Sheet Pan Tomato Soup & Grilled Cheese

Nothing says comfort like a bowl of velvety roasted tomato soup paired with a golden, cheesy grilled cheese. Sweet, caramelized tomatoes blended with fresh basil make this soup rich and flavorful, while the ACE Sourdough Bistro grilled cheese delivers a crispy, buttery crust with melty cheddar and Colby Jack inside. It’s the ultimate cozy combo — simple enough for a weeknight, but special enough to feel like a treat.

Tomato Soup

• 2 lbs ripe tomatoes, chopped
• 1 medium yellow onion, roughly chopped
• 5 cloves garlic
• 3 tbsp olive oil
• 1 tsp kosher salt
• Fresh cracked black pepper, to taste
• 3 cups chicken or vegetable stock
• 1 small bunch fresh basil (stems removed)
• ½ cup heavy cream (optional, for swirling)
• Fresh herbs (parsley, basil, or chives), for topping

Grilled Cheese

• 1 ACE Sourdough Bistro loaf
• 2 cups sharp cheddar cheese, shredded
• 1 cup Colby Jack cheese, shredded 
• 4 tbsp unsalted butter, softened
• 2 tbsp grated Parmesan cheese
• 1 tsp dried (or fresh!)  Italian herbs (or a mix of oregano, thyme, and basil)
• Pinch of garlic powder

Instructions

For the tomato soup

1. Roast the base: Preheat oven to 425°F. Spread tomatoes, onion, and garlic on a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, until tomatoes are caramelized and edges of onion are golden.
2. Simmer: Transfer roasted vegetables (and all the pan juices) to a Dutch oven. Add stock and bring to a simmer over medium heat. Stir in basil. Let cook for 10–15 minutes so flavors meld.
3. Blend: Remove from heat. Using an immersion blender, puree until smooth and creamy. Taste and adjust seasoning.
4. Finish: Swirl in heavy cream if using, then ladle into bowls. Top with fresh herbs and an extra drizzle of olive oil.

For the grilled cheese

1. Make the butter: In a small bowl, mix softened butter with Parmesan, dried herbs, and garlic powder until well combined.
2. Assemble sandwiches: Layer shredded cheddar and Colby Jack between two slices of ACE Sourdough Bistro. Spread the outside of each sandwich with the Parmesan-herb butter.
3. Cook: Heat a large skillet or griddle over medium-low heat. Cook sandwiches until bread is deeply golden and cheese is melted, about 3–4 minutes per side.
4. Serve: Slice in halves or quarters and serve hot alongside bowls of tomato soup.