don’t burn.
- Blend until pureed: Blend everything together using an immersion blender or regular blender. If using a regular blender, transfer all the ingredients to the blender and allow to cool before blending.
- Make the grilled cheese sandwiches: Spread mayonnaise on the outsides of the bread slices and fill with cheese. Add a layer of grated parmesan over the top of the bread.
- If using the air fryer: Bake at 390 degrees Fahrenheit for 6 minutes, flipping halfway through. Top the other bread slice with grated parmesan after flipping so the outsides of the sandwich are coated with parmesan.
- If using an oven: Bake at 375 degrees Fahrenheit for about 8 to 10 minutes, flipping halfway through. Top the other bread slice with grated parmesan after flipping so the outsides of the sandwich are coated with parmesan.
Check out more soup recipes!
Grilled Cheese and Tomato Soup
Ingredients
For the tomato soup
- 2 lbs cherry tomatoes
- 2 garlic bulbs Use 3 if your bulbs are small
- 1 bell pepper, chopped
- 1 red onion, chopped
- 1/2 tsp italian seasoning
- 1/4 tsp crushed red pepper flakes
- 2.5 cups chicken or vegetable broth
- 3/4 cup heavy cream, plus additional to garnish
- 1/4 cup grated parmesan cheese
- 4-6 leaves of basil, plus additional to garnish
- 1/4 cup olive oil
- salt and pepper for seasoning
For the grilled cheese sandwich
- 8 slices French bread or sourdough
- 8 tbsp mayo or butter
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan
- 4 tsp dried parsley
Instructions
- 390 degrees Fahrenheit in the air fryer for 6 minutes, flipping halfway though (3 minutes on each side)
Tomato Soup
- Chop the onions and bell pepper into 1 inch pieces and slice off the tops of the garlic bulbs. Add tomatoes, onions, bell pepper, and garlic bulbs to a large baking pan or tray. Drizzle generously with olive oil, being sure to coat the tops of the garlic bulbs. Add salt, pepper, Italian seasoning, and crushed red pepper flakes. Roast at 400 degrees Fahrenheit for 40-45 minutes.
- Once the vegetables are roasted, add everything to a pot along with broth and fresh basil. Allow the garlic bulbs to cool before squeezing them into the pot so your fingertips don’t burn. Puree until smooth using an immersion blender or regular blender. If using a regular blender, transfer all the ingredients to the blender and allow to cool before blending.
- Puree until smooth using an immersion blender or regular blender. If using a regular blender, transfer all the ingredients to the blender and allow to cool before blending. Add grated parmesan and season with salt and pepper to taste.
Grilled Cheese Sandwiches
- Spread mayonaise on the outsides of your bread slices and fill with cheese. Add a layer of grated parmesan over the top of the bread.
- If using the air fryer: Bake at 390 degrees Fahrenheit for 6 minutes, flipping halfway through. Top the other bread slice with grated parmesan after flipping so the outsides of the sandwich are coated with parmesan.
- If using the oven: Bake at 375 degrees for 4 to 5 minutes on each side, or until the cheese is fully melted. Top the other bread slice with grated parmesan after flipping so the outsides of the sandwich are coated with parmesan.
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