Comforting Tomato Soup with Cheesy Grilled Sandwiches
Tomato soup and grilled cheese sandwiches are a classic comfort food that has been a staple in households for generations. Whether you’re looking to feed your family a quick and easy lunch or a filling dinner, this simple meal consisting of ingredients easily found in your pantry is the perfect solution.
- Tomatoes (ripe or canned)
- Balsamic vinegar
- Olive oil
- Salt, pepper, and sugar
- Basil leaves (or thyme, oregano)
- Stock (chicken or vegetable)
- Tomato paste
- Cream (heavy or whipping)
Roasting the Tomatoes for Maximum Flavor
To bring out the best in your roasted tomato soup, take the time to roast the tomatoes with aromatics before blending them into the soup. This quick and easy step will elevate the flavor of your soup from good to great. If you don’t have access to ripe in-season tomatoes, don’t worry! Canned whole tomatoes will work just as well.
Flavor the soup with ingredients that complement the taste of tomatoes. Balsamic vinegar, basil, and garlic are always a good choice. Add a pinch of red pepper flakes for a hint of heat if you prefer spicier foods. A pinch of sugar can also help temper the acidity of the tomatoes, but this is optional.
Making the Soup
In a large pot or Dutch oven over medium-high heat, cook the onions, garlic, and basil in olive oil or butter until soft and translucent. Add the roasted tomatoes, tomato paste, and stock or broth to the base. Bring to a boil and cook until all the ingredients are soft, then blend until smooth using a blender or an immersion blender. Season to taste with salt and black pepper and add cream. Bring back to a simmer and serve hot with crusty bread or grilled cheese sandwiches.
Thickening the Soup
If you prefer a thicker soup, allow it to simmer and reduce. To further thicken the soup, mix corn starch with water and stir it into the soup. Simmer until thickened. Alternatively, add cubed potatoes to the onions and cook until soft. The blended potatoes will thicken the soup without the need for any additional thickening agents.
Freezing and Storing
To freeze the soup, make sure to freeze it before adding the cream. Allow the blended soup to cool to room temperature, then transfer it to freezer-safe jars, containers, or bags and seal. Freeze for up to four months. Thaw completely before adding the cream and reheating. If you want to make the soup ahead of time, it can be stored in the fridge for up to three days. Reheat over medium heat before serving.
No meal is complete without the perfect side dish. For the ultimate comfort food experience, serve your roasted tomato soup with a grilled cheese sandwich. Alternatively, any fresh, crusty bread, such as easy crusty bread, easy focaccia bread, or potato, Pecorino, and Rosemary bread, will be a delicious accompaniment.
Easy tomato soup with grilled cheese
Easy roasted tomato soup served with a simple, extra-cheesy grilled cheese sandwich is comfort food personified. Served with a swirl of cream and fresh basil, it’s your childhood favorite all grown up.
1½ kg (3lbs) Tomatoes Use ripe, seasonal tomatoes or replace with whole canned tomatoes. San Marzano tomatoes are excellent but any good quality Italian tomatoes can be used.
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
2 red onions finely chopped
2 garlic cloves finely chopped
½ cup fresh basil
2 tsp tomato paste
8 cups vegetable / chicken stock
½ cup cream
salt & black pepper to taste
fresh basil to serve
for the grilled cheese sandwich
2 slices bread per person
2 cups grated mozzarella
2 cups grated mature cheddar
Preheat the oven to 200°C/390°F.
Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic vinegar, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.
In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.
Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
Lower the heat and cover the pot. Allow to simmer for 10 minutes.
Remove the pot from the heat and blend the soup.
Add the cream and season to taste.
To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.
Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.
Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese sandwiches.
Calories: 479kcal | Carbohydrates: 41g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 943mg | Potassium: 650mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2303IU | Vitamin C: 29mg | Calcium: 531mg | Iron: 3mg