For this week’s Featured Table, we’re embracing all the cozy feels with a meal that’s equal parts nostalgic and indulgent. If you’re looking for something simple yet elevated, this duo of Roasted Tomato Soup and Grilled Cheese with a Sweet Twist is your answer. It’s easy to make with ingredients you likely have on hand, and the result? Pure comfort on a plate (and in a bowl).

Krister declared just last night, “This is the best grilled cheese I’ve ever had in my life.” And after tasting it for myself, I couldn’t agree more.

The soup is a game-changer. It’s rich, hearty, and deeply flavorful, thanks to a mix of canned San Marzano tomatoes and sun-dried tomatoes bathed in olive oil. Top it with a dreamy whipped goat cheese drizzle, and you’ll never go back to plain tomato soup again.

As for the grilled cheese? It’s all about the details. We’re using fresh sourdough bread, sharp cheddar slices, and a secret ingredient: honey. That layer of honey between the bread and cheese transforms a childhood classic into something truly unforgettable.

Roasted Tomato Soup Recipe

Ingredients:

• 1 (28-ounce) can whole peeled tomatoes (I use San Marzano)
• 1 medium yellow onion, quartered
• 3 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• 1 cup whole milk
• 1/4 cup julienned sun-dried tomatoes soaked in oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large Dutch oven or oven-safe pot, combine the canned tomatoes (with their juices), quartered onion, butter, thyme, dill, and a generous pinch of salt and pepper.
3. Roast in the oven for 20-25 minutes, until the onion is soft and fragrant. Remove from the oven and let cool slightly.
4. Transfer the roasted tomato and onion mixture to a high-speed blender or food processor. Add the milk and sun-dried tomatoes. Blend on high until completely smooth, at least 1 minute.
5. Return the blended soup to the Dutch oven and warm through over medium heat for 2-3 minutes. If needed, thin the soup with additional milk until it reaches your desired consistency. Adjust seasoning with salt and pepper to taste. Top with a few pieces of julienned sun-dried tomato and fresh basil leaves.

To Top It Off:

• Whipped Goat Cheese Drizzle: Blend 1/4 cup of goat cheese with a splash of milk until it reaches a thick but creamy consistency. Drizzle over the soup for a luxurious finish.

Serve this rich, velvety soup with the honey-drizzled grilled cheese for a comforting and unforgettable meal. Perfect for chilly evenings or lazy weekend lunches, this duo will warm both body and soul.

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Grilled Cheese with Honey Recipe

Ingredients:

• 4 slices of fresh sourdough bread
• 4 slices sharp cheddar cheese
• 2 tablespoons butter
• 2 teaspoons honey

Instructions:

1. Spread butter on one side of each slice of bread.
2. On the unbuttered side of two slices, layer 2 slices of cheddar cheese – or more for a cheesier experience.
3. Drizzle a teaspoon of honey over the cheese before topping with the other slices of bread, buttered side facing out.
4. Heat a griddle or skillet over medium heat. Grill the sandwiches for 3-4 minutes per side, until the bread is golden and the cheese is gooey.
5. Slice in half and serve alongside the soup.

Enjoy your Featured Table!

Shop the Look

To bring this cozy table to life, we’ve curated a few Featured Table favorites to complete the scene:

• The Perfect Soup Bowl: Green Stamped Bowl
• Soft Hand Block Printed Napkins: Talelayo Green Napkins
• Honey: Honey River Farm Honey from our August Table Orchard hives
• Maldon Sea Salt: Flaky salty perfection

Let us know how this recipe turns out for you! And don’t forget to slow down, savor the moment, and enjoy this simple pleasure over the weekend.

Happy gathering,
Carrie