Love rich tomato soup from 110 Grill? This 110 Grill Tomato Soup recipe tastes just like restaurant style. Learn how to make 110 Grill Tomato Soup with simple ingredients at home.
Roasted tomatoes, herbs and cream make it velvety smooth. Perfect cozy meal anytime. Try this how to make 110 Grill Tomato Soup guide today. Warm bowls await!
My Story With This Comforting 110 Grill Tomato Soup
Winter evenings in Rawalpindi get chilly. I discovered 110 Grill Tomato Soup during a family road trip. That roasted tomato depth hooked everyone.
Back home, we craved it constantly. I tested recipes through snow and rain. Finally nailed the restaurant magic. Now it’s our weekly ritual. One sip feels like a warm blanket hug.
Equipment List
- Large baking sheet
- Dutch oven or soup pot
- Immersion blender
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups/spoons
- Cheese grater
Recipe Overview
- Recipe Name: 110 Grill Tomato Soup
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Course: Soup
- Cuisine: New England Comfort
- Calories: 280 kcal per serving
Ingredients for 110 Grill Tomato Soup
Roasted Veggies:
- 3 lbs (1.4 kg) Roma tomatoes, halved
- 1 large sweet onion, quartered
- 1 head garlic, top sliced off
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Soup Base:
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 1 tsp sugar
- 1/2 tsp smoked paprika
Finish:
- 1/4 cup fresh basil, chiffonade
- Grated Parmesan (optional)
These ingredients for 110 Grill Tomato Soup create authentic restaurant richness.
Instructions for 110 Grill Tomato Soup
1. Roast the Tomatoes
Preheat oven to 425°F (220°C). Toss tomatoes, onion quarters and garlic head with olive oil, salt, pepper. Spread on baking sheet. Roast 35-40 minutes until caramelized. Tomatoes blister. Onions soften. Garlic turns golden. This builds deep flavor base.
2. Sauté Aromatics
Heat 1 tbsp olive oil in Dutch oven over medium heat. Squeeze roasted garlic cloves into pot. Discard skins. Add tomato paste. Cook 2 minutes until darkened. Stir constantly. Creates rich umami foundation for soup.
3. Simmer the Base
Add roasted tomatoes and onions to pot. Scrape pan for browned bits. Pour in vegetable broth, thyme, sugar and paprika. Bring to simmer. Cook 10 minutes. Flavors meld beautifully. Tomatoes break down naturally.
4. Blend Until Silky
Remove from heat. Use immersion blender to puree until completely smooth. No chunks allowed. Works best in pot. If using regular blender, fill halfway. Steam creates perfect creamy texture restaurant style.
5. Finish with Cream
Return to low heat. Slowly whisk in heavy cream. Heat gently 5 minutes. Don’t boil. Stir in fresh basil ribbons. Taste carefully. Adjust salt or sugar. Ladle into bowls. Sprinkle Parmesan. Serve immediately.
Cooking Tips and Simple Recipe Variations
- Roma tomatoes roast best. Fewer seeds, more flesh.
- Make it vegan: Swap cream for coconut milk.
- Spicy version: Add 1/2 tsp red pepper flakes.
- Grill tomatoes in summer for smoky depth.
- Fresh herbs essential. Dried won’t match flavor.
- Slow cooker: Roast veggies first, then 4 hours low.
- Freeze-friendly: Leave out cream until reheating.
Little History Behind This Comfort Food
110 Grill opened doors in Massachusetts blending New England comfort with modern flair. Tomato soup became instant classic. Roasting technique elevates canned soup tradition.
Fresh local tomatoes meet creamy French inspiration. Now multiple locations serve thousands weekly. Home cooks recreate this bowl everywhere.
What to Serve With This Dish
Grilled cheese sandwiches dip perfectly. Crusty sourdough soaks richness. Caesar salad adds crunch. Oyster crackers float nicely. Garlic breadsticks beg for double dip. Simple green salad balances creaminess. Keep accompaniments classic.
Occasion or Event Ideas
Rainy day lunches comfort instantly. Sick day recovery soothes throats. Book club gatherings warm conversations. Winter dinner starter impresses. Soup kitchen donations spread love. Game day warm-ups satisfy. Cozy movie nights complete picture.
Storage and Reheating Tips
- Fridge: Airtight container up to 5 days.
- Freezer: Quart bags up to 3 months.
- Thaw overnight before reheating.
- Stovetop: Low heat with splash broth.
- Microwave: Stir every 90 seconds. Don’t boil.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 280 kcal | 14% |
| Protein | 5g | 10% |
| Fat | 22g | 28% |
| Carbs | 18g | 7% |
| Fiber | 4g | 14% |
| Sugar | 11g | – |
| Sodium | 950mg | 41% |
| Vitamin C | 35mg | 39% |
*Based on 2,000 calorie diet. Values approximate.
Is This Dish Good for You?
110 Grill Tomato Soup recipe nourishes body and soul. Tomatoes pack lycopene for heart health. Roasted onions boost immunity. Olive oil provides healthy fats. Moderate portions fit balanced meals. High vitamin C fights colds. Cream adds calcium. Wholesome comfort without guilt.
110 Grill Tomato Soup Recipe
Ingredients
- 3 lbs 1.4 kg Roma tomatoes, halved
- 1 large sweet onion quartered
- 1 head garlic top sliced off
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 1 tsp sugar
- 1/4 cup fresh basil chiffonade
- Grated Parmesan optional
- 1/2 tsp smoked paprika
Instructions
Roast the Tomatoes
- Preheat oven to 425°F (220°C). Toss tomatoes, onion quarters, and garlic head with olive oil, salt, pepper. Spread on baking sheet. Roast 35-40 minutes until caramelized. Tomatoes blister. Onions soften. Garlic turns golden. This builds deep flavor base.
Sauté Aromatics
- Heat 1 tbsp olive oil in Dutch oven over medium heat. Squeeze roasted garlic cloves into pot. Discard skins. Add tomato paste. Cook 2 minutes until darkened. Stir constantly. Creates rich umami foundation for soup.
Simmer the Base
- Add roasted tomatoes and onions to pot. Scrape pan for browned bits. Pour in vegetable broth, thyme, sugar, and paprika. Bring to simmer. Cook 10 minutes. Flavors meld beautifully. Tomatoes break down naturally.
Blend Until Silky
- Remove from heat. Use immersion blender to puree until completely smooth. No chunks allowed. Works best in pot. If using regular blender, fill halfway. Steam creates perfect creamy texture restaurant style.
Finish with Cream
- Return to low heat. Slowly whisk in heavy cream. Heat gently 5 minutes. Don’t boil. Stir in fresh basil ribbons. Taste carefully. Adjust salt or sugar. Ladle into bowls. Sprinkle Parmesan. Serve immediately.
Notes
- Roma tomatoes roast best. Fewer seeds, more flesh.
- Make it vegan: Swap cream for coconut milk.
- Spicy version: Add 1/2 tsp red pepper flakes.
- Grill tomatoes in summer for smoky depth.
- Fresh herbs essential. Dried won’t match flavor.
- Slow cooker: Roast veggies first, then 4 hours low.
- Freeze-friendly: Leave out cream until reheating.
FAQs about 110 Grill Tomato Soup
Can I make 110 Grill Tomato Soup recipe vegan?
Yes! Use coconut cream or cashew cream. Vegetable broth stays same. Roasted veggies carry flavor. Tastes rich and satisfying.
Why roast tomatoes instead of fresh?
Roasting caramelizes sugars naturally. Concentrates tomato flavor tenfold. Creates restaurant depth no raw tomato matches. Essential step.
How to make 110 Grill Tomato Soup thicker?
Blend completely smooth. Simmer uncovered 10 extra minutes. Add cooked potato for natural thickness. Perfect velvety texture.
Can I use canned tomatoes instead?
Fire-roasted canned work well. Drain first. Reduce roasting to 15 minutes. Fresh always superior in season though.
Freezes well for meal prep?
Perfectly! Make double batch. Freeze without cream. Add when reheating. Better than store-bought by far.
Final Thoughts
Your 110 Grill Tomato Soup recipe awaits cozy nights. Roasted richness, creamy comfort, pure love in every bowl. I’ve perfected it through countless winters now. Family requests never stop.
Light that oven tonight. Share your golden roasted pics below! What’s your perfect soup sidekick? Keep ladling warmth into every life, friends. These bowls create lasting memories!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!