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Roasted Tomato Soup with Sourdough Grilled Cheese Sandwiches

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A cozy and flavorful meal featuring roasted tomato basil soup with a touch of cream and saffron, paired with golden sourdough grilled cheese sandwiches made with cheddar and muenster.

Ingredients

6 roma tomatoes, cut in half lengthwise

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 low-sodium chicken broth (or vegetable broth for vegetarian)

½ cup fresh basil leaves, plus extra for garnish

Kosher salt and freshly cracked black pepper, to taste

Heavy cream, to taste

2 slices sourdough bread

2 slices cheddar cheese

2 slices muenster cheese

Softened butter, for spreading

Instructions

  1. Preheat oven to 400°F (200°C). Place roma tomatoes and onion on a baking sheet, drizzle with half the olive oil, season with salt and pepper, and roast for 30–35 minutes until caramelized.
  2. In a large pot, heat the butter with the remaining olive oil. Sauté garlic and thyme until fragrant.
  3. Add roasted vegetables, crushed San Marzano tomatoes, chicken broth, and saffron. Simmer for 25–30 minutes.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in fresh basil and a splash of heavy cream. Adjust seasoning with salt and pepper.
  6. For the grilled cheese: Butter one side of each sourdough slice. Place cheddar and muenster between the unbuttered sides.
  7. Cook sandwich in a skillet over medium heat until bread is golden and cheese is melted.
  8. Slice grilled cheese and serve alongside the soup for dipping.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.

Add roasted red peppers for extra depth of flavor.

Stir in more cream or mascarpone for a creamier soup.

Swap cheddar for fontina or gruyere, or add caramelized onions to the grilled cheese.

Soup can be made ahead and tastes even better the next day.

Leftover soup freezes well for up to 3 months.

Nutrition

Find it online: https://justsosavory.com/roasted-tomato-soup-with-sourdough-grilled-cheese-sandwiches/