Creamy Roasted Tomato Soup with Sharp Cheddar Grilled Cheese

Name: Creamy Roasted Tomato Soup with Sharp Cheddar Grilled Cheese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pound Roma tomatoes (halved); 1 yellow onion (large, roughly chopped); 4 clove garlic (smashed); 3 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 6 cup vegetable broth; 0.5 cup fresh basil (torn leaves); 0.5 cup heavy cream; 12 slice sourdough bread; 6 slice sharp cheddar cheese; 3 tablespoon unsalted butter (softened)

A comforting, savory roasted tomato soup with a hint of basil, served alongside a classic sharp cheddar grilled cheese sandwich, making for a perfect hearty, warming meal.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $3.42/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian

Ingredients

3 pound Roma tomatoes (halved)
1 yellow onion (large, roughly chopped)
4 clove garlic (smashed)
3 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
6 cup vegetable broth
0.5 cup fresh basil (torn leaves)
0.5 cup heavy cream
12 slice sourdough bread
6 slice sharp cheddar cheese
3 tablespoon unsalted butter (softened)

Instructions

Preheat oven to 400°F. On a large baking sheet, toss the Roma tomatoes, yellow onion, and garlic with 2 tablespoons of olive oil, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Remove from oven and let cool slightly.
Transfer the roasted vegetables to a large pot. Add the vegetable broth and fresh basil leaves. Bring to a simmer over medium heat.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a regular blender and blend in batches, returning to the pot. If desired, stir in the heavy cream for a richer soup. Taste and adjust seasoning with more salt and black pepper as needed.
To prepare the grilled cheese sandwiches: spread 1/2 tablespoon of softened unsalted butter on one side of each of 6 slices of sourdough bread. Place 3 slices, butter-side down, in a non-stick skillet over medium heat. Top each with a slice of sharp cheddar cheese and then another slice of sourdough bread (butter-side up).
Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. Repeat for the remaining sandwiches as needed. Serve immediately with the warm soup.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Notes

For future prep days, simply reheat the soup and quickly prepare a fresh grilled cheese sandwich to accompany it. If you prefer a dairy-free option, omit the heavy cream.

Nutrition (per serving)

Calories: 385
Protein: 12.3 g
Carbohydrates: 44.5 g
Fat: 19.8 g
Fiber: 7.1 g
Sodium: 1280 mg
Saturated Fat: 9.8 g
Sugar: 13.5 g
Cholesterol: 41 mg