Description
A comforting and flavorful easy tomato soup made by roasting ripe tomatoes with balsamic vinegar and aromatics, then simmering and blending into a creamy soup. Served alongside crispy, melty grilled cheese sandwiches featuring a blend of mozzarella and mature cheddar, this classic combo is perfect for a cozy meal.
Ingredients
Scale
For the Tomato Soup
- 1½ kg (3 lbs) ripe tomatoes or 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 fresh basil leaves
- 2 tsp tomato paste
- 8 cups vegetable or chicken broth
- ½ cup cream
- Salt & black pepper to taste
- Fresh basil to serve
For the Grilled Cheese Sandwiches
- 2 slices bread per person
- 2 cups grated mozzarella cheese
- 2 cups grated mature cheddar cheese
- Butter (for spreading)
Instructions
- Roast Tomatoes: Preheat the oven to 200°C (390°F). Place the tomatoes (including juices if using canned) in a roasting tray. Add balsamic vinegar, olive oil, sugar, and salt. Stir to combine and roast for 25-30 minutes until tomatoes are broken down and caramelized, enhancing their flavor.
- Sauté Aromatics: In a large pot or Dutch oven over medium-high heat, sauté finely chopped onions in olive oil until translucent and fragrant. Add garlic and basil, frying for another minute to release aromas.
- Combine Ingredients: Add the roasted tomatoes, tomato paste, and sugar to the pot. Stir to combine all ingredients evenly.
- Add Broth and Simmer: Pour in the vegetable or chicken broth. Lower the heat, cover the pot, and let the soup simmer gently for 10 minutes allowing flavors to meld.
- Blend the Soup: Remove from heat and blend the soup until smooth using a blender or immersion blender, ensuring a creamy texture.
- Finish Soup: Stir in the cream and season with salt and black pepper to taste. Keep warm while preparing sandwiches.
- Prepare Sandwiches: Mix grated mozzarella and mature cheddar cheeses together. Spread ½ cup of cheese mixture on half of the bread slices. Top with the remaining bread slices to form sandwiches. Generously butter both sides.
- Cook Sandwiches: Heat a non-stick pan over medium heat. Cook the sandwiches until golden brown on both sides and cheese is fully melted, about 3-4 minutes per side.
- Serve: Ladle the tomato soup into bowls, drizzle with a little cream and garnish with fresh basil leaves. Serve alongside the hot grilled cheese sandwiches for a classic comforting meal.
Notes
- Roasting tomatoes with balsamic vinegar and aromatics intensifies flavor and sweetness for a richer soup.
- Using whole canned tomatoes is a great substitute when fresh, ripe tomatoes are unavailable.
- A pinch of red chili flakes can be added with the garlic to introduce a subtle heat.
- Sugar is optional but helps balance the acidity of tomatoes.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Butter can be substituted with olive oil for a lighter grilled cheese sandwich.
- Store leftovers of the soup refrigerated for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl of soup with 1 grilled cheese sandwich
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
