Roasted Tomato Soup for Grilled Cheese Lovers
About this recipe
This roasted tomato soup is a comforting classic, perfect for pairing with grilled cheese sandwiches. The creator, Natasha Kravchuk, emphasizes how easy it is to make and how the flavors deepen through roasting the tomatoes, garlic, and onion.
With a creamy texture and fresh basil, this soup is not just delicious but also a fantastic way to use up ripe tomatoes, especially if they're homegrown. Plus, it all comes together in about an hour, making it an ideal choice for lunch or dinner.
Ingredient notes
- 3 lbs ripe tomatoes is approximately 1360 g; halve if small/medium, quarter if large.
- You can substitute the yellow onion with a white onion or Vidalia onion if preferred.
- Use homemade chicken bone broth or low-sodium stock/broth as per your preference.
Tips from Natashas Kitchen’s video
- Roasting the tomatoes, onion, and garlic at 400°F (200°C) for 45 to 50 minutes enhances their flavor by caramelizing them.
- When blending the soup, do it in batches to avoid overwhelming your blender and ensure a smooth consistency.
- Adding sugar helps balance the acidity of the tomatoes, so adjust to taste depending on how acidic your tomatoes are.
Good to know
- How long does it take to make this soup?
- The total time to make this roasted tomato soup is about 1 hour.
- What type of tomatoes should I use?
- You can use ripe tomatoes, such as Roma, and if they're large, you can quarter them.
- Can I use a different type of onion?
- Yes, you can substitute the yellow onion with a white onion or Vidalia onion.
- How do I ensure the soup is creamy?
- Blend the roasted vegetables with heavy cream and Parmesan cheese to achieve a creamy texture.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the tomatoes in half (or quarter if large), quarter the onion, and peel the garlic cloves.
- 3
Arrange the tomatoes, onion, and garlic on a large rimmed baking sheet, cut side up.
- 4
Drizzle with extra-virgin olive oil and season with salt and black pepper.
- 5
Roast the vegetables in the oven for 45 to 50 minutes until golden brown at the edges.
- 6
Remove the roasted vegetables from the oven and let them rest for about 10 minutes.
- 7
Prepare grilled cheese sandwiches by buttering one side of the bread and placing it butter side down on a baking sheet.
- 8
Add two slices of cheddar and one slice of mozzarella cheese on top, then butter the second slice of bread and place it butter side up.
- 9
Set the sandwiches aside while you work on the soup.
- 10
In a blender, combine half of the roasted vegetables, half of the chicken stock, and half of the fresh basil. Blend until smooth and creamy.
- 11
Pour the blended mixture into a soup pot and repeat with the remaining vegetables, stock, and basil.
- 12
Set the pot over medium heat and bring the soup to a simmer.
- 13
Stir in the heavy cream, grated Parmesan cheese, tomato paste, and sugar. Adjust seasoning to taste.
- 14
While the soup simmers, place the grilled cheese sandwiches in the oven and bake for 10 minutes, flipping halfway through.
- 15
Once the soup is ready and the sandwiches are golden and crispy, serve the soup topped with additional cream, Parmesan, and fresh basil.
Heads up — we had to guess a little:
- The quantity of sugar was inferred as a common amount used to balance acidity in tomato soup.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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