Snow Day Comfort Food: Roasted Tomato Soup + Grilled Cheese

January 3, 2018: My husband Kurt (right) and I enjoy snowfall in Savannah! If you look closely, you can see my little Shih Tzu, Ewok, standing inside the doorway wearing his sweater.

Today is a very rare day in Savannah, Georgia. It’s SNOWING! We received around 3 inches of pure, white fluffy snow. With freezing temperatures outside, this called for a special lunch inside. I had a pound of fresh tomatoes, plenty of onion and garlic and just enough chicken broth to whip up a warm and comforting roasted tomato soup. Paired with a classic grilled cheese, I finished the soup with a dollop of sour cream and a chiffonade of fresh basil. The tomatoes caramelize while roasting and get a rich depth of flavor and the onion and garlic compliment the tomatoes as if their marriage was meant to be.

Fresh tomatoes combine with heirloom cherry tomatoes, garlic and onion for earthy goodness.

To see how it all came together, watch my Facebook live video below:

This recipe is perfect for a cold winter’s day. It’s like a big hug in a bowl! Enjoy it any time of year, but especially when it snows.

Nothing says comfort food quite like roasted tomato soup + grilled cheese on a cold, snowy day.

Homemade Roasted Tomato Soup for Two

  • 1 pound of Fresh Tomatoes, Cut into Quarters (About 4 medium size)
  • 1 medium onion, sliced
  • 3 cloves of fresh garlic, smashed
  • Handful of heirloom cherry tomatoes
  • 3 Tablespoons Olive Oil
  • Salt and Pepper
  • Herbes de Provence (You can also use any combination of dried Italian herbs)
  • 2 1/2 cups of Chicken Broth
  • Sour cream, optional
  • Fresh Basil, for garnish

Preheat oven to 450 degrees. Slice medium tomatoes into quarters and heirloom tomatoes in half. Spread onto a large baking sheet, along with smashed garlic cloves and onion. Drizzle with olive oil and season well with salt and pepper. Toss everything together using clean hands. Roast for 30 minutes. Once vegetables have roasted, if using an immersion blender, transfer vegetables to a large stockpot set over medium heat. Add chicken broth and season again with salt and pepper. Blend vegetables to desired consistency. Turn the heat to high, cover with a lid and bring to a boil. Reduce liquid until thickens about 2-3 minutes. Turn heat to low and simmer for 15-20 minutes. Serve soup in a bowl, with a dollop of sour cream. Garnish with fresh basil. EAT!

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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit


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