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This recipe is a new way to serve a classic meal. Tomato soup and grilled cheese belong together. Instead of serving a sandwich with my tomato soup, I served my tomato soup with cheesy toast on top.

Every once in a great while, my husband Charles comes up with an idea for a meal. Some of them aren’t really worth testing out – but this one was! Charles asked if we could make tomato soup, but then serve it like French Onion Soup, with cheese covered toast on top. Yes, absolutely, we can do that. (And when I say “we” I mean, Charles will carry the groceries home and grate some cheese and I will happily do the rest to ensure a positive outcome).

Tomato soup and grilled cheese is one of the best comfort food meals. The tomato soup offers a nutritious element and warmth that will heat you up on a cold day. A toasty cheesy grilled cheese is always so satisfying.

I first discovered the combination of tomato soup and grilled cheese at summer camp in Maine. It has been one of my favorite meals since then – it was also the only decent meal they served at that summer camp.

I made a roasted tomato soup from scratch and then I added cheesy toast on top and broiled it in the oven. You could opt to use your favorite store-bought tomato soup instead.

I like to make tomato soup by roasting grape or cherry tomatoes, I love the sweetness of small tomatoes, and they roast quickly. I simply slice them in half, drizzle olive oil over the top, and sprinkle with salt and pepper. Then I roast the tomatoes for about 25 minutes, until they are soft and fragrant. The tomatoes go into a blender with some basil, and then get poured into a pot and thinned out with some vegetable broth. It’s that easy! If you want an extra creamy tomato soup, you can add a touch of cream.

Once the soup is ready, I pour it into bowls, top the soup with cheesy bread, and broil in the oven until the cheese is melted. To make the toast extra flavorful, I spread a mix of butter, garlic, and grated sun dried tomato on the bread before generously topping it with shredded cheddar and gruyere.

I learned the trick of using a microplane to very finely grate sun-dried tomatoes at an event I went to with Barilla. It is a really simple way to add rich tomato flavor to a meal! It’s delicious over soups and pastas – if you want to try a pasta recipe using this technique try my Pomodoro Rustica!

How to make Tomato Soup with Cheesy Toast:

Tomato Soup with Cheesy Toast

Yield: 4-6 servings

Prep Time: 20 minutes

Active Time: 20 minutes

Additional Time: 40 minutes

Total Time: 1 hour 20 minutes

Tomato Soup with Cheesy Toast | This recipe is a new way to serve a classic meal. Tomato soup and grilled cheese belong together. Instead of serving a sandwich with my tomato soup, I served my tomato soup with cheesy toast on top. #soup

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Ingredients

• 2 pounds of Fresh Ripe Tomatoes
• about 2 tablespoons Olive Oil
• 1/2 teaspoon Salt, plus more for seasoning to taste
• 1/4 teaspoon Ground Black Pepper, plus more for seasoning to taste
• 5 leaves of Basil
• 1/2 cup of Vegetable Broth
• 2 slices of Fresh Bread
• 1 tablespoon Butter, at room temperature
• 1-2 cloves of minced Garlic
• 1 teaspoon of finely grated Sun-Dried Tomato
• 1/4 cup Grated Cheddar
• 1/4 cup Grated Gruyere

Instructions

Heat your oven to 350 degrees. Chop your tomatoes. If you are using grape or cherry tomatoes, just slice them in half. If you are using large tomatoes, cut them into quarters or smaller.

Arrange the tomatoes on a baking sheet - or two - lined with parchment paper.

Drizzle with olive oil and then sprinkle the salt and pepper over the top.

Roast the tomatoes for 30-40 minutes, until soft and aromatic. They should have lost a bit of their moisture, but still be juicy.

Pour the tomatoes, and any of the excess juices into a blender. You might want to do do this in two batches. Add the basil leave and puree the mixture.

Combine the pureed tomatoes and vegetable broth and bring to a slow boil. You can add more or less vegetable broth to make the soup as thick as you like it. You can even add a little cream if you want.

In a small bowl, combine the butter, garlic, and grated sun dried tomato. Spread this mixture over one side of each slice of bread.

Fill two oven safe bowls with soup. Then place the slices of bread in the bowls on top of the soup.

Generously pile the grated cheese on top of the bread.

Heat in the oven, under the broiler, until the cheese had melted and slightly browned. Garnish with some chopped basil and serve right away.

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