Save to Pinterest The smell of tomatoes roasting in the oven always pulls me back to that first cold October when I learned that soup didnt have to come from a can. I was tired of the same routine dinners, and a pile of tomatoes from the farmers market sat on my counter, daring me to do something interesting. I tossed them in the oven with garlic and onion, not really knowing what would happen. What came out was sweet, concentrated, and nothing like the watery stuff I grew up with. That night, I made grilled cheese croutons on a whim, and suddenly soup felt like an event.
I made this for my sister once when she came over after a long week, and she barely said a word until her bowl was empty. She looked up, pointed at the croutons, and said, These are genius. I realized then that sometimes the smallest creative twist is what makes people feel cared for. Now I keep a mental note to always have bread and cheese around, just in case someone needs comfort in a bowl.
Ingredients
- Ripe tomatoes: Roasting them concentrates their natural sweetness and removes that raw, tinny edge you sometimes get in fresh tomato soups.
- Onion and garlic: These roast right alongside the tomatoes, turning soft and mellow, which adds a deep savory backbone without any sharpness.
- Olive oil: A generous drizzle helps everything caramelize in the oven and keeps the vegetables from drying out.
- Dried thyme or basil: Either one works beautifully, thyme gives it an earthy note while basil leans a little brighter and sweeter.
- Vegetable broth: This thins the soup to the right consistency and adds a subtle layer of flavor without overpowering the tomatoes.
- Tomato paste: Just a tablespoon deepens the color and adds richness, especially if your tomatoes are a little pale or out of season.
- Sugar: Optional, but a small pinch balances acidity if your tomatoes are tart, it shouldnt taste sweet, just rounded.
- Heavy cream or whole milk: Stirring this in at the end makes the soup velvety and mellows any sharpness, but you can skip it for a lighter version.
- Sandwich bread: Plain white or whole wheat both work, the key is that theyre sturdy enough to hold melted cheese and get crispy in the pan.
- Sharp cheddar cheese: The sharpness cuts through the richness of the soup, and it melts perfectly for croutons that hold their shape.
- Unsalted butter: Softened butter spreads easily and gives the bread that golden, crispy crust when grilled.
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F and spread the halved tomatoes, onion quarters, and garlic cloves on a baking sheet, cut sides up. Drizzle everything with olive oil, sprinkle with salt, pepper, and thyme or basil, then roast for 25 to 30 minutes until the tomatoes are soft, their edges are caramelized, and the juices have pooled on the pan.
- Simmer the soup base:
- Transfer all the roasted vegetables, including those flavorful juices, into a large pot and add the vegetable broth, tomato paste, and sugar if youre using it. Bring everything to a gentle simmer over medium heat and let it bubble for about 10 minutes, stirring occasionally so the flavors can meld together.
- Blend until smooth:
- Use an immersion blender right in the pot to puree the soup until its completely smooth, or carefully transfer it in batches to a countertop blender. Stir in the cream or milk if you want that silky finish, taste it, and adjust the salt and pepper as needed, then keep it warm over low heat.
- Make the grilled cheese croutons:
- Butter one side of each slice of bread, layer the cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat for 2 to 3 minutes per side until golden brown and the cheese has melted. Let them cool just a bit, then cut into 1 inch cubes.
- Serve hot:
- Ladle the soup into bowls and scatter the warm grilled cheese croutons on top. Serve immediately while the croutons are still crispy and the soup is steaming.
Save to Pinterest One rainy Sunday, I made a double batch of this soup and invited a few friends over without much planning. We sat around the table dipping croutons into our bowls, and someone said it felt like being a kid again, but better. That offhand comment stuck with me because thats exactly what this dish does, it takes something simple and familiar and makes it feel special without trying too hard.
How to Store and Reheat
The soup keeps beautifully in the fridge for up to four days in an airtight container, and it actually tastes even better the next day once the flavors have had time to settle. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if it thickens too much. Make the grilled cheese croutons fresh each time since they lose their crisp if stored, but you can prep the sandwiches in advance and cook them right before serving.
Flavor Variations to Try
A pinch of smoked paprika added during roasting gives the soup a subtle smoky depth that feels almost like it came from a wood fired oven. You can also swap the cheddar in the croutons for mozzarella if you want them gooey and mild, or try Gruyère for something a little nutty and fancy. If you want a lighter version, skip the cream entirely and let the roasted tomatoes carry the richness on their own, it still tastes full and satisfying.
Serving Suggestions
This soup works as a cozy weeknight dinner on its own, or you can serve it as a starter before something heartier like roasted chicken or pasta. A simple green salad with a bright vinaigrette balances the richness, and crusty bread on the side never hurts if you want something to soak up every last bit.
- Pair it with a crisp white wine or sparkling water with lemon for a lighter feel.
- Top with fresh basil or a drizzle of good olive oil for a restaurant style finish.
- If youre feeding kids, let them dip the croutons themselves, it makes the whole thing more interactive and fun.
Save to Pinterest Theres something quietly satisfying about a bowl of soup that tastes like youve put in real effort, even when it comes together in about an hour. Keep this one in your back pocket for the days when you need something warm, simple, and just a little bit special.
Recipe Questions & Answers
- → Can I make the soup ahead of time?
Yes, prepare the soup up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently on the stovetop before serving. Make croutons fresh for best crispness, though they can be prepared 4 hours ahead and stored in an airtight container.
- → What's the best way to get a smooth texture?
An immersion blender works best for a silky consistency directly in the pot. For extra smoothness, blend in batches using a countertop blender. For a chunkier texture, blend partially. Straining through a fine-mesh sieve after blending removes any remaining skin pieces.
- → How do I prevent the soup from being too acidic?
Roasting the tomatoes naturally mellows acidity. Add the optional sugar teaspoon to balance flavors if needed. Cream or milk also neutralizes acidity beautifully. Start with a taste test before adding sweetener—roasting often reduces the need for it.
- → Can I substitute the cheese in the croutons?
Absolutely. Mozzarella creates a milder flavor, while Gruyère adds nuttiness. Swiss cheese melts beautifully too. Use sharp cheddar for bold flavor or mild varieties for a subtle taste. Choose cheeses that melt smoothly for best results.
- → What are good serving suggestions?
Pair with a fresh green salad, crusty bread, or grilled vegetables. A drizzle of basil oil or crème fraîche on top adds elegance. For lighter fare, serve with a simple arugula salad dressed in lemon vinaigrette.
- → How can I make this vegan-friendly?
Replace dairy butter with plant-based alternatives in the croutons. Use cashew cream or oat milk instead of heavy cream for the soup base. Nutritional yeast or plant-based cheese creates savory depth in the croutons while maintaining that melted texture.