Can I use canned tomatoes instead of fresh?

You can, but you will lose a bit of the roasting flavour. Use two 400g tins of whole peeled tomatoes just skip the roasting step and add them straight into the pot after the garlic.

Can I make the soup ahead of time?

Absolutely. The soup keeps well in the fridge for up to 3 days, or freeze it for up to 3 months. Just hold off on adding the basil until you're reheating as it keeps the flavour bright.

What’s the best way to reheat grilled cheese?

Pop them in a hot pan or sandwich press for a couple of minutes to bring the crunch back—microwaving is a one-way ticket to soggy town.

Can I make this vegetarian?

Yes, just swap the chicken stock for veggie stock and you’re all good.

Don’t have a stick blender?

No worries. A regular blender will do the trick, just let the soup cool slightly first.

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Tomato · Soup · Roasted · Cheese · Smoky · Comfort Food · Carbs · Easy

Tomato Soup with Grilled Cheese

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Tomato Soup with Grilled Cheese

Ingredient Notes

Tomatoes:

Use ripe, in-season tomatoes for the best flavour. Roma, vine-ripened or any deep-red variety work brilliantly. Avoid pale or out-of-season tomatoes, they don’t have the sugar or acidity to make a great soup. If you’re stuck mid-winter, two 400g tins of whole peeled tomatoes work fine, just skip the roast and add them straight to the saucepan.

Smoked cheddar:

The smoky note is what makes this grilled cheese a step above a standard cheese toastie. Look for a properly smoked cheddar, not a smoke-flavoured one. Try the deli section or a good cheesemonger. If you can’t find it, regular sharp cheddar plus a tiny pinch of smoked paprika in the soup gets you somewhere close.

Mozzarella:

Use block mozzarella, not fresh. Fresh mozzarella has too much moisture and will make the sandwich soggy. Block (sometimes called pizza mozzarella) melts evenly and gives you that signature stretchy pull when you tear the sandwich apart.