Roasted Tomato Soup with Olive Bread Grilled Cheese

 Roasted tomato soup recipe

2 - 4 servings


  • 9 - 10 tomatoes
  • 1 small yellow onion
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, smashed
  • 1 cup cream
  • 1/2 cup parmesan, grated
  • 3 tbsp fresh basil
  • 2 tbsp tomato paste
  • salt and pepper


  1. Preheat the oven to 400°F/200°C.
  2. Halve the tomatoes and place them cut side up in an oven-safe form. Cut the onion into cloves and add to the form. Add the garlic and drizzle with olive oil. Use a brush to coat well. Season with salt and pepper.
  3. Roast for 40-50 minutes in the oven.
  4. Scrape all ingredients into a blender and add cream, parmesan, basil, and tomato paste. Mix until smooth and season according to taste.
  5. Serve with grilled cheese.

For the bread, we used homemade Olive bread made in our enameled cast iron bread pan. We also made bacon wrapped olives with the spare olives.

tomatoes in an enameled cast iron roasting pan

olive bread in enameled cast iron bread pans

olive bread

tomato soup with grilled cheese from olive bread


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