Roasted Tomato Soup with Olive Bread Grilled Cheese

Nothing beats the comforting combination of tomato soup and grilled cheese—but this Roasted Tomato Soup with Olive Bread Grilled Cheese takes it to the next level. Slow-roasted tomatoes bring deep, rich flavor to the soup, balancing sweetness with just the right amount of tang. Paired with a crispy, golden grilled cheese made with hearty olive bread and melty cheese, this meal is the perfect blend of rustic and indulgent. Whether it’s a chilly evening or you’re just craving a cozy classic, this recipe is sure to hit the spot. Let’s dive in!

2 - 4 servings

Ingredients

• 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

Instructions

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.

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