Roasted Tomato Soup

Ingredients

• 2 lb Vine‑Ripened Tomatoes (quartered)
• 1 pint Giant Cherry Tomatoes (halved)
• 1 cup Grape Tomatoes (halved)
• 1 piece Red Onion (peeled and sliced)
• 2 heads Garlic (cloves separated, skins left on for roasting)
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Kosher Salt (plus extra pinch at end)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano (optional)
• 1 tsp Dried Thyme (optional)
• 0.5 tsp Dried Chili Flakes (adjust to taste)
• 4 cup Chicken Stock (low‑sodium)
• 0.25 cup Fresh Basil (chopped)
• 0.5 cup Heavy Cream (room temperature)
• 1 tbsp Sherry Vinegar (adds acidity)
• 4 slice Sourdough Bread (thick slices)
• 2 slice Gouda Cheese (medium aged)
• 2 slice Cheddar Cheese (sharp)
• 2 slice Monterey Jack Cheese (mild)
• 2 tbsp Unsalted Butter (softened)

Instructions

1. Preheat Oven

   Set the oven to 450°F (230°C) and let it preheat.

   Time: PT10M

   Temperature: 450°F

2. Prepare Vegetables

   Quarter the vine‑ripened tomatoes, halve the giant cherry tomatoes and grape tomatoes, slice the red onion, and split the garlic heads into cloves, leaving skins on for roasting.

   Time: PT10M

3. Season and Arrange

   In a large mixing bowl, toss all the vegetables with olive oil, kosher salt, black pepper, dried oregano, dried thyme, and chili flakes. Spread them in a single layer on a baking sheet.

   Time: PT5M

4. Roast Vegetables

   Place the baking sheet in the preheated oven and roast for 40 minutes, stirring once halfway through, until the tomatoes are deeply browned and the garlic is soft.

   Time: PT40M

   Temperature: 450°F

5. Transfer to Pot and Add Stock

   Using tongs, move the roasted vegetables to a saucepan. Squeeze the softened roasted garlic cloves into the pot, discard skins, and pour in the chicken stock.

   Time: PT5M

6. Simmer Soup

   Bring the mixture to a gentle simmer over medium heat and let it cook for 30 minutes, allowing the flavors to meld.

   Time: PT30M

   Temperature: medium

7. Blend Until Smooth

   Remove the pot from heat and use a stick blender to puree the soup directly in the saucepan until completely smooth.

   Time: PT5M

8. Add Fresh Herbs and Reduce

   Return the pot to low heat, stir in chopped fresh basil, and let the soup simmer gently for 15 minutes.

   Time: PT15M

   Temperature: low

9. Finish with Cream and Vinegar

   Stir in the heavy cream, add a pinch of kosher salt, and finish with a splash of sherry vinegar. Turn off the heat.

   Time: PT5M

10. Assemble Grilled Cheese

    Butter one side of each sourdough slice. On the unbuttered side, layer Gouda, cheddar, and Monterey Jack cheese, then top with another slice, buttered side out.

    Time: PT5M

11. Cook Grilled Cheese

    Heat a griddle or skillet over medium heat. Cook the sandwich for about 2‑3 minutes per side, until the bread is golden brown and the cheese is fully melted.

    Time: PT5M

    Temperature: medium

12. Serve

    Ladle the hot soup into bowls, tear the grilled cheese sandwich into bite‑size pieces, and dip into the soup. Enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

48 g

Fat

32 g

Fiber

6 g

Ingredient Substitutions

• Instead of Vine‑Ripened Tomatoes: Roma tomatoes, beefsteak tomatoes
• Instead of Giant Cherry Tomatoes: regular cherry tomatoes
• Instead of Grape Tomatoes: cherry tomatoes
• Instead of Red Onion: yellow onion
• Instead of Garlic: pre‑peeled garlic cloves
• Instead of Olive Oil: vegetable oil
• Instead of Kosher Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Thyme: herbes de Provence
• Instead of Dried Chili Flakes: crushed red pepper
• Instead of Chicken Stock: vegetable stock
• Instead of Fresh Basil: fresh parsley
• Instead of Heavy Cream: half‑and‑half
• Instead of Sherry Vinegar: red wine vinegar
• Instead of Sourdough Bread: artisan white bread
• Instead of Gouda Cheese: Swiss cheese
• Instead of Cheddar Cheese: colby cheese
• Instead of Monterey Jack Cheese: provolone
• Instead of Unsalted Butter: margarine

Equipment Needed

• Oven
• Baking Sheet
• Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Stick Blender
• Saucepan
• Griddle or Skillet
• Spatula
• Tongs (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Roasting tomatoes until deeply caramelized for maximum flavor.
• Blending the soup to a completely smooth texture.
• Adding cream and sherry vinegar at the very end to balance richness and acidity.
• Cooking the grilled cheese on medium heat to melt the triple cheese without burning the sourdough.

Chef Tips from the Video

• Use a mix of aged Gouda and sharp cheddar for depth of flavor.
• Add a pinch of smoked paprika to the soup for a subtle smoky note.
• For extra crunch, toast the sourdough slices lightly before buttering.
• Finish the soup with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Freeze soup in freezer‑safe bags for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Grilled cheese is best served immediately; it can be kept at room temperature for up to 1 hour but will lose crispness.

Make-Ahead Tips

• Roast the tomatoes a day ahead; store them in a sealed container and reheat before adding stock.
• The soup can be fully prepared 24 hours in advance; flavors improve after chilling.
• Butter the bread and slice the cheese ahead of time; keep assembled sandwiches refrigerated and grill just before serving.

Frequently Asked Questions