Tomato Soup with Grilled Cheese 🧀🍅 is a comforting and cozy dish perfect for any time you want something warm and satisfying. Roasted tomatoes, garlic, and onions create a rich, flavorful base for the soup, while the grilled cheese sandwiches add a gooey, crispy contrast. This recipe serves 2 but can easily be doubled. .Whether you’re cooking for family, friends, or just treating yourself, this Butter Chicken recipe is easy to make and guaranteed to impress.

Why This Tomato Soup Recipe is Special

1. Roasted Veggie Flavor – Roasting tomatoes, garlic, and onions enhances their natural sweetness and deepens the soup’s flavor.
2. Creamy Texture – A touch of butter and heavy cream makes the soup luxuriously smooth.
3. Perfect Pairing – The classic grilled cheese sandwich complements the tomato soup perfectly.
4. Easy Yet Impressive – Simple ingredients, but the roasting and blending create a restaurant-quality taste at home.

---

Serving Suggestion

Serve the soup hot with freshly made grilled cheese sandwiches on the side. Optionally, drizzle a little cream on top of the soup for an extra touch.

Tips for Perfect Tomato Soup & Grilled Cheese

• Balanced Flavor – Taste and adjust seasoning after blending for the perfect balance of salt, herbs, and creaminess.
• Cheese Options – Mix cheeses for extra flavor and gooey texture.
• Crispy Sandwiches – Cook over medium heat to melt the cheese fully without burning the bread.
• Storage – Soup can be refrigerated for up to 3 days; reheat gently on the stove.

Ingredients (Serves 2–3)

6 medium tomatoes

1 whole garlic bulb

2 medium onions

a little olive oil

1 tsp salt

1 tsp oregano

1 tsp basil

10 g butter

1 tbsp tomato paste

150 ml water

150 ml heavy cream

salt & pepper to taste

Ingredients (Grilled Cheese – 2 servings)

• 4 slices toast bread
• 2 slices cheddar cheese
• 1 handful grated cheese of choice per sandwich (e.g., Gouda, mozzarella)

Instructions

Soup

1. Cut tomatoes, garlic, and onions in halves/quarters. Place on a baking tray, drizzle with olive oil, season with salt, oregano, and basil.
2. Roast in the oven at 180 °C (350 °F) for 45–50 minutes.
3. In a pot, melt the butter and briefly sauté the tomato paste.
4. Add the roasted vegetables, pour in the water.
5. Season with salt and pepper, then blend with an immersion blender or in a blender until smooth.
6. Stir in the cream. Top with a little cream when serving.

Grilled Cheese

Place 1 slice of cheddar and 1 handful of grated cheese between two slices of bread.

Fry in a pan with a little butter or oil until golden brown on both sides and the cheese is melted.