🍅 The Ultimate Comfort Food: Roasted Tomato Soup with Grilled Cheese

Why This Roasted Tomato Soup & Grilled Cheese Combo Is EVERYTHING 😍

Okay, I’m just gonna say it—this might be the coziest, dreamiest recipe I’ve ever made. We’re talkin’ about a bowl of velvety, roasted tomato soup loaded with caramelized veggies, a creamy swirl of heavy cream and Parmesan, and THEN… topped off with smoky bacon bits, basil, and cheese. Oh—and you have to serve it with a melty grilled cheese on the side. That’s not optional.

The best part? This soup is roasted for max flavor, blended to silky perfection, and totally customizable. Whether you go classic or level it up with parmesan rinds and basil, it’s an absolute cold-weather staple.

🛒 Ingredients You’ll Need

For the Roasted Veggies:

6 ripe tomatoes (Roma or vine)
1 red bell pepper
1 yellow or white onion
1 pint cherry tomatoes
2 heads garlic (with tops cut off)
Olive oil (for roasting)
Seasonings: salt, pepper, garlic powder, onion powder, paprika, dried basil

For the Soup Base:

3 tbsp butter
Dash of olive oil
½ diced onion
3 cloves garlic, minced
5 tbsp tomato paste
1 cup tomato sauce
5 cups broth (chicken or veggie)
½ cup heavy cream
Parmesan rind (optional, for flavor boost)
½ cup grated Parmesan
Fresh basil

Toppings:

Extra cheese
Heavy cream drizzle
Bacon bits
Fresh basil

And don’t forget:

Your favorite grilled cheese (bonus if it’s extra crispy and gooey!)

🔥 Step-by-Step Instructions

1. Roast Your Veggies to Build Big Flavor

Preheat your oven to 400°F (200°C). Chop the large tomatoes, bell pepper, and onion into chunks. Toss everything—including a pint of cherry tomatoes—into a roasting dish. Drizzle generously with olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and dried basil.

Cut the tops off two heads of garlic, drizzle with olive oil, and wrap them in foil. Add them to the pan and roast everything for 45 minutes to 1 hour until caramelized and golden.

🧄 Pro tip: Roasting the garlic brings out a sweet, mellow flavor that’s unreal in soup!

2. Sauté the Aromatics

In a large soup pot, melt 3 tbsp of butter with a dash of olive oil. Add in ½ a diced onion and sauté with salt and pepper until translucent. Toss in the minced garlic and cook just until fragrant—about 1 minute.

Then stir in your tomato paste. Let it darken slightly in the pan; this caramelization step adds a deep umami flavor that’s seriously next-level. Add the tomato sauce and give it a good mix.

3. Add the Roasted Veggies & Blend

Once your veggies are out of the oven (don’t forget the garlic!), squeeze the roasted garlic cloves right into your pot. Add the rest of the roasted veggies and stir to combine.

Pour in your broth and season again with the same herbs you used earlier—garlic/onion powder, paprika, and dried basil. Let it all simmer for about 5–10 minutes so the flavors meld.

Now it’s time to blend! Use an immersion blender to blend the soup until silky smooth. You can also use a regular blender—just work in batches and be careful with the heat.

4. Finish with Cream, Cheese, and Herbs

Bring your soup to a gentle simmer and add the heavy cream. If you’re using a parmesan rind (DO IT!!), now’s the time to toss it in. Let everything simmer for 20–30 minutes, then fish out the rind.

Stir in the grated Parmesan and a handful of torn fresh basil leaves. Taste and adjust seasoning as needed.

5. Serve & Garnish Like a Pro

Ladle your soup into bowls and go wild with the toppings. I love adding a swirl of heavy cream, more grated cheese, a sprinkle of fresh basil, and crispy bacon bits for some crunch and smokiness.

And of course… serve with a grilled cheese sandwich for dunking. Crispy golden edges, gooey center… I mean, does it get better?

🧀 Grilled Cheese Ideas (Level It Up!)

You can go classic or totally gourmet with these combos:

Classic: White bread + sharp cheddar
Grown-Up: Sourdough + fontina + caramelized onions
Spicy: Jalapeño cheddar + hot honey drizzle
Fancy: Mozzarella + pesto + tomato slices

💡 Tips for Success

Roast longer = deeper flavor. Don’t rush the roasting! Let those veggies get golden and caramelized.
Parm rind magic. It adds richness without extra salt—just remove before serving!
Use a high-powered blender for the smoothest texture if you don’t have an immersion blender.
Make it dairy-free? Swap butter for olive oil, cream for coconut cream, and skip the cheese—or use a dairy-free version.

🥄 Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Reheat gently over the stove, adding a splash of broth or cream to revive the texture.

📌 Final Thoughts

Roasted Tomato Soup with Grilled Cheese is one of those soul-warming recipes that hits every cozy note. It’s perfect for chilly days, lazy Sundays, or whenever you need a hug in a bowl. The depth of flavor from the roasted veggies, paired with that creamy finish and cheesy crunch on the side—chef’s kiss.

So go ahead—roast those tomatoes, toast that bread, and treat yourself. You deserve it. 💛

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