Imagine diving into a bowl of rich, velvety soup that captures the essence of sun-ripened tomatoes, perfectly complemented by a crispy, gooey grilled cheese sandwich that will make your taste buds dance with joy! This isn't just another soup recipe - it's a culinary experience that transforms simple ingredients into a restaurant-worthy meal you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to the ultimate comfort food, this Roasted Tomato Basil Soup with Ricotta Grilled Cheese is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- Salt and pepper to taste
- 4 slices of bread
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Butter for grilling
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the halved tomatoes with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated. Spread the tomatoes on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are tender and lightly caramelized.
- While the tomatoes are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Remove the roasted tomatoes from the oven and let them cool slightly. Peel the skin off the tomatoes and add them to the pot with the onion and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot. Stir in the fresh basil leaves and season with salt and pepper to taste.
- Meanwhile, prepare the ricotta grilled cheese sandwiches. Butter one side of each bread slice. On the unbuttered side of two bread slices, spread 1/4 cup of ricotta cheese. Top with 1/4 cup of shredded mozzarella cheese. Place the other bread slice, buttered side up, on top of the filling.
- Heat a non-stick skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 2-3 minutes, or until the bread is golden brown and the cheese is melted. Flip the sandwiches over and cook for an additional 2-3 minutes, until the other side is also golden brown.
- Serve the roasted tomato basil soup hot, accompanied by the ricotta grilled cheese sandwiches.
Tips
- Choose ripe, in-season tomatoes for the most intense flavor. Roma or vine-ripened tomatoes work best for roasting.
- Don't rush the roasting process - letting tomatoes caramelize brings out their natural sweetness and depth of flavor.
- For extra smoothness, strain the soup through a fine-mesh sieve after blending to remove any tomato seeds or skin.
- Use room temperature ricotta for easier spreading and more even melting in your grilled cheese.
- Keep the heat at medium when grilling your sandwiches to ensure the bread gets golden and crispy while the cheese melts perfectly.
- Fresh basil is key - if possible, use freshly picked basil leaves for the most vibrant flavor.
- For a gourmet touch, add a drizzle of high-quality olive oil or a sprinkle of fresh basil on top of the soup before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
