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Roasted Tomato Cheese Toastie

Section: Comforting Soups and Hearty Stews

This cozy dish pairs a richly flavored roasted tomato soup with a golden buttery cheese toastie. Roasting the vegetables including garlic and capsicum intensifies the depth while fresh basil and a touch of cream add brightness. The toastie uses three cheeses and a layer of garlic confit for extra indulgence. Cooked low and slow in butter and olive oil it develops the perfect crunch. Ideal for a cold evening or a simple family dinner this pairing brings comfort and flavor in every bite.

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Published By Ioana
Updated on Sat, 28 Jun 2025 21:18:29 GMT
A bowl of soup with a piece of cheese toastie on top. Bookmark
A bowl of soup with a piece of cheese toastie on top. | ioanacooks.com

This roasted tomato soup with cheese toastie is my cold weather comfort staple. I love how the roasted garlic and herbs deepen the flavor of the soup while the crunchy cheesy toastie makes the perfect companion. It is hearty satisfying and perfect for sharing with family.

I have made this soup dozens of times and it never disappoints. The garlic toastie vanishes before the soup is even served sometimes.

Ingredients

  • Roma tomatoes: for deep tomato base use ripe and firm
  • Red capsicums: add sweetness and vibrant color
  • Brown onions: for savory richness choose medium size
  • Whole garlic: brings mellow depth when roasted
  • Fresh rosemary: for earthy aroma strip before blending
  • Olive oil: for roasting enhances natural sweetness
  • Flakey sea salt: helps break down veggies
  • Cracked black pepper: adds gentle heat
  • Fresh basil: for bright herbal finish add just before blending
  • Chicken or vegetable stock: choose quality for depth
  • Heavy cream: optional adds creamy texture and richness
  • White sourdough: makes perfect toastie base firm and thick sliced
  • Cheddar cheese: for sharp cheesy bite
  • Jarlsberg cheese: adds a smooth nutty flavor
  • Parmesan or pecorino romano: creates crispy edges
  • Dijon mustard: adds tang and balance
  • Garlic confit: optional for gourmet boost
  • Mayonnaise: creates golden crust on toastie
  • Butter: for slow frying keeps bread tender inside
  • Olive oil: helps even cooking and flavor

Step-by-Step Instructions

Roast the Vegetables:
Preheat oven to 180 degrees Celsius. Halve tomatoes capsicums and onions. Place in baking dish with rosemary. Drizzle with olive oil then season. Roast garlic head separately covered in pot or foil with oil salt and pepper. Bake for 1 hour until soft and caramelized.
Prepare the Soup Base:
Squeeze garlic cloves from skins. Strip rosemary leaves. Transfer all roasted vegetables to pot with stock and most of the basil. Bring to boil then simmer uncovered for 20 minutes for deep flavor and thickness.
Blend the Soup:
Cool soup slightly then blend until smooth in blender or with stick blender. Adjust seasoning to taste. Stir in cream if using and garnish with fresh basil.
Assemble the Cheese Toastie:
Spread garlic confit and mustard on one slice. Top with cheese blend then cover with second slice. Coat both sides with mayonnaise and sprinkle with grated parmesan.
Cook the Toastie:
Heat butter and olive oil in non stick pan on medium. Reduce to low and cook toastie 10 to 15 minutes per side until golden and crunchy. Slice and serve hot with soup.
A bowl of soup with a slice of cheese toastie in it. Bookmark
A bowl of soup with a slice of cheese toastie in it. | ioanacooks.com

One of my favorite touches is the garlic confit which takes this toastie to another level. We always sneak a bite while waiting for the soup to heat.

Storage Tips

Store leftover soup without cream in airtight container up to four days in fridge. Reheat on stovetop until hot. Cheese toasties are best fresh but can be crisped up in a pan or oven.

Ingredient Substitutions

Use yellow capsicum or heirloom tomatoes for a twist. Replace rosemary with thyme or parsley. If dairy free skip cream and use plant based cheese or spread.

A bowl of soup with a piece of bread in it. Bookmark
A bowl of soup with a piece of bread in it. | ioanacooks.com

Serving Suggestions

Top soup with extra cream fresh herbs or a spoonful of pesto. Serve with a side salad or roasted root vegetables for a complete meal.

Cultural Context

This soup and toast combo reflects cozy European home cooking where simplicity and roasted flavors create a rustic satisfying dish.

Frequently Asked Questions About Recipes

→ What type of bread do you recommend for the cheese toastie?

My personal preference is a white sourdough however a white ciabatta or simple white sandwich loaf works perfectly as well.

→ Is this tomato soup vegan?

This tomato soup can absolutely be vegan. Use vegetable stock and omit the cream or replace it with a plant based version.

→ Can I make this soup in advance?

Yes this soup stores well in the fridge for up to 4 days in an airtight container. Reheat on the stove when ready to serve.

→ Can I change the herbs to my preference?

Absolutely. Basil and rosemary are recommended but thyme chives and parsley also work wonderfully.

→ What cheeses work best for the toastie?

A mix of cheddar Jarlsberg and parmesan or pecorino romano provides a rich and melty flavor. Adjust based on what you have available.

Roasted Tomato Cheese Toastie

Deeply flavored tomato soup with crispy golden cheese toastie for a warm hearty meal.

Time Needed to Prep
20 minutes
Cooking Duration
60 minutes
Overall Time
80 minutes
Published By: Ioana

Category of Recipe: Soups & Stews

Preparation Difficulty: Medium Difficulty

Type of Cuisine: European

Number of Portions: 4 How Many It Serves (4 bowls soup and 2 toasties)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ Tomato Soup

Ingredient 01 800 g roma tomatoes
Ingredient 02 2 red capsicums
Ingredient 03 2 brown onions
Ingredient 04 1 head garlic
Ingredient 05 3 sprigs rosemary
Ingredient 06 3 tbsp olive oil
Ingredient 07 1 tsp flakey sea salt
Ingredient 08 1 tsp cracked black pepper
Ingredient 09 1 bunch fresh basil
Ingredient 10 2 cups chicken or vegetable stock
Ingredient 11 heavy cream optional

→ Cheese Toastie

Ingredient 12 4 slices white sourdough
Ingredient 13 30 g cheddar cheese grated
Ingredient 14 30 g Jarlsberg cheese grated
Ingredient 15 20 g parmesan or pecorino romano grated plus extra for crust
Ingredient 16 1 tsp dijon mustard
Ingredient 17 12 cloves garlic confit optional
Ingredient 18 2 tbsp mayonnaise
Ingredient 19 1 tbsp butter
Ingredient 20 olive oil

Steps to Follow

Step 01

Preheat the oven to 180 degrees Celsius.

Step 02

Skin onions, deseed capsicums, and cut tomatoes, capsicum, and onions in half. Place into an ovenproof dish with rosemary. Drizzle with olive oil and season with salt and pepper.

Step 03

Cut the top off the garlic head and place into a covered ovenproof pot or foil. Drizzle with olive oil, season with salt and pepper, and roast for 1 hour.

Step 04

Squeeze garlic from skins, remove rosemary stems, and place all roasted ingredients in a pot with stock and most of the basil. Bring to a boil, reduce to low, and simmer uncovered for 20 minutes.

Step 05

Allow soup to cool slightly then blend until smooth using a standard or stick blender.

Step 06

Ladle soup into bowls, drizzle with heavy cream if using, and garnish with fresh basil leaves.

Step 07

Spread garlic confit and a thin layer of mustard on one bread slice. Add cheese, top with another slice, and brush both sides with mayonnaise and grated cheese.

Step 08

Melt butter with olive oil in a pan over medium heat. Reduce to low and cook toastie for 10 to 15 minutes per side until golden and crisp.

Step 09

Serve the cheese toastie alongside the hot tomato soup.

Extra Tips

  1. Roasting vegetables enhances their depth and flavor while garlic confit adds richness to the toastie.
  2. Simmering the soup uncovered reduces liquid for better texture.

Tools You'll Need

  • Oven
  • Ovenproof baking dish
  • Covered small pot or aluminum foil
  • Blender or stick blender
  • Cooking pot
  • Nonstick skillet
  • Spatula

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy from butter and cheese
  • Contains gluten from sourdough bread

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 540
  • Total Fat: 32 grams
  • Carbohydrate Amount: 38 grams
  • Protein Amount: 15 grams