# Roasted Garlic & Tomato Soup w/ 3 Cheese Grilled Cheese

Roasted garlic and tomato soup with a three cheese grilled cheese sandwich.

- Total time: 120 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 2 pounds tomatoes
- 2 bulbs garlic
- 1 yellow onion
- garlic olive oil
- black pepper
- salt
- sourdough bread
- red pepper flakes
- dried parsley
- garlic powder
- 5 ounces cheddar cheese
- 5 ounces swiss cheese
- 5 ounces mozzarella cheese
- 1 spoonful veggie bouillon
- 3 cups water
- Sloppy Mama seasoning
- 1 tablespoon basil paste
- fresh rosemary
- fresh thyme
- mayonnaise
- 28 ounces peeled tomatoes

## Instructions

1. Add 2 pounds of tomatoes, 2 bulbs of garlic with the tops sliced off, and 1 yellow onion cut in half with the roots off into a baking dish.
2. Drizzle the ingredients with garlic olive oil (or regular olive oil), a bunch of black pepper, and a good bit of salt.
3. Wrap the baking dish with aluminum foil and pop it into the oven at 425°F (218°C) for about an hour.
4. While the vegetables are roasting, prepare the croutons by cutting sourdough bread into smaller pieces.
5. Place the bread pieces in a bowl and add a little bit of olive oil, red pepper flakes, dried parsley, and garlic powder, then toss them to coat.
6. Pop the croutons into the oven as well.
7. Grate 5 ounces of cheddar cheese, 5 ounces of Swiss cheese, and 5 ounces of mozzarella cheese for the grilled cheese.
8. Once roasted, add the tomatoes to a soup pot, removing them from the stems.
9. Add the roasted onions to the pot.
10. Squeeze the roasted garlic into the pot.
11. Pour all the juices from the roasting pan into the soup pot.
12. Add 28 ounces of peeled tomatoes to the pot.
13. Add a spoonful of veggie bouillon and 3 cups of water to the pot.
14. Blend the soup until it's smooth using an immersion blender.
15. Season the soup with Sloppy Mama seasoning and a tablespoon of basil paste.
16. Tie fresh rosemary and fresh thyme together and throw them into the soup.
17. Let the soup simmer together for about an hour.
18. For the grilled cheese, spread a tiny bit of mayonnaise on each slice of sourdough bread.
19. Place one slice of bread in a pan, pile on the cheese mix, top with the other slice of bread, and toast on both sides until golden brown and the cheese is melted.
20. Remove the fresh herbs from the soup when it's done.
21. Serve the soup with croutons, a drizzle of cream, and a sprinkle of fresh parsley.

## Equipment

- baking dish
- knife
- cutting board
- aluminum foil
- soup pot
- fork
- immersion blender
- ladle
- pan
- spatula
- cheese grater
- bowl

## Tips

- Drizzle the tomatoes, garlic, and onions with garlic olive oil, or regular olive oil.
- Season the soup with whatever makes your heart happy.
- Use sourdough for the grilled cheese.
- Put a tiny bit of mayonnaise on each piece of bread for the grilled cheese.

## Source

- Original video: https://www.facebook.com/share/v/1LvDKePB85/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/3862e3d8-faa5-474e-8f4e-1e6197bd251d
- Extracted: 2025-07-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt