Roasted Tomato Soup with Grilled Cheese

Name: Roasted Tomato Soup with Grilled Cheese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 12 tomatoes, cut in half; 2 red bell peppers, cut into quarters; 2 whole heads garlic, cut in half; 2 celery ribs, cut into quarters; 2 onions, cut into quarters; Olive oil, for drizzling; 2 tbsp salt, adjust to taste; 2 tbsp butter; 5 fresh basil leaves; 2 cups water, or broth of choice; ½ cup heavy cream; Black pepper, to taste; Sourdough bread; American cheese; Mozzarella cheese; Butter, for the pan

This homemade roasted tomato soup is rich, creamy, and full of comforting flavor. Fresh tomatoes and roasted vegetables are blended until smooth with garlic, heavy cream, and seasonings, then served alongside a crispy, buttery grilled cheese.

1 hour 10 minutesServes 12

AmericanJuly 24, 2026

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The recipe

Roasted Tomato Soup with Grilled Cheese

Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Serves: 12

Ingredients

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Method

Preheat your oven to 400°F.
Arrange the tomatoes, bell peppers, garlic (cut side up), celery, and onions on a large baking sheet. Drizzle everything generously with olive oil, making sure all the vegetables are lightly coated without soaking them. Sprinkle with the salt.
Roast for 45 minutes, or until the vegetables are soft and lightly caramelized.
Transfer the roasted garlic to a large pot by squeezing the cloves out of their skins. Add the butter and sauté over medium-low heat for about 5 minutes, stirring constantly so the garlic doesn't burn.
Add the roasted vegetables and basil leaves to the pot. Blend until completely smooth using an immersion blender, or carefully transfer everything to a blender.
Stir in the water or broth and the heavy cream. Mix well, then taste and adjust the seasoning with more salt if needed. Add black pepper to taste.
For the grilled cheese, butter the outside of each slice of sourdough. Fill with American and mozzarella cheese, then cook in a buttered skillet over medium heat for about 5 minutes total, flipping halfway, until the bread is golden and crispy and the cheese is melted.
Serve the soup with a drizzle of heavy cream and a few basil leaves for garnish. Pair with the crispy grilled cheese and enjoy.

Dilruba’s tips

Keep an eye on the vegetables while they're roasting. Oven temperatures can vary, so check on them occasionally.
You can use 2 cups of vegetable or chicken broth instead of water for extra flavor.
Feel free to add more heavy cream if you prefer an even creamier soup.
Taste the soup before serving and adjust the salt and black pepper as needed.