5 from 9 votes
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

What can be better than a heart warming bowl of tomato soup? A roasted tomato soup and grilled cheese. Made with love and enjoyed with family.

Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Keyword: healthy, soup, tomato soup, tomatoes, vegan
Servings: 14 servings
Author: Lena Gladstone
Roasted Tomato Soup
  • 5 Costco sized containers of Campari tomatoes on the vine
  • 3 28 oz cans of good quality canned tomatoes
  • 2 large sweet onion, peeled, cut into 10 wedges
  • 1/2 large garlic head, not peeled
  • salt, to taste (I used Jacobsen smoked sea salt)
  • olive oil, for drizzling onto tomatoes
  • 1 tbsp dried oregano
  • 1 cup chopped fresh basil, plus extra for garnishing finished soup
Grilled Cheese
  • good crusty bread, cut into desired number of slices
  • good quality smoked cheese (I used Tilamook)
  • unsalted butter
Roasted Tomato Soup
  1. Preheat oven to 425F.

  2. Place tomatoes, onion, garlic on cookie sheet, drizzle with olive oil and salt, bake for about 30 mins or until tomatoes are soft and have popped their skins.

  3. Remove stems from tomatoes, add tomatoes, onion and peel the garlic from skin into large pot. Bring the pot to a simmer and add in canned tomatoes. Taste for salt and adjust seasoning. Add in dried oregano.

  4. Simmer for about 30 mins on low. Add in fresh basil about 5 minutes before done, mix.

  5. Remove from heat and using a stick blender, blend until smooth. Adjust seasoning if needed. Sprinkle with fresh basil in each bowl. Serve with or without grilled cheese.

Grilled Cheese
  1. Butter bread slices on one side and grate cheese.

  2. Preheat skillet to medium heat. Add buttered side down for 30 secs, flip to non buttered side so bread can get toasted a bit, flip it back and add cheese on both sides of non buttered side, press together and then flip.

  3. Enjoy with soup.