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Rich creamy roasted garlic tomato basil soup with cream swirl and fresh basil in white artisan bowl

Roasted Garlic Tomato Basil Soup with Grilled Cheese

A luxurious, velvety roasted garlic tomato basil soup made with sweet San Marzano plum tomatoes, caramelized garlic cloves, fresh garden basil, and a splash of heavy cream. Paired with crispy golden sourdough grilled cheese for the ultimate cozy comfort meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 hearty soup bowls
Calories: 410
Ingredients Method Nutrition

Ingredients
  

Roasted Garlic Tomato Soup Base
  • 2 cans (28 oz each) whole peeled San Marzano tomatoes crushed by hand with juices
  • 1 head garlic roasted until caramelized & soft
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 cups low-sodium chicken bone broth halal certified or vegetable broth
  • 1 cup fresh basil leaves plus extra for garnish
  • 1/2 cup heavy whipping cream at room temperature
  • 1 tbsp pure honey or brown sugar
  • 1 tsp sea salt and black pepper to taste
  • 1/4 tsp crushed red pepper flakes optional
Artisan Sourdough Grilled Cheese Pairing
  • 8 slices artisan sourdough bread thick cut
  • 2 cups sharp white cheddar and gruyere freshly grated for best melt
  • 3 tbsp unsalted butter softened for spreading
  • 1 tbsp parmesan cheese finely grated

Method
 

Aromatics & Sauté
  1. In a large heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 5 to 6 minutes until soft, translucent, and fragrant.
  2. Squeeze the soft, caramelized cloves from the roasted head of garlic directly into the pot with the onions. Mash lightly with a wooden spoon and stir for 1 minute until fragrant.
Simmer the Tomato Base
  1. Pour in the crushed San Marzano tomatoes with their juices, chicken bone broth, honey, salt, black pepper, and crushed red pepper flakes. Stir well and bring the soup to a gentle boil.
  2. Reduce the heat to low, cover partially, and let simmer gently for 15 minutes to allow the rich tomato and roasted garlic flavors to meld together.
Blend & Finish with Cream
  1. Remove the pot from the heat. Stir in the fresh basil leaves. Use an immersion blender (or transfer in batches to a heat-safe high-speed blender) to purée the soup until silky and completely smooth.
  2. Pour in the heavy whipping cream and stir until harmonized into a luxurious, vibrant velvet-orange soup. Taste and adjust seasoning with additional sea salt or black pepper if desired.
Grill the Sourdough Sandwiches
  1. While the soup rests on low heat, butter the outside slices of sourdough bread and sprinkle with a touch of grated Parmesan. Layer the inside generously with sharp white cheddar and Gruyere.
  2. Toast the sandwiches in a cast iron skillet over medium-low heat for 3 to 4 minutes per side, pressing gently, until the exterior is deeply golden and crispy, and the cheese is fully melted and gooey.
  3. Ladle hot tomato soup into bowls, swirl with extra cream, garnish with fresh basil, and serve immediately alongside diagonally sliced grilled cheese!

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 14gFat: 23gSaturated Fat: 11gCholesterol: 52mgSodium: 760mgPotassium: 640mgFiber: 5gSugar: 9gVitamin A: 1450IUVitamin C: 24mgCalcium: 340mgIron: 3.8mg

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