This tomato soup is made with white beans to add creaminess and a little extra protein. 

The tomatoes are roasted in the oven with onion, garlic, and basil. There’s only 10 minutes of prep time, the rest of the work happens in the oven.

There is nothing better than a cozy bowl of roasted tomato soup! Add in a grilled cheese sandwich, and you’ve got the perfect meal on a wintery day. 

We get so much more flavor in this tomato soup since we’re roasting the tomatoes with garlic and onions. Adding some cannellini beans will also make this soup so creamy without the addition of actual cream. You can also make this soup ahead of time, so it’s great for meal prep. 

Why you’ll love this tomato soup

• Easy: All of these ingredients are easily found in local grocery stores.
• Protein-packed: This tomato soup is the perfect way to enjoy comfort food with a dose of protein from the cannellini beans.
• Comforting:​ This is a quick way to enjoy a comforting and cozy meal.

Ingredients needed 

Can of Whole Tomatoes: I love using whole San Marzano tomatoes, they have the best flavour!

Cannellini Beans: These white beans add a creamy consistency to the soup instead of using heavy cream. Make sure the beans are drained and rinsed before adding to the soup.

Basil: We’ll add fresh basil to the tomatoes before roasting, but I also love having a bit extra to garnish. 

Onion & Garlic: Adding both yellow onion and garlic cloves will bring so much flavor to this soup, don’t skip them! 

Sugar: Just a dash of sugar will help balance out the acidity of the tomatoes in this soup for a much smoother flavour. 

How to make this easy roasted tomato soup recipe

1. Pre-heat oven to 400F.  To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes (or red pepper flakes).
2. Roast uncovered for 30 minutes.
3. Remove the dish from the oven. 
4. To a high-powered blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
5. **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success!  Your other option is to puree the soup in the soup pot with an immersion blender.
6. Enjoy the soup as-is once blended or place the soup in a large soup pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire. 
7. Serve in bowls and top with the rest of the basil and fresh pepper.

how to puree soup (safely!)

It’s really important to let the tomato soup cool slightly before you start pureeing it! If you’re using a regular blender, make sure to only fill the blender halfway. Hold the lid tight and cover with a towel. Start blending on low and then increase the speed. 

The heat from the soup can sometimes cause the lid to pop and spray hot soup, so make sure you follow these tips! You can also puree the soup straight in the soup pot with an immersion blender. 

Tips & Tricks

• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 
• You can also serve this soup with a few slices of crusty bread with butter and my favourite garlic bread bites. 
• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.

Common Questions

How to store / make ahead

You can store this soup in an airtight container for up to 3 days. This soup is great for meal prep since it makes 4 portions! 

More soup recipes to make from the blog

• Roasted Cauliflower Soup
• Simple Potato Leek Soup
• One-Pot Healthy Broccoli Cheddar Soup (high protein!)

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Easy and Delicious Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup is easy to make during the cooler seasons. Add cannellini beans for creaminess and a dose of protein too!

Course Soup

Cuisine American

Keyword tomato soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 bowls

Author Jess

Ingredients

• 28 oz can of whole peeled Italian San Marzano tomatoes (substitute with regular whole peeled canned tomatoes if needed)
• 2 tbsp tomato paste
• 1 yellow onion, cut into quarters
• 6 garlic cloves
• 4 tbsp fresh minced basil, divided
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1 tsp dried oregano
• 1 tsp white sugar
• Pinch of chili flakes
• 2-3 cups vegetable broth
• 398 mL can cannellini beans, drained and rinsed (or sub with white navy beans)
• extra salt and pepper to taste

Instructions

• Pre-heat oven to 400F. To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes.
• Roast uncovered for 30 minutes.
• Remove the dish from the oven.
• To a high-speed blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
• **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.
• Enjoy the soup as-is once blended or place the soup in a large pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire.
• Serve in bowls and top with the rest of the fresh basil and fresh pepper.

Notes

• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.
• This recipe has only been tested with canned tomatoes to make this a tomato soup that can be made year round. I don’t recommend using fresh tomatoes.
• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 

Photography by: Kaeleigh Pugliese

The post Easy and Delicious Creamy Roasted Tomato Soup appeared first on Cooking in my Genes.

With a combination of sourdough bread, two cheeses and topped with honey and fresh thyme, this will soon become one of your favourites too.

And it’s an easy recipe to whip up in the kitchen that anyone is sure to enjoy. It might just be the perfect grilled cheese sandwich!

Let’s face it: any cheese can be used to make a fantastic grilled cheese sandwich! I’ve tried everything from parmesan, goat cheese, mozzarella, swiss and brie. However, the combination of gruyere and cheddar cheese creates a perfectly gooey, melty, drool-worthy, melted cheese filling that just can’t be beat. Trust me – you’ve got to add these two kinds of cheese to your next shopping list!

Why you’ll love this Gruyere grilled cheese recipe

• It’s delicious for lunch, dinner and maybe a midnight snack!
• You only need 5 ingredients for this recipe.
• The combination of two cheeses amps up the flavour even more.
• The saltiness of the cheese pairs perfectly with the sweetness of the honey for the most craveworthy grilled cheese sandwich.

Ingredients needed to make this grilled cheese sandwich

Sourdough bread: The flavour of sourdough bread is my personal favourite. I love using sourdough for grilled cheese because it adds a little extra flavour and crisps up just perfectly. But in a pinch you can use any type of bread you enjoy.

Gruyere cheese: Nutty gruyère cheese brings the perfect saltiness and flavor when combined with the cheddar cheese. And, pairs lovely with the honey drizzle too!

Old cheddar cheese: The best match to the Gruyere cheese in this sandwich.

Unsalted Butter: A must to spread on the outside of the bread prior to cooking.

Honey: A drizzle of honey takes this Gruyere grilled cheese to epic levels! And, if you want to amp up the flavour even more, add a sprinkle of fresh thyme.

Thyme: A little sprinkle of fresh thyme goes a long way to bring all of the flavours of this grilled cheese recipe together. It adds a little punch of freshness!

How to make this grilled cheese sandwich recipe

Step 1: Grate both cheeses, mix together and set aside. Next, lay out your bread slices on a cutting board and spread one side of each piece of bread with butter.

Step 2: Heat a large non-stick frying pan over medium/medium-low heat and allow the pan to heat up for a couple of minutes.

Step 3: Place 2 slices of bread butter side down into the pan. Divide the cheese evenly between the 2 slices of bread and then place the other slices of bread butter side up to complete each sandwich.

Step 4: Cook for about 5 minutes. Then press each sandwich down a bit to flatten and flip the sandwich.

Step 5: Cook until the cheese is fully melted and bubbly and the bread is golden brown.

Step 6: Remove from the pan, drizzle with honey and fresh thyme leaves, and then serve immediately!

Expert tips

• Make sure both cheeses are grated for this Gruyere grilled cheese sandwich. Grated / shredded cheese melts more evenly than slices and in this case the flavours of both cheeses meld together better when grated.
• Amp up the flavour even more by adding a seasonal jam like fig jam or onion jam or even a few apple slices in this grilled cheese sandwich.
• If you find the pan getting too hot and the cheese in the sandwich hasn’t fully melted, turn the heat down to low and cook it low and slow until it’s done.

​Common questions

What if I can’t find Gruyere cheese?
If you don’t have any Gruyere cheese on hand, you can substitute with Swiss cheese or Emmental cheese. And, in a pinch you can just use just old cheddar cheese.

Do I need to drizzle honey over the sandwich?
You don’t need to BUT I highly recommend it! The honey adds just a touch of sweetness for the perfect salty-sweet combination with the cheese.

More comfort food recipes to love from the blog:

Roasted Tomato Soup

One Pot Creamy Tortellini Soup

Healthyish Broccoli Cheddar Soup

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Cheddar and Gruyere Grilled Cheese with Honey

A delicious combination of old cheddar and gruyere sandwiched between sourdough bread for the tastiest Grilled Cheese, then topped off with a drizzle of honey and sprinkle of thyme.

Course dinner, Lunch

Cuisine American

Keyword grilled cheese

Prep Time 10 minutes minutes

10 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Author Jess

Ingredients

• 4 slices fresh sourdough bread
• 2 tbsp unsalted butter
• 75 g old white cheddar, grated (about 3/4 cup grated cheese)
• 75 g gruyere cheese, grated (about 3/4 cup grated cheese)
• honey to drizzle
• fresh thyme for garnish

Instructions

• Grate both cheeses, mix together and set aside. Next, lay out your bread slices and spread one side of each piece of bread with butter. 
• Heat a large non-stick frying pan over medium/medium-low heat and allow the pan to heat up for a couple of minutes. 
• Place 2 slices of bread butter side down into the pan. Divide the cheese evenly between the 2 slices of bread and then place the other slices of bread butter side up to complete each sandwich.
• Cook for about 5 minutes. Then press each sandwich down a bit to flatten and flip the sandwich. 
• Cook until the cheese is fully melted and bubbly and the bread is golden brown.
• Remove from the pan, drizzle with honey and fresh thyme leaves, and then serve immediately!

The post Cheddar & Gruyere Grilled Cheese Sandwich with Honey appeared first on Cooking in my Genes.

It’s supposed to be rainy and grey this weekend in Calgary so why not dive into a comforting grilled cheese? And perhaps pair it with last week’s Tomato Soup recipe?

Last week you got a taste of part 1 of my favourite food combination of all-time – Tomato Soup.  But this week it’s the cheesy goodness galore! I am telling you, this combo of the kale & mushroom with the gruyere cheese is heavenly – there’s a bit of heat from chili flakes and then the gooey goodness you expect in all grilled cheeses.

Let’s do this.

Total time: 30-45 minutes
Servings: 4
Equipment:  frying pan

Ingredients:
3 cups of kale, washed and chopped
10 white mushrooms, sliced
8 oz (approximately 3 cups) gruyere cheese, grated
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 tbsp olive oil
1/2 – 1 tsp chili flakes (if you like less spice use 1/2 tsp)
8 slices of sourdough bread
4 tbsp unsalted butter

Instructions:
Wash and chop the kale and thinly slice the mushrooms. Grate the cheese and set aside. Heat 1 tbsp olive oil over medium heat. Add mushrooms and season with 1/4 tsp each of salt and pepper. Sauté, stirring occasionally 8-10 minutes. Push mushrooms to the sides of the pan, add in kale and drizzle with 1/2 tbsp olive oil. Turn to medium-low and sauté, stirring occasionally until the kale is wilted, about 3-5 minutes. Turn heat off and mix in chili flakes.

Next, slice the bread into 8 slices, 2 per sandwich. Then, butter one side of each slice of bread. Place 4 slices butter side down on a cutting board. Distribute half of the cheese evenly, followed by the kale & mushroom mixture. Then, distribute the remaining cheese on top. Next place the remaining bread slices on top, butter side up.

On the oven, heat a large non-stick pan to medium – let it heat up for about 4 minutes.

Cook’s note: If your pan will only fit two sandwiches at once you can either turn your oven to 250F to keep the first sandwiches you cook warm OR heat two non stick pans and cook all four sandwiches at once.

Put the sandwiches in the pan and cook until golden brown, about 5 minutes. Then turn each sandwich, pressing each sandwich to flatten slightly. Cook about 5 minutes or until golden brown. Flip one more time, pressing each sandwich to flatten slightly again and cook until the cheese is fully melted, about another 2-3 minutes. Remove from the pan and let cool about 3-5 mins. Then cut in half and serve.

Pair with last week’s Tomato Soup for a winning combination!

Until the next cooking adventure,
Jess

PS. I also have to mention the lovely Rachel Rouhana who took the photos in this recipe.

The post Kale-Mushroom Grilled Cheese appeared first on Cooking in my Genes.