The ultimate classic comfort food duo, elevated! Roasting whole tomatoes, sweet red bell peppers, onions, and garlic caramelizes their natural sugars before blending them with fresh basil and broth into a velvety, nutrient-dense soup. Paired with a crispy, golden sourdough grilled cheese slathered in garlic-herb butter and packed with melted mozzarella, this dipping combo is cozy perfection.
Prep time: 15 mins
Cook time: 40 mins
Yield: 4 portions
Ingredients
Roasted Tomato & Red Pepper Soup
1 lb cherry or grape tomatoes
4–5 Roma tomatoes, halved
2 red bell peppers, halved and cored
1 large yellow onion, halved
1 large red onion, halved
1 whole head of garlic, top sliced off to expose cloves
Fresh sprigs of thyme
Fresh basil leaves
2 tbsp olive oil
2–3 cups vegetable or chicken broth
Salt and freshly cracked black pepper, to taste
Herb Butter Grilled Cheese
8 slices sourdough bread (or artisan bread of choice)
1.5 cups shredded low-moisture mozzarella cheese
3 tbsp butter, softened
1 tbsp fresh parsley or basil, finely minced
1/2 tsp garlic powder
Step-by-Step Instructions
Prep the Veggies: Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes, halved Roma tomatoes, red bell peppers, yellow onion, red onion, and the cut garlic head on a large baking sheet. Scatter fresh thyme sprigs across the tray.
Season & Roast: Drizzle generously with olive oil and season with salt and black pepper. Roast in the oven for 30–35 minutes until the vegetables are soft, juicy, and charred around the edges.
Blend the Soup: Transfer all roasted tomatoes, peppers, and onions into a large pot or Dutch oven. Squeeze the soft, roasted garlic cloves out of their skin into the pot. Add a handful of fresh basil leaves and pour in the vegetable or chicken broth. Use an immersion blender to process until completely smooth and velvety. Simmer on low heat for 5–10 minutes, adjusting seasoning with salt and pepper as needed.
Build the Herb Butter: In a small bowl, mix the softened butter with minced fresh herbs and garlic powder until smooth.
Assemble & Sear Grilled Cheese: Spread shredded mozzarella generously between slices of sourdough bread. Spread the prepared garlic-herb butter on the outside of each sandwich. Heat a pan over medium heat and grill each sandwich for 3–4 minutes per side until the bread is golden-crisp and the cheese is thoroughly melted.
Serve & Dip: Ladle warm soup into bowls, sprinkle extra shredded mozzarella on top, slice your crispy grilled cheese in half, and dip away!