Grilled Cheese and Tomato Soup

I think everyone can agree that the ultimate comfort food is Grilled Cheese & Tomato Soup 🥰 There’s really nothing better on a chilly fall night. It’s so incredibly easy to make homemade tomato soup, especially if you have an immersion blender. I love the one I have from @smegusa so much I have gifted it to a few of my friends too! 

I switch up this recipe a lot, but the key is using high quality tomatoes and olive oil! Feel free to add other herbs, like oregano. You really can’t go wrong with this one.

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Grilled Cheese and Tomato Soup

Servings 4 servings

Ingredients

• 3 lbs Roma tomatoes
• 1 yellow onion sliced
• 1 head of garlic
• 4 sprigs of thyme
• 1 large sprig of fresh basil
• 1-2 cups veggie broth
• High quality extra virgin olive oil
• 1 tsp dried oregano
• Kosher salt and pepper

Instructions

1. Preheat oven to 450 degrees.
2. Cut your tomatoes into fourths and place on a sheet pan with the sliced onions. Drizzle with olive oil and season with oregano, salt & pepper. Add thyme and basil. Slice the top off of a full head of garlic, pour olive oil on top and cover with foil. Bake for 35-40 minutes.
3. When the tomatoes are almost done, heat a large soup pot or dutch oven over medium heat. Add a drizzle of olive oil and then add your tomatoes (make sure you get all the juices on the pan too!) and squeeze out your roasted garlic.
4. Add 1 cup of veggie broth then blend the soup with an immersion blender and season to taste / add more broth if needed. Bring to a boil then turn heat to low and simmer for 15 minutes while you make your grilled cheese. I used pepper Jack cheese and I like to butter and toast each side of my bread to make it extra crispy and ensure the cheese fully melts.