There are few meals more comforting than a nice warm bowl of tomato soup with a grilled cheese sandwich. This version takes that classic combo and gives it a little extra love, with sweet roasted tomatoes, carmelized onion, and an entire head of roasted garlic.
Roasting the vegetables brings out their natural sweetness and gives this soup a rich, deep flavor that you just can’t get from canned tomato soup. Add to that a crispy sourdough grilled cheese filled with sharp cheddar and creamy Gouda and it makes this a meal that feels a little more special while still being simple to make.
It’s cozy, flavorful and just about perfect for a chilly fall afternoon.
I SHOW YOU HOW TO MAKE THIS ROASTED ROMA TOMATO SOUP WITH SOURDOUGH GRILLED CHEESEÂ BELOW! For more video recipes, subscribe to my YouTube channel: Mr. B Cooks.
Roasted Roma Tomato Soup
The ultimate comfort food combo: rich, roasted tomato soup paired with an extra crispy sourdough grilled cheese sandwich. Easy to make for a cozy lunch or dinner.
Ingredients
Method
- Preheat and Prep: Preheat your oven to 400°F (205°C). Slice the 15 Roma tomatoes in half lengthwise and place them cut-side down on a large baking sheet along with the onion wedges. Cutting them this way helps them caramelize beautifully.
- Prep the Garlic: Slice the very top off the head of garlic to expose the cloves. Drizzle it with a little olive oil and wrap it tightly in aluminum foil. Place it on the baking sheet alongside the veggies.
- Season and Roast: Drizzle everything generously with olive oil. Season with a heavy pinch of salt and black pepper. Roast in the oven for 40 to 45 minutes until the tomatoes are shriveled and show some charred, dark edges.
- Combine and Simmer: Let the garlic cool for a few minutes, then squeeze the roasted cloves out of their skins straight into a large soup pot or Dutch oven. Transfer all the roasted tomatoes, onions, and any pan juices into the pot. Pour in the 2 cups of broth. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes.
- Blend: Stir in the fresh basil leaves. Use an immersion blender directly in the pot to blend the soup until completely smooth. (If using a countertop blender, let it cool slightly and blend in batches with the lid cap cracked open to vent steam).
- Finish and Season: Stir in the 1/2 cup of heavy cream. Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes. If it tastes too acidic, stir in 1 teaspoon of sugar to balance the flavors. Simmer for 2 more minutes, then serve hot.
Video
Notes
Freezing and Storage
This soup freezes exceptionally well for up to 3 months. For the best texture when reheating, freeze the roasted tomato soup base before adding the heavy cream. When you're ready to serve, warm the soup on the stove and stir in fresh cream before serving.
Ingredients
Method
- Prep the Bread: Lay both slices of sourdough flat on a clean cutting board. Spread a thin, layer of mayonnaise over the top side of each slice. These mayo-coated sides will make direct contact with the pan.
- Layer the Cheeses: Invert the bread slices so the mayonnaise sides face down. On one slice, build your cheese profile by laying down the extra-sharp cheddar first, followed immediately by the Gouda. Top with the second slice of sourdough, ensuring the mayonnaise-coated side faces outward.
- Heat the Skillet: Place a seasoned cast-iron or heavy non-stick skillet over medium low heat. Add 1 tablespoon of your unsalted butter, swirling it across the skillet until fully melted.
- Toast Low and Slow: Carefully transfer the sandwich into the pool of melted butter. Cook undisturbed for 4 to 5 minutes. Maintain a low temperature to give the sourdough time to crisp, while allowing the interior cheeses to completely melt.
- Flip and Finish: Once the underside reaches a deep golden color, carefully slip the sandwich over. Introduce the remaining butter to the skillet if the surface seems dry. Toast for an additional 3-4 minutes until both sides are crisp and the cheese core is completely melted and gooey.
- Serve: Remove from heat, slice in half, and serve immediately alongside hot, roasted tomato soup.
Notes
Shredding the cheese from a block ensures a silkier melt compared to pre-packaged slices. Using mayonnaise on the outer crust provides an even, golden-brown crunch while helping prevent the bread from scorching.
