Roasted Tomato Soup and Bacon Tomato Grilled Cheese #SundaySupper
It’s tough saying goodbye to summer (except the bathing suit part), but the #SundaySupper crew has made it a bit more palatable (pun intended) by celebrating fall flavors with all kinds of really great recipes for appetizers, main dishes and even desserts! I’m sharing one of my favorite combinations that says fall to me — a hearty bowl of tomato soup and a grilled cheese sandwich. There are many, many variations of each, but my favorite is Roasted Tomato Soup thick and creamy along with a Bacon Tomato Grilled Cheese — a combination that’ll have you wishing for more long after its gone.
Fall is one of my favorite times of the year in Michigan. The temps are moderate. The air is crisp and the colors of the leaves are spectacular!
Actually, fall as a whole is pretty spectacular ~~~
- Football – I may not know all the rules but I do know that football get-togethers have the BEST food.
- Tailgating — see what I mean? The food!
- Trips to the cider mill for warm, slightly greasy donuts and crisp, cool tangy cider — food again. . . I’m seeing a pattern.
- Sweaters. . .soft, warm. They don’t mind or tell if you haven’t lost those 5 lbs!
- Cute.fall.boots. ♥
- Low humidity ~ translation ~ good hair days.
- And of course, tasty comfort food cooked inside the house leaving amazing aromas.
Anyway, back to the topic at hand — Roasted Tomato Soup and what would surely be its partner for life if soup could marry, a Bacon Tomato Grilled Cheese. I struggled with what recipe to share. I have so many favorite fall recipes. My decision-making ability was like a squirrel crossing the road — yes, no, go, stop, soup, casserole, roast, potatoes, side dish, appetizer, yes, no, yes, go — stop!! I drove myself nuts (ha-ha squirrels — nuts!) but finally decided on this Roasted Tomato Soup which needed a great dunking sandwich. . .golden toasted French bread filled with Smoked Gouda and tangy Goat cheese, crispy bacon and sliced tomato.
I grew up on a particular brand of canned soup you’ve probably tasted. That brand carried me pretty well into adulthood, thank you very much. I still love that tomato soup in a nostalgic kind of way. Nothing says comfort like food from your childhood. Even though that soup still comforts me and routinely makes its way into my shopping cart, it doesn’t hold a candle to this Roasted Tomato Soup with its richness and tomatoey goodness. Since we’re adults now (not sure when it happened, but I’m pretty sure it did), my ‘adult’ Roasted Tomato Soup just had to be paired with an ‘adult’ sandwich and with all due respect to the bright orange cheese slices in cellophane, it was a go big or go home moment.
This soup recipe is very easy to make. Okay, not as easy as canned and it will never, ever take the shape of a can or make that recognizable glop when you empty it into a pan (a noise you probably won’t miss), but it IS easy enough that you won’t shy away from making it again. . . and again.
These Grilled Cheese and Tomato Soup Shooters make delicious appetizers and practically guaranteed to make your party the one everyone will want to be invited to.
So here’s to a fall season filled with colorful fall leaves, football, tailgating and your classic cool weather recipes along with some new ones from the #SundaySupper family:
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Apple Cider Glazed Salmon by Seduction in the Kitchen
- Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Polenta Cake by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Chocolate and Pear Scones by From Gate to Plate
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Gluten Free Pumpkin Muffins by Gluten Free Crumbley
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Pumpkin Tapioca Pudding by Eating in Instead
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
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- 6-8 Roma tomatoes, halved, seeds and stems removed
- Olive oil for drizzling
- Sea salt
- Fresh cracked black pepper
- 2 cloves of garlic
- 1 small onion, quartered
- 1/4-1/2 cup of whole milk
- 1 tablespoon of butter
- 1 tablespoon minced fresh sage
- Sliced French bread
- Goat cheese, softened
- Smoked Gouda cheese, sliced
- Softened butter
- REAL Bacon bits
- 1 Roma tomato, sliced
- Preheat oven to 425 degrees.
- Place the tomatoes and onion on a cookie sheet.
- Tuck the garlic cloves into the tomatoes so they aren't directly on the cookie sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast about 35-40 minutes or until tomatoes are softened and beginning to brown on the edges.
- Remove the cookie sheet from the oven and cool completely.
- Add the tomato/onion mixture to a blender.
- Pulse then blend until smooth.
- Pour the mixture into a saucepan or stock pot.
- Add 1/4 cup of the whole milk, butter and finely chopped sage.
- If the soup isn't to your desired consistency, add the remaining 1/4 cup of milk gradually.
- Begin heating your pan over low heat.
- Butter the bread on the outside.
- Inside place 2-3 slices of Gouda cheese on one side of the bread.
- On the other side of the bread spread a layer of Goat cheese.
- Scatter the bacon bits onto the Goat cheese then gently press into it to secure.
- Top with sliced tomatoes.
- Put the sandwich together and grill both sides to a golden brown in either a frying pan or griddle.
- This recipe can be served as a meal or smaller portions as an appetizer.