Tomato Soup for Grilled Cheese
Or grilled cheese croutons;)
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Tomato Soup for Grilled Cheese: A Perfect Match
Who doesn’t love a good grilled cheese paired with a comforting bowl of tomato soup? It's the ultimate combo! And when it's homemade tomato soup, it gets even better. Whether you're cozying up on a chilly day or simply craving some comfort food, this tomato soup recipe will hit the spot. Let’s dive in and learn how to make tomato soup from scratch with fresh, juicy plum tomatoes. It’s easy, casual, and most importantly, delicious.
Why Homemade Tomato Soup?
Homemade tomato soup has a fresh, rich flavor you just can’t get from a can making it perfect for a grilled cheese dipper. Using fresh tomatoes, you control every ingredient, ensuring a soup that’s healthy and free of preservatives. Plus, when you're making homemade tomato soup with fresh tomatoes, it’s all about that beautiful, tangy sweetness that only ripe tomatoes bring.
Ingredients You’ll Need
Here’s what goes into our fresh tomato soup:
3 1/2 pounds fresh plum tomatoes (about 14 tomatoes), halved lengthwise
1 large yellow onion, sliced (or 2 small ones)
6 cloves garlic, peeled but left whole
3/4 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
2-4 cups chicken stock or broth (depending on how thick you want it)
3 tablespoons butter
1/3 cup fresh basil leaves, chopped (optional, but so good)
1/2 cup heavy cream (optional, for a creamy finish)
Step-by-Step: How to Make Tomato Soup from Scratch
1. Roast the Tomatoes
Roasting fresh tomatoes brings out their sweetness, and it's a total game-changer for homemade tomato soup. Preheat your oven to 400°F (200°C) and toss those halved plum tomatoes on a baking sheet. Add your sliced onions and whole garlic cloves into the mix. Drizzle everything with olive oil, sprinkle with oregano, salt, and pepper, then roast for 35-40 minutes until everything is caramelized and juicy.
2. Blend It All Together
Once your veggies are roasted and smelling amazing, transfer them into a blender or food processor. You can add a little chicken stock or broth to help things along. Blend until smooth—this is where you see the magic happen. If you prefer your soup chunky, pulse it instead of fully blending.
3. Simmer for Maximum Flavor
Pour the blended mixture into a large pot on the stove. Add more chicken stock until you reach your desired thickness. Bring the soup to a simmer over medium heat and let it bubble for about 15 minutes. This step deepens all the flavors, making your soup even more delicious.
4. Butter & Cream (Optional)
Here’s where it gets decadent. Stir in the butter, letting it melt into the soup. If you’re going for that creamy, dreamy texture, now’s the time to add the heavy cream. Don’t want it creamy? No worries, the soup is still amazing without it!
5. Fresh Basil for a Kick
Toss in the chopped fresh basil if you’re using it. It adds a nice herby freshness that really makes this homemade tomato soup pop. Season to taste with salt and pepper, and you're done!
Pairing It with Grilled Cheese
Of course, what’s tomato soup without grilled cheese? You can go classic with white bread and American cheese (the meltiest), or switch it up with sourdough and Gruyère. Dip, swirl, or just enjoy them side by side—it’s a match made in heaven.
FAQ: Your Tomato Soup Questions Answered
1. Can I Use Other Tomatoes?
Absolutely! While plum tomatoes are great for their rich flavor, feel free to experiment with heirloom, Roma, or whatever you have on hand. Just make sure they’re ripe and juicy for the best homemade tomato soup.
2. How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 6 days. You can also freeze the soup (minus the cream) for up to 3 months. When reheating, add the cream after thawing.
3. Can I Make This Soup Vegan?
Yes! Swap the chicken stock for veggie stock and skip the butter and cream. It’ll still be just as delicious, especially with that rich roasted tomato base.
Customizing Your Soup
When you’re learning how to make tomato soup from scratch, it’s all about customizing it to your taste. Here are a few ideas to change it up:
Spicy Kick: Add a pinch of red pepper flakes to the soup for some heat.
Cheesy Goodness: Grate Parmesan on top or stir in some shredded cheese for extra richness.
Herby Twist: Instead of basil, try adding thyme, rosemary, or even parsley for a different flavor profile.
How Thick Should It Be?
This homemade tomato soup can be as thick or as thin as you like. If you prefer a heartier soup, stick with 2 cups of chicken stock. For a lighter, more brothy soup, add up to 4 cups. It’s really up to you!
Final Thoughts
Making homemade tomato soup with fresh tomatoes isn’t just easy, it’s incredibly satisfying. Paired with a grilled cheese, it’s a comfort food dream come true. Whether you’re looking for a quick lunch or a cozy dinner, this soup is guaranteed to hit the spot. So next time you’re wondering how to make tomato soup from scratch, just remember: fresh tomatoes, roast them up, blend, and enjoy!
Roasted Creamy Tomato Soup
Ingredients
- 3 1/2 pounds fresh roma or plum tomatoes, halved lengthwise (about 14 Roma tomatoes)
- 1 large yellow onion, sliced (or 2 small)
- 6 cloves garlic, peeled but kept whole
- 3/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup olive oil-Cervasi preferred
- 2-4 cups chicken stock or broth (depending on the desired thickness of the soup)
- 3 Tablespoons butter
- 1/3 cup chopped fresh basil leaves (optional)
- 1/2 cup heavy cream (optional)
Instructions
- Place rack in the middle of the oven
- Pre-heat oven to 400 degrees
- Wash and cut tomatoes in half the long way. Place on a rimmed sheet pan cut side up.
- Scatter the onions and garlic around the tomatoes.
- Drizzle vegetables with olive oil.
- Sprinkle with dried oregano, and generously season with salt and pepper.
- Bake for 25-35 minutes. You know they are done with they begin to caramelize and char a bit.
- Let cool slightly, and place roasted vegetables in a food processor or a blender and puree until very smooth. Alternatively, you can add the roasted vegetables to a pot and use an immersion blender to blend until smooth.
- Place the pureed veggies into a pot. Slowly add the stock or broth until the soup has your desired consistency. If it's too thick, add a bit more stock. Then add the butter.
- Allow the soup to simmer for 10 minutes. Stir in the cream and basil if using just before serving.
- Serve with grilled cheese croutons, if desired.
Notes:
• You can sub any tomatoes you'd like. Roma, plum, beefsteak, or heirloom. • Substitute chicken stock for vegetable stock to make it vegetarian. • Add a tablespoon of sugar if your tomatoes aren't sweet enough for your taste. • If not making the grilled cheese croutons, serve with warm crusty bread and a green salad for a complete meal. • If you add too much broth, you can simmer the soup uncovered— until it thickens up. Then add the cream and basil right before serving. • You can freeze the soup, but freeze it before adding the cream and basil. Add the cream and basil right before serving. • It won't taste the same, but you can substitute 3 cans (14.5 ounces each) of good diced tomatoes for the fresh tomatoes. You don't need to roast the canned, diced tomatoes. Just add the cans of tomatoes (with their juices) right to the pot of soup. Use canned fire-roasted diced tomatoes to get a little bit of that charred, roasted taste.
Calories
283.91Fat (grams)
24.06Sat. Fat (grams)
10.01Carbs (grams)
12.47Fiber (grams)
1.37Net carbs
11.10Sugar (grams)
6.15Protein (grams)
5.89Sodium (milligrams)
334.27Cholesterol (grams)
42.47