Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese: The Ultimate Cozy Comfort Food Combo

  • Author: Alice Barry
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Tomato Basil Soup with Grilled Cheese is the ultimate cozy comfort food. Roasted vine tomatoes blend with garlic, onion, and coconut milk for a creamy, dairy-free soup, paired perfectly with a melty, golden grilled cheese sandwich. It’s easy, wholesome, and packed with flavor — perfect for chilly nights or a nostalgic family meal.

Ingredients

Scale
  • 4 lbs vine-on or Roma tomatoes, quartered
  • 4 garlic cloves, peeled
  • 3 tbsp extra-virgin olive oil
  • 2 tsp sea salt, plus more to taste
  • 2 tbsp avocado oil
  • 1 medium white onion, diced
  • 1/2 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 4 cups vegetable stock or broth
  • 1/4 cup coconut milk
  • 1 cup fresh basil leaves, chopped
  • 1 tsp freshly ground black pepper, plus more for serving
  • 1/2 tsp garlic powder
  • Red chili flakes, optional for serving
  • 2 slices sourdough or bread of choice
  • 2 tbsp softened ghee or grass-fed butter
  • 1 cup shredded cheese of choice (e.g., hard goat cheese)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Place tomatoes and garlic on a baking sheet. Drizzle with olive oil, season with salt, and toss. Roast cut-side up for 45 minutes until charred and softened.
  3. In a large pot, heat avocado oil over medium heat. Sauté diced onion for 5–7 minutes until soft.
  4. Add dried oregano, stir and cook for 2 minutes. Add balsamic vinegar and cook another 2 minutes.
  5. Add vegetable broth and coconut milk. Cover and simmer on low while tomatoes finish roasting, about 30–45 minutes.
  6. Add roasted tomatoes and garlic to the pot. Add basil, pepper, garlic powder, and more salt if needed.
  7. Blend the soup with an immersion blender until smooth (or use a countertop blender in small batches).
  8. Cover and keep warm until serving.
  9. To make the grilled cheese, heat a skillet over medium heat. Spread ghee on one slice of bread and place it ghee-side down in the pan. Top with shredded cheese.
  10. Top with second slice of bread, ghee-side up. Press with spatula and cook 3–4 minutes per side, until golden and melted.
  11. Serve the grilled cheese with a hot bowl of tomato basil soup, topped with basil, pepper, and chili flakes if desired.

Notes

  • You can substitute canned San Marzano tomatoes when fresh are out of season.
  • For a creamier soup, add more coconut milk or use dairy cream if tolerated.
  • Store soup in the fridge for up to 4 days or freeze for 3 months.
  • Use gluten-free bread and vegan cheese for a fully allergen-friendly meal.
  • Be cautious when blending hot liquids — vent steam and blend in small batches.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Roasting, Blending, Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl of soup with 1 sandwich
  • Calories: 420
  • Sugar: 9g
  • Sodium: 880mg
  • Fat: 27g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 11g
  • Cholesterol: 25mg

Keywords: Tomato Basil Soup with Grilled Cheese, creamy tomato soup, comfort food, grilled cheese sandwich, dairy-free tomato soup

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookfavorite.com/tomato-basil-soup-with-grilled-cheese-recipe/