There’s nothing quite like a bowl of creamy Roasted Tomato Basil Soup with Sourdough Grilled Cheese to warm your heart! The roasted tomatoes bring out a rich, savory flavor, while the creamy texture makes it irresistible.
Need a pairing idea? Try our Pesto Pasta Salad or some Crispy Air Fryer Brussels.
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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.
If you love this recipe, you may also enjoy our Black Bean Soup, Italian Lentil Soup, or our Pasta e Fagioli.
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.
Roasted Tomato Basil Soup Ingredients
- Fresh Tomatoes: Roasting fresh tomatoes brings out their natural sweetness and deepens the flavor.
- 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 or Chicken Broth: This adds depth to the soup.
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- 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 to Make Roasted Tomato Basil Soup
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 foil-wrapped garlic halves.
Drizzle with olive oil, season with salt and pepper, and roast for 45-60 minutes until soft and caramelized.
STEP TWO: Simmer the Soup
In a large pot, melt the butter over medium heat. Add the roasted vegetables, tomatoes, broth, sugar, thyme, and basil. Squeeze the garlic cloves out, leaving the skins behind.
Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors blend.
STEP THREE: Blend and Finish
Remove half of the basil leaves and any wooden stems. 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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Roast the vegetables at a high temperature. It brings out a sweet, caramelized flavor that’s essential to this soup.
✔️ DO Blend the soup thoroughly using an immersion or regular blender.
Storage
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. 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.
Recipe FAQs
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.
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📖 Recipe
Creamy Roasted Tomato Basil 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 and wrapped in foil
- 1 28oz can San Marzano tomatoes
- 2 cups vegetable or chicken 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
- 6-8 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 45-60 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. Stir in the roasted vegetables, canned tomatoes, broth, sugar, thyme, and basil. Squeeze the soft roasted garlic cloves from each half, leaving the skins behind, and add them right into the pot.
- Remove half of the basil leaves and woody stems. 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.
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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.
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