PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

Roasted Tomato Soup And Grilled Cheese

Roasted Tomato Soup And Grilled Cheese


for 8 servings

Roasted Tomato Soup

  • ¼ cup olive oil (60 mL)
  • 2 lb roma tomato (910 g), about 10, halved lengthwise, seeds removed
  • 1 small white onion, peeled and roughly chopped
  • 1 head garlic, peeled and crushed
  • 2 tablespoons McCormick® Savory Spice Blend
  • 1 ½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon fresh ground black pepper, plus more to taste
  • 4 cups vegetable stock (960 mL)
  • ¼ cup arborio rice (50 g)
  • 28 oz canned diced tomato (795 g), 1 can
  • 1 tablespoon balsamic vinegar
  • fresh basil, chopped, for garnish

Grilled Cheese

  • 8 slices sourdough bread
  • ½ cup unsalted butter (115 g), softened, 1 stick
  • 2 teaspoons McCormick® Savory Spice Blend
  • 8 oz cheddar cheese (225 g), sliced
  • 8 oz havarti cheese (225 g), sliced

Nutrition Info

Powered by
    Calories 972
    Fat 70g
    Carbs 60g
    Fiber 4g
    Sugar 18g
    Protein 22g

Estimated values based on one serving size.


  1. Roasted Tomato Soup
  2. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  3. In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
  4. Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
  5. Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
  6. In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
  7. Blend the soup with an immersion blender until completely smooth and creamy.
  8. Ladle into bowls and top with basil.
  9. Enjoy!
  10. Grilled Cheese
  11. If not already on, preheat the oven to 300˚F (150˚C).
  12. Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
  13. In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
  14. Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
  15. Cut in half on the diagonal and serve warm with roasted tomato soup.
  16. Enjoy!

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.