The BEST Tomato Soup for Grilled Cheese Lovers

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Cut tomatoes in half and quarter one large yellow onion.

Peel garlic cloves by trimming off the end and smashing them with the side of a knife.

Add all veggies to a large rimmed platter, cut side up.

Drizzle with a few tablespoons of extra virgin olive oil and season with salt and pepper.

Transfer veggies to a preheated oven and bake at 400°F for about 45 to 50 minutes until golden brown.

Set roasted veggies aside to rest for about 10 minutes.

Prepare grilled cheese sandwiches by buttering one side of the toast and placing it butter side down on a baking sheet.

Add two slices of cheddar and one slice of mozzarella for each sandwich, then butter the second slice and place it butter side up.

Blend half of the roasted veggies, half of the chicken stock, and half of the fresh basil until smooth and creamy, then pour into a soup pot.

Repeat with the remaining veggies, chicken stock, and basil, scraping the pan juice into the blender for extra flavor.

Set the pot over medium heat and bring the soup to a simmer, then stir in cream, grated parmesan cheese, tomato paste, and sugar to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens