Roasted Tomato Basil Soup with Grilled Cheese
Ingredients
- For the Roasted Tomato Basil Soup:
- 2 lbs (900 g) ripe tomatoes, halved
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 3 cups vegetable or chicken broth
- ½ cup fresh basil leaves, roughly chopped
- ½ cup heavy cream or coconut milk (optional for creaminess)
- For the Grilled Cheese:
- 8 slices of bread (sourdough, white, or whole wheat)
- 4 tablespoons butter
- 8 slices of cheese (Cheddar, American, or Gruyère)
Instructions
- Step 1: Roast the Tomatoes : Preheat oven to 400°F (200°C). Place halved tomatoes, chopped onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes until tomatoes are soft and slightly caramelized.
- Step 2: Blend the Soup : Transfer roasted vegetables to a blender or use an immersion blender in the pot. Add broth and blend until smooth. Pour into a large pot, bring to a gentle simmer. Stir in basil and cream (if using). Adjust seasoning with salt, pepper, and a pinch of sugar if needed.
- Step 3: Prepare Grilled Cheese : Butter one side of each slice of bread. Place cheese slices between two slices of bread (buttered sides out). Heat a skillet over medium heat and cook sandwiches for 3–4 minutes per side, until golden brown and cheese is melted.
- Step 4: Serve : Ladle hot tomato basil soup into bowls. Serve grilled cheese sandwiches on the side or cut into halves for dipping. Garnish soup with extra basil or a drizzle of cream if desired.