Tomato Soup With 'Grilled Cheese' 4.000

Jennifer Chase for The Washington Post

Weeknight Vegetarian Dec 1, 2017

Here's an inventive, and lighter, way to present this classic combination: The "grilled cheese" is actually a frico, a crisp disk of baked Gruyere. Set it on the soup, and break off pieces to enjoy the crunch or let it sit longer so that it softens.

This recipe works well with peak-season tomatoes, of course, but roasting offseason specimens can yield good results as well.

To read the accompanying story, see: The cozy-season path to easy tomato soup starts with roasting.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 pounds vine-ripened tomatoes, hulled and halved if large (see headnote)
  • 1 medium sweet onion, such as Vidalia, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1 cup dry white wine
  • Water
  • 4 ounces Gruyère cheese, finely grated
  • 1/4 cup packed fresh cilantro, flat-leaf parsley or basil leaves, plus more, chopped, for garnish


Preheat the oven to 300 degrees.

Toss together the tomatoes, onion, oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper on a rimmed baking sheet, until evenly coated. Roast (middle rack) until the tomatoes and onion are soft but not browned, about an hour. Increase the oven temperature to 400 degrees.

Transfer the mixture to a medium saucepan, add the wine and cook over medium-high heat until the liquid has reduced by half, stirring frequently to prevent scorching. Add enough water to barely cover the tomatoes, and stir in the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Once the mixture comes to a boil, reduce the heat to medium or medium-low so that the liquid is barely bubbling; cook, stirring occasionally, until the flavors come together and the mixture begins to thicken, about 20 minutes.

While the soup is cooking, make the "grilled cheese" frichi: Wipe clean the baking sheet you used for the tomatoes and onion, then line it with parchment paper or a silicone liner. Divide the grated cheese into four equal portions, and pile each on the sheet, leaving at least 2 inches between them. Roast (middle rack) until flat, lightly golden brown all over and crisp at the edges, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes, then use a metal spatula to carefully transfer them to a plate to cool completely.

Once the soup has thickened, stir in the 1/4 cup of herbs. Use an immersion (stick) blender to puree the soup until smooth. Increase the heat to medium; cook the soup for 5 minutes more. Taste, and add more salt and pepper, as needed.

To serve, divide the soup among bowls, and top each portion with a frico and some of the chopped herbs.

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Recipe Source

Adapted from "Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle" by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, 2017).

Tested by Joe Yonan.

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