110 Grill Tomato Soup Recipe

I’ve eaten at a lot of places, but 110 Grill hits different. It’s not fancy or loud — just real food that tastes like someone actually cared while cooking. The 110 Grill tomato soup recipe – It’s creamy, rich, and full of roasted tomato flavor that reminds me of real comfort food. I first tasted it at the 110 Grill restaurant and fell in love right away.

I had to try making it at home, and after a few rounds, I finally nailed it. This version is simple, fresh, and full of flavor — just like the one they serve there.

This tomato soup is special because it’s made with roasted tomatoes, caramelized onions, and a bit of garlic and basil. It’s smooth, slightly sweet, and tastes amazing when dipped with a crispy grilled cheese sandwich.

If you love a good tomato soup, you’ll enjoy this one for sure.

Since you are here and love soups, check out: McAlister’s Potato Soup Recipe, Roberto Soup Recipe

What Tomatoes Are Best for This Tomato Soup Recipe?

For this 110 Grill tomato soup recipe, I like to use Roma or vine-ripened tomatoes. They have a deep red color and a sweet, rich flavor that works great once roasted. Roma tomatoes have less water inside, which helps make the soup thicker and smoother.

If you can find fresh tomatoes from a local market, even better. They add a strong natural flavor that canned ones can’t match. When ripe, they smell slightly sweet, almost like sunshine on the vine. Avoid tomatoes that are pale or too firm — they’ll make the soup taste dull.

If it’s not tomato season, you can use canned whole peeled tomatoes too, just make sure they’re good quality. San Marzano ones work great. But if you can, go for fresh ripe tomatoes; they make the soup taste bright, full, and homemade.

Why You’ll Love This 110 Grill Tomato Soup

• Rich Roasted Flavor – The roasted tomatoes give a deep, sweet, and smoky taste that makes every spoonful full of flavor.
• Sweet Caramelized Onions – They add natural sweetness and balance the tomato’s tang, making the soup smooth and comforting.
• Hint of Garlic & Balsamic – Roasted garlic brings warmth, while a splash of balsamic adds that light tangy finish.
• Creamy Without Cream – The soup blends into a silky texture that feels creamy even without heavy cream.
• Simple Yet Special – Easy steps, simple ingredients, and a flavor that tastes like a restaurant dish.
• Perfect With Grilled Cheese – The crispy, cheesy sandwich with soft melted cheese inside is made for dipping in this soup.
• Pure Comfort in a Bowl – It’s cozy, rich, and fills you up without feeling heavy — a true comfort meal.

110 Grill Tomato Soup Ingredients

For the Roasted Tomatoes and Soup

• 3 lb ripe tomatoes – Roma or vine-ripe tomatoes give natural sweetness and roast beautifully, making the soup rich, smooth, and full of tomato flavor.
• 1 head garlic – Roasting garlic softens the flavor, giving mild, nutty notes without harsh bite, adding depth to the soup.
• 6–8 thyme sprigs – Fresh thyme infuses a subtle herb aroma that enhances the roasted tomato flavor without overpowering it.
• 3 tbsp olive oil – Helps roast the tomatoes evenly and adds smooth, fruity richness to the soup base.
• 2 tbsp butter – Melting butter with onions adds natural sweetness and a soft, comforting base flavor.
• 1 large yellow onion – Caramelized slowly, onions bring sweetness and richness that balance the tomato acidity perfectly.
• 1 can tomato puree (15 oz) – Thickens the soup and intensifies tomato flavor for a velvety texture.
• 1 tbsp balsamic vinegar – Adds a subtle tang and deepens the overall flavor of the soup.
• 4 cups chicken or vegetable stock – Adds body and richness; chicken stock gives extra depth, while vegetable keeps it light and flavorful.
• ½ cup fresh basil leaves – Fresh basil brightens the soup with a sweet, herbal note at the end.
• 1 tsp salt – Balances flavors and brings out the natural sweetness of tomatoes and onions.
• ½–1 tsp black pepper – Adds a mild kick and warmth to the soup without overwhelming it.
• 1 tsp sugar (optional) – Softens acidity if tomatoes are too tart and rounds out the flavors.

For the Inside-Out Grilled Cheese

• 8 slices of sandwich bread – Sourdough or country bread toasts evenly and holds the cheese without falling apart.
• 8 oz sharp cheddar, shredded – Melts perfectly inside, giving a rich and tangy cheesy flavor.
• 1 cup extra shredded cheddar – Creates a crispy golden crust on the outside for crunch and flavor.
• 3–4 tbsp butter – Helps bread turn golden brown and adds richness to the sandwich while grilling.

How to Make 110 Grill Tomato Soup Copycat

Step 1: Preheat and Prep

Turn your oven to 425°F (220°C). Slice large tomatoes in half and place them on a baking sheet, cut side up. Trim off the top of the garlic head so the cloves show but stay together.

Step 2: Roast the Tomatoes and Garlic

Drizzle the tomatoes and garlic with olive oil. Sprinkle with salt and pepper. Tuck the thyme sprigs around them. Roast everything for about 35–40 minutes until the tomato edges brown and the garlic feels soft.

Step 3: Caramelize the Onions

While the tomatoes roast, melt butter in a big pot over medium heat. Add the sliced onion and a small pinch of salt. Stir often and cook for 12–15 minutes until the onions turn soft and golden. This gives the soup that deep, rich base flavor.

Step 4: Add Puree and Balsamic

Once the onions are soft, stir in the tomato puree and cook for a minute or two. Add the balsamic vinegar and stir again. It’ll smell amazing right away.

Step 5: Mix in Roasted Garlic and Tomatoes

When the tomatoes and garlic are done, remove the thyme and let them cool for a minute. Squeeze the roasted garlic cloves out of their skins and mash them lightly. Add both the tomatoes and the garlic to the pot with onions.

Step 6: Add Stock and Basil

Pour in the stock, then toss in the basil leaves, salt, pepper, and sugar if you’re using it. Stir everything gently and bring to a low simmer.

Step 7: Simmer the Soup

Let it simmer uncovered for 15–20 minutes so the flavors blend and the soup thickens slightly. The smell by now will fill your kitchen and make you hungry.

Step 8: Blend Smooth

Use an immersion blender right in the pot, or pour the soup into a blender and blend until smooth. Return it to the pot if needed. Taste and adjust salt or add a splash more balsamic if it needs a lift.

Step 9: Make the Inside-Out Grilled Cheese

Butter one side of each bread slice. On the other side (the unbuttered one), pile on shredded cheddar. Put another slice on top, buttered side out.

Step 10: Toast the Sandwiches

Heat a skillet on medium. Place a sandwich in the pan and cook 2–3 minutes per side until golden. Sprinkle extra shredded cheddar on the skillet surface, let it melt and crisp, then press your sandwich on it. Do this for both sides. You’ll get that crispy cheese crust everyone loves.

Step 11: Finish and Serve

Warm the soup if needed. Stir in a spoon of butter or cream if you want it extra rich. Pour into bowls, top with a little basil, and serve with your grilled cheese. Dip and enjoy every bite.

Tips & Notes for Perfect Soup

• Roast the tomatoes a bit longer if they taste sour; it’ll bring out their natural sweetness.
• Always caramelize onions slowly — that’s where real flavor builds.
• If the soup feels too thick, add a little stock while blending.
• For smooth texture, strain it through a fine sieve after blending.
• Add a touch of cream only after blending if you want extra silky soup.
• Keep leftover soup in the fridge for up to 4 days or freeze it for later.

Flavor Variations & Substitutions

You can make this soup your own. If you like a smoky flavor, add a pinch of smoked paprika or a roasted red pepper. For extra creaminess, stir in a little heavy cream or half-and-half before serving.

Want it vegan? Use olive oil and vegetable stock instead of butter and chicken stock. You can even sprinkle dairy-free cheese on your grilled sandwich.

Some folks love adding a little red chili for heat — I sometimes do that too on cold days. And if you don’t have fresh basil, a small spoon of pesto adds a great punch of flavor.

What to Pair With This 110 Grill Tomato Soup

• Inside-Out Grilled Cheese: My favorite. Melty cheese inside, golden crispy outside. Dipping it into tomato soup makes every bite warm, gooey, and extra satisfying.
• Simple Green Salad: Light, fresh greens with a little vinaigrette cut through the soup’s richness and keep the meal bright and easy.
• Garlic Bread: Soft inside, lightly toasted outside, and buttery with garlic flavor — perfect for soaking up every drop of tomato soup.
• Roasted Veggies: Carrots, zucchini, or bell peppers roasted with olive oil and a pinch of salt add color, warmth, and a subtle sweetness.
• Cripsy Baked Bacon: Adds smoky crunch and salty flavor that pairs beautifully with the smooth, rich tomato soup.
• Avocado Toast: Creamy avocado on toasted bread balances the acidity of the soup while adding a fresh, soft texture.
• Cold Sandwich: Turkey, ham, or chicken on soft bread works well for a light, easy side to enjoy alongside the soup.

FAQs

Can I use canned tomatoes instead of fresh?
Yes, you can. Use good quality whole peeled or San Marzano tomatoes. Roast them briefly in the oven to bring out more flavor before adding to the pot.

What makes this soup taste like 110 Grill’s version?
It’s the mix of roasted tomatoes, caramelized onions, and balsamic vinegar. That combo gives the soup a balance of sweet, smoky, and tangy — just like the restaurant’s one.

Do I have to peel the tomatoes?
No need. After roasting and blending, the skins mix right in and help thicken the soup. If you prefer smoother texture, strain it before serving.

What type of blender works best?
An immersion blender is easiest since you can blend right in the pot. A countertop blender gives an even smoother result — just be careful with hot liquids.

Can I make it vegetarian or vegan?
Yes! Use vegetable stock and olive oil instead of chicken stock and butter. The flavor stays rich and hearty even without dairy.

Why add balsamic vinegar?
It adds a gentle tang and depth that balances the sweet roasted tomatoes. Just a spoon is enough to brighten the flavor.

What cheese works best for the grilled cheese?
Sharp cheddar is classic, but you can mix it with mozzarella or provolone for extra stretch and flavor.

Can I freeze the grilled cheese too?
Not really. The soup freezes well, but the sandwiches are best fresh. You can freeze the soup, then make the grilled cheese when you reheat it.

My soup tastes too sour — how to fix it?
Add a bit more sugar, roast your tomatoes longer next time, or stir in a spoon of cream or butter. That softens the acidity right away.

This 110 Grill tomato soup copycat recipe is one of my all-time favorites. It’s full of flavor, easy to make, and tastes even better than takeout. The roasted tomatoes, buttery onions, and cheesy sandwich come together in one perfect meal.