Grilled Cheese and Tomato Soup

A warm, comforting combo of creamy roasted-tomato soup and a crispy, gooey grilled cheese sandwich — perfect for chilly evenings or simple, cozy dinners.

Why You’ll Love This Meal

Rich, velvety soup from roasted tomatoes and bell pepper, enhanced by garlic and herbs for a deep, comforting flavor
Crispy, buttery grilled-cheese sandwich with melted cheddar — ideal for dipping into the hot soup
Easy to prepare with simple ingredients, yet feels like a treat
Perfect as a quick lunch, dinner, or comfort food anytime

Ingredients

For the Tomato Soup

500 g cherry tomatoes
1 red bell pepper, roughly chopped
1 medium onion, roughly chopped
1 whole garlic bulb (top trimmed)
2 tbsp olive oil + extra for drizzling
½ tsp chili flakes (optional)
1 tsp salt
½ tsp black pepper
100 ml water
100 ml cream (heavy or light)
A few fresh basil leaves
Fresh parsley, chopped (for garnish)

For the Grilled Cheese Sandwich

4 slices of bread (sourdough or whole-wheat works well)
4 slices of cheddar cheese (or cheese of your preference)
2 tbsp butter, softened

Instructions

Step 1: Roast the Vegetables

Preheat oven to 200 °C (400 °F). In a baking dish, combine the chopped onion, bell pepper, cherry tomatoes, and garlic bulb (cut side up). Drizzle olive oil over the vegetables, sprinkle with chili flakes (if using), salt, and pepper. Toss gently to coat. Roast for 40–45 minutes until vegetables are soft and slightly caramelized.

Step 2: Blend the Soup

Once roasted, transfer the vegetables to a pot or blender, squeeze the roasted garlic cloves out of their skins and add as well. Add water, cream, and basil leaves. Blend until smooth and creamy. Gently reheat the soup if needed, then adjust seasoning to taste.

Step 3: Make the Grilled Cheese

Butter one side of each bread slice. Place cheddar between two slices, buttered side out, to form a sandwich. Heat a skillet over medium heat and grill the sandwich 3–4 minutes per side until the bread is golden and the cheese is melted.

Step 4: Serve and Enjoy

Pour the hot tomato soup into bowls. Drizzle with a bit of olive oil, sprinkle fresh parsley, and add a pinch of chili flakes if desired. Cut the grilled cheese into halves or quarters for easy dipping. Serve together for the ultimate cozy comfort meal.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or a drizzle of balsamic vinegar to the soup before blending.
Swap cheddar for another melty cheese like mozzarella, Gruyère, or a mix of cheeses.
Add a sprinkle of fresh basil or thyme on the grilled cheese before grilling for a herby twist.
For a lighter version, use light cream or skip cream — the roasted tomato flavor still shines (you can use broth or water instead).
To make it more filling, serve with a side salad or crusty bread.