Creamy Roasted Tomato Soup & Grilled Cheese

Creamy Roasted Tomato Soup & Grilled Cheese

This comforting meal features a rich, velvety soup made from oven-roasted tomatoes, garlic, and red onions, blended to perfection and served alongside golden, buttery grilled cheese sandwiches.

Ingredients

For the Roasted Tomato Soup:

• 2 lbs fresh tomatoes (such as Roma or vine tomatoes), halved

• 1 red onion, peeled and quartered

• 1 bulb of garlic, top sliced off to expose the cloves

• 3 tablespoons olive oil

• 1 teaspoon dried Italian herbs (or basil and oregano)

• Salt and black pepper to taste

• 1/2 cup heavy cream or coconut milk (optional, for extra creaminess)

For the Grilled Cheese:

• 4 slices of your favorite bread (sourdough or white bread works best)

• 4 slices of cheese (cheddar, provolone, or mozzarella)

• 2 tablespoons butter, softened

Step-by-Step Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the halved tomatoes, red onion quarters, and the whole garlic bulb on a baking sheet. Drizzle generously with olive oil, and season with Italian herbs, salt, and pepper.

2. Bake: Roast in the preheated oven for 35 to 40 minutes until the vegetables are tender, slightly caramelized, and charred at the edges.

3. Blend: Squeeze the roasted garlic cloves out of their skins into a blender along with the roasted tomatoes and onions (and any pan juices). Blend on high until completely smooth and creamy. Pour in heavy cream if desired and pulse to combine.

4. Make the Grilled Cheese: Butter the outer sides of each slice of bread. Place a slice of cheese between two slices of bread (butter side out). Cook in a skillet over medium heat for 3 to 4 minutes per side until golden brown and the cheese is fully melted.

5. Serve: Pour the warm soup into bowls, swirl in a touch of cream or olive oil with a sprinkle of herbs, and serve immediately with the crispy grilled cheese on the side.