There’s nothing quite like the soothing embrace of a hearty soup paired with a perfectly toasted sandwich, is there? As the cooler months arrive and “soup season” officially kicks off, it’s the ideal time to indulge in a timeless culinary duo: a luscious Roasted Tomato Basil Soup served alongside a golden, cheesy Grilled Cheese sandwich. This classic combination isn’t just a meal; it’s an experience – a warm hug on a plate that transcends generations and brings unparalleled comfort.
Many of us grew up with that distinct, comforting taste of canned tomato soup and the simple joy of Kraft Singles melted between slices of plain white bread. While those nostalgic memories hold a special place in our hearts, it’s wonderful to discover how easily this beloved classic can be elevated. This recipe presents a dietitian-approved, fresh, and wholesome take on the iconic pairing, designed to be a nourishing addition to your culinary repertoire. It offers all the familiar warmth and satisfaction but with a sophisticated depth of flavor and better-for-you ingredients that both adults and children will adore.
The beauty of this particular combo runs so deep that it earned a coveted spot in my cookbook, Rachael’s Good Eats. There, I even introduced a delightful twist by turning the grilled cheese into a mouthwatering Grilled Turkey and Cheese Sandwich. But for now, let’s savor the pure, unadulterated pleasure of the original, perfected for modern palates.
Experience the Ultimate Comfort: Cozy, Tasty, and Nourishing Roasted Tomato Basil Soup
Prepare for a bold declaration: once you’ve tried my Roasted Tomato Basil Soup, paired with its perfect grilled cheese counterpart, you’ll understand why it’s destined to become a staple in your home. This isn’t just soup; it’s a bowl full of warmth, flavor, and incredible nutrition.
Soup holds a special place in my heart as the ultimate vehicle for feeling truly nourished from within. This tomato soup is a stellar example of that philosophy. At its core are fresh, vibrant tomatoes, which are not only delicious but also nutritional powerhouses. They are rich in essential micronutrients such as folate, potassium, and vitamins C and K, all crucial for various bodily functions. Beyond vitamins and minerals, tomatoes are celebrated for their potent antioxidants, particularly lycopene and flavonoids. These compounds are known for their impressive health benefits, actively supporting heart health, contributing to strong bones, promoting radiant skin, and maintaining optimal eye health. With every spoonful, you’re not just savoring incredible taste but also fueling your body with vital goodness.
And let’s be honest, the magic truly unfolds when these bright, juicy tomatoes are transformed through roasting. The high heat coaxes out their natural sweetness, concentrating their flavors and adding a subtle smoky depth. When blended into a smooth, creamy soup with an array of other delicious aromatics, the result is simply irresistible. Imagine the pungent bite of roasted garlic cloves, the delicate sweetness of sautéed onion, the earthy notes of oregano, the fresh, vibrant perfume of basil, and my favorite secret ingredient – a splash of balsamic vinegar. This touch of balsamic vinegar adds a surprising tang and complexity that beautifully balances the richness of the tomatoes. Just thinking about it makes my mouth water!
This dietitian-approved version thoughtfully substitutes coconut milk for traditional dairy, ensuring that beloved creamy texture we all crave while making it suitable for those with dairy sensitivities or a preference for plant-based alternatives. Additionally, the inclusion of vegetable broth enhances the soup’s overall nutrient profile and deepens its savory flavor, creating a truly satisfying experience that tastes indulgent yet feels wonderfully light and healthy.
The Unbeatable Pairing: A Delicious Duo of Soup and Sandwich
While the soup itself is a masterpiece, we simply must take a moment to celebrate its glorious partner: the Grilled Cheese sandwich. Oh, the sheer delight of it! Hot and melty, with golden, toasty bread encasing a gooey, flavorful cheese interior, it is the quintessential complement to the rich, tangy tomato soup. Honestly, it’s hard to say which half of this delicious duo is the better one – they are simply perfection together, each enhancing the other in a symphony of textures and tastes.
For those with dietary considerations, like myself being lactose-intolerant, this recipe offers wonderful flexibility. I personally gravitate towards using shredded hard goat cheese, as I find it significantly easier to digest than cow’s milk cheeses, while still providing that essential creamy, savory goodness. However, the beauty of a grilled cheese is its adaptability; feel free to use any cheese you prefer. Whether it’s a sharp cheddar, a mild mozzarella, a plant-based vegan alternative, or any other favorite, the choice is entirely yours! The same goes for the bread. While I often opt for a hearty sourdough for its chewy texture and tangy flavor, any bread will work beautifully – whether it’s a classic white loaf, a wholesome whole wheat, or a gluten-free option. No matter your selections, you truly can’t go wrong with this versatile sandwich.
This exquisite Roasted Tomato Basil Soup & Grilled Cheese combo is designed to deliver all the cozy feels, making it the perfect choice for a comforting lunch or a satisfying dinner, suitable for both discerning adults and enthusiastic kids. Its universal appeal lies in its simplicity, its warmth, and its deeply satisfying flavors.
Beyond its immediate deliciousness, this recipe offers fantastic practical advantages. A generous batch of the soup can be easily stored in the refrigerator, ready to be enjoyed throughout the week, or frozen for up to several months, providing a convenient and healthy meal solution whenever you need it. And because it’s so incredibly easy to make from scratch, you’ll find yourself wondering why you ever relied on the canned variety. This homemade version offers superior taste, freshness, and nutritional value. So many wins in one glorious meal! Enjoy, everyone; happy soup season!
Essential Ingredients for Your Comfort Food Masterpiece
Crafting this incredible Roasted Tomato Basil Soup & Grilled Cheese combo begins with selecting fresh, high-quality ingredients. Here’s what you’ll need to create this comforting meal:
For the Rich Tomato Basil Soup:
- **Vine-on or Roma tomatoes:** These varieties are perfect for roasting, developing deep, concentrated sweetness.
- **Garlic cloves:** Roasting these alongside the tomatoes mellows their flavor and adds a wonderful aromatic depth.
- **Extra-virgin olive oil:** For drizzling over the tomatoes before roasting, enhancing flavor and promoting caramelization.
- **Sea salt:** Essential for seasoning and bringing out the natural flavors of the ingredients.
- **Avocado oil:** A neutral, high smoke-point oil ideal for sautéing the aromatics.
- **White onion:** Provides a foundational sweetness and savory base for the soup.
- **Dried oregano:** Infuses the soup with classic Mediterranean herbaceous notes.
- **Balsamic vinegar:** My secret ingredient! Adds a crucial tangy, sweet, and slightly complex undertone.
- **Vegetable stock or broth:** The liquid base for the soup, adding significant savory depth.
- **Coconut milk:** Used to achieve that desired creamy texture without dairy, offering a subtle richness.
- **Fresh basil leaves:** The star herb, providing a bright, peppery, and aromatic finish that truly defines the soup.
- **Freshly ground black pepper:** For a touch of warmth and flavor complexity.
- **Garlic powder:** Enhances the overall garlic flavor profile of the soup.
- **Red chili flakes:** (Optional) For serving, adding a gentle kick of heat if desired.
For the Perfect Grilled Cheese:
- **Softened ghee or grass-fed butter:** For spreading on the bread, ensuring a golden, crispy crust and rich flavor.
- **Sourdough bread or bread of choice:** Sourdough adds a delightful tang and sturdy texture, but any preferred bread (including gluten-free options) works beautifully.
- **Shredded cheese of choice:** I personally favor hard goat cheese for its digestibility and savory profile, but feel free to use your favorite variety – whether shredded or sliced, dairy or vegan.
Crafting Comfort: How to Make My Roasted Tomato Basil Soup & Grilled Cheese
Follow these simple steps to bring this sensational soup and sandwich combination to life in your kitchen. Each stage is designed to maximize flavor and create an unforgettable meal.
Step-by-Step for the Roasted Tomato Basil Soup:
- **Preheat Your Oven:** Begin by preheating your oven to a robust 425°F (220°C). This high temperature is key to achieving beautifully charred and sweet roasted tomatoes.
- **Roast the Tomatoes and Garlic:** On a spacious baking sheet, arrange the quartered tomatoes and the peeled garlic cloves. Drizzle generously with extra-virgin olive oil and season with sea salt. Toss everything gently to ensure an even coating. Arrange the tomatoes cut-side up for optimal roasting. Place in the preheated oven and roast for approximately 45 minutes, or until the tomato skins begin to visibly char, blister, and wilt, and the garlic is tender and fragrant.
- **Prepare the Soup Base:** While the tomatoes are roasting, heat the avocado oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced white onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion softens and turns translucent. Next, stir in the dried oregano and continue to cook, stirring, for another 2 minutes, allowing the herb’s aromas to bloom. Pour in the balsamic vinegar and cook for an additional 2 minutes, letting it reduce slightly. Finally, stir in the vegetable stock or broth and the coconut milk. Cover the pot, reduce the heat to low, and let it gently simmer while your tomatoes finish roasting in the oven (this will take another 30 to 45 minutes). Once the tomatoes are ready, remove the pot from the heat.
- **Blend to Perfection:** Carefully transfer the roasted tomatoes and garlic from the baking sheet into the pot containing the simmering broth mixture, using tongs to avoid splashing. Add the fresh basil leaves, additional sea salt to taste, freshly ground black pepper, and garlic powder. Using an immersion blender, carefully blend the mixture directly in the pot until it reaches your desired consistency – wonderfully smooth and creamy. If you don’t have an immersion blender, you can achieve the same result using a countertop blender.
A Crucial Blender Note for Safety: Please exercise extreme caution when blending hot liquids in any enclosed container. Steam can escape violently, potentially causing the lid to blow off, resulting in hot soup explosions and serious burns. To prevent this, never fill your blender container more than halfway with hot soup. Instead of using the tight-fitting lid, cover the blender opening with a clean kitchen towel, allowing steam to escape safely while blending. This simple step ensures your blending experience is safe and mess-free.
- **Rest and Serve:** Once blended, cover the soup and set it aside until you’re ready to serve. The flavors will meld beautifully as it rests.
Creating the Ultimate Grilled Cheese:
- **Heat the Skillet:** Place a medium-sized skillet over medium heat and allow it to warm up properly.
- **First Bread Layer:** Spread a generous amount of softened ghee or grass-fed butter on one side of a slice of bread. Place this bread slice into the hot skillet, buttered side down.
- **Add the Cheese:** Immediately top the bread in the skillet with your chosen shredded cheese, spreading it evenly.
- **Second Bread Layer:** Spread ghee or butter on one side of a second slice of bread. Place this second slice on top of the shredded cheese, with the buttered side facing upwards.
- **Grill to Golden Perfection:** Firmly press down on the sandwich with a spatula to ensure good contact with the pan and help the cheese melt. Reduce the heat to medium-low, then cover the skillet. Cook for 3 to 4 minutes, or until the bottom slice of bread is beautifully golden brown and crispy.
- **Flip and Finish:** Carefully flip the sandwich. Cover again and continue to cook for another 3 to 4 minutes, until the second side is equally browned and the cheese within is thoroughly melted and gooey.
- **Slice and Serve:** Transfer the perfectly grilled sandwich to a cutting board. If desired, cut it in half diagonally for easy dipping.
To Serve and Store Your Delicious Duo:
- **Serving:** Ladle the warm Roasted Tomato Basil Soup into bowls. Garnish with a sprinkle of fresh basil, a dash of black pepper, and if you enjoy a little heat, a pinch of red chili flakes. Serve immediately with your golden Grilled Cheese sandwich on the side, perfect for dipping into the rich soup. Enjoy this delightful and comforting meal!
- **Storing:** Once the soup has cooled completely, transfer it to an airtight container. It can be kept in the refrigerator for up to 3 to 4 days, making for excellent leftovers. For longer storage, freeze the soup for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat gently on the stovetop.
Recipe Adaptations and Frequently Asked Questions
One of the best aspects of this Roasted Tomato Basil Soup & Grilled Cheese recipe is its versatility. Feel free to customize it to fit your dietary needs, preferences, or what you have on hand.
Soup Substitutions:
- **Broth Options:** While vegetable broth or stock provides a wonderful base, you can easily switch it up. For an added protein boost and richer flavor, consider using chicken bone broth or regular chicken stock. In a pinch, even plain water will work as a liquid, though it will result in a less flavorful soup.
- **Creaminess Alternatives:** If dairy isn’t an issue for you, feel free to substitute the coconut milk with whole dairy milk or heavy cream for a more traditional creamy texture.
Grilled Cheese Adaptations:
- **Cheese Choices:** As mentioned, any cheese you love will work! Whether shredded or sliced, dairy or vegan, choose what melts best and appeals to your taste.
- **Bread Varieties:** Sourdough is my favorite for its texture and tang, but don’t hesitate to use your preferred bread. From classic white to robust whole wheat, or any gluten-free option, the key is a sturdy slice that toasts well.
Serving Alternatives to Grilled Cheese:
While it’s almost impossible for me to serve tomato soup without its trusty grilled cheese companion, there are many delicious alternatives if you want to change things up or opt for a lighter meal:
- **Crispy Croutons:** For a delightful crunch, try topping your soup with my Homemade Garlic Croutons. They add a wonderful texture and garlicky flavor.
- **Cracker Crumbles:** A handful of your favorite crackers crumbled over the top provides a simple yet satisfying textural contrast.
- **Garlic Bread:** A thick slice of warm, buttery garlic bread is absolutely divine for dipping into this rich soup.
- **Fresh Salad Pairing:** For a balanced meal, pair your soup with a fresh, crisp salad. I find it goes exceptionally well with a classic Caesar Salad. You can grab my recipe for a delicious Crispy Hot Honey Chicken Caesar Salad HERE, or just make a simple green salad.
Choosing the Best Tomatoes for Your Soup
The quality of your tomatoes significantly impacts the flavor of your soup. For this Roasted Tomato Basil Soup, my top recommendations are **vine-on tomatoes** or **Roma tomatoes**. These varieties tend to have a robust flavor and lower water content, making them ideal for roasting as they caramelize beautifully and develop intense sweetness. You can also successfully substitute with small plum tomatoes or even heirloom tomatoes for a unique flavor profile.
If fresh tomatoes are out of season or unavailable, don’t fret! Canned tomatoes are an excellent year-round option. Look for high-quality canned varieties like **San Marzano tomatoes**, which are renowned for their sweet, balanced flavor and tender texture, making them a fantastic base for any tomato soup.
To Peel or Not to Peel: Tomatoes for Soup
Whether or not to peel your tomatoes for tomato soup is entirely a matter of personal preference and desired texture. In my recipe for Roasted Tomato Basil Soup, I generally choose to leave the skins on and the seeds in. When the tomatoes are roasted and then blended with an immersion blender, the skins break down quite effectively, adding a rustic texture and additional fiber without being overly noticeable in a well-blended soup.
However, if you are aiming for an exceptionally smooth, silky, and refined soup, or if you simply prefer not to have any hint of skin texture, then you can certainly peel the tomatoes before roasting. To do this easily, score a small ‘X’ on the bottom of each tomato, blanch them briefly in boiling water for about 30-60 seconds, then transfer them immediately to an ice bath. The skins will slip off effortlessly. Removing the seeds is also an option for a less acidic and smoother soup, though it’s typically not necessary for this recipe due to the powerful blending.
Explore More Comforting Soup and Sandwich Pairings
If this delightful Roasted Tomato Basil Soup & Grilled Cheese has ignited your passion for comforting duos, you’re in luck! There’s a whole world of cozy soups and satisfying sandwiches waiting to be discovered. Here are some more fantastic recipes to inspire your next meal:
- Nourishing Chicken Chili
- High-Protein Chicken Caesar Wrap
- Rich & Creamy Potato and Leek Soup
- Toasty Baguette Steak Sandwiches with Chimichurri
- Grilled Honey Chipotle Chicken & Avo Melts
- Sausage, White Bean & Kale Soup
Roasted Tomato Basil Soup & Grilled Cheese
Rachael DeVaux
10
1
1 10
4 servings soup, 1 grilled cheese
Equipment
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baking sheet
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large pot
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medium-sized skillet
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Immersion blender or countertop blender
Ingredients
Tomato Basil Soup:
- 4 pounds vine-on or Roma tomatoes, quartered
- 4 garlic cloves, peeled
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons sea salt, plus more, to taste
- 2 tablespoons avocado oil
- 1 medium white onion, diced
- ½ teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 4 cups vegetable stock or broth
- ¼ cup coconut milk
- 1 cup packed fresh basil leaves, roughly chopped, plus more, for serving
- 1 teaspoon freshly ground black pepper, plus more, for serving
- ½ teaspoon garlic powder
- Red chili flakes, for serving (optional)
Grilled Cheese:
- Softened ghee or grass-fed butter
- 2 slices sourdough bread or bread of choice, gluten-free if needed
- 1 cup shredded cheese of choice, I use hard goat cheese
Instructions
Tomato Basil Soup:
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Preheat the oven to 425 F.
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Place the quartered tomatoes and the garlic cloves on a baking sheet. Drizzle with the olive oil and season with salt; toss to coat. Arrange the tomatoes cut-side up, and roast for 45 minutes or until the tomato skins start to char and wilt.
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As the tomatoes roast, heat the avocado oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 to 7 minutes, until softened. Add the oregano and cook, stirring, for another 2 minutes. Add the balsamic vinegar and cook for another 2 minutes. Stir in the stock and coconut milk, cover, and reduce the heat to low. Simmer while the tomatoes finish in the oven, 30 to 45 minutes. Remove the pot from the heat.
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Using tongs, transfer the roasted tomatoes to the pot containing the broth mixture. Add the basil, additional salt, black pepper, and garlic powder, and use an immersion blender to blend the mixture until completely smooth. (You can also do this in a countertop blender, working in very small batches.)
NOTE: Be careful! Steam escapes violently from hot liquids when they’re blended in an enclosed container, potentially resulting in the lid being blown off the container – hot soup exploding everywhere – and burned skin. You can avoid this mishap by not filling the blender container more than halfway, and covering the container with a kitchen towel instead of a lid to let steam escape.
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Set the soup aside, covered, until ready to serve.
Grilled Cheese:
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Heat a medium-sized skillet over medium heat.
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Spread ghee on a slice of bread, and place the bread in the hot skillet, ghee side down. Top bread with shredded cheese.
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Spread ghee on another slice of bread, and place it on top of the shredded cheese, ghee-side up. Press down on the sandwich firmly with a spatula, reduce the heat to medium-low, and cover. Cook for 3 to 4 minutes, until the bottom slice of bread is golden, and flip the sandwich. Cover and cook for another 3 to 4 minutes, until browned on the second side.
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Transfer the sandwich to a cutting board, and cut in half if you’d like.
To Serve and Store:
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To serve, top the soup with additional basil, black pepper, and chili flakes, and pair with the grilled cheese for dipping. Enjoy!
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To store – once cooled, transfer the soup to an airtight container and place in the fridge for up to 3 to 4 days, or in the freezer for up to 3 months.