Tomato Soup & Grilled Cheese
Tomato soup and grilled cheese are a match made in heaven. It’s something I have eaten since childhood which makes it a delicious comfort food full of warm fuzzy feelings. This Roasted Tomato & Red Pepper Soup recipe is a much more elevated and gourmet version, and it doesn’t hurt that it’s insanely easy to make.
I literally smile every time I cut bell pepper in half. There’s always a funny face in each one. Yes, I carved eyes to add to the illusion because I just can’t help myself.
Way Better & Healthier than Store-Bought
Store-bought Tomato Soup is or was my last hold-out. For the last several years the only soup I would actually buy was Trader Joe’s or Costco’s “Organic Roasted Tomato & Red Pepper Soup.” Until…My neighbors gave me a gazillion little tomatoes!!! Thank you Kim & Marcel! I had to figure out what to do with so many tomatoes
I’m on a mission to care about my body and what goes into it. Canned soups are highly process and loaded with sodium and other preservatives that I just don’t want in my body. Soup is just about the easiest thing a person can make, and this one is the easiest of all. There’s barely even any chopping.
Easy Peezy, Add a Grilled Cheesy
For the Ultimate Grilled Cheese I use homemade sourdough bread and a blend of two to three cheeses— Cheddar, Swiss, Gouda, Brie, Blue, Pepper Jack — but never processed American cheese because I’m just that high maintenance.
The only remaining question is… To dunk or not to dunk?
Isn’t dunking always the answer? I am 100% dunking my grilled cheese into my tomato soup!
Other Great Tomato Recipes
This lovely Tomato Basil Tart (with or without chicken), a Tomato Cucumber Salad with Dill, and one of my all time favorites… a Bacon Lettuce & Tomato Salad.
Step-by-Step Instructions Below Recipe
Roasted Tomato & Red Pepper Soup
Equipment
- 1 Blender
Ingredients
Roast
- 4 Pounds Cherry or Grape Tomatoes or any other tomato
- 1.7 Ounces Garlic 8-10 cloves, about a whole head
- 1 Large Yellow Onion cut into large chunks
- 2 Medium Carrots peeled & leafy ends cut off
- 3 Celery Stalks washed and trimmed)
- 3 Large Red Bell Peppers stem & seeds removed and cut into 1/3’s or 1/4’s
- 1/2 Cup Olive Oil extra virgin
- Kosher Salt a couple of large pinches
Add
- 1/2 – 3/4 Cup Fresh Basil
- 1/4 Teaspoon Smoky Paprika
- 3/4 Cup Heavy Cream
- 1/2 Teaspoon Worcestershire Sauce
- 2 1/2 Cups Vegetable Stock or chicken stock
- Garnish with chopped fresh basil optional
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F. Wash, trim and cut up all vegetables and place on sheet pans. Drizzle with olive oil and season with kosher salt. Roast all for 20-25 minutes or until browned a bit, and until carrots, onions and celery are tender.
- Place all in a blender along with the basil, smoky paprika, cream, Worcestershire sauce, vegetable or chicken stock, salt and pepper. Purée until smooth.
- Heat in a sauce pan and serve in a bowl along with a gourmet grilled cheese sandwich for the ultimate comfort food.
Nutrition
Step-by-Step Instructions
Wash, trim and cut up all vegetables and place on sheet pans. (I place the garlic on top of the bell pepper slices to keep them from burning or over cooking.)
Drizzle with olive oil and season with kosher salt.
Roast all for 20-25 minutes or until browned a bit, and until carrots, onions and celery are tender.
Place all in a blender along with the basil, smoky paprika, cream, Worcestershire sauce, vegetable or chicken stock, salt and pepper. Purée until smooth.
Heat in a sauce pan and serve in a bowl along with a gourmet grilled cheese sandwich for the ultimate comfort food.
