Roasted Tomato Basil Soup With Grilled Cheese
This Roasted Tomato Basil Soup With Grilled Cheese is SO COMFORTING! Juicy roasted tomatoes and fresh basil meet melty grilled cheese for the ultimate cozy meal.
Servings: 4 servings
Ingredients
For the Soup:
- 2 pounds ripe tomatoes halved
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil for roasting and sautéing
- 2 cups vegetable broth
- 1 teaspoon dried basil
- salt and pepper to taste
- 1/2 cup fresh basil leaves chopped
For the Grilled Cheese Sandwiches:
- 8 slices whole grain bread
- 8 slices cheese such as cheddar or mozzarella
- 4 slices turkey bacon optional
Instructions
Roasted Tomato Basil Soup
- Preheat your oven to 425°F (220°C). Place the halved tomatoes and chopped onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast for about 25-30 minutes until the tomatoes are soft and slightly caramelized around the edges.
- While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the roasted tomatoes and onions to the pot with garlic. Pour in the vegetable broth and stir in the dried basil.
- Bring everything to a gentle simmer and cook for 15-20 minutes to meld the flavors. Season with salt and pepper to your liking.
- Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until smooth and velvety.
- Stir in the fresh chopped basil for a burst of color and freshness.
Grilled Cheese Sandwich
- Preheat a skillet over medium heat.
- Assemble your sandwiches by layering cheese slices on whole grain bread. If using, add turkey bacon for extra savoriness.
- Butter the outsides of the bread and grill the sandwiches for 3-4 minutes on each side until golden brown and the cheese is melted.
To Serve
- Ladle the hot soup into bowls and serve with your grilled cheese sandwiches on the side.
Equipment
- Baking Sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Skillet or grill pan
- Sharp knife and cutting board
Notes
- Use low-sodium vegetable broth to reduce salt intake.
- Swap whole grain bread for gluten-free bread as needed.
- Try plant-based cheese alternatives for a dairy-free grilled cheese.
- Replace turkey bacon with grilled mushrooms for a vegetarian sandwich.
- Store leftover soup in the refrigerator for up to 4 days or freeze for up to 3 months.
