Nothing says comfort like a warm bowl of soup paired with a crispy sandwich. With soup season here, this timeless combination—Roasted Tomato Basil Soup & Grilled Cheese—is the perfect place to start.
Many of us grew up on the nostalgic version: canned tomato soup with processed cheese between soft white bread. While that memory is sweet, this is a fresher, dietitian-approved take that keeps the cozy flavors while using whole-food ingredients and simple swaps for a more nourishing meal.
This duo is also featured in my cookbook, Rachael’s Good Eats, where I’ve included a version made with turkey for an extra-lean protein boost.
COZY, TASTY AND NOURISHING ROASTED TOMATO BASIL SOUP
This Roasted Tomato Basil Soup is comforting, bright, and deeply flavorful. Roasting the tomatoes concentrates their sweetness and adds savory depth, while garlic, onion, oregano and basil layer in classic aromatic notes. A splash of balsamic vinegar brings balance and a hint of tang.
Tomatoes contribute important nutrients such as vitamin C, potassium, folate and carotenoids like lycopene, which support heart, skin and eye health. To keep the soup creamy without dairy, this recipe uses a touch of coconut milk along with vegetable broth for body and added flavor.
A DELICIOUS DUO
Hot, melty, and toasty, the grilled cheese is the ideal partner for tomato soup. If you’re lactose-intolerant, try a firm goat cheese or another easy-to-digest option. Vegan cheeses work well too, and any bread you prefer—sourdough, whole grain or gluten-free—will be delicious.
This combo makes a satisfying lunch or weeknight dinner for the whole family. The soup stores and freezes beautifully, so you can make a batch ahead and enjoy it all week. Once you taste this version, the canned stuff will be hard to top.
INGREDIENTS YOU’LL NEED:
Tomato Basil Soup:
- Vine-on or Roma tomatoes
- Garlic cloves
- Extra-virgin olive oil
- Sea salt
- Avocado oil
- White onion
- Dried oregano
- Balsamic vinegar
- Vegetable stock or broth
- Coconut milk
- Fresh basil leaves
- Freshly ground black pepper
- Garlic powder
- Red chili flakes (optional, for serving)
Grilled Cheese:
- Softened ghee or grass-fed butter
- Sourdough or bread of choice (gluten-free if needed)
- Shredded cheese of choice (hard goat cheese suggested if lactose-sensitive)
HOW TO MAKE ROASTED TOMATO BASIL SOUP & GRILLED CHEESE
Roasted Tomato Basil Soup:
Preheat the oven to 425°F (220°C). Quarter the tomatoes and place them on a baking sheet with the garlic cloves. Drizzle with olive oil, season with salt, toss to coat, and arrange the cut sides up. Roast for about 45 minutes, until the skins char and the tomatoes soften.
Meanwhile, heat the avocado oil in a large pot over medium heat. Sauté the diced onion for 5–7 minutes until softened. Add the oregano and cook for 2 minutes, then add the balsamic vinegar and cook another 2 minutes. Stir in the vegetable stock and coconut milk, reduce heat to low, cover, and simmer while the tomatoes finish roasting.
Using tongs, transfer the roasted tomatoes and garlic into the pot. Add the fresh basil, additional salt, black pepper, and garlic powder. Blend with an immersion blender until smooth, or carefully blend in batches in a countertop blender—leave room for steam to escape and use a kitchen towel over the lid for safety.
Keep the soup covered and warm until ready to serve.
Grilled Cheese:
Heat a medium skillet over medium heat. Spread ghee on one slice of bread and place it ghee-side down in the skillet. Top with shredded cheese. Spread ghee on a second slice and place ghee-side up on top of the cheese.
Press the sandwich with a spatula, lower the heat to medium-low, and cover. Cook 3–4 minutes until the bottom is golden, flip, and cook another 3–4 minutes until the second side is browned and the cheese is melted. Transfer to a cutting board and slice if desired.
To Serve and Store:
Ladle the soup into bowls, garnish with extra basil, black pepper and a pinch of chili flakes if you like heat. Serve with the grilled cheese for dipping and enjoying together.
To store, cool the soup, then refrigerate in an airtight container for 3–4 days or freeze for up to 3 months.
RECIPE SUBSTITUTIONS & TIPS
Broth: Vegetable stock works well, but chicken stock or bone broth can be used for extra flavor and protein. Water can be used in a pinch, though the soup will be less rich.
Dairy: Swap coconut milk for whole milk or cream if you tolerate dairy. For the sandwich, use any cheese you like—sliced or shredded, dairy or plant-based.
Bread: Sourdough provides great texture and flavor, but any bread you prefer will work, including gluten-free options.
Add-ins and alternatives: If you prefer not to serve a grilled cheese, top the soup with homemade croutons, crackers, or a slice of garlic bread. A simple green salad also pairs nicely for a lighter meal.
WHAT TOMATOES ARE BEST FOR TOMATO SOUP?
Roma or vine-on tomatoes are ideal for roasting and have great flavor. Small plum tomatoes or heirlooms also work. When fresh tomatoes aren’t available, canned tomatoes such as San Marzano provide a reliable, flavorful alternative year-round.
DO YOU HAVE TO PEEL TOMATOES FOR TOMATO SOUP?
Peeling is optional. Leaving skins and seeds adds fiber and nutrients and is perfectly fine after blending. If you prefer a super-silky texture, peel and seed the tomatoes before roasting.
Roasted Tomato Basil Soup & Grilled Cheese
Equipment
- baking sheet
- large pot
- medium skillet
- 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 or bread of choice (gluten-free if needed)
- 1 cup shredded cheese of choice (I use hard goat cheese)
Instructions
Tomato Basil Soup
- Preheat oven to 425°F. Place quartered tomatoes and garlic on a baking sheet. Drizzle with olive oil, season with salt, and roast cut-side up for about 45 minutes, until charred and soft.
- While roasting, heat avocado oil in a large pot over medium heat. Sauté diced onion 5–7 minutes until softened. Add oregano and cook 2 minutes, then add balsamic and cook 2 more minutes. Stir in stock and coconut milk, reduce heat to low, cover and simmer.
- Transfer roasted tomatoes and garlic to the pot. Add basil, salt, pepper and garlic powder. Blend until smooth with an immersion blender or in batches in a countertop blender, taking care to allow steam to escape.
- Keep soup covered and warm until serving.
Grilled Cheese
- Heat a medium skillet over medium heat. Spread ghee on one slice of bread and place ghee-side down in the skillet. Top with shredded cheese.
- Spread ghee on a second slice and place ghee-side up over the cheese. Press down, reduce heat to medium-low, cover and cook 3–4 minutes until golden. Flip and cook another 3–4 minutes until the other side is browned and cheese is melted.
- Transfer to a cutting board and slice if desired.
To Serve and Store
- Garnish soup with extra basil, black pepper and chili flakes if desired. Serve with grilled cheese for dipping.
- Cool any leftovers, refrigerate in an airtight container for 3–4 days, or freeze up to 3 months.