Finding the perfect comfort meal for chilly days or when you’re feeling under the weather can be tough. After all, you want something that’s both satisfying and easy to make, especially when you don’t have hours to spend in the kitchen, and it gets even trickier when you’re trying to please picky eaters.
Luckily, this roasted tomato soup and grilled cheese combo hits all the marks: it’s cozy yet simple, uses ingredients you probably already have, and brings together two classics that never go out of style.
Why You’ll Love This Roasted Tomato Soup
- Rich, roasted flavor – Roasting the tomatoes, onions, and garlic brings out deep, caramelized flavors that you just can’t get from canned tomatoes or stovetop cooking.
- Simple, fresh ingredients – This recipe uses basic pantry staples and fresh produce that you can easily find at any grocery store, with no fancy or hard-to-find items.
- Perfect comfort food pairing – There’s nothing quite like the classic combo of creamy tomato soup with a crispy grilled cheese sandwich for the perfect cozy meal.
- Ready in under an hour – From start to finish, you’ll have this homemade soup on the table in just 40-55 minutes, making it perfect for weeknight dinners.
- Restaurant-quality at home – The fresh basil and heavy cream give this soup a luxurious taste that rivals any bistro version, but at a fraction of the cost.
What Kind of Tomatoes Should I Use?
Campari tomatoes are my go-to choice for this roasted soup because they’re sweet, meaty, and hold up well to roasting without getting too watery. If you can’t find Campari tomatoes, tomatoes on the vine work just as well and often have that same rich flavor you’re looking for. Roma tomatoes are another solid option since they’re less watery and have a concentrated taste that really shines when roasted. Whatever you choose, make sure your tomatoes are ripe but still firm – overly soft tomatoes can turn mushy during the roasting process and won’t give you that nice caramelized flavor we’re after.
Options for Substitutions
This soup is pretty forgiving when it comes to swapping ingredients around:
- Campari tomatoes: Any good tomatoes will work here – Roma, beefsteak, or even cherry tomatoes if that’s what you have. Just adjust the roasting time slightly for smaller tomatoes as they’ll cook faster.
- Heavy cream: You can use half-and-half for a lighter version, or skip the dairy altogether and add a splash of coconut milk instead. For a completely dairy-free option, just leave it out – the soup will still be delicious.
- Fresh basil: Dried basil works in a pinch (use about 2 tablespoons), but you could also try fresh thyme or even a handful of spinach for some green color and nutrition.
- Vegetable broth: Chicken stock adds more richness if you’re not keeping it vegetarian. In a pinch, you can even use water with an extra bouillon cube or two.
- Smoked paprika: Regular paprika works fine, or you could use a pinch of chipotle powder for a different smoky flavor. If you don’t have either, just skip it – the oregano will carry the flavor.
- Olive oil: Any neutral cooking oil like vegetable or canola oil will work for roasting the tomatoes.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with roasted tomato soup is not roasting the vegetables long enough – your tomatoes should be caramelized and slightly charred around the edges, which can take 45-60 minutes depending on your oven.
Another common error is blending the soup while it’s still piping hot, which can cause the mixture to splatter and burn you, so let it cool for at least 10 minutes before using an immersion blender or transferring to a regular blender.
Don’t forget to taste and adjust your seasoning after blending, as roasted vegetables can vary in sweetness and acidity, and a pinch of sugar can help balance overly acidic tomatoes.
For the creamiest texture, strain the soup through a fine-mesh sieve after blending if you want to remove any remaining chunks of skin or seeds.
What to Serve With Roasted Tomato Soup?
The beauty of this roasted tomato soup is that it already comes with its perfect partner – grilled cheese! But if you want to switch things up, try serving it with some crusty sourdough bread or buttery garlic toast for dipping. A simple arugula salad with lemon vinaigrette makes a nice light side that balances out the richness of the soup. You could also serve it alongside a panini or wrap filled with turkey and avocado, or even just some good crackers and a sprinkle of extra fresh basil on top.
Storage Instructions
Refrigerate: This roasted tomato soup gets even better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep. I like to make a big batch on Sunday and enjoy bowls throughout the week.
Freeze: You can absolutely freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave some room at the top for expansion. I usually freeze it in individual portions so I can thaw exactly what I need for a cozy lunch or dinner.
Warm Up: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storing, just add a splash of broth or water to thin it out. You can also microwave individual portions, but stir halfway through to heat evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 550-700
- Protein: 10-14 g
- Fat: 38-48 g
- Carbohydrates: 60-75 g
Ingredients
For roasting:
- 4 lb campari or vine tomatoes
- 1 large onion, cut in 8 wedges
- 12 garlic cloves, halved or quartered if large
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp dried oregano
- 1 tsp smoked paprika
To finish soup:
- 1 cup vegetable broth or chicken stock
- 1/4 cup heavy cream (extra for serving)
- 1/2 cup loosely packed fresh basil, plus more to garnish
Step 1: Prepare and Roast the Vegetables
- 4 lb Campari or vine tomatoes
- 1 large onion, cut in 8 wedges
- 12 garlic cloves, halved or quartered if large
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp dried oregano
- 1 tsp smoked paprika
Preheat your oven to 450°F.
Cut the Campari or vine tomatoes in half and place them into a large casserole dish or deep baking dish.
Add the onion wedges and garlic cloves, making sure to halve or quarter any particularly large cloves for even cooking.
Drizzle everything evenly with olive oil and season with kosher salt, dried oregano, and smoked paprika.
Toss to coat all the vegetables, then spread them out as evenly as possible.
Roast in the oven for 30-40 minutes, stirring the vegetables around halfway through to ensure even caramelization.
Step 2: Blend Roasted Vegetables with Basil
- roasted vegetables from Step 1
- 1/2 cup loosely packed fresh basil
Once the vegetables are roasted and slightly cooled, transfer them along with all of their juices into a large pot.
Add the fresh basil.
Using an immersion blender, puree everything until perfectly smooth.
Alternatively, you can transfer the mixture in batches to a blender and blend until creamy, then return the soup to the pot.
This step builds the base flavor for your soup.
Step 3: Add Broth and Cream, Finish Soup
- 1 cup vegetable broth or chicken stock
- 1/4 cup heavy cream
- blended roasted vegetables with basil from Step 2
Pour in the vegetable broth (or chicken stock) and heavy cream into the blended vegetable mixture.
Stir thoroughly to combine into a silky, creamy soup.
Warm gently on the stove if necessary and taste for seasoning.
If the soup is too acidic for your preference, I suggest adding a small spoonful of sugar at this point to balance the flavors.
Adjust salt or other seasonings to your liking.
Step 4: Serve and Garnish
- extra heavy cream for serving
- more fresh basil to garnish
Ladle the hot soup into bowls.
For a touch of extra richness, swirl a spoonful of heavy cream into each bowl and sprinkle with chopped fresh basil to garnish.
Serve with your favorite side, like grilled cheese or a crisp salad, and enjoy!
For a more vibrant, fresh flavor, I like to use extra basil right before serving.
Comforting Roasted Tomato Soup and Grilled Cheese
Ingredients
For roasting:
- 4 lb Campari or vine tomatoes
- 1 large onion, cut in 8 wedges
- 12 garlic cloves, halved or quartered if large
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp dried oregano
- 1 tsp smoked paprika
To finish soup:
- 1 cup vegetable broth or chicken stock
- 1/4 cup heavy cream (extra for serving)
- 1/2 cup loosely packed fresh basil, plus more to garnish
Instructions
- Preheat your oven to 450°F. Cut the Campari or vine tomatoes in half and place them into a large casserole dish or deep baking dish. Add the onion wedges and garlic cloves, making sure to halve or quarter any particularly large cloves for even cooking. Drizzle everything evenly with olive oil and season with kosher salt, dried oregano, and smoked paprika. Toss to coat all the vegetables, then spread them out as evenly as possible. Roast in the oven for 30-40 minutes, stirring the vegetables around halfway through to ensure even caramelization.
- Once the vegetables are roasted and slightly cooled, transfer them along with all of their juices into a large pot. Add the fresh basil. Using an immersion blender, puree everything until perfectly smooth. Alternatively, you can transfer the mixture in batches to a blender and blend until creamy, then return the soup to the pot. This step builds the base flavor for your soup.
- Pour in the vegetable broth (or chicken stock) and heavy cream into the blended vegetable mixture. Stir thoroughly to combine into a silky, creamy soup. Warm gently on the stove if necessary and taste for seasoning. If the soup is too acidic for your preference, I suggest adding a small spoonful of sugar at this point to balance the flavors. Adjust salt or other seasonings to your liking.
- Ladle the hot soup into bowls. For a touch of extra richness, swirl a spoonful of heavy cream into each bowl and sprinkle with chopped fresh basil to garnish. Serve with your favorite side, like grilled cheese or a crisp salad, and enjoy! For a more vibrant, fresh flavor, I like to use extra basil right before serving.
