Grilled Cheese and Tomato Soup

Servings 4 servings


  • 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


  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.