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.
Grilled Cheese and Tomato Soup
- 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
Preheat oven to 450 degrees.
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.
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.
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.