Tomato Soup and Sourdough Grilled Cheese

There’s something about the classic combination of tomato soup and grilled cheese that brings back warm memories and creates new ones.

It’s a pairing that’s both nostalgic and timeless, perfect for any day that calls for a little comfort. Let’s dive into this beloved duo with a recipe that’s sure to satisfy your cravings and warm your soul.

Ingredients

• 2 tablespoons olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1 large yellow onion, sliced
• 28 oz San Marzano tomatoes
• 1 white onion
• 2 shallots
• 1 lb sweet mini peppers
• 3 lbs Roma tomatoes
• 2 cups chicken stock, or vegetable stock
• 1 tablespoon sugar
• ¼ cup heavy cream
• A bunch of fresh basil leaves, 2 fresh thyme sprigs
• 1 tsp dried oregano
• ½ teaspoon of red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• Sourdough bread bowl
• Gouda Cheese and Monterey Jack for grilled cheese
• Compound butter to spread on the bread slices

Instructions

Start the Soup: In a heavy-bottomed pot (or Dutch oven), heat the olive oil and butter over medium-high heat. Add the sliced yellow onion and cook, stirring occasionally, until translucent – about 8 minutes. Toss in the minced garlic during the last minute to avoid burning.

Prepare for Roasting: Preheat your oven to 400°F (200°C).

Roast the Tomatoes: To the pot, add the San Marzano tomatoes, white onion, shallots, sweet mini peppers, and Roma tomatoes. Drizzle with a bit more olive oil and season with salt and pepper.

Bake to Perfection: Transfer the pot to the oven and bake for 40 minutes, or until the tomatoes are browned and soft.

Simmer the Soup: Return the pot to the stove, add the chicken or vegetable stock, sugar, and dried herbs. Let it simmer and meld the flavors together.

Blend for Smoothness: Once the vegetables are tender, carefully transfer them to a blender. Blend until smooth, then return the soup to the pot.

Finish with Cream: Stir in the heavy cream and adjust the seasonings to your taste.

Serve and Enjoy: Ladle the soup into a hollowed-out sourdough bread bowl. Use the top of the bread to make a grilled cheese, slathered with compound butter and filled with Gouda and Monterey Jack cheese.

Can I use canned tomatoes instead of fresh Roma tomatoes?

Absolutely! While I love the depth of flavor that roasted fresh tomatoes bring, canned tomatoes can be a great time-saver and still yield delicious results.

What’s the best cheese for the grilled cheese?

I’ve found that a combination of Gouda and Monterey Jack melts beautifully and complements the tangy tomato soup. Feel free to experiment with your favorite cheeses, though!

How can I achieve a creamy texture without heavy cream?

If you’re looking for a lighter option, try blending in some cooked white beans or a splash of coconut milk for creaminess without the dairy

Tomato Soup and Sourdough Grilled Cheese

🍅 This recipe is for a cozy tomato soup served in sourdough bread bowls with a delicious grilled cheese topping. Start by sautéing onions and garlic, then roast San Marzano and Roma tomatoes with sweet mini peppers. Blend the roasted veggies with stock and seasonings until smooth. Finish with cream and serve in hollowed-out sourdough bread bowls, topped with a gooey Gouda and Monterey Jack grilled cheese. It's a perfect combination of comforting flavors in a delightful presentation!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine Italian, Mediterranean

Servings 4

Equipment

• Heavy-bottomed pot or Dutch oven
• Oven
• Blender

Ingredients

  

• 4 garlic cloves minced
• 1 large yellow onion sliced
• 28 oz San Marzano tomatoes
• 1 white onion
• 2 shallots
• 1 lb sweet mini peppers
• 3 lbs Roma tomatoes
• 2 cups chicken stock or vegetable stock
• 1 tablespoon sugar
• ¼ cup heavy cream
• Bunch of fresh basil leaves
• 2 fresh thyme sprigs
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• Sourdough bread bowl
• Gouda Cheese and Monterey Jack for grilled cheese
• Compound butter to spread on the bread slices

Instructions

 

• In a heavy bottomed pot (or Dutch oven), heat olive oil and butter over medium-high heat. Add onion and cook, stirring as needed, until translucent – about 8 minutes, add garlic at the same time.
• Preheat oven to 400F.
• Add San Marzano peeled tomatoes, seasonings, sliced Roma tomatoes, and peppers to the Dutch oven and sprinkle with olive oil.
• Bake for 40 minutes until tomatoes are brown and soft.
• Continue with hot chicken stock and sugar.
• Check the flavor and adjust seasonings as needed.
• Carefully transfer vegetables to the blender and blend until there are no large chunks left.
• Serve in a sourdough bread bowl and make a grilled cheese from the top of the bread.

Keyword bread bowl, comfort food, creamy soup, grilled cheese, Tomato soup

Post-Cooking FAQs

Q: How do I store leftovers?
A: The soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Q: Can I freeze the tomato soup?
A: Yes, the soup freezes well. Just omit the cream before freezing, and add it when reheating.

Q: My soup is too acidic, what can I do?
A: A pinch of baking soda can neutralize excess acidity. Add it sparingly, though, as it can quickly alter the flavor.