Creamy Roasted Tomato Soup & Grilled Cheese

Creamy roasted tomato soup with grilled cheese is the kind of cozy, satisfying meal I crave on chilly days or when I need a comforting lunch that hits every note—warm, rich, crisp, and cheesy. The roasted tomatoes add deep, caramelized flavor to the soup, while the grilled cheese delivers the ultimate crunchy, gooey companion. It’s simple, nostalgic, and always comforting.

Why You’ll Love This Recipe

I love this recipe because it turns a humble classic into something just a little more elevated. Roasting the tomatoes brings out their natural sweetness, and blending them with cream creates a silky, rich texture. Pair that with buttery, golden grilled cheese, and it’s a match I never get tired of. It’s also easy to make ahead or freeze for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tomato soup:

• Fresh tomatoes (Roma or vine-ripened)

• Garlic cloves

• Onion (quartered)

• Olive oil

• Salt and pepper

• Crushed red pepper flakes (optional)

• Vegetable or chicken broth

• Heavy cream or full-fat coconut milk

• Fresh basil or thyme (optional)

For the grilled cheese:

• Bread (sourdough, country white, or whole grain)

• Butter or mayonnaise (for spreading)

• Cheese (cheddar, mozzarella, or a blend)

Directions

1. I preheat the oven to 425°F (220°C).

2. I spread the tomatoes, garlic, and onion on a baking sheet, drizzle with olive oil, and season with salt, pepper, and red pepper flakes.

3. I roast for about 25–30 minutes, until everything is soft and slightly charred.

4. I transfer the roasted vegetables to a pot, add the broth, and simmer for 10 minutes.

5. I use an immersion blender (or a regular blender in batches) to blend the soup until smooth.

6. I stir in the cream and adjust seasoning to taste. I let it simmer for another 5 minutes, then set aside.

7. For the grilled cheese, I butter the outside of each bread slice and sandwich cheese in between.

8. I cook the sandwiches in a skillet over medium heat until golden brown on both sides and the cheese is melted.

9. I slice the grilled cheese and serve it hot with a bowl of the creamy tomato soup.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• I sometimes add a spoonful of pesto or balsamic glaze to the soup for extra depth.

• For the grilled cheese, I like adding sliced tomato, caramelized onions, or even a little Dijon mustard.

• I use coconut milk in place of cream for a dairy-free version.

• A splash of white wine in the soup adds richness and acidity.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. It also freezes well—I just leave out the cream and add it when reheating. The grilled cheese is best fresh, but I sometimes reheat it in a toaster oven or skillet to bring back the crunch.

FAQs

Can I use canned tomatoes instead of fresh?

Yes. I roast canned whole tomatoes (drained) with the onion and garlic, and it still turns out flavorful and rich.

What’s the best cheese for grilled cheese?

I go with sharp cheddar for flavor, but I also love using a blend of cheeses—cheddar and mozzarella melt beautifully together.

Can I make the soup ahead of time?

Absolutely. I often make the soup a day or two in advance. The flavor gets even better after resting in the fridge.

How do I make this vegan?

I use coconut milk or another dairy-free cream for the soup, and I use plant-based butter and cheese for the grilled sandwich.

Can I freeze the soup?

Yes! I freeze the soup without the cream, then stir in fresh cream after reheating. It keeps for up to 2 months in the freezer.

Conclusion

Creamy roasted tomato soup with grilled cheese is a timeless comfort meal that never lets me down. It’s simple to make, deeply flavorful, and endlessly satisfying. Whether I’m warming up on a rainy day or just want a classic lunch with a little twist, this recipe always hits the mark.

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