Name: Grilled Cheese and Tomato Soup
Prep time: 10 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 500 g (1 lb) cherry tomatoes; 1 medium onion, roughly chopped; 1 red bell pepper, deseeded and roughly chopped; 1 whole garlic bulb, top trimmed; 2 Tbsp olive oil, plus extra for garnish; ½ tsp chili flakes (optional); 1 tsp salt; ½ tsp freshly ground black pepper; 100 ml (⅓ cup) water; 100 ml (⅓ cup) cream (heavy or single cream); 5 fresh basil leaves; Fresh parsley, for garnish; 4 slices bread (your choice); 4 slices cheddar cheese; 2 Tbsp butter

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Short Description

An all-time comfort combination: creamy roasted tomato and bell pepper soup paired with golden, melty cheddar grilled cheese sandwiches—perfect for cozy lunches or easy dinners.

Why You’ll Love This Recipe

Roasted depth: Oven-roasting enhances sweetness and flavor complexity of the tomatoes, onion, and garlic.
Perfectly paired: Savory grilled cheese is ideal for dipping into creamy, tangy soup.
Simple yet impressive: Minimal prep, maximum comfort—great for any skill level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup

500 g (1 lb) cherry tomatoes
1 medium onion, roughly chopped
1 red bell pepper, deseeded and roughly chopped
1 whole garlic bulb, top trimmed to expose cloves
2 Tbsp olive oil, plus extra for garnish
½ tsp chili flakes, plus extra for garnish (optional)
1 tsp salt (adjust to taste)
½ tsp freshly ground black pepper
100 ml (⅓ cup) water
100 ml (⅓ cup) cream (heavy or single cream)
5 fresh basil leaves
Fresh parsley, for garnish

For the Sandwich

4 slices bread (your choice)
4 slices cheddar cheese
2 Tbsp butter

Directions

Roast the Vegetables for the Soup

Preheat the Oven
- Preheat to 200 °C (400 °F).
Prepare the Vegetables
- Chop the onion and bell pepper into large chunks.
- Place them with cherry tomatoes in a baking dish.
- Trim the top off the garlic bulb to expose the cloves and place it cut side up among the veggies.
Season and Roast
- Drizzle olive oil over the vegetables and sprinkle with chili flakes, salt, and pepper. Toss to coat evenly.
- Roast for 40–45 minutes, until vegetables are soft and slightly caramelized.
Transfer and Blend
- Move roasted vegetables and garlic to a pot or blender. Squeeze garlic cloves from their skins into the mix.
- Add water, cream, and basil leaves.
- Puree until smooth and creamy.
Finish and Garnish
- Warm soup gently if needed.
- Adjust seasoning with salt and pepper.
- To serve, garnish with drizzle of olive oil, fresh parsley, and extra chili flakes (optional).

Make the Grilled Cheese Sandwich

Butter the Bread
- Spread butter on one side of each slice of bread.
Assemble the Sandwich
- Place a slice of cheese between two slices of bread, buttered sides facing out. Make two sandwiches.
Grill the Sandwich
- Heat a skillet over medium heat.
- Grill each sandwich for 3–4 minutes per side until bread is golden brown and cheese is melted. Press gently with a spatula to help melt the cheese.
Serve
- Cut sandwiches into halves or quarters for dipping.
- Serve alongside the warm soup and enjoy!

Servings And Timing

Yield: Serves 2–4 (2 sandwiches and ~4 bowls of soup)
Prep Time: 10 minutes
Roast Time: 40–45 minutes
Cook Time: 10 minutes
Total Time: ~55 minutes

Variations

Herb-Infused Twist: Stir in thyme or oregano with the basil for more depth.
Cream-Free Option: Replace cream with extra water or vegetable broth.
Bread Choices: Use sourdough, multigrain, or gluten-free bread.
Cheese Variations: Try mozzarella, gruyère, or pepper jack.
Add-Ins: Stir a spoonful of pesto into the soup or add bacon/crispy prosciutto to the sandwiches.

Storage/Reheating

Soup: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in microwaves with a splash of cream or water.
Sandwiches: For best texture, reheat grilled cheese in a toaster oven or skillet to restore crispness. Leftovers can be wrapped and chilled for up to 2 days.

FAQs

1. Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes—use a 400 g can of diced tomatoes. Skip roasting and blend directly with softened fresh garlic.

2. Do I need to remove the garlic skin?

No—roasting the bulb allows the softened cloves to be squeezed out and blended easily.

3. How spicy is the soup?

Very mild—just a subtle kick from chili flakes. Omit for a sweeter profile or add more if you prefer heat.

4. Can I freeze the soup?

Yes—freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

5. What if I don’t want dairy?

Use plant-based cream (like coconut or soy cream) and dairy-free cheese or skip the grilled cheese.

6. Can I blend everything in one go?

Yes—just let the roasted mixture cool slightly before blending to protect your blender and ensure smooth texture.

7. How do I prevent my grilled cheese from burning?

Medium heat is key; press gently and flip when the first side is golden. If the bread browns too fast, lower the heat slightly.

8. Can I make this in advance?

Yes—roast veggies and prepare soup ahead. Reheat before serving and grill sandwiches fresh.

9. Can I make extra for meal prep?

Absolutely—both soup and grilled cheese freeze well (wrap sandwiches tightly to maintain texture).

10. Best serving suggestions?

Pair with a crisp green salad or roasted veggies for a balanced, crowd-pleasing meal.

Conclusion

This Grilled Cheese and Tomato Soup combo offers the perfect blend of comfort and flavor, with roasted depth in the soup and gooey cheese in the sandwich. Simple to prepare yet satisfying, it’s a go-to option for cozy family dinners, rainy-day lunches, or weekend relaxation.

Maggie

Grilled Cheese and Tomato Soup

Short Description

Why You’ll Love This Recipe

Ingredients