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Vegetarian, Meal soups and plant based

Roasted Tomato Soup with Cheddar Grilled Cheese

Roasted tomato soup with cheddar grilled cheese is a complete dinner for 4 people, ready in 1 hour, rated easy, for €2.00 per person. Tomatoes and garlic roast in the oven to build deep flavor, then the blended soup is served alongside a grilled cheese sandwich browned in a skillet. The key is letting the vegetables caramelize well before blending.

Roasted tomato soup with a golden cheddar grilled cheese, the winning duo for rainy evenings.

Roasted Tomato Soup with Cheddar Grilled Cheese
Total time
1 h
Difficulty
Easy
Cost per person
€2.00
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This soup owes everything to oven roasting. The tomatoes and onion roast slowly until they caramelize, and the garlic head turns soft and sweet, its flesh squeezed out to flavor the whole pot. The result is a velvety, slightly sweet soup with real depth, the kind you can't get from simmering raw tomatoes straight in a pot.

The cheddar grilled cheese isn't a side, it's half the meal. Browned in the skillet, gooey inside, crisp outside, it turns the soup into a full, satisfying dinner. It's the perfect dish for a rainy family evening, kids love dunking their sandwich into the soup, and Mon Chou designed it so everything finishes cooking at the same time without juggling three pots at once.

The ingredients

4 people

Fruits and vegetables

  • Tomatoes 1 kg
  • Garlic 1
  • Onion 1
  • Basil 1 sprigs

Pantry

  • Vegetable brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Sandwich bread 8 slices

Dairy

  • Cheddar 8 slices
  • Butter 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 200°C. Cut the tomatoes in half, place them on a baking sheet with the garlic head and onion, drizzle with oil. 35 min

    Place the tomatoes cut side up, they caramelize better.

  2. Take the pan out, squeeze the garlic to release the flesh and put everything in a pot with the broth. 5 min

    Roasted garlic flesh is soft as butter.

  3. Blend the soup with the basil, the pinch of sugar, salt and pepper.

    The sugar corrects the acidity if the tomatoes aren't quite ripe enough.

  4. Top four slices of sandwich bread with cheddar, cover with the other four slices and butter the outside.

    Spread a thin layer of soft butter on top, it browns perfectly.

  5. Brown the sandwiches in a skillet over medium heat, two minutes on each side, and serve with the soup. 6 min

    Press down with a spatula, the cheese melts and the crust gets crisp.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost too ripe, they concentrate more sugar when roasted and make the soup rounder.
  • Blend the soup while it's still very hot, straight off the stove, the texture comes out smoother than if you let it cool first.
  • Butter the bread all the way to the edges before it hits the pan, otherwise the corners stay pale and never crisp up.

The variations

  • Swap the cheddar for Gruyère or Comté if you prefer a cheese that stretches more when melted.
  • For a faster version, skip the roasting and sauté the chopped tomatoes and sliced onion directly in the pot for ten minutes before blending.
  • For younger kids, cut the sandwiches into strips before serving, they love dipping each strip into the soup.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Extra croutons sprinkled on the soup
  • A hot tea or herbal infusion

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container and freezes well for up to 2 months. Reheat it gently on the stovetop, stirring occasionally, but always make the grilled cheese fresh, just redo it in the skillet.

Questions about this dish

Can you make the soup ahead of time?

Yes, the soup can be made the day before and kept in the fridge in a sealed container. Reheat it gently on the stovetop the next day, it often tastes even better.

Can you use canned tomatoes when they're out of season?

Yes, swap fresh tomatoes for canned peeled tomatoes when they're not in season. Roasting them with the garlic and onion still builds flavor even if they skip the baking sheet.

How do you keep the grilled cheese from burning before the cheese melts?

Cook over medium heat, not higher, and cover the skillet for a minute so the cheddar melts without scorching the bread. Pressing with a spatula also helps spread the heat evenly.

Can you freeze the grilled cheese sandwich?

No, it's better not to freeze an assembled sandwich, the bread turns soggy once thawed. The soup alone freezes very well though, just make the sandwich fresh when you're ready to serve.

How long does it take to make a roasted tomato soup with a cheddar grilled cheese?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted tomato soup with a cheddar grilled cheese?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted tomato soup with a cheddar grilled cheese cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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