Creamy Roasted Tomato Soup with Sheet Pan Grilled Cheese
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Recipe Intro From thefeedfeed
Want to know how to make the creamiest tomato soup without using actual cream? The secret is roasting fresh tomatoes, carrots, garlic, onions, and tomato paste, all drizzled with Chosen Foods 100% Pure Avocado Oil. By roasting these ingredients until caramelized, then blending with white beans, you’ll get a luxuriously creamy soup that’s perfect for dunking a crispy, sheet-pan grilled cheese sandwich. Best of all, the grilled cheese is cooked in one batch for quick and easy serving!
Recipe Description
This silky smooth tomato soup is made by roasting ripe tomatoes, carrots, and onions in Chosen Foods 100% Pure Avocado Oil with Italian seasoning. Removing the tomato cores before roasting and peeling off the skins afterward ensures a velvety texture. Blending a can of white beans with the vegetables creates a rich, creamy consistency without the need for dairy. Serve with crispy sheet-pan grilled cheese sandwiches, brushed with Chosen Foods Classic Mayo made with 100% Pure Avocado Oil, which delivers a golden brown crust. It’s comfort food done right—and easily made gluten-free by swapping in your favorite gluten-free bread.
- Creamy Roasted Tomato Soup with Sheet Pan Grilled Cheese Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Creamy Roasted Tomato Soup with Sheet Pan Grilled Cheese Ingredients
Ripe Tomatoes: Choose fresh, ripe tomatoes for the best flavor. Heirloom or Roma tomatoes work well for their natural sweetness. If fresh tomatoes aren't available, canned whole tomatoes can be substituted.
Chosen Foods 100% Pure Avocado Oil: This high-smoke point oil is perfect for roasting and adds a light, nutty flavor to both the soup and grilled cheese.
Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary enhances the flavor of the roasted vegetables. If you don’t have Italian seasoning on hand, you can make your own by combining these herbs.
Sandwich Bread: Use your favorite bread for the grilled cheese. For a gluten-free option, swap in a gluten-free sandwich bread. Sourdough or multigrain bread also works well for added texture.
Chosen Foods Classic Mayo made with 100% Pure Avocado Oil: Made with 100% Pure Avocado Oil, this mayo creates a crispy, golden brown crust on the grilled cheese that you can’t achieve with butter.
Test Kitchen Notes
Roasting for Depth: Roasting the tomatoes, carrots, onions, and garlic enhances their natural sweetness and adds a caramelized depth to the soup. Be sure to roast until they are lightly charred for the best flavor.
Removing Tomato Skins: After roasting, the tomato skins peel off easily. Removing them ensures a smoother soup texture, so don’t skip this step!
Blending Beans for Creaminess: The addition of white beans with their liquid gives the soup a silky, creamy texture without using dairy. Cannellini or navy beans both work well, and their neutral flavor blends seamlessly with the roasted vegetables.
Sheet-Pan Grilled Cheese: Baking the grilled cheese on a sheet pan allows you to cook all the sandwiches at once. This method also ensures even browning and a crispy exterior, thanks to the avocado mayo.
Cheese Varieties: Mixing sharp cheddar, mozzarella, and parmesan gives the grilled cheese a blend of gooey meltiness and crispy edges. Feel free to experiment with other cheeses like Gruyère or fontina for different flavors.
Make It Gluten-Free: If you need to make this recipe gluten-free, simply use gluten-free sandwich bread for the grilled cheese. The rest of the recipe is naturally gluten-free.
Serving Suggestions: Garnish the soup with a drizzle of Chosen Foods 100% Pure Avocado Oil and fresh herbs like parsley or basil. Add a sprinkle of red chili flakes for a little heat or cracked black pepper for extra flavor.
FAQs
Can I make the roasted tomato soup ahead of time?
Yes! You can make the roasted tomato soup up to three days in advance. Store it in an airtight container in the refrigerator and reheat it on the stove over medium-low heat when ready to serve. The soup also freezes well for up to three months. To reheat from frozen, let it thaw in the fridge overnight and warm it on the stove.
How do I make the grilled cheese extra crispy?
For the crispiest grilled cheese, use Chosen Foods Classic Mayo made with 100% Pure Avocado Oil instead of butter. Spread a thin layer of mayo on the outside of the bread before baking on a sheet pan. This promotes even browning and a golden, crunchy crust that you can’t achieve with butter. Baking the sandwiches on a sheet pan also ensures that they brown evenly on both sides.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, if fresh tomatoes aren’t available, you can substitute canned whole tomatoes. Use two 28-ounce cans of whole peeled tomatoes, draining them before roasting. Roasting canned tomatoes will still bring out a deep, caramelized flavor similar to using fresh tomatoes.
Recipe Card
For the Roasted Tomato Soup
ingredients
- 3 pounds ripe tomatoes
- 1 large yellow onion, peeled and roughly chopped
- 8 ounces carrots, roughly chopped
- 4 cloves garlic, peeled
- 2 tablespoons Chosen Foods 100% Pure Avocado Oil, plus more for garnish (optional)
- 3 teaspoons Italian seasoning
- 1 1/2 tablespoons kosher salt, plus more to taste, as needed
- 1 (14-ounce) can cannellini beans or navy beans (with their liquid)
- 3 cups chicken bone broth or vegetable stock
- Fresh chopped parsley, basil, or tarragon, for serving (optional)
- Cracked black pepper, for serving (optional)
- Red chili flakes, for serving (optional)
For the Sheet Pan Grilled Cheese
ingredients
- 8 slices sandwich bread, (gluten-free if necessary)
- 1/2 cup Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
- 2 cloves garlic, peeled and finely grated (optional)
- 1 (8-ounce) block sharp cheddar cheese, coarsely grated
- 1 (8-ounce) block low-moisture mozzarella cheese, coarsely grated
- 1/2 cup freshly grated parmesan cheese
Make the Roasted Tomato Soup
Method
Step 1
Preheat the oven to 400°F.
Step 2
Trim off the stem side of the tomatoes, then remove the cores.
Step 3
Arrange the tomatoes on a baking sheet cut side down, along with the chopped onion, chopped carrots, garlic cloves, and tomato paste.
Step 4
Drizzle with avocado oil, then season with a generous pinch of the salt and the Italian seasoning.
Step 5
Roast for about 40 minutes, until the tomatoes and veggies are lightly charred.
Step 6
Heat the chicken stock in a small pot over medium heat, then keep warm until ready to use.
Step 7
Transfer the roasted tomatoes, veggies, and the entire can of cannellini or white beans to a blender. Add the remaining salt and blend until smooth (you may need to do this in two batches). Add the hot chicken stock and blend until well combined. Taste and adjust seasoning, if necessary. Keep warm until ready to serve.
Make the Grilled Cheese
Step 1
While the tomatoes and veggies roast, line a baking sheet with parchment paper.
Step 2
Combine the avocado mayo and grated garlic in a small bowl and stir to combine, if using. If not, swipe a thin layer of the avocado mayo on the outside of each slice of sandwich bread.
Step 3
Grate parmesan cheese over the mayo, then flip over each slice and divide the grated cheese among half the bread. Top with the other half and set aside until ready to bake.
Step 4
After the tomatoes and veggies come out of the oven, bake the grilled cheese sandwiches for 10-15 minutes, turning over halfway through for even browning.
Step 5
Serve grilled cheese immediately with a bowl of roasted tomato soup garnished with a drizzle of avocado oil, some fresh chopped herbs, cracked black pepper, and red chili flakes.