Description
Hey, cozy seeker! Whether you’re hiding from a gray sky or just need something soul-soothing, this is your answer: slow-roasted tomato basil soup paired with a grilled cheese that stretches like a dream. Roasty, velvety, herby soup meets the golden crunch of sourdough hugging molten cheese. It’s nostalgic, no-fuss comfort—with just enough flair to make you feel like a kitchen rockstar. One pot, one pan, and one epic dunk later, you’ll understand why this combo is forever.
Ingredients
Soup:
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2 lbs ripe tomatoes (or 2 cans fire-roasted, drained)
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6 garlic cloves, unpeeled
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1 medium onion, chopped
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2 tbsp olive oil
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Salt & pepper
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2 cups vegetable broth
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½ tsp sugar (optional)
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½ cup fresh basil
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½ cup heavy cream or coconut milk (optional)
Grilled Cheese:
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8 slices sourdough
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2 tbsp softened butter
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1 cup sharp cheddar, shredded
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1 cup mozzarella, shredded
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Optional: 2 oz cream cheese or fontina
Instructions
Soup:
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Roast tomatoes, garlic (in skins), and onion at 400°F for 35–40 mins until charred and soft.
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In a pot, sauté onion (if not roasted) until soft. Add roasted veg (peel garlic), broth, and sugar. Simmer 10 mins.
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Blend until smooth. Stir in basil and optional cream. Adjust seasoning.
Grilled Cheese:
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Mix cheeses. Butter outer sides of bread.
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Sandwich cheese between slices.
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Cook over medium-low heat, covered, 3–5 mins per side until golden and gooey.
Notes
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Garnish soup with basil, pepper, or a swirl of cream.
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Cut grilled cheese diagonally for max dunk surface.
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Extra napkins? Yes, you’ll need them.
- Prep Time: 15 mins
- Cook Time: 35 mins
Nutrition
- Calories: 550 kcal per serving
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g