This roasted tomato soup with sourdough grilled cheese is one of my favorite comfort meals. The soup has a deep, rich flavor thanks to roasted roma tomatoes, fresh herbs, and a touch of cream. Paired with a gooey grilled cheese sandwich made on sourdough, it’s the perfect cozy pairing for lunch or dinner.

Why You’ll Love This Recipe

I love that this recipe takes simple ingredients and transforms them into something so satisfying. The roasted tomatoes add a natural sweetness, the saffron brings a hint of luxury, and the fresh basil makes everything bright and fresh. I also enjoy the grilled cheese side melty cheddar and muenster on crisp sourdough make the perfect dipper for the soup. It’s hearty, nostalgic, and feels a little elevated at the same time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Roasted Tomato Basil Soup
6 roma tomatoes cut in half length-wise
1 yellow onion quartered
⅓ cup olive oil divided
2 tablespoon butter
½ teaspoon kosher salt
½ teaspoon black pepper
5 cloves garlic minced
1 teaspoon fresh thyme leaves
1 pinch saffron strands
1 (28 oz) can San Marzano tomatoes crushed
6 cups chicken broth low sodium
½ cup fresh basil leaves plus extra for garnish
kosher salt and freshly cracked black pepper to taste
heavy cream

Grilled Cheese Sandwich
2 slices sourdough bread
2 slices cheddar cheese
2 slices muenster cheese
softened butter for spreading

Directions

I begin by preheating the oven to 400°F. I place the roma tomatoes and onion on a baking sheet, drizzle with half the olive oil, season with salt and pepper, and roast for about 30–35 minutes until caramelized. In a large pot, I melt the butter with the remaining olive oil, then sauté the garlic and thyme until fragrant. I add the roasted vegetables, crushed San Marzano tomatoes, chicken broth, and saffron. I let it simmer for 25–30 minutes. Using an immersion blender, I puree the soup until smooth, then stir in fresh basil and a splash of heavy cream. I adjust seasoning with salt and pepper to taste.

For the grilled cheese, I butter one side of each sourdough slice, then layer cheddar and muenster between the unbuttered sides. I cook the sandwich in a skillet over medium heat until golden brown and the cheese is melted. I slice it and serve it with the soup for dipping.

Servings and Timing

This recipe makes about 6 servings of soup and 1 grilled cheese sandwich per person. The total time is around 1 hour, including roasting, simmering, and assembling.

Variations

I sometimes add roasted red peppers to the soup for a smoky depth. For a creamier version, I stir in extra heavy cream or even mascarpone. If I want to change up the grilled cheese, I swap the cheddar for fontina or gruyere, or add caramelized onions for more flavor. For a vegetarian option, I substitute vegetable broth for the chicken broth.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months I thaw it overnight in the fridge and reheat gently on the stovetop. I prefer to make grilled cheese fresh, but if I have extras, I reheat them in the oven or air fryer so they stay crisp.

FAQs

Do I have to use San Marzano tomatoes?

I like using them for their sweetness and rich flavor, but I can use any high-quality canned tomatoes.

Can I make this soup without saffron?

Yes, I can leave it out, but it does add a unique depth of flavor.

Can I use an upright blender instead of an immersion blender?

Yes, I can carefully transfer the soup in batches to a blender, but I let it cool slightly first for safety.

What cheese works best for grilled cheese?

I like cheddar and muenster for balance, but gouda, fontina, or gruyere are also excellent choices.

Can I make the soup vegetarian?

Yes, I just swap the chicken broth for vegetable broth.

How do I make the grilled cheese extra crispy?

I cook it slowly over medium heat and make sure the butter covers the bread evenly.

Can I prepare the soup ahead of time?

Yes, I often make the soup a day in advance it actually tastes better the next day as the flavors meld.

Can I use dried herbs instead of fresh?

Yes, I can substitute with dried thyme and dried basil, though fresh gives the best flavor.

How can I make this soup thicker?

I simmer it uncovered a bit longer to reduce the liquid, or add less broth at the start.

What sides go well with this meal?

I enjoy a light salad or roasted vegetables alongside, but honestly the soup and sandwich are plenty filling on their own.

Conclusion

This roasted tomato soup with sourdough grilled cheese is a comforting classic that I never get tired of making. The roasted vegetables, fresh basil, and creamy finish make the soup deeply flavorful, and pairing it with a golden, melty grilled cheese sandwich is always a winning combination. It’s cozy, satisfying, and perfect for any time I want a warm homemade meal.