Easy Roasted Tomato Soup and Gluten-Free Grilled Cheese
This might be the easiest way to make your house smell like fall. Cherry tomatoes, garlic, onion, bell pepper and a hint of jalapeño roast in a cast-iron skillet until they collapse into caramelized perfection, then get blended with a splash of cream.
And obviously, you can’t have tomato soup without grilled cheese. Mine is a gluten-free grilled cheese with two kinds of cheese, toasted until it’s golden, crunchy and melty. Simple. Fresh. Unbelievably gluten-free.
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Why Roasting Makes the Best Tomato Soup
Roasting does all the work. The high heat blisters the tomatoes and caramelizes the onion and pepper, which builds deep, sweet flavor you can’t get from a can. No chopping finesse required, just toss everything in the skillet and let the oven do it.
- Mixed-color cherry tomatoes give the sweetest, most balanced soup.
- A little jalapeño adds warmth, not heat. Leave it out for kids.
- Heavy cream makes it velvety. Start with ½ cup and add more to taste.
The Gluten-Free Grilled Cheese Trick
Butter both sides of the bread and add a pinch of onion salt before it hits the pan. Gluten-free bread toasts beautifully when you go low and slow, medium-low heat, so the outside gets golden while the cheese fully melts.
Make It Ahead
The soup keeps in the fridge for up to 4 days and tastes even better the next day. Reheat gently on the stove and make the grilled cheese fresh.
Save this for the first chilly night, and tag @unbelievablygf when you make it.
Save this recipe for later on Pinterest!
Roasted Tomato Soup and Two-Cheese Gluten-Free Grilled Cheese
Course: Soups, Recipes2
servings10
minutes35
minutesIngredients
- Roasted tomato soup
4 cups cherry tomatoes (mixed colors if possible)
1 small onion, quartered
1 red bell pepper, chopped
1 small jalapeño, halved (optional, for heat)
4 cloves garlic, peeled
3 Tbsp olive oil
½ cup heavy cream (or more to taste)
Salt and black pepper, to taste
- Two-cheese grilled cheese
2 slices gluten-free bread
1 Tbsp butter, softened
1 pinch onion salt
Cheddar
Mozzarella (or provolone)
Directions
- Roasted tomato soup
- Preheat oven to 425°F (220°C).
- Place tomatoes, onion, bell pepper, jalapeño and garlic in a cast-iron skillet. Drizzle with olive oil, season generously with salt and pepper, and toss.
- Roast 25–30 minutes until blistered and lightly caramelized.
- Transfer to a blender, add heavy cream and blend until smooth. Adjust seasoning.
- Serve hot with a swirl of cream or fresh basil.
- Grilled cheese
- Butter both sides of each bread slice and sprinkle lightly with onion salt.
- Layer cheese between the slices.
- Grill in a skillet over medium-low heat until golden on both sides and the cheese is melted.
- Slice and serve with the soup.
