I’m not sure there’s a better combo that exists than Roasted Tomato Soup and a Grilled Cheese with Gruyere on Sourdough. I make this Roasted Tomato Soup all year long. Even though tomatoes are at their height of ripeness during the summer, this method of slow roasting them will bring out natural sweetness even when they’re not at their peak.
Another option is to make a big batch or two and freeze it for the winter months when there aren’t any great tomatoes in sight. This recipe is super simple and the result produces such a depth of flavor, it is completely satisfying. Similar to my Roasted Butternut Squash and Ginger Carrot recipe, it is so rich you would swear it has cream added, but it doesn’t. Of course, you can’t forget to pair it with a grilled Gruyere cheese on sourdough to dunk…now you’ve taken it out of this world!