Easy tomato soup with grilled cheese

Name: Easy tomato soup with grilled cheese
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1½ kg (3lbs) Tomatoes (Use ripe, in season tomatoes or replace with whole canned tomatoes); 2 tbsp balsamic vinegar; 2 tbsp olive oil; 1 tbsp sugar; 1 tsp salt; 2 red onions (finely chopped); 2 garlic cloves (finely chopped); ½ cup basil leaves; 2 tsp tomato paste; 8 cups vegetable / chicken stock; ½ cup cream; salt & pepper to taste; fresh basil leaves (to serve); 2 slices bread per person; 2 cups grated mozzarella; 2 cups grated mature cheddar; butter

January 17, 2022 by Alida Ryder 33 Comments

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Easy roasted tomato soup served with a simple, extra-cheesy grilled cheese sandwich is comfort food personified. Served with a swirl of cream and fresh basil, it’s your childhood favorite all grown up.

There are few things that scream “home” and “comfort”as much as a bowl of creamy tomato soup served with a grilled cheese sandwich. The simple meal consists of ingredients we all have in our homes so it’s the kind of recipe I turn to often. Whether as a simple lunch for the kids or a family dinner, tomato soup is the answer. Perfect for feeding a crowd and exactly what I’m craving when the weather starts cooling down.

Ingredients

Full recipe with amounts can be found in the recipe card below.

Tomatoes. Ripe, in season tomatoes are first choice but canned whole tomatoes will also be delicious.
Balsamic vinegar.
Olive oil.
Salt, pepper and sugar.
Onion.
Garlic.
Basil leaves.
Stock. Vegetable/Chicken broth.
Tomato paste.
Cream. Heavy cream/whipping cream.

How to make homemade tomato soup

Roast the tomatoes: Roasting the tomatoes with aromatics before blending into the soup builds serious flavor. It’s a quick and easy step that means your soup goes from good to great. If you don’t have access to ripe, in-season tomatoes, using whole canned tomatoes are perfectly fine. Flavor the soup with ingredients that compliment tomatoes. Balsamic vinegar, basil and garlic are always a good idea where tomatoes are concerned. A little sugar tempers the acidity of the tomatoes but is completely optional.
Make the soup: Cook onions, garlic and basil in a little olive oil or butter until soft and translucent. Add the roasted tomatoes and tomato paste to this base along with stock. Cook until all the ingredients are soft then transfer to a blender and blend until smooth (alternatively use an immersion blender). Season to taste with salt and black pepper and add cream. Bring back up to a simmer then serve hot with bread of your choice or grilled cheese sandwiches.

How to thicken tomato soup

Allowing the soup to simmer and reduce will thicken it but if you want a thicker end result, mix 1-2 teaspoons of corn starch with a few teaspoons of water and stir into the soup. Allow to simmer until thickened. Alternatively, you can add some cubed potatoes to the onions and allow to cook completely. The blended potatoes will thicken the soup without the need for any additional thickeners.

Freezing and storing

To freeze: Always freeze before adding cream. Allow blended soup to cool to room temperature. Transfer to freezer-safe jars, containers or bags and seal. Freeze for up to 4 months. Thaw completely before adding the cream and reheating.
Make-ahead: This soup can be made up to 3 days ahead. Keep the chilled soup covered in the fridge and reheat over medium heat before serving.

Serving suggestions

There is no better side dish to tomato soup than a crisp and golden grilled cheese sandwich. However, any fresh bread will be good on the side.

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