Three-Cheese Tomato Soup (Grilled Cheese's Best Friend)
A velvety roasted tomato soup finished with cream and three cheeses — designed specifically for dipping grilled cheese sandwiches.
Most tomato soups are too thin for dipping or too rich on their own. This one threads the needle: roasting the tomatoes concentrates flavor, and finishing with three cheeses gives body without making the soup heavy. It is what we ladle alongside every grilled cheese on our drop-off menu.
Ingredients
- •3 lb ripe Roma tomatoes, halved
- •1 large yellow onion, quartered
- •4 cloves garlic, unpeeled
- •3 tablespoons olive oil
- •1 teaspoon kosher salt
- •2 cups vegetable or chicken stock
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan
- •1/4 cup grated sharp cheddar
- •2 oz cream cheese, room temperature
- •1 tablespoon fresh basil, chiffonade
- •Black pepper to taste
Instructions
- 1
Roast the vegetables
Heat oven to 425°F. Toss tomatoes, onion, and garlic with olive oil and salt on a sheet pan. Roast 35 minutes until edges are charred and tomatoes have collapsed.
- 2
Peel and combine
Squeeze the roasted garlic from its skins. Transfer all roasted vegetables to a blender along with the stock.
- 3
Blend smooth
Blend on high until completely smooth, about 90 seconds. For an ultra-silky texture, pass through a fine-mesh sieve.
- 4
Finish with dairy
Pour the puree into a pot over medium heat. Whisk in cream cheese until fully incorporated. Add heavy cream, Parmesan, and cheddar. Stir until cheeses melt.
- 5
Season and serve
Taste and adjust salt and pepper. Ladle into bowls, top with fresh basil, and serve with grilled cheese sandwiches for dipping.
Pro tips from the truck
- →Resist using canned tomatoes here — roasting fresh Roma tomatoes is the entire point of the recipe.
- →If the soup is too thick after blending, thin with extra stock 2 tablespoons at a time.
- →The soup freezes beautifully before the cream and cheese are added. Add dairy after thawing and reheating.
Want us to cook this for your next event?
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