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.
INGREDIENTSTomato Soup2 lbs ripe tomatoes, chopped1 medium yellow onion, roughly chopped5 cloves garlic3 tbsp olive oil1 tsp kosher saltFresh cracked black pepper, to taste3 cups chicken or vegetable stock1 small bunch fresh basil (stems removed)½ cup heavy cream (optional, for swirling)Fresh herbs (parsley, basil, or chives), for toppingGrilled Cheese1 ACE® Sourdough Bistro loaf2 cups sharp cheddar cheese, shredded1 cup Colby Jack cheese, shredded 4 tbsp unsalted butter, softened2 tbsp grated Parmesan cheese1 tsp dried (or fresh!) Italian herbs (or a mix of oregano, thyme, and basil)Pinch of garlic powder.
INSTRUCTIONSFor the tomato soupRoast 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 cheeseMake 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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