There’s nothing quite like a bowl of easy Creamy Roasted Tomato Soup with Sourdough Grilled Cheese to warm your heart! This recipe is perfect for busy parents looking for a comforting, family-friendly weeknight meal that’s both delicious and simple to prepare. The roasted tomatoes bring out a rich, savory flavor, while the creamy texture makes it irresistible.
Roasted tomato soup is a variation of the classic tomato soup, made by roasting fresh tomatoes, onions, and garlic to bring out their natural sweetness and depth of flavor.
This version includes heavy cream for extra richness and fresh basil for added flavor. The soup is smooth, comforting, and pairs perfectly with a golden-brown sourdough grilled cheese sandwich for a meal that’s hard to resist.
Why We Love This Recipe:
- Rich Flavor: Roasting the tomatoes brings out their sweetness and gives the soup a robust taste.
- Comforting: The addition of heavy cream makes this soup creamy and smooth.
- Easy: Perfect for busy families, this recipe comes together in under an hour.
- Kid-Friendly: Both the soup and the grilled cheese are well loved by kids and adults.
If you love this soup recipe, you may also enjoy our Black Bean Soup with Dried Beans Slow Cooker Method or our Leftover Turkey Noodle Soup.
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What Ingredients Will You Need?
- Fresh Tomatoes: Roasting fresh tomatoes brings out their natural sweetness and deepens the flavor. Feel free to use Roma or vine-ripened tomatoes.
- Onion: Adds a subtle sweetness and depth to the soup. Yellow onions work best here.
- Garlic: Roasting garlic mellows its sharpness and gives the soup a wonderful smell.
- Canned Tomatoes: Using canned tomatoes ensures the soup has a consistent flavor, even when tomatoes aren’t in season.
- Vegetable Broth: This adds depth to the soup. Feel free to substitute chicken broth if you prefer.
- Heavy Cream: Gives the soup its creamy texture. You can use half-and-half for a lighter version.
- Butter & Olive Oil: Both add flavor to the soup and olive oil helps to roast the vegetables.
- Fresh Basil: Adds a fresh flavor that complements the roasted tomatoes.
- Sourdough Bread & Velveeta Cheese: For the perfect grilled cheese, Velveeta provides a creamy melt, while sourdough gives it a crispy crunch.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Easy Creamy Roasted Tomato Soup with Sourdough Grilled Cheese
STEP ONE: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the quartered tomatoes, onion, and garlic halves. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes until soft and caramelized.
STEP TWO: Simmer the Soup
In a large pot, melt the butter over medium heat. Add the roasted vegetables (removing the garlic peels), canned tomatoes, chicken broth, sugar, thyme, and basil. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.
STEP THREE: Blend and Finish
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.
STEP FOUR: Make the Grilled Cheese
Butter two slices of sourdough bread. Place Velveeta cheese between the slices, buttered sides out, and grill over medium heat in a skillet until golden and the cheese is melted, about 3-4 minutes per side.
What Are Some Good Substitutions?
- Vegetable Broth: Substitute with chicken broth if preferred.
- Velveeta Cheese: Swap for sharp cheddar or gouda for a more sophisticated grilled cheese.
- Heavy Cream: Replace with coconut milk for a dairy-free option.
How Can You Change This Recipe Up?
- Gluten-Free: Use gluten-free bread for the grilled cheese.
- Spicy: Add a pinch of red pepper flakes or smoked paprika for some heat.
- Vegan: Substitute heavy cream with coconut milk and use vegan cheese and butter.
What Kitchen Equipment Is Best?
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- Large Baking Sheet
- Large Pot
- Immersion Blender (or regular blender)
- Skillet
- Spatula
How Should You Store This?
Store leftover soup in an airtight container in the fridge for up to 4 days.
Roasted tomato soup is freezer-friendly and can be stored for up to 3 months.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Roasting the vegetables at a high temperature brings out a sweet, caramelized flavor that’s essential to this soup.
For a silky-smooth texture, blend the soup thoroughly using an immersion or regular blender.
When reheating the soup, add a bit of extra broth or cream to bring back its creamy consistency. Grilled cheese is best eaten fresh but can be reheated in a skillet to regain crispiness.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use extra fresh basil to make a homemade pesto sauce for this Toasted Caprese Sandwich with Pesto.
- Add canned tomatoes to this Dutch Oven Chili or stew for a rich tomato base.
- Turn leftover sourdough bread into crispy homemade croutons for salads or future soups.
Need Something To Pair This With?
- Pair this roasted tomato soup with a fresh green salad.
- Serve with roasted vegetables like carrots, sweet potatoes, or these Crispy Air Fryer Brussels Sprouts for a full meal.
- Enjoy with a side of mixed seasonal fruit.
In The Mood For a Similar Dish?
- Butternut Squash Soup
- Creamy Cauliflower Soup
- Classic Chicken Noodle Soup
- French Onion Soup Without Wine
- West African Peanut Stew with Chicken and Sweet Potatoes
- Unstuffed Cabbage Soup
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FAQ
Yes! If fresh tomatoes aren’t available, you can substitute with canned tomatoes. Roasting the canned tomatoes briefly in the oven with olive oil, garlic, and herbs can still bring out a rich flavor, similar to fresh roasted tomatoes.
To make tomato soup creamier, you can add heavy cream, half-and-half, or even coconut milk for a dairy-free option. Blending the soup thoroughly with an immersion blender also creates a smoother, creamier texture.
While Velveeta is a great option for its creamy melt, other cheeses like sharp cheddar, gouda, or Swiss can add extra flavor and richness to your grilled cheese sandwich when paired with tomato soup.
📖 Recipe
Creamy Roasted Tomato Soup with Sourdough Grilled Cheese
Equipment
- Large Baking Sheet
- Large Pot
- Immersion Blender (or regular blender)
- Skillet
- Spatula
Ingredients
Roasted Tomato Soup
- 4 large tomatoes quartered
- 1 onion cut into large chunks
- 1 head garlic split in half
- 1 28oz can San Marzano tomatoes
- 2 cups vegetable broth
- ½ cup heavy cream
- 1 tablespoon sugar
- 10-12 fresh basil leaves
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- homemade croutons for topping
Sourdough Grilled Cheese
- 4 slices sourdough bread
- 4 slices Velveeta American cheese or more to taste
- butter for grilling
Instructions
Roasted Tomato Soup
- Preheat the oven to 400°F (200°C). Place the quartered tomatoes, onion, and garlic (cut side up) on a baking sheet. Drizzle with olive oil and sprinkle with ½ teaspoon of salt and pepper. Roast for 30-40 minutes until the tomatoes and onion are soft and slightly caramelized, and the garlic is tender.
- In a large pot, melt the butter over medium heat. Add the roasted vegetables (remove garlic peels), canned tomatoes, chicken broth, sugar, dried thyme, and the remaining salt. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Use an immersion blender (or transfer the mixture to a regular blender) to blend the soup until smooth. Stir in the heavy cream and fresh basil. Simmer for another 5 minutes to combine flavors. Taste and adjust seasoning if needed.
- Ladle the soup into bowls, top with homemade croutons, and a drizzle of olive oil if desired.
Sourdough Grilled Cheese
- Butter one side of each sourdough slice. On the unbuttered side, place the Velveeta American cheese slices between two pieces of bread, buttered sides facing out.
- Heat a skillet over medium heat. Place the sandwich on the skillet and cook for 3-4 minutes on each side, or until the bread is golden and crispy and the cheese is melted.
- Slice the grilled cheese in half and serve alongside your roasted tomato soup.
Notes
- Vegetable Broth: Substitute with chicken broth if preferred.
- Velveeta Cheese: Swap for sharp cheddar or gouda for a more sophisticated grilled cheese.
- Heavy Cream: Replace with coconut milk for a dairy-free option.
Nutrition
This Easy Creamy Roasted Tomato Soup Recipe with Sourdough Grilled Cheese is the perfect family-friendly comfort food. With its rich flavor and easy-to-follow steps, it’s sure to become a household favorite.
Try it today and let us know how your family enjoyed it! Don't forget to explore other soup recipes our blog!
Important Food Safety Tips
Store the soup in the fridge for up to 4 days in a sealed container. If freezing, use within 3 months. When reheating, ensure the soup reaches an internal temperature of 165°F (74°C) to ensure food safety.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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