Sheet Pan Tomato Soup With Grilled Cheese Dippers
A clever one-pan meal where tomatoes roast to perfection and sandwiches toast right alongside them for the ultimate comfort food pairing.
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Ingredients
- 3 lbs Roma tomatoes, halved
- 1 medium Yellow onion, wedged
- 6 whole Garlic cloves, peeled
- 3 tablespoons Olive oil
- 1 1/2 cups Vegetable broth
- 1/2 cup Fresh basil leaves
- 1/4 cup Heavy cream(optional)
- 8 slices Sourdough bread slices
- 6 ounces Sharp cheddar cheese, sliced
- 3 tablespoons Butter, softened
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- 2
Place halved tomatoes, onion wedges, and garlic cloves on the pan; drizzle with olive oil, salt, and pepper, then toss to coat.
- 3
Roast the vegetables for 25-30 minutes until the tomatoes are blistered and the onions are slightly charred.
- 4
While vegetables roast, assemble 4 grilled cheese sandwiches by buttering the outside of the bread and filling with cheddar slices.
- 5
Transfer the roasted vegetables and all pan juices into a blender; add vegetable broth and fresh basil, then blend until smooth.
- 6
Pour the blended soup into a pot to keep warm, stirring in the heavy cream if desired.
- 7
Place the sandwiches on the cleaned sheet pan and bake for 4-5 minutes per side until golden brown and cheese is melted.
- 8
Slice the sandwiches into long strips (dippers) and serve immediately alongside bowls of the hot tomato soup.
Nutrition per Serving
540
Calories
18g
Protein
52g
Carbs
31g
Fat
6g
Fiber
12g
Sugar
890mg
Sodium
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