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Tomato Soup with Grilled Cheese

Tomato Soup with Grilled Cheese: Easy, Creamy, and Cheesy

Tomato soup with grilled cheese made easy. A creamy roasted tomato soup paired with a crispy, melty sandwich you’ll want to make again and again.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Lunch
Servings 3 people

Ingredients
  

For the tomato soup

  • ⅓ cup (75g) olive oil
  • 3 packages (12 oz each) cherry tomatoes
  • 1 small yellow onion (about 150g), chopped into 1-inch pieces
  • 1 garlic clove, smashed
  • Kosher salt and black pepper, to taste
  • Sugar, as needed (just a pinch or two to balance acidity)
  • ¼ cup (60ml) halal-certified heavy cream or full-fat coconut cream
  • 2 cups hot water, plus more if needed
  • Fresh parsley, chopped, for garnish

For the grilled cheese

  • 2 slices sourdough bread (check that it’s made without alcohol)
  • 4 tablespoons (60g) halal-certified mayonnaise, divided
  • 2 tablespoons (28g) butter, divided
  • ½ cup (60g) Parmesan cheese, grated (made with vegetarian rennet)
  • 1 oz (30g) sharp cheddar cheese, grated (halal-certified)
  • 2 oz (55g) Gouda cheese, grated (halal-certified)
  • 2 oz (55g) Fontina cheese, grated (halal-certified)

Instructions
 

  • Preheat your oven to 425°F and drizzle half the olive oil onto a sheet tray, then add the cherry tomatoes, onion, and garlic and drizzle the rest of the oil on top with a generous sprinkle of salt and pepper.
  • Roast everything for 35 to 45 minutes until the tomatoes burst and the edges caramelize, then let it cool for about 5 minutes.
  • Transfer the roasted veggies and all the pan juices to a blender and blend on high until smooth, then taste and add a pinch of sugar or more salt if it needs balance.
  • While blending, bring 2 cups of water to a boil, pour half onto the sheet tray to loosen the browned bits, and blend that into the soup a little at a time until you get the consistency you like.
  • Add the cream and blend for 20 more seconds, adding extra hot water ¼ cup at a time if the soup still feels too thick.
  • Spread 1 tablespoon of mayo and 1 tablespoon of butter on one side of each bread slice, then press in ¼ cup of Parmesan onto the mayo sides and flip the slices over.
  • Layer the cheddar, Gouda, and Fontina onto one slice of bread, top with the other slice (Parmesan side facing out), and press together gently.
  • Heat 1 tablespoon of butter in a skillet over medium heat, add the sandwich, and cook for 3 to 4 minutes per side until golden brown, covering with a lid near the end to help melt the cheese.
  • Transfer the sandwich out of the pan, reduce the heat, sprinkle the rest of the Parmesan straight into the skillet, then set the sandwich back on top and cook for 1 to 2 more minutes until the bottom is crispy.
  • Let the sandwich cool for a few minutes, slice it in half, and serve hot with a big bowl of tomato soup and a sprinkle of parsley.