For The Tomato Soup:


  • 2 ½ pounds ripe Roma or San Marzano tomatoes (about 12 tomatoes), with ends cut off and halved
  • 1 yellow onion, quartered
  • 4 cloves garlic
  • 3 tablespoons olive oil, plus extra for drizzling
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons heavy cream, for drizzling
  • Basil leaves for garnish (optional)


  1. Preheat your oven to 400°F (200°C).

  2. Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle them with 3 tablespoons of olive oil and sprinkle with ½ teaspoon of salt and ½ teaspoon of pepper.

  3. Roast the vegetables in the preheated oven for about 40-45 minutes, or until the tomatoes become soft and slightly caramelized.

  4. Once roasted, remove the vegetables from the oven and allow them to cool for a few minutes.

  5. Transfer the roasted vegetables to a blender or food processor and blend until smooth. You may need to do this in batches.

  6. After blending, transfer the mixture to a large saucepan and warm it over low heat. If the soup is too thick, you can add some water or broth to reach your desired consistency.

  7. In a separate saucepan, gently heat the heavy cream without boiling.

  8. To serve, ladle the roasted tomato soup into bowls, drizzle each serving with a bit of the warmed heavy cream, and garnish with basil leaves if desired.

For The Grilled Cheese Sandwiches:


  • 8 slices of bread
  • 4 tablespoons mayonnaise, divided
  • 4 tablespoons salted butter, divided
  • 2 cups medium cheddar cheese, shredded


  1. Lay out 8 slices of bread on a clean surface.

  2. Spread 1/2 tablespoon of mayonnaise on one side of each of the 8 slices of bread.

  3. Heat a skillet or griddle over medium heat and add 1/2 tablespoon of butter. Place 4 slices of bread, mayonnaise side down, in the skillet.

  4. Top each bread slice in the skillet with 1/2 cup of shredded cheddar cheese.

  5. Place the remaining 4 slices of bread, mayonnaise side up, on top of the cheese to form sandwiches.

  6. Cook the sandwiches for about 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted and gooey.

  7. Remove the grilled cheese sandwiches from the skillet, slice them in half if desired, and serve them hot alongside your delicious roasted tomato soup.

Enjoy your comforting Roasted Tomato Soup & Grilled Cheese meal!

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