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A bowl of rich, roasted tomato soup with a swirl of cream and fresh basil garnish, served with a crispy, golden cheese toastie cut in half, showing gooey melted cheese inside. The soup and toastie are placed on a rustic wooden table with a spoon and a napkin beside them, creating a warm and inviting comfort food scene.

Roasted Tomato Soup Cheese Toastie

This Roasted Tomato Soup with Cheese Toastie is the ultimate comfort food combo! The soup is rich, velvety, and packed with deep flavors from roasted tomatoes, garlic, and fresh basil. Paired with a crispy, golden cheese toastie, it’s the perfect meal for cozy nights. Whether for a quick lunch or a hearty dinner, this classic duo never disappoints!

  • Total Time: 50 minutes
  • Yield: 1 pot of soup + 2 cheese toasties 1x

Ingredients

Scale

For the Roasted Tomato Soup:

  • 2 lbs (900g) fresh tomatoes, halved
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 2 cups (500ml) vegetable broth
  • ½ cup (125ml) heavy cream (optional)
  • ¼ tsp red pepper flakes (optional, for spice)
  • ¼ cup fresh basil leaves, chopped

For the Cheese Toastie:

  • 4 slices of sourdough or white bread
  • 2 tbsp butter, softened
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 tsp Dijon mustard (optional, for extra flavor)

Instructions

Roasted Tomato Soup:

  1. Preheat oven to 400°F (200°C).
  2. Prepare the tomatoes: Place halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, black pepper, and oregano. Roast for 30-35 minutes, until tomatoes are soft and slightly caramelized.
  3. Blend the soup: Transfer the roasted vegetables to a blender. Add balsamic vinegar and vegetable broth. Blend until smooth.
  4. Heat and season: Pour the blended soup into a pot over medium heat. Stir in the heavy cream (if using) and red pepper flakes. Let it simmer for 5 minutes. Adjust salt if needed.
  5. Finish with basil: Stir in fresh basil just before serving.

Cheese Toastie:

  1. Assemble the toastie: Spread butter on one side of each bread slice. On the unbuttered side of two slices, spread Dijon mustard (if using), then layer shredded cheddar and mozzarella. Top with the remaining bread slices, buttered side facing out.
  2. Toast to perfection: Heat a pan over medium heat. Cook each sandwich for 3-4 minutes per side, pressing down gently, until golden brown and the cheese is melted.
  3. Slice and serve: Cut the toastie in half and serve with the hot tomato soup.

Notes

  • Make it vegan: Use coconut cream instead of heavy cream, and dairy-free cheese for the toastie.
  • Extra crispy toastie: Grill it in a panini press for an even crunchier texture.
  • Storage tip: The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Author: Lilly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Lunch
  • Cuisine: American / Comfort Food

Nutrition

  • Calories: ~450 kcal
  • Fat: ~28g
  • Carbohydrates: ~40g
  • Protein: ~12g