A Nostalgic Lunch Reinvented
On chilly afternoons growing up, I always looked forward to the simplest, most comforting lunch – a gooey grilled cheese sandwich paired with a warm bowl of tomato soup. There was something about dipping that golden, buttery bread into the thick, tangy soup that felt like pure magic. Today, I’m sharing a fresh twist on this classic comfort lunch. This recipe includes a perfectly crisp grilled cheese with a blend of gooey cheeses and a robust roasted tomato soup with a touch of basil. It’s a lunch that’s easy to make, satisfying, and full of nostalgia with an elevated taste.
Gooey Grilled Cheese & Roasted Tomato Soup Recipe
This combo is ideal for cozy afternoons, whether you’re enjoying a quiet lunch at home or serving up something special for friends or family. The rich, roasted tomato soup pairs beautifully with the melty, savory grilled cheese, making every bite feel indulgent.
Ingredients
For the Grilled Cheese:
- 4 slices of thick-sliced sourdough bread
- 2 tbsp butter, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- ½ tsp garlic powder (optional for extra flavor)
For the Roasted Tomato Soup:
- 1 ½ lbs ripe tomatoes (such as Roma or vine-ripened), halved
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups vegetable broth (or chicken broth for a richer flavor)
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- ½ cup fresh basil leaves
- ½ cup heavy cream or coconut milk for a dairy-free option
Instructions
Step 1: Prepare the Roasted Tomato Soup
- Preheat the Oven
Preheat your oven to 400°F (200°C). This will give the tomatoes, onions, and garlic the perfect heat to become tender and slightly caramelized. - Roast the Vegetables
Arrange the halved tomatoes, chopped onions, and garlic cloves on a baking sheet. Coat the vegetables with olive oil and sprinkle them with a hearty pinch of salt and pepper, ensuring every piece is well-seasoned for maximum flavor as they roast. Roast for about 25-30 minutes or until the tomatoes are soft and slightly charred. - Blend the Soup
After roasting, carefully move the softened vegetables into a blender or food processor to prepare for blending. Add the vegetable broth and tomato paste, then blend until smooth. If you prefer a chunkier texture, pulse the mixture instead. - Simmer the Soup
Transfer the blended mixture to a pot set over medium heat, allowing the soup to warm and its flavors to meld together. Add the sugar if desired and simmer for about 10-15 minutes. Stir in the fresh basil leaves and heavy cream, adjusting salt and pepper to taste. Let the soup stay warm on low heat while you make the grilled cheese.
Step 2: Make the Gooey Grilled Cheese
- Prepare the Cheese Blend
In a bowl, combine the shredded cheddar, mozzarella, and Parmesan cheeses with the garlic powder if you like an extra hint of flavor. - Assemble the Sandwiches
Apply a light coat of softened butter to one side of each slice of bread, which will help create a golden, crispy crust. On the unbuttered side of two slices, pile the cheese mixture evenly. - Grill the Sandwiches
Heat a skillet over medium-low heat. Lay each sandwich in the skillet with the buttered side facing down to ensure an even, crispy browning. Cook each side for about 3-5 minutes or until golden brown, flipping carefully to avoid spilling the melted cheese. - Serve
Cut each grilled cheese sandwich in half, serve alongside the roasted tomato soup, and enjoy a little dip-and-bite magic!
Why This Recipe Works
The combination of roasted tomatoes and fresh basil brings depth and balance to the soup, while the trio of cheeses in the sandwich provides a rich and satisfying melt. The grilled sourdough adds a touch of tang and a satisfying crunch, making it the perfect companion to the creamy soup.
Tips for Perfect Grilled Cheese and Tomato Soup
- Choose Ripe Tomatoes – For a full-bodied soup, use the ripest tomatoes you can find; they’re sweeter and more flavorful.
- Low and Slow for the Sandwich – Cook the grilled cheese on medium-low heat to ensure the bread gets crispy while the cheese melts perfectly.
- Herb Alternatives – Fresh basil is classic, but you could try fresh thyme or oregano in the soup for a twist.
Nutritional Information (Per Serving)
- Calories: 580
- Protein: 20g
- Carbohydrates: 42g
- Fats: 35g
- Fiber: 4g
Pairing Suggestions
This grilled cheese and tomato soup combo is a meal in itself, but you can add a simple side salad or a bowl of fresh fruit to make it a heartier lunch. A glass of cold lemonade or iced tea pairs wonderfully on a warm day.
Other Links
- Try another cozy lunch idea with our Cheddar Broccoli Soup Recipe.
- For a different spin, check out our Three-Cheese Garlic Bread Recipe.
- Curious about the health benefits of tomatoes? For more details on the health benefits of tomatoes, you can explore additional insights in this informative article on Healthline.
- Looking for high-quality sourdough bread? Visit Breadtopia.
Frequently Asked Questions
1. Can I make this tomato soup vegan?
Yes! Use vegetable broth, skip the heavy cream, or substitute it with coconut milk for a creamy texture.
2. What’s the best bread for grilled cheese?
Sourdough and rustic bread work well because they hold up to the heat and provide a crunchy exterior. However, any bread you love will work.
3. Can I add extras to the grilled cheese?
Absolutely! You can add thinly sliced tomatoes, a bit of caramelized onion, or even a few slices of cooked bacon for added flavor.
4. How can I prepare this in advance?
You can make the tomato soup ahead of time, storing it in the fridge for up to three days or freezing it for up to a month. Reheat it gently on the stovetop before serving. Assemble and cook the grilled cheese just before eating to keep it fresh and crispy.
5. Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work in a pinch, especially fire-roasted ones. Just adjust the cooking time and seasonings to taste.