Sheet Pan Tomato Soup & Grilled Cheese
Prep time
Cook time
Total time
Serves
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.
INGREDIENTS
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
- 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.
- 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.
- Blend: Remove from heat. Using an immersion blender, puree until smooth and creamy. Taste and adjust seasoning.
- 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
- Make the butter: In a small bowl, mix softened butter with Parmesan, dried herbs, and garlic powder until well combined.
- 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.
- 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.
- Serve: Slice in halves or quarters and serve hot alongside bowls of tomato soup.
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