Recipe Video: Roasted Tomato Soup with
Grilled Cheese and Bacon

(written recipe below video)

FASHIONFEED: Shoes by Gio Diev

Tomato Soup with Grilled Cheese and Baco


  • 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine, plum, whatever tomatoes)

  • 6-8 cloves garlic, peeled

  • 2 small yellow onions, sliced

  • Vine cherry tomatoes for garnish

  • 1/2 cup extra-virgin olive oil

  • Salt and freshly ground black pepper

  • 1 quart chicken stock

  • 2 bay leaves

  • 4 tablespoons butter

  • 1/2 cup chopped fresh basil leaves, optional

  • 3/4 cup heavy cream, optional

  • 2-3 tbsp tomato paste

  • good Irish cheddar

  • good whole grain artisanal bread

  • bacon

  • butter


Prep time about 20 minutes.  Cook time about 50-60 minutes.


Preheat oven to 450 degrees F.


Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.


Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.


Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. I like to boost the taste with tomato paste.  It gives it that familiar tomato soupy taste that adds the comfort factor. Season to taste with salt and freshly ground black pepper. Garnish in bowl with roasted vine cherry tomatoes and a splash of heavy cream.


Freeze the leftovers!!


For the grilled cheese and bacon:

Cook bacon until very crisp.  Drain on paper towel. Toast slice/s of bread. Grate cheddar cheese, as much as you think can fit on the bread.

To assemble, butter toast, place bacon strips on top, cover with grated cheese, broil until melting and bubbly.  Don’t be afraid to dunk in soup!