- Soup
- Main
- American
- Oven
- Stovetop
- Blender
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the soup
- 3 lb
ripe tomatoes, preferably Roma, halved lengthwise
- 1
yellow onion, peeled and cut into 8 wedges
- 6 cloves
garlic, peeled
- 3 tbsp
olive oil
- 1 tsp
salt
- 1/2 tsp
black pepper, freshly ground
- 1 tsp
sugar
- 1 can
whole peeled tomatoes (28 oz)
- 2 cups
chicken or vegetable broth
- 1 cup
fresh basil leaves, loosely packed
- 1/2 cup
heavy cream
extra salt and pepper, to taste
For the grilled cheese dippers
- 8 slices
sturdy white sandwich bread
- 4 tbsp
butter, softened
- 8 oz
sharp cheddar, coarsely grated
Contains milk (heavy cream, butter, sharp cheddar).
Not checked: chicken or vegetable broth, sturdy white sandwich bread.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oven to 425°F.
425°F
- Step 2
On a large rimmed baking sheet, toss the halved tomatoes, onion wedges and garlic cloves with the olive oil, salt, pepper and sugar. Spread everything in one layer, with the tomatoes cut side up.
10 min
- 3 lb ripe tomatoes, preferably Roma
- 1 yellow onion
- 6 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- Step 3
Roast until the tomatoes are collapsed and browned at the edges and the onion is soft, 40 minutes. Don't worry about dark spots — that's flavor.
40 min, hands-off · 425°F
- Step 4
Scrape the roasted vegetables and all their juices into a large pot. Add the canned tomatoes with their juice and the broth. Bring to a simmer over medium heat and cook 10 minutes.
12 min
- 1 can whole peeled tomatoes (28 oz)
- 2 cups chicken or vegetable broth
- Step 5
Turn off the heat and stir in the basil. Working in two batches, blend the soup until completely smooth, filling the blender no more than half full and holding the lid down with a folded towel (hot soup expands). Return the soup to the pot.
5 min
- 1 cup fresh basil leaves
- Step 6
Stir in the cream and warm the soup over low heat without letting it boil. Taste and add salt and pepper until it tastes bright and seasoned. Keep warm while you make the sandwiches.
5 min
- 1/2 cup heavy cream
- extra salt and pepper
- Step 7
Butter one side of each slice of bread. Lay 4 slices butter side down on a board, pile the grated cheddar evenly on top, and close with the remaining slices, butter side up.
5 min
- 8 slices sturdy white sandwich bread
- 4 tbsp butter
- 8 oz sharp cheddar
- Step 8
Cook the sandwiches in a skillet over medium-low heat, two at a time, until deep golden and the cheese has melted, about 4 minutes per side. Press gently with a spatula and keep the heat low enough that the bread browns slowly.
16 min
- Step 9
Let the sandwiches sit 1 minute, then cut each into 3 or 4 fingers. Ladle the soup into bowls and serve the soldiers alongside for dipping.
3 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026