Roasted Tomato Soup with a Bubbly Cheese Sandwich

2 mugs of soup topped with cheese and spoons on napkins

This soup is delicious with roasted plum tomatoes, but if you don’t have them, use canned San Marzano. Hardly anyone will know!




  1. Pre-heat the oven to 400ºF.
  2. Line a rimmed baking sheet with foil and place tomatoes, cut side up on the pan. Sprinkle generously with salt and pepper and drizzle olive oil over tomatoes.
  3. Place the closed packets of garlic on the pan along with the tomatoes and bake for 30-40 minutes.
  4. Cool slightly and carefully remove the garlic cloves and place into a food processor along with the tomatoes and pulse until smooth.
  5. Add the garlic and tomatoes mixture to a heavy dutch oven and add the chicken or vegetable broth, fresh or dried basil and crushed red pepper
  6. Bring to a boil and then simmer uncovered for about 30 minutes.
  7. Ladle soup into mugs and and top with the toasted and buttered bread. Cover with shredded cheddar and place tray of mugs in the oven just until cheese gets bubbly.
  8. Let them cool slightly before serving.

Keywords: tomato soup, broiled tomatoes, cheddar cheese, one pot meal

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