Recipe by Chaya Suri Leitner

Roasted Tomato Soup with Sourdough Grilled Cheese

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Dairy Dairy
Easy Easy
6 Servings
1 Hour, 30 Minutes

During the summer, when tomatoes are at their peak sweetness and flavor, this tomato soup with sourdough grilled cheese recipe is a real treat. It’s the perfect opportunity to take advantage of those beautiful, ripe tomatoes that are in season now. And when it comes to the grilled cheese, adding smoky cheese adds a wonderful depth and richness to each bite.


Roasted Tomato Soup

  • 3 pounds (1.36 kilograms) fresh tomatoes, halved

  • Tuscanini Olive Oil, for drizzling

  • 2 tablespoons butter

  • 1 large onion, roughly chopped

  • 8–10 cloves garlic, chopped

  • 6 cups Manischewitz Vegetable Broth or water

  • 1 teaspoon sugar

  • 1/4 cup fresh basil leaves

  • 1/2 teaspoon salt (adjust to taste)

  • 1/4 teaspoon black pepper

  • 2 tablespoons Kedem Red Wine Vinegar

  • 1/2 cup heavy cream (optional)

  • good-quality olive oil, such as Tuscanini, for garnish (optional)

  • fresh basil leaves, for garnish (optional)

Grilled Cheese

  • 12 slices sourdough bread, such as Heaven & Earth

  • 15–18 slices smoked cheese (such as smoked cheddar or gouda)

  • 1 small red onion, thinly sliced

  • 1 jalapeño, thinly sliced (seeds removed for less heat if desired)

  • butter, softened


Prepare the Soup


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Place the halved tomatoes on a baking sheet and drizzle them with olive oil. Roast the tomatoes in the preheated oven for about 30–40 minutes, or until they’re soft and slightly charred.


In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until the onion becomes translucent. Add the chopped garlic and cook for an additional one to two minutes.


Add the roasted tomatoes (including any juices from the baking sheet) to the pot. Stir in the vegetable broth or water, sugar, fresh basil leaves, salt, and black pepper. Bring the mixture to a boil.


Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.


Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be careful with the hot liquid and allow the soup to cool slightly before blending if using a regular blender.


Return the pureed soup to the pot and place it over low heat. Stir in the vinegar and heavy cream if using. Cook for an additional five minutes to heat through. Garnish each bowl with a drizzle of olive oil and some fresh basil leaves, if desired.

For the Grilled Cheese


Preheat a skillet or griddle over medium-low heat.


Spread the softened butter evenly on one side of each slice of sourdough bread.


Place the bread, buttered side down, on the preheated skillet or griddle.


Layer the smoked cheese slices on each slice of bread, covering the surface evenly.


Top the cheese with the thinly sliced red onion and jalapeño slices.


Place another slice of bread, buttered side facing up, on top to form the sandwiches.


Photography by Sina Mizrahi

Roasted Tomato Soup with Sourdough Grilled Cheese

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