110 Grill Tomato Soup Recipe

Every time when I go to 110 Grill, the first thing I order is their creamy tomato soup. I have tried many items on the menu, yet this soup stays my top pick.

The soup tastes smooth, slightly sweet, and rich without feeling heavy. It also fits a gluten-free lifestyle, which matters to many people.

The name 110 Grill comes from its first spot on Route 110 in Chelmsford, opened in 2014. This tomato soup has stayed on the menu since day one.

Many home cooks think dishes like this need special tools, yet this copycat version uses easy steps and basic items.

Today, I am sharing this copycat 110 Grill Tomato Soup Recipe so you can enjoy that same creamy, comforting bowl of tomato soup right at home.

Why This Copycat Recipe Works So Well

1. Roasting enhances flavor – Slow roasting brings natural sweetness and a rich, slightly smoky taste that plain simmering cannot achieve.
2. Combination Method – Fresh roasted tomatoes mixed with canned San Marzano tomatoes give rich, balanced flavor without needing many ingredients.
3. Proper Seasoning Base – Garlic, Italian seasoning, and basil added at the right time create authentic restaurant taste at home.
4. Simple steps, big results – Clear instructions allow home cooks to produce restaurant-quality taste using basic kitchen tools.

How Is 110 Grill Tomato Soup Different from Classic Tomato Soup

The main difference is how the tomatoes are prepared. This soup grills the tomatoes first, which brings out their natural sweetness and creates a deeper flavor.

Classic tomato soup usually boils everything together. Grilling lightly chars the tomatoes and helps them caramelize, making the soup taste richer.

Restaurants use this method because it turns a good soup into a better one. The light smoky flavor is easy to taste and makes the soup more exciting. Fresh basil added at the end keeps the flavor bright.

Most basic tomato soups taste flat, but this version has layers of flavor that make you want another spoonful.

What Type of Tomatoes Work Best

The type of tomatoes used can change the taste and texture of the soup. Some tomatoes are sweeter, while others are more firm. Using the right kind will give better flavor and a smoother finish after blending.

1. Roma tomatoes – Roma tomatoes have fewer seeds and less water, making them perfect for roasting. They caramelize well and create a thick, concentrated flavor that works beautifully in this soup.
2. San Marzano canned tomatoes – San Marzano varieties have a sweet, mild taste with thick flesh. These canned tomatoes are already processed and add richness without requiring extra cooking time or preparation.
3. Cherry or Grape Tomatoes – These work as alternatives because they’re naturally sweet and roast quickly to concentrate their sugars.

110 Grill Tomato Soup Ingredients

Fresh Produce & Aromatics:

• 2 pounds Roma Tomatoes — Fresh tomatoes form the base and add natural sweetness. Choose firm tomatoes without bruises. Substitute with any large, ripe red tomatoes.
• 1 medium garlic bulb (whole) – A whole garlic bulb roasts alongside the tomatoes, becoming soft and sweet. You can substitute with 6-8 cloves of garlic, but whole bulb roasting gives better results.
• 1 medium white onion (diced) – White onions add mild sweetness. Yellow onions work as a substitute if you prefer slightly less sweetness.

Fats & Dairy:

• 2 tablespoons olive oil – Olive oil helps tomatoes and garlic roast evenly and develop color. You can use avocado oil or vegetable oil as substitutes.
• 2 tablespoons vegan butter – Vegan butter sautés the onions and adds creamy richness without dairy. Regular butter works perfectly if you’re not avoiding animal products.
• ½ cup unsweetened coconut milk (canned) – This creates creaminess while keeping the soup dairy-free and gluten-free. Full-fat coconut milk works best for richest texture.
• ¼ cup coconut milk or Nutpods or sour cream (for topping) – This garnish adds visual appeal and extra creaminess. Sour cream, Greek yogurt, or heavy cream work as substitutes based on your preferences.

Canned & Boxed:

• 1 twenty-eight ounce can San Marzano tomatoes (undrained) – Canned San Marzano tomatoes add sweet, concentrated tomato flavor. Regular crushed tomatoes work if San Marzano isn’t available.
• 3 ½ cups chicken broth – Chicken broth creates the soup base. Vegetable broth works as a substitute for a fully vegetarian version.

Seasonings & Herbs:

• 2 teaspoons Italian seasoning – This dried herb blend combines oregano, basil, and thyme for authentic flavor. You can substitute with ½ teaspoon each of dried oregano, basil, and thyme.
• ¾ cup fresh basil – Fresh basil adds brightness and aromatic flavor that dried basil can’t match. Dried basil (2-3 tablespoons) works if fresh isn’t available.
• ⅓ cup nutritional yeast – Nutritional yeast adds cheesy and creaminess without dairy. It’s essential for dairy-free versions. If you don’t have it, add 2 tablespoons of grated Parmesan cheese instead.
• 2 tablespoons lemon juice – Fresh lemon juice brightens the soup and balances the sweetness of tomatoes. Lime juice works as a substitute.
• Salt and pepper to taste – Basic seasoning adjusts the final flavor to your preference.
  Red pepper flakes for garnish – These add a gentle heat and visual pop to each bowl.

Kitchen Tools Needed for the Recipe

1. Large baking sheet – for roasting
2. Cooking spray – prevents sticking
3. Sharp knife – slicing tomatoes
4. Cutting board – safe prep space
5. 8-quart Dutch oven or large pot – simmering soup
6. Wooden spoon – stirring
7. High-powered blender – smooth texture
8. Ladle – serving

How to Make 110 Grill Tomato Soup at Home

Step 1 | Get Your Oven Ready

Turn your oven on to 400°F. Lightly spray a large baking sheet with cooking spray so the tomatoes do not stick.

Step 2 | Prep the Tomatoes and Garlic

Cut the Roma tomatoes in half lengthwise and place them cut side up on the baking sheet. Slice the top off the garlic bulb so the cloves are slightly exposed. Set the whole bulb on the pan with the tomatoes.

Step 3 | Season and Roast

Drizzle olive oil over the tomatoes and garlic. Sprinkle Italian seasoning, sea salt, and black pepper evenly on top.

Place the baking sheet in the oven and roast for about 30 minutes. The tomatoes should look soft with lightly charred edges, and the garlic should smell rich and sweet.

Step 4 | Start the Soup Base

While the tomatoes are roasting, place a large pot or Dutch oven on the stove over medium heat. Add the vegan butter and let it melt. Add the diced white onion and cook for about 6 minutes, stirring now and then, until the onions are soft and translucent.

Step 5 | Add Tomatoes and Simmer

Pour in the whole can of San Marzano tomatoes with all their juices. Add the chicken broth, fresh basil leaves, and nutritional yeast. Stir everything together well. Let the mixture gently simmer for 30 to 40 minutes so the flavors can blend.

Step 6 | Remove Roasted Vegetables

Carefully take the baking sheet out of the oven. The tomatoes and garlic will be very hot, so allow them to cool slightly before handling.

Step 7 | Blend Until Smooth

Add the roasted tomatoes, roasted garlic, San Marzano tomato mixture, and ½ cup coconut milk (for soup) to the blender. Blend until smooth and creamy.

Step 8 | Prepare the Creamy Drizzle

In a small bowl, mix ¼ cup coconut milk (for topping) with 2 tablespoons lemon juice.

Step 9 | Serve and Garnish

Pour the finished soup into bowls. Drizzle the lemon cream mixture on top. Sprinkle fresh chopped basil and a pinch of red pepper flakes over each bowl. Serve homemade 110 Grill Tomato Soup Recipe hot and enjoy.

Chef’s Final Tips

• Use a high-powered blender: Regular blenders struggle with hot soup; quality matters for silky texture.
• Blend Longer Than You Think: Extra blending time creates an ultra-silky texture without needing to strain the soup.
• Balance Sweet: Add small amounts of lemon juice to brighten the flavor without overpowering the soup.
• Garnish Just Before Serving: Fresh basil and a light cream topping look best and keep the flavor vibrant.

Make-Ahead Tips

Preparing this soup ahead saves you time during busy weeknights. You can roast the tomatoes and garlic the day before, then finish the soup when ready.

Making the soup completely and refrigerating it deepens the flavors overnight.

What to Serve with 110 Grill Tomato Soup

I like to pair this soup with warm grilled cheese. You can dip your sandwich right into the creamy bowl. A crisp green salad with light vinaigrette also balances the rich texture. Garlic bread works well when you want a quick and comforting side. You can even serve it with toasted sourdough slices.

For a lighter meal, you might add roasted vegetables on the side. The smooth texture pairs nicely with crunchy foods. When you serve it hot and fresh, the flavor feels full and balanced.

You can keep the sides basic and let the soup be the main focus.

Storage & Reheating Tips

Refrigerator storage (5–7 days) – Let the soup cool completely before transferring to airtight containers. Store in the coldest part of your refrigerator.

Reheating Tips – Warm the soup on the stovetop over low heat. Stir often so it doesn’t stick. Add a splash of broth if it seems too thick.

Freezer Storage – Freeze the soup without the cream topping for up to 3 months in freezer-safe containers.

110 Grill Tomato Soup Recipe FAQs

1. Tomato Soup vs Tomato Bisque – What’s the Difference?

Tomato soup usually has a lighter body and focuses on tomato flavor with broth. Tomato bisque includes cream and sometimes shellfish stock, which makes it thicker. Bisque feels richer and heavier.

2. Does nutritional yeast change the flavor?

Nutritional yeast adds mild savory depth, similar to cheese. It does not overpower tomato flavor.

3. Can this soup handle spice?

This soup handles gentle heat well. Red pepper flakes add warmth without covering tomato flavor. Smoked paprika also works. Spices should stay light so the soup keeps balance. Adding spice slowly helps control heat level.

4. Can I make this in a slow cooker?

Yes, with a few changes. Roast the tomatoes and garlic in the oven first. (Always roast tomatoes first, even when using a slow cooker). Then put everything except the coconut milk in your slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Blend it smooth, then stir in the coconut milk at the end.

5. What if my soup separates or looks grainy?

Grainy soup usually means it blended too long or got too hot after adding coconut milk. Warm the soup gently once the milk goes in. If it already looks separated, a few seconds in the blender can help it come back together. Next time, make sure the soup isn’t boiling when you add the coconut milk.

6. How do I fix watery soup?

Simmer uncovered longer to reduce liquid. Add less broth next time. Blend in cooked potato for thickness. Roast tomatoes drier. Strain seeds before blend. Coconut milk thickens well.

The 110 Grill Tomato Soup Recipe works best with simple focus and steady steps. Put effort into roasting and blending.

Try it fresh right after cooking for the best flavor. Share your recipe with family and friends who enjoy good food.