Herb Grilled Cheese & Tomato Soup
🟢 Difficulty Level: Easy
⏱️ Total Time: ~1 hour
👨🍳 Servings: 2
🔥 Calories: ~520 kcal per serving
There’s nothing more comforting than a warm bowl of creamy tomato soup paired with a crispy, herby grilled cheese sandwich. This classic combo gets a gourmet twist with roasted cherry tomatoes, coconut milk, and fresh herbs, a perfect meal for cozy evenings or lazy weekends.
🧂 Ingredients
For the Tomato Soup:
- 2 cups cherry tomatoes
- 2 garlic heads
- 1 onion
- 1 red bell pepper
- 1 teaspoon chilli flakes
- ½ cup water
- ¾ cup coconut milk or heavy cream
- ¼ cup Parmigiano Reggiano
- Salt & pepper to taste
- 2 tbsp olive oil
For the Sandwich:
- 2 slices of bread (sourdough recommended)
- 2 slices Gouda cheese
- ⅓ cup shredded mozzarella
- Butter (for spreading)
- 1 tbsp olive oil
- 1 teaspoon fresh parsley (chopped)
🍽️ Equipment Needed
- Baking dish :
- Blender :
- Saucepan :
- Countertop oven (in case you don’t have an oven) :
- Non-stick pan (or skillet) :
👩🍳 Step by Step instructions
Make the Tomato Soup:
- Preheat oven to 400°F (200°C).
- In a baking dish, combine cherry tomatoes, garlic heads, onion, red pepper, olive oil, chilli flakes, salt, and pepper.
- Roast for 45–50 minutes, or until vegetables soften and caramelize slightly.
- Transfer roasted veggies to a blender and add coconut milk (or heavy cream in case you want that) and blend until smooth.
- Pour into a saucepan, add water, and bring to a gentle simmer.
- Add Parmigiano Reggiano and cook on low heat for about 10 minutes, stirring often, until the soup thickens slightly.
Make the Sandwich:
- Butter one side of each bread slice.
- Heat a pan over medium heat. Place one slice (butter side down), layer cheeses, and cover with the second slice (butter side up).
- Toast until the bottom slice turns golden brown, flip, and toast the other side.
- Mix olive oil with parsley and brush over the top of the sandwich.
- Serve the grilled cheese warm alongside the tomato soup.
🧮 Nutritional Info (per serving, approx.)
- Calories: ~520 kcal
- Protein: 18g
- Fat: 38g
- Carbohydrates: 28g
- Fiber: 3g
(Values are estimates and vary based on ingredients used.)
❌ Common Mistakes to Avoid
- Over-roasting the vegetables: They should be soft and slightly caramelized, not burnt.
- Skipping the simmering step: Cooking the soup a bit longer enhances the flavor depth.
- Using too much butter: A thin, even layer gives crispiness without greasiness.
- Cooking on high heat: The sandwich may burn before the cheese melts, keep it medium and patient.
💬 FAQ
Q1: Can I make the soup ahead of time?
✅ Yes! The tomato soup stores well in the fridge for up to 3 days. Just reheat gently before serving.
Q2: Can I make it vegan?
✅ Absolutely. Use plant-based cheese and coconut milk instead of cream, and skip the Parmigiano.
Q3: What other herbs can I use?
🌿 Try basil, oregano, or thyme for a different aroma.
Q4: Can I freeze the soup?
✅ Yes, it freezes beautifully for up to 2 months. Defrost overnight and reheat on the stove.
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