I made this recipe on The Kelly Clarkson Show! Watch here!
Easy Roasted Tomato Soup & Brioche Grilled Cheese
This Easy Roasted Tomato Soup & Brioche Grilled Cheese is the ultimate cozy comfort meal, perfect for when you want to wrap yourself in warmth and flavor. The soup is infused with deep, comforting flavors. Blended smooth and swirled with creamy, velvety heavy cream, it’s the kind of soup that makes you feel right at home. Paired with golden, buttery brioche grilled cheese—crisp on the outside and oozing with melted cheddar—this dish is a comforting hug in a bowl.
Equipment
- baking sheet, large soup pot, immersion blender or traditional blender, skillet
Ingredients
Easy roasted tomato soup
- 5-6 fresh tomatoes sliced
- 2 onions chopped
- 1/4 cup olive oil divided
- Salt and pepper to taste
- 6-10 cloves garlic rough chopped
- 1 28- ounce can whole peeled tomatoes in juice I like San Marzano
- 2-4 cups chicken broth or stock
- 1 cup heavy cream
- 1 cup torn basil
Brioche grilled cheese
- 1 loaf brioche bread cut into at least 12 slices
- 1/2 cup soft butter
- cups shredded cheddar cheese
Instructions
- Preheat oven to 425 degrees. On a baking sheet lined with parchment, drizzle tomatoes and onions with olive oil, then sprinkle with salt and pepper. Place the baking sheet into the oven and bake at least 30 minutes.
- While tomatoes roast, heat a large soup pot to medium-high heat and add remaining olive oil and garlic. Cook 2-3 minutes, then add canned tomatoes and stock. Season with salt and pepper. Simmer.
- When tomatoes are done, add them plus their juices to the pot of simmering tomatoes. Add basil.
- Use an immersion blender or traditional blender to blend soup until smooth. Add 1 cup heavy cream, stir, and simmer on low while you make brioche grilled cheese.
- Butter one side of each bread slice.
- Heat a large skillet to medium heat and place 2 slices of bread into the hot skillet, buttered side down. Place about 1/3 cup shredded cheese on top of each slice.
- Top each with another slice of buttered bread, buttered side up.
- Fry sandwiches around 3 minutes on each side until golden in color. Repeat the process for all six sandwiches. Serve with your roasted tomato soup. Enjoy!