The BEST Tomato Soup for Grilled Cheese Lovers

ou will learn how to make the most flavorful roasted tomato soup with fresh basil and cream—perfect for pairing with grilled cheese.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ROASTED TOMATO SOUP INGREDIENTS:
► 3 lbs ripe tomatoes, halved if sm/med, quartered if lg
► 1 lg yellow onion, quartered & separated
► 8 garlic cloves, peeled & ends trimmed
► 3 Tbsp EVOO (extra-virgin olive oil)
► 2 tsp fine sea salt, plus more to taste
► ¼ tsp fresh ground black pepper, plus more to taste
► 2 c homemade chicken bone broth (p.126) or low-sodium stock/broth
► 4 Tbsp chopped fresh basil, plus more for serving
► ½ c heavy cream, plus more to taste
► ½ c freshly grated Parm cheese, plus more for serving
► 2 Tbsp tomato paste
► 2 tsp sugar, plus more to taste

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⏱️TIMESTAMPS⏱️
► 0:00 Introduction
► 0:25 Prep Tomatoes & Veggies
► 1:15 Roast Veggies
► 1:52 Blend Veggies
► 2:32 Simmer & Add Cream/Cheese
► 5:13 Taste Test + Tips
► 6:55 Grilled Cheese Pairing
► 8:00 Final Thoughts

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#natashaskitchen #tomatosoup #comfortfood

Today we are making one
of my favorite comfort foods, and this is my son’s favorite
soup. It’s so easy to make, creamy, velvety, smooth. It is a
roasted tomato soup, and you’re gonna love how we make our
grilled cheese sandwiches. It’s brilliant, and it comes together
at the same time as the soup for the perfect lunch or dinner.
Okay, I’m Kravchuk, so let’s get started. We’ll start out with
three pounds of ripe tomatoes. I have some roma tomatoes here,
plus some cute little ones from my mom’s garden. Cut your
tomatoes in half, and if they’re even larger than this, you can
quarter them next, quarter one large yellow onion, and you can
use a white onion or even a Vidalia onion, if you prefer.
And last but not least, you’ll need eight garlic cloves, and
just making me cry, to easily peel garlic, trim off the end
and smash them with the side of your knife. The skins should
slide right off. Add all of your veggies to a large rimmed
platter. I like to arrange them cut side up, drizzle your
veggies with a few tablespoons of extra virgin olive oil, then
season with salt and freshly cracked black pepper. Transfer
your veggies to the center of a preheated oven and bake at 400
degrees Fahrenheit for about 45 to 50 minutes. Roast those until
the tomatoes and onions are golden brown at the edges. All
right, our veggies are looking golden and caramelized. We’re
gonna pull those out of the oven and set them aside to rest for
about 10 minutes. I personally love pairing these with a
grilled cheese sandwich. So this is where I start making my baked
grilled cheese sandwiches. So everything is ready when the
soup is done, butter one side of your toast and set them butter
side down on a baking sheet. Then add your cheese for each
sandwich, I use two slices of cheddar and one slice of
mozzarella butter the second toast, and set it butter side
up. Our sandwiches are prepped, we’re going to set those aside
and work on our soup into the jar of a blender, add half of
your roasted veggies, half of your chicken stock and half of
your fresh basil leaves, blend that together on high speed
until it is completely smooth and creamy. Pour that mixture
into a soup pot and repeat with the remaining veggies, chicken
stock and basil. I do this in two batches so I don’t overwhelm
the blender. Make sure you scrape the pan juice into the
blender as well to get all of that extra flavor, blend until
it’s completely smooth, and add it to your pot. Now is the
perfect time to sneak those cheese sandwiches into the oven.
And because the oven is already preheated to 400 we’re gonna
bake for just 10 minutes, flipping the sandwiches halfway
while the sandwiches bake, set the pot over medium heat and
bring it to a simmer to finish the soup, stir in the cream,
your grated parmesan cheese, also tomato paste and some sugar
and salt. The Sugar helps to balance the acidity, and you can
add it to taste, depending on how acidic your tomatoes are,
and always, always taste your food at the end and add more
seasoning to taste, if you time it correctly. As soon as your
soup is done, your baked grilled cheese sandwiches should be
ready, crisp on the outside and so gooey and cheesy in the
center. These look perfect. Oh my goodness. Look at how cheesy
and golden and crisp these are. It’s literally the perfect
grilled cheese. And it’s so easy. I mean, just flip it once
halfway through. Bada, bing, bada, boom. And I am so hungry
for this, so I think we’re just gonna dive right into the taste
test. Where is my spatula? Let’s get these off of the pan. Look
at this. This is gonna be like ultimate cheese pool situation
here. So cheesy. Just gonna move those aside and start building
our bowls, because you can’t have a tomato soup without
grilled cheese. Look at that. And I love the layers of cheese
here. Looky. Look so, so delicious. I also love the bits
of cheese that are stuck to the pan. I’m the one that’s like
picking at that later. It’s just so good. Oh, look at that. Look
at that still pulling off of the pan. Okay, we’re just gonna set
that right there. I’m really excited about lunch. I’m excited
about lunch too. Okay, I’m hurrying because I’m hungry.
Okay, I’m gonna cut into one of these because I have to show you
while they are hot and gooey. And I love that these are done
at the same time as the soup. You’ve got lunch ready to go,
and it takes, like, about an hour to make a whole meal. It’s
awesome. Let’s just cut into this and show you what you have
to look forward to, I mean, and now the moment we have all been
waiting for. This is my kid’s favorite part, too. They love
doing this every time, and they show off, like, let’s see who
has the best cheese pool. You ready? I’m ready. It’s like,
ridiculous. It’s totally ridiculous. Oh man, oh man, if
there was a contest, I would be winning right now, look at this.
Oh boy, I love melted cheese. I’m like, ridiculous about my
melted cheese. I’m gonna clean this up a little bit. Clean it
up right in my mouth. That’s the perfect blend cheddar,
mozzarella, so cheesy, gooey, and it has good flavor. We’ve
got our sandwich. And now the real star here, and that is the
tomato soup. It is so creamy and smooth I feel like I need this
pot a little closer to me. Let’s do this so I don’t make a mess.
Oh my goodness, I’m so happy right now. And look at that has
such deep color, deep flavor, because it roasted in the oven,
and then the Natasha Kravchuk and the onion caramelized in the
oven. It’s just so much depth of flavor. You guys are gonna love
it. This is like next level, and I love that we can use our like
homegrown tomatoes. Actually, these are from my mom’s yard.
She grows so many tomatoes. Whoops, look at that. I made a
mess. She grows so many tomatoes every year, and this is like the
best way to use them up. And I make a bunch of batches in the
fall or late summer, and then I freeze them, because this
freezes beautifully. And it’s my son’s favorite soup, so we have
it during the winter. I love it, and it feels extra good that
they’re homegrown tomatoes. You think it’s his favorite because
of the grilled cheese. It might be, but might be that’s a good
point. You know, I never really put that together. And to top
this off, we’re gonna add just a little bit of Zhuge. Okay, we’re
gonna jouge this up, which is fancy for making it fancy, I
don’t know. No, the definition of Zhuge is, if you know, drop
it in the comments. Okay, what we’re gonna do is put warm cream
over the top. Look at that pretty right? Just pretend
you’re like a famous chef doing this. Okay? You are famous chef.
Oh, thanks, honey. And then some freshly grated Parmesan cheese,
and we’re gonna add some fresh basil leaves, just that little
cherry on top, right? Because there is basil in the soup. It’s
a humble soup, but it’s also feels decadent and elegant
because it’s a creamy soup that looks good. No, a little more.
We love basil. Now we dig in and we’re not gonna do this with a
spoon, because that just that’s just wrong. This is how we do it
in our house. Okay, copy, if you want to. We take the grilled
cheese while it’s still like, gooey and cheesy and decadent,
and we dip it right in, just like so, oh my gosh. Dunk it.
Dunk it. Good. Okay, here we go, followed by a spoonful more of
that soup, because it’s so good, and I really want to taste it. Oh, oh, it’s just so much better than
anything you can get out of a can or a box. Make Homemade and
you won’t go back. Seriously, so good. It just like, tastes
extra. It tastes like there’s something else in there. But
really, it’s just the caramelization from the oven,
the onion, the garlic in there, just like browns everything out.
The topping is very nice, too. It just makes it feel a little
more elegant. I’m so happy. This is lunch, aren’t you, honey,
just wrap it up. Wrap it up so you can eat. Okay, I’m gonna go
enjoy the rest of this. Let me know where you guys spotted.
Sharky and, oh my gosh, I didn’t even mention, wow, come on. This
is a recipe from our cookbook. Wow, wow. Okay, let’s find it.
Here it is, roasted tomato soup with grilled cheese sandwiches,
baked grilled cheese. Yeah. If you need more ideas and
inspiration, we have lots more soups in our cookbook. I will
leave a link to it in the notes. How did I not mention that?
Anyway? I’m gonna go enjoy the rest of this. Let me know if you
guys have any recipe requests for a future video, and we’ll
see you in the next episode of Natasha Kravchuk. Over and out.
I have a date with this soup right here. It’s so good. A
little bit of basil, add some freshness too. It’s nice. Mine.
Bye guys. Okay, we’re good. Hey, where are
you going? Nothing.