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110 Grill Tomato Soup Recipe

110 Grill Tomato Soup Recipe

Make the rich, roasted flavor of the 110 Grill tomato soup recipe at home. Creamy, smooth, and full of real tomato goodness, this soup pairs perfectly with a crispy grilled cheese, just like the restaurant serves. Simple to make, warm, and comforting — perfect for a quick lunch or cozy dinner anytime.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 bowl
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 3 lb ripe tomatoes Roma or vine-ripe, halved if large
  • 1 head garlic
  • 6 –8 fresh thyme sprigs
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion thinly sliced
  • 1 15 oz can tomato puree (or passata) — about 1½ cups
  • 1 tbsp balsamic vinegar
  • 4 cups chicken or vegetable stock use chicken for richer soup
  • 1 handful fresh basil leaves about ½ cup loosely packed, torn or chopped
  • 1 tsp kosher salt plus more to taste
  • ½ –1 tsp freshly ground black pepper to taste
  • 1 tsp granulated sugar optional — balances acidity
For the inside-out grilled cheese
  • 8 slices good sandwich bread sourdough or country loaf works great
  • 8 oz sharp cheddar shredded (about 2 cups) — for inside
  • 1 cup extra shredded cheddar for the outside crisp
  • 3 –4 tbsp butter softened (for grilling the sandwiches)

Equipment

  • Large pot (6–8 qt) or Dutch oven
  • Baking sheet(s) with rim
  • Blender or immersion blender
  • Skillet or griddle for sandwiches

Method
 

  1. Preheat Oven & Prep Tomatoes: Preheat oven to 425°F. Halve large tomatoes and place cut side up on a baking sheet. Trim garlic head top to expose cloves.
  2. Roast Tomatoes & Garlic: Drizzle tomatoes and garlic with olive oil, sprinkle with salt and pepper, tuck thyme sprigs around, and roast 35–40 minutes until edges caramelize.
  3. Caramelize Onions: Melt butter in a large pot over medium heat. Add sliced onions and a pinch of salt. Cook 12–15 minutes until golden and soft.
  4. Add Tomato Puree & Balsamic: Stir in tomato puree and cook 1–2 minutes. Add balsamic vinegar and mix well.
  5. Add Roasted Tomatoes & Garlic: Remove thyme from roasted tomatoes, squeeze garlic cloves from skins, and add both to the pot.
  6. Add Stock & Basil: Pour in stock, add torn basil, salt, pepper, and sugar if using. Stir and bring to a gentle simmer.
  7. Simmer Soup: Let the soup simmer uncovered for 15–20 minutes so flavors blend and it thickens slightly.
  8. Blend Until Smooth: Use an immersion blender or countertop blender to puree soup until smooth and creamy. Adjust seasoning as needed.
  9. Assemble Inside-Out Grilled Cheese: Butter one side of each bread slice, place shredded cheddar on the unbuttered side, top with another slice, buttered side out.
  10. Toast Sandwiches: Heat skillet over medium. Cook sandwiches 2–3 minutes per side until golden. Sprinkle extra shredded cheddar on outside for crispy crust.
  11. Rewarm Soup & Serve: Gently reheat soup if needed. Ladle into bowls, top with basil if desired, and serve with grilled cheese for dipping.