Go Back
–+ servings

One-Pan Roasted Tomato Soup with Grilled Cheese Dippers

The oven does all the work to turn winter tomatoes into something rich, savoury, and deeply comforting. A secret ingredient—tomato powder—solves the problem of bland, out-of-season tomatoes.
Print Recipe Pin Recipe
Servings 4 servings
Calories 621 kcal

Ingredients
  

Soup

  • 2 Tablespoons Tomato Powder
  • 1 teaspoon Diamond Crystal Kosher salt, optional  (omit if your tomato powder already contains salt)
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 2 Tablespoons light brown sugar
  • 1/2 teaspoon black pepper
  • 1.8 kilograms plum tomatoes, about 30 tomatoes, halved lengthwise
  • 6 shallots, peeled and halved lengthwise
  • 3 cloves garlic, do not peel
  • 2 large sprigs fresh thyme
  • 2 Tablespoons olive oil
  • 1/2 cup 35% cream

Basil Oil (optional)

  • 50 grams fresh basil leaves
  • 25 grams fresh spinach leaves
  • 1 cup neutral vegetable oil, sunflower or safflower

Grilled Cheese Sandwiches

  • 8 slices bread,  (Pepperidge Farm Jewish Rye & Pumpernickel Deli Swirl works beautifully)
  • 8 ounces Gruyere cheese, grated
  • 3 Tablespoons unsalted butter, softened

Instructions
 

Make the Soup:

  • Preheat the oven to 400°F.
  • In a small bowl, mix the tomato powder, salt (if needed), Aleppo pepper, brown sugar, and black pepper. Set aside.
  • Arrange the halved tomatoes, shallots, and unpeeled garlic cloves on a rimmed half-sheet pan.
    Sprinkle evenly with the seasoning mixture, drizzle with olive oil, and toss well using your hands to ensure everything is coated.
    Tuck the thyme sprigs among the vegetables.
  • Roast for 35–40 minutes, until the tomatoes are collapsed, lightly caramelized, and intensely fragrant.
  • Remove from the oven and let cool slightly.
    Slip off and discard the tomato skins. Squeeze the roasted garlic from its skins and discard the papery shells. Remove and discard the thyme stems.
  • Transfer everything to a blender and blend on high until completely smooth.
  • Pour the soup into a medium saucepan, whisk in the cream, and gently reheat over medium-low heat. Taste and adjust seasoning if needed. Keep warm.

Make Basil Oil (optional)

  • Place basil, spinach, and oil into blender. Blend for 2-3 minutes until very smooth. Line a fine mesh strainer with a single layer of cheesecloth. Set strainer over a large bowl. Strain basil oil. Discard basil/spinach solids.

Make Grilled Cheese Dippers:

  • Butter one side of each slice of bread. Place four slices butter-side down on a baking sheet.
    Divide the grated cheese evenly among them, then top with the remaining bread slices, butter-side up.
  • Heat a nonstick skillet over medium-low heat.
    Cook the sandwiches until the first side is golden brown. Flip, cover the pan, and cook until the cheese is fully melted and the second side is deeply golden. Depending on the size of your pan, you may need to do this in 2 batches.
  • Transfer to a cutting board and slice into 2-inch strips.

To Serve:

  • Ladle the hot soup into bowls, drizzle with basil oil, if using and serve with grilled cheese dippers for dunking.

Notes

  1. The basil oil for drizzling onto the finished soup is completely optional. I think it makes for a beautiful presentation, but feel free to leave it out and just garnish with thinly sliced fresh basil leaves instead.
2.  Tomato powder is available on line.. Here are a few brands I have tried and enjoyed.
Knorr
Burlap and Barrel
Hoosier Hill Farms

Nutrition

Calories: 621kcalCarbohydrates: 35gProtein: 24gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 119mgSodium: 1104mgPotassium: 1390mgFiber: 7gSugar: 23gVitamin A: 5239IUVitamin C: 69mgCalcium: 672mgIron: 2mg
Tried this recipe?Let us know how it was!