Sheet-Pan Tomato Soup & Grilled Cheese – 65-Minute Recipe
A comforting sheet‑pan tomato soup paired with a melty grilled cheese sandwich. The soup blends roasted red peppers, tomatoes, and fresh basil into a silky broth, while the sandwich offers a crunchy sourdough exterior and a rich mix of cheddar, mozzarella, and optional parmesan.
Recipe by Ben Chelin · Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Soup
- 2 red bell peppers
- 2 hot house tomatoes
- 2 lb cherry tomatoes
- 2 onions
- 2 garlic heads
- 4 tbsp olive oil
- 1 tsp red pepper flakes, oregano & thyme
- salt, to taste
- black pepper, to taste
- 2 cups broth
- 1/2 cup heavy cream or coconut milk
- handful fresh basil
Grilled Cheese
- 2 sourdough bread
- 2 sharp cheddar cheese
- 2 mozzarella cheese
- as desired parmesan cheese
- 1 tbsp butter
Instructions
- 1Soup: Preheat the oven to 375°F (374°F).
- 2Soup: Arrange the halved red bell peppers, halved hot house tomatoes, cherry tomatoes, quartered onions, and garlic heads (tops cut off) on a parchment‑lined sheet pan, drizzle with olive oil, and season with salt, black pepper, red pepper flakes, oregano, and thyme.
- 3Soup: Roast the vegetables for 45–60 minutes, until they are soft and the cherry tomatoes have burst.
- 4Soup: Transfer the roasted vegetables and garlic to a blender, squeeze the softened garlic cloves into the mixture, add 2–3 cups of broth, ½ cup heavy cream or coconut milk, and a handful of fresh basil; blend until smooth, adding more broth if needed to reach the desired consistency.
- 5Grilled Cheese: Assemble the sandwich by layering sharp cheddar, mozzarella, and optional parmesan between two slices of sourdough bread.
- 6Grilled Cheese: Spread butter generously on the outer sides of the bread.
- 7Grilled Cheese: Cook the sandwich in a skillet over low heat, adding a little extra butter to the pan, until the bread is golden and crispy and the cheese is fully melted, about 3–4 minutes per side.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Roast until soft and burst
Roast the vegetables for 45–60 minutes, checking that they are soft and the cherry tomatoes have burst before blending.
Adjust soup thickness gradually
After blending, add broth a little at a time until the soup reaches your desired consistency.
Butter both sides evenly
Spread butter generously on the outer sides of the bread.
Low heat for melt
Cook the sandwich over low heat for about 3–4 minutes per side until the cheese is fully melted and the bread is golden.
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Cooking context
1 hr 5 min estimated total time for 2 servings.
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Frequently asked questions
- How long does it take to make Sheet-Pan Tomato Soup & Grilled Cheese?
- About 1 hour 5 minutes in total: 15 minutes of prep and 50 minutes of cooking.
- How many servings does this Sheet-Pan Tomato Soup & Grilled Cheese recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Sheet-Pan Tomato Soup & Grilled Cheese recipe come from?
- It was shared by Ben Chelin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.