Roasted Tomato and Basil Soup & Grilled Cheese


equipment needed: large baking sheet, large stock pot, immersion blender
time: roughly 2 hours 30 minutes
serves: 6-8 servings, depends on your portion size

ingredients for soup:

  • 3 pounds ripe plum tomatoes (sliced in half lengthwise)
  • 2 yellow onions (cut each into fourths)
  • 3-4 garlic cloves, unpeeled
  • ¼ cup olive oil
  • 1 can (28oz) whole peeled tomatoes, undrained
  • 1 cup fresh basil leaves
  • seasonings (1-2 tablespoons each, based on your taste preferences)
    • thyme
    • rosemary
    • oregano
  • 1 carton (32oz) chicken stock (or veggie stock)
  • 1-2 teaspoons red pepper flakes (based on your taste preferences)
  • shakes of salt and pepper (based on your taste preferences)

instructions for soup:

  • Preheat oven to 400F
  • Place tomatoes, onions, and garlic cloves on a large baking sheet
    • it is best to keep the garlic cloves on a corner of the baking sheet so you can take them off easily after roasting
  • Pour ¼ cup of olive oil over tomatoes, onions, garlic. Lightly salt and pepper to taste. Make sure everything is coated evenly. Create a level layer.
    • Roast for 40 to 45 minutes.
  • While tomatoes, onions, and garlic are roasting – start the stockpot
  • Add undrained canned tomatoes and chicken (or veggie) stock to the pot
    • just turn on low and let it sit until the other ingredients are ready
  • When the tomatoes, onions, and garlic are done roasting:
    • take the garlic cloves off the tray and set aside
    • add the tomatoes and onions to the  stockpot, include the liquid off the baking sheet
  • Take the garlic cloves, one-by-one, and squeeze the clove into the soup and discard
    the clove’s skin.
  • add seasonings (fresh basil, oregano, thyme, rosemary, & red pepper flakes)IMG_6299-1
    • add seasonings that you like; this is somewhere you can get creative with your soup
    • Start with a ¼ teaspoon of red pepper flakes. If you prefer your soup a little “spicer”, add more after the soup is done – once you can taste it and decide how much more flavor to add.
  • with an immersion blender, blend everything together into a smooth consistency
  • Bring the stockpot to a boil, turn down, and simmer for 40 minutes

When I think tomato soup I always think about dipping a delicious grilled cheese
into it! Our neighborhood’s grocery store sells fresh-baked olive oil rosemary bread in their bakery area that we like to use for our grilled cheeses. Adds another dimension of flavorful goodness! Also, we suggest using a good quality cheese that melts to goo-y perfection. I prefer sharp cheddar but my husband likes pepper jack, but it’s your grilled cheese so be creative! 

equipment needed: nonstick pan, spatula
time: 5-10 minutes
makes 1 sandwich

ingredients for grilled cheese:

  • 2 pieces of sliced bread
  • Cheese, 1-2 slices
  • Spreadable butter


  • Coat one side of the bread slices with butter
  • Place one slice in skillet, butter-side down
  • Top the bread with cheese slices
  • Place the other bread slice on top of cheese, butter-side up
  • Cook slowly until the downside is browned
  • Flip slowly, brown the second side

-The Martin’s Kitchen-





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