Little about me, I despise (raw) tomatoes, but could live off this soup. Homemade roasted tomato soup with grilled cheese is so delicious, cozy, nostalgic and the ultimate comfort food. This recipe is made with San Marzano canned tomatoes, it’s so rich in flavor and so easy to make.
HOW TO MAKE THE Best Homemade Tomato Soup & Grilled Cheese
{printable version with measurements below}
- In a stockpot or large pot, add about a tablespoon of olive oil and sauté diced onion over medium/high heat. Once onions become transparent and fragrant add the butter and stir. Once butter has melted add flour and stir until the onions look evenly coated.
- Add minced garlic and fresh sprigs of thyme stir for about a minute until fragrant.
- Pour crushed tomatoes, diced tomatoes, tomato paste and chicken broth into the pot and stir. *I LOVE San Marzano tomatoes and really strongly recommend them for the tomatoes in this recipe. 🙂
- Add sea salt, bay leaves, dried basil and sugar (*a little sugar helps to cut acidity of tomatoes and help to bring out the soup’s best flavors!)
- Once soup begins to simmer, lower the heat and cover the pot (tipping the lid so a little steam can escape). Let the soup simmer anywhere from 15 to 30 minutes occasionally stirring so nothing is left to burn at the bottom of the pot.
- Remove from heat then take out bay leaves and sprigs of thyme. From there add in the cream and season with a bit of salt (if needed) and pepper to taste! When ready to serve grate Parmesan cheese on top-Enjoy!
How to make the PERFECT Grilled Cheese:
{…butter, the answer is butter.}
- Coat nonstick pan in butter over medium/ high heat. When butter has melted and begins to bubble a bit; take both slices of bread and rub the pan to evenly coat both slices in browned butter.
- Lower heat to medium/low setting and place cheese on bread layering other piece of bread on top. The key is to use a low heat so bread is grilled evenly and the cheese has enough time to get perfectly melted!
- Before flipping check to see that pan is still buttered, if not add more butter and flip (*if there is not enough butter the pan burns off what’s left and begins to smoke a little… you don’t want this.
- When both sides have reached the perfect golden brown remove from heat, cut in half, serve with delicious soup and go be cozy.
Enjoy!
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Need some Holiday inspiration? Check out these [Instant Pot] Garlic Roasted Red Skin Mashed Potatoes, Bacon Wrapped Dates with Cheese and Sopapilla [Churro] Cheesecake Bars!
Best Homemade Tomato Soup & Grilled Cheese
Homemade roasted tomato soup with grilled cheese is so delicious, cozy, nostalgic and the ultimate comfort food. This recipe is made with San Marzano canned tomatoes, it's so rich in flavor and so easy to make!
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- ½ onion
- 2 tbsp butter
- 2½ tbsp flour
- 3 cloves garlic
- 3 sprigs thyme
- 28 oz crushed tomatoes (canned)
- 28 oz diced tomatoes (canned)
- 3 oz tomato paste
- 32 oz chicken broth
- ½ tsp Maldon salt
- 2 bay leaves
- 1 tsp dried basil
- 1½ tsp sugar
- ¼ cup heavy cream
- pepper (to taste)
Grilled Cheese Sandwich (ingredients for 1 sandwich)
- 2 slices bread
- 2 slices cheese (American cheese is my FAVORITE cheese for a grilled cheese! Different combinations of Cheddar, Gouda, Mozzarella are also delicious!)
- 2 tbsp butter
Instructions
- In a stockpot or large pot, add about a tablespoon of olive oil and sauté diced onion over medium/high heat. Once onions become transparent and fragrant add the butter and stir. Once butter has melted add flour and stir until the onions look evenly coated.
- Add minced garlic and fresh sprigs of thyme stir for about a minute until fragrant.
- Pour crushed tomatoes, diced tomatoes, tomato paste and chicken broth into the pot and stir.
- Add sea salt, bay leaves, dried basil and sugar (*a little sugar helps to cut acidity of tomatoes and help to bring out the soup's best flavors!)
- Once soup begins to simmer, lower the heat and cover the pot (tipping the lid so a little steam can escape). Let the soup simmer anywhere from 15 to 30 minutes occasionally stirring so nothing is left to burn at the bottom of the pot.
- Remove from heat then take out bay leaves and sprigs of thyme. From there add in the cream and season with a bit of salt (if needed) and pepper to taste! When ready to serve grate Parmesan cheese on top-Enjoy!
How to make the PERFECT Grilled Cheese (make these while soup simmers!)
- Coat nonstick pan in 1 to 2 tablespoons of butter over medium/ high heat. When butter has melted and begins to bubble a bit; take both slices of bread and rub the pan to evenly coat both slices in browned butter.
- Lower heat to medium/low setting and place cheese on bread layering other piece of bread on top. The key is to use a low heat so bread is grilled evenly and the cheese has enough time to get perfectly melted!
- Before flipping check to see that pan is still buttered, if not add more butter and flip (*if there is not enough butter the pan burns off what's left and begins to smoke a little... you don't want this.
- When both sides have reached the perfect golden brown remove from heat and cut in half to serve with delicious soup-Enjoy! 🙂
Nutrition
Serving: 16oz
*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Looking for MORE Fall recipes? Don’t worry, I gotchu. Try MUSHROOM TOAST WITH RICOTTA SPREAD, SEA SALT CARAMEL APPLE [OATMEAL] COOKIES, PERFECT FALL PUMPKIN MUFFINS or my favorite PUMPKIN ROLL DELIGHT!
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