Creamy Roasted Tomato Basil Soup with Sourdough Grilled Cheese

Roasted tomato basil soup with croutons and sourdough grilled cheese on a wooden platter.

5 from 1 vote

Creamy Roasted Tomato Basil Soup with Sourdough Grilled Cheese

Creamy Roasted Tomato Basil Soup with Sourdough Grilled Cheese is a comforting tomato basil soup recipe made with roasted tomatoes, garlic, basil, and cream, delivering deep roasted flavor, velvety texture, and the perfect grilled cheese pairing. The tomatoes, onion, and garlic roast until caramelized before being blended into a smooth soup with broth, herbs, and cream for a rich bowl of classic comfort.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Soup

Cuisine: American

Servings:

Calories: 359kcal

Author: Jami Powell

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 (28 ounce) can San Marzano tomatoes
2 cups vegetable or chicken broth
½ cup heavy cream
1 tablespoon sugar
10 to 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 to 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.

Notes

Cooking Notes

Roasting the tomatoes, onion, and garlic first is the key step that gives this soup its deep flavor. Blend the soup until completely smooth, then stir in the cream at the end so the texture stays silky.

Tips for Best Results:

Roast the tomatoes until lightly caramelized to build richer flavor.
Blend the soup thoroughly so the texture becomes smooth and creamy.
Add the fresh basil at the end so its flavor stays bright.
Stir in the cream after blending so the soup stays silky instead of separating.

How to Know It’s Ready

The soup should look smooth and creamy with a deep red color, and it will lightly coat the back of a spoon when stirred.

Nutrition