If you’re craving something that feels like a warm hug in a bowl, you simply must try this Roasted Garlic Tomato Soup with Mini Grilled Cheese Recipe. It’s the perfect marriage of deeply caramelized, sweet roasted tomatoes and garlic, blended into a silky, vibrant soup that’s comfort food at its finest. Pair that with bite-sized, golden, cheesy grilled sandwiches, and you’ve got a match made in foodie heaven that everyone will love. This recipe isn’t just a meal; it’s an experience you’ll want to repeat again and again.

Ingredients You’ll Need

The image shows a collection of fresh ingredients on a white marbled surface. There are many red tomatoes in different shapes and sizes, some still on the vine, mixed with a couple of whole purple onions and one onion cut to show its layers. Two heads of garlic are cut in half, exposing the white cloves inside. There are three small glass bowls, one with green dried herbs, one with red tomato paste, and one with golden olive oil. Two small glasses of a creamy yellow liquid are also present. Photo taken with an iphone --ar 4:5 --v 7

What’s really wonderful about this recipe is how straightforward the ingredients are—each one plays a starring role, bringing out layers of flavor, warmth, and texture that make the soup so memorable. From ripe tomatoes bursting with freshness to the creamy cheeses melting in those miniature grilled sandwiches, every bite is pure delight.

Fresh ripe tomatoes (1.8 kg / 4 lb): The heart and soul of the soup, bursting with natural sweetness and acidity.
Large red onions (2): Add subtle sweetness and depth when roasted alongside the tomatoes.
Full bulbs of garlic (2, about 120g/4 oz): Roasted to mellow, caramelized perfection that infuses the soup with a rich, savory warmth.
Olive oil (2 tablespoons): Helps roast the vegetables beautifully and brings out their natural sugars.
Chicken or vegetable stock (4 ½ cups / 1125 ml): Creates the soup’s luscious base, adding savory richness.
Tomato paste (¼ cup / 60 ml): Intensifies the tomato flavor and thickens the soup.
Mixed Italian herbs (3 teaspoons): A fragrant blend that adds a lovely herbal note without overpowering.
Salt and pepper: Essential seasonings to balance and elevate all the flavors.
French bread stick: For slicing into rounds to form the mini grilled cheese sandwiches—crisp and sturdy.
Salted butter (¼ cup / 57g / 2 oz, softened): Spreads on the bread for that classic golden crust and decadent flavor.
Cheddar cheese (6 square slices): Sharp, melty, and creamy, perfect for sandwich filling.
Gouda cheese (120 slices): Adds a mild, smooth, buttery richness as a complement to cheddar.
Baby basil leaves or micro herbs: Fresh finishers adding color and a fragrant, peppery lift.
Cream or sour cream: Optional to swirl into the soup for extra indulgence.
Freshly cracked black pepper: To finish with a little bite and warmth.

How to Make Roasted Garlic Tomato Soup with Mini Grilled Cheese Recipe

Step 1: Preparing and Roasting the Vegetables

Start by preheating your oven to 200°C (180°C fan forced) or 400°F. Cut your tomatoes in halves or quarters—depending on size—and quarter your peeled red onions. Take whole garlic bulbs and trim the tops off, leaving the skins intact so they roast beautifully. Arrange all the veggies on baking trays cut-side up and drizzle with olive oil, especially over the garlic to coax out its sweetness. Sprinkle with salt and pepper, then roast for 45-60 minutes until everything softens and caramelizes around the edges. This step unlocks rich, concentrated flavors that completely transform ordinary tomatoes and garlic into something spectacular.

Step 2: Making the Mini Grilled Cheese Sandwiches

While the veggies roast, slice thin rounds from your French bread stick. Spread softened butter on one side of each round—this will crisp up nicely when grilled. Place half a slice of cheddar on the unbuttered side of half the slices. Add a layer of gouda cheese over the cheddar, then cover with the remaining slices, butter side out. Heat a grill pan on medium and grill several sandwiches at once, pressing them lightly with a small pan or a weighted object to ensure even contact. Cook about 3-4 minutes on each side until golden and the cheese melts perfectly gooey inside. These mini grilled cheeses are the perfect little bites of indulgence paired with the soup.

Step 3: Blending and Finishing the Soup

Once roasted, squeeze the softened garlic cloves out of their skins and discard the skins. Combine the garlic, tomatoes, and onions along with their caramelized juices from the trays. Add half the chicken stock and blend everything until smooth using an immersion or standard blender—if using the latter, blend in batches carefully. Return the blended mixture to a large pot or Dutch oven, add the remaining stock, tomato paste, and Italian herbs, then bring to a boil over medium-high heat. Simmer gently, stirring well to marry those flavors. Season with salt and pepper to taste. This soup is all about balance, so take your time to get the seasoning just right.

How to Serve Roasted Garlic Tomato Soup with Mini Grilled Cheese Recipe

The image shows two white bowls filled with smooth orange-red tomato soup, each bowl topped with swirl of white cream, scattered black pepper, and fresh bright green basil leaves. Each bowl sits on a white plate, and the plate closest to the camera has three toasted sandwich pieces with grill marks, placed to the left side of the bowl. The background is a white marbled surface with a few scattered basil leaves, two metal spoons, and part of a pot with the same tomato soup visible from the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t underestimate the power of a thoughtful garnish. A few baby basil leaves or delicate micro herbs sprinkled on top add a burst of fresh green color and a subtle, peppery note that wakes up your senses. For extra creaminess and richness, swirl in a dash of cream or sour cream right before serving. Finish with some freshly cracked black pepper for a gentle heat that ties the whole dish together.

Side Dishes

While the mini grilled cheeses are fantastic companions on their own, you could elevate the meal with a crisp green salad dressed lightly in lemon vinaigrette, adding brightness and contrast. A bowl of roasted veggies or a simple slaw also pairs beautifully if you want to have a heartier feast. But honestly, this soup and sandwich duo shines brightest when kept the star of the show.

Creative Ways to Present

Imagine serving the soup in rustic mugs or small bowls with the mini grilled cheeses stacked on a wooden board for a cozy, inviting vibe. Try toasting the bread rounds with a sprinkle of herbs or garlic powder before grilling for an extra flavor kick. You can even cut the grilled cheeses into fun shapes using cookie cutters—perfect for impressing kids or guests. The key is in those little touches that make serving effortless but memorable.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool the soup completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 3 days. The mini grilled cheeses are best eaten fresh but can be kept wrapped in foil and reheated briefly in a hot oven or skillet to regain their crispness.

Freezing

This soup freezes beautifully. Store portions in freezer-safe containers but leave room at the top for expansion. Freeze for up to 3 months. However, the grilled cheese sandwiches are not ideal for freezing due to the bread’s texture changing once thawed.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally until warmed through. If it seems too thick, add a splash of stock or water to loosen it up. Warm the mini grilled cheeses in a preheated oven or grill pan to restore that inviting crunch and melted cheese goodness.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Simply swap the chicken stock for vegetable stock. For a vegan mini grilled cheese, use your favorite plant-based butter and dairy-free cheese alternatives that melt well.

Do I have to roast the garlic with the skins on?

Yes, roasting garlic with the skins on protects them from burning and gently steams the cloves inside, creating that creamy, mellow flavor that’s perfect in this soup.

Can I use canned tomatoes instead of fresh?

While fresh tomatoes give the brightest flavor and best texture, you can substitute canned whole peeled tomatoes if fresh aren’t available. Roast them in a similar fashion to deepen their flavor.

How long will the mini grilled cheeses keep once made?

They’re best eaten immediately to enjoy their crispness and melty cheese. If needed, you can refrigerate and reheat within a day, but they won’t be quite as delicious as fresh off the pan.

Can I prepare any parts of this recipe in advance?

Yes! You can roast the vegetables a day ahead and keep the soup base refrigerated. Just blend and warm it up when ready to serve. Bread can be sliced ahead of time too, making your mealtime prep a breeze.

Final Thoughts

This Roasted Garlic Tomato Soup with Mini Grilled Cheese Recipe is one of those timeless comfort pairings that reminds you home cooking can be simple, delicious, and utterly satisfying. Whether you’re feeding family, impressing guests, or just treating yourself, it’s a recipe that warms the soul and delights the palate. Give it a try and savor every spoonful and cheesy bite—you won’t regret it!

Roasted Garlic Tomato Soup with Mini Grilled Cheese Recipe

Ingredients You’ll Need

How to Make Roasted Garlic Tomato Soup with Mini Grilled Cheese Recipe

Step 1: Preparing and Roasting the Vegetables