Dining and Cooking
Creamy Tomato Soup & Grilled Cheese
In American Recipes

Creamy Tomato Soup & Grilled Cheese



This Grilled Cheese and Roasted Tomato Soup recipe pairs sweet, caramelized roasted tomatoes and buttery garlic blended into a creamy, comforting soup with crispy, melty cheddar sandwiches — the ultimate cozy meal for any day.

➡️For the Soup:
500 g (1 lb) cherry tomatoes
1 medium onion roughly chopped
1 red bell pepper deseeded and roughly chopped
1 whole garlic bulb (top trimmed to expose the cloves)
2 tbsp olive oil plus extra for garnish
½ tsp chili flakes plus extra for garnish (optional)
1 tsp salt (adjust to taste)
½ tsp freshly ground black pepper
100 ml (⅓ cup) water
100 ml (⅓ cup) cream (heavy or single, as preferred)
5 fresh basil leaves
fresh parsley for garnish
➡️For the Sandwich:
4 slices toast
4 slices cheddar cheese
2 tbsp butter

1. Preheat oven to 200°C (400°F).
2. Prepare vegetables: Chop onion and bell pepper into large pieces. Place in a baking dish with cherry tomatoes and a whole garlic bulb (cut side up). Drizzle with olive oil, sprinkle with chili flakes, salt, and pepper, and toss gently.
3. Roast vegetables for 40–45 minutes until soft and slightly caramelized.
4. Blend the soup: Transfer roasted veggies to a pot or blender. Squeeze out roasted garlic cloves, add basil leaves, water, and cream, then blend until smooth. Heat gently if needed.
5. Make grilled cheese: Butter one side of each bread slice. Layer with cheddar and grill on medium heat for 3–4 minutes per side until golden and melted.
6. Serve: Pour soup into bowls, garnish with chili flakes, fresh parsley, and a drizzle of olive oil. Serve alongside the grilled cheese sandwiches for dipping.

34 Comments

  1. @essen_paradies

    Ingredients:
    ➡️For the Soup:
    500 g (1 lb) cherry tomatoes
    1 medium onion roughly chopped
    1 red bell pepper deseeded and roughly chopped
    1 whole garlic bulb (top trimmed to expose the cloves)
    2 tbsp olive oil plus extra for garnish
    ½ tsp chili flakes plus extra for garnish (optional)
    1 tsp salt (adjust to taste)
    ½ tsp freshly ground black pepper
    100 ml (⅓ cup) water
    100 ml (⅓ cup) cream (heavy or single, as preferred)
    5 fresh basil leaves
    fresh parsley for garnish
    ➡️For the Sandwich:
    4 slices toast
    4 slices cheddar cheese
    2 tbsp butter

    1. Preheat oven to 200°C (400°F).
    2. Prepare vegetables: Chop onion and bell pepper into large pieces. Place in a baking dish with cherry tomatoes and a whole garlic bulb (cut side up). Drizzle with olive oil, sprinkle with chili flakes, salt, and pepper, and toss gently.
    3. Roast vegetables for 40–45 minutes until soft and slightly caramelized.
    4. Blend the soup: Transfer roasted veggies to a pot or blender. Squeeze out roasted garlic cloves, add basil leaves, water, and cream, then blend until smooth. Heat gently if needed.
    5. Make grilled cheese: Butter one side of each bread slice. Layer with cheddar and grill on medium heat for 3–4 minutes per side until golden and melted.
    6. Serve: Pour soup into bowls, garnish with chili flakes, fresh parsley, and a drizzle of olive oil. Serve alongside the grilled cheese sandwiches for dipping.