Creamy Roasted Tomato Soup and Gouda Grilled Cheese

Description

Nothing beats a classic comfort combo like tomato soup and grilled cheese—but this version takes it up a notch. Roasting the tomatoes deepens their flavor, while milk and cream create a smooth, rich soup. Paired with melty gouda and cheddar grilled cheese, this meal is warm, satisfying, and perfect for any time of year.

Ingredients

Tomato Soup

  • 1 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 4 qts. cherry tomatoes
  • ¼ cup tomato paste
  • 1 small white onion, sliced
  • 1 cup milk (whole milk for a creamier base)
  • ½ cup heavy cream
  • ½ cup chicken or vegetable broth
  • 1 Tbsp. Italian seasoning
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. fresh basil, roughly chopped

Grilled Cheese

  • 12 slices whole grain bread
  • 12 slices gouda cheese
  • 12 slices cheddar cheese
  • 3 Tbsp. butter (as needed)

Instructions

  1. Preheat oven. Preheat oven to 425°F.
  2. Prepare vegetables. On two sheet pans, spread cherry tomatoes, garlic, and onion. Mix in tomato paste. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
  3. Roast. Roast for 20–25 minutes, until tomatoes are bursting and onions are softened. Remove from oven and cool slightly.
  4. Prepare bread. While vegetables roast, butter one side of each slice of bread. Set aside.
  5. Blend soup base. Transfer roasted tomato mixture to a blender and blend until smooth (or desired texture). Pour into a large stock pot. Repeat as needed.
  6. Finish soup. Add milk, heavy cream, and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
  7. Make grilled cheese. Heat a nonstick skillet over medium heat. Place a slice of bread butter-side down, layer with gouda and cheddar, and top with another slice of bread (butter side up). Cook until golden brown, flip, and cook until cheese is melted. Repeat for all sandwiches.
  8. Serve. Ladle soup into bowls, garnish with fresh basil, and serve alongside grilled cheese sandwiches.

Why Dairy?

Milk, cream, gouda, and cheddar create a rich, creamy texture while adding calcium and protein. Dairy balances the acidity of tomatoes and helps deliver a smooth, comforting flavor in every bite.

Make It Your Own

  • Use sourdough bread for a crispier sandwich
  • Add red pepper flakes for a bit of heat
  • Swap gouda for mozzarella or provolone
  • Blend soup partially for a chunkier texture

Storage Tips

  • Store soup in an airtight container in the refrigerator for up to 4 days
  • Reheat gently on the stove, stirring occasionally
  • Freeze soup (without cream added) for up to 3 months; stir in cream after reheating

Reach out any time!

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