Roasted Tomato Basil Soup & BFree Grilled Cheese
The soup is designed to be thick enough to coat the sandwich but light enough to drink. Using BFree Sourdough gives you that fermented tang that cuts through the rich cheese.
Ingredients
• The Soup Base: 2 lbs Roma tomatoes (halved), 1 onion (quartered), and 4 cloves garlic (peeled).
• The Liquid: 2 cups vegetable broth.
• The Creaminess: ½ cup heavy cream (or canned coconut milk for dairy-free).
• The Flavor: A large handful of fresh basil leaves, salt, pepper, and red pepper flakes.
• The Sandwich: 2 slices BFree Gluten-Free Sourdough, 2-3 slices sharp cheddar or gruyère cheese.
• The Crunch: Butter or mayonnaise (for the outside of the bread).
Instructions
1. Roast:
Preheat oven to 400°F (200°C). Place the tomatoes, onion, and garlic on a baking sheet. Drizzle generously with olive oil and salt. Roast for 30–35 minutes until the tomatoes are collapsed and charred.
2. Blend:
Transfer the roasted veggies (and all the juices!) into a blender. Add the fresh basil and vegetable broth. Blend until perfectly smooth.
3. Simmer:
Pour the soup into a pot over medium heat. Stir in the cream/coconut milk. Let it simmer gently while you make the sandwich.
4. The BFree Grilled Cheese:
• Butter the Bread: Spread butter (or mayo—it crisps better!) on one side of each BFree Sourdough slice.
• Fill: Place cheese between the un-buttered sides.
• Crisp: Cook in a skillet over medium heat for 3–4 minutes per side. Press down with a spatula to ensure the BFree bread gets that golden, crunchy exterior without burning.
5. Serve:
Ladle the soup into a bowl. Swirl a little extra cream on top and garnish with basil. Slice the grilled cheese diagonally for maximum dipping surface area.
From my experience, roasting the tomatoes, onion, and garlic really deepens their flavor, which makes a noticeable difference in the final soup. I always make sure to keep some of the roasting juices when blending, as they add a natural sweetness and richness that's hard to replicate. Using fresh basil leaves is essential for that bright, herbaceous note that complements the roasted vegetables perfectly. When it comes to the creamy element, I’ve tried both heavy cream and canned coconut milk. The coconut milk version works wonderfully for dairy-free diets and adds a subtle, smooth texture without overpowering the soup. For the grilled cheese, switching between sharp cheddar and gruyère lets you adjust the sharpness and meltiness to your preference; gruyère gave my sandwiches a more nutty and creamy finish. In terms of bread, BFree Gluten-Free Sourdough is a game-changer if you want both flavor and texture. Its fermented tang beautifully cuts through the richness of the cheese, and it crisps up nicely in the skillet without falling apart—a challenge I've often encountered with other gluten-free breads. For a perfect grilled cheese, spreading mayonnaise on the outside instead of butter yields a crispier crust with even browning, which I found surprising and delightful. Pressing the sandwich down gently with a spatula ensures you get that golden crust while the cheese melts evenly inside. Serving tip: slicing the grilled cheese diagonally makes it easier and more satisfying to dip into the soup. Adding a swirl of extra cream and a few basil leaves on top of the soup not only looks elegant but enhances the aroma and flavor before the first spoonful. Overall, this pairing is incredibly comforting and approachable, especially for those looking for gluten-free meal ideas that do not sacrifice taste or texture. It’s perfect for a cozy lunch or light dinner when you want something simple yet flavorful.
