Roasted Tomato Soup with Grilled Cheese Croutons (Printable)

Velvety roasted tomato soup topped with crispy grilled cheese croutons. Comforting, easy to make, and perfect for cozy meals.

# Ingredient List:

→ Roasted Tomato Soup

01 - 1.5 pounds ripe tomatoes, halved
02 - 1 medium onion, quartered
03 - 4 garlic cloves, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 0.5 teaspoon black pepper
07 - 1 teaspoon dried thyme or basil
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar
11 - 0.5 cup heavy cream or whole milk

→ Grilled Cheese Croutons

12 - 4 slices sandwich bread
13 - 4 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Set oven to 400°F and allow to reach temperature.
02 - Place tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme or basil.
03 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables and all pan juices to a large pot. Add vegetable broth, tomato paste, and sugar. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
05 - Using an immersion blender, blend soup until smooth. Alternatively, carefully blend in batches using a countertop blender. Stir in cream or milk if desired and adjust seasoning. Keep warm over low heat.
06 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing outward.
07 - Heat a skillet over medium heat. Cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side.
08 - Allow sandwiches to cool slightly, then cut into 1-inch cubes.
09 - Pour hot soup into bowls and top with grilled cheese croutons. Serve immediately.

# Expert Advice:

01 -
  • The roasting step transforms ordinary tomatoes into something smoky and almost caramelized, which means the soup tastes like youve been simmering it all day.
  • Grilled cheese croutons turn a humble bowl of soup into something playful and completely satisfying, especially when theyre still warm and the cheese pulls apart.
  • You can make this with pantry staples and whatever tomatoes you have on hand, so its forgiving and flexible without losing any charm.
02 -
  • Dont skip the roasting step, even if it feels like extra work, because thats where all the depth and sweetness come from.
  • If your soup tastes a little flat after blending, a pinch of salt or a squeeze of lemon juice will bring everything into focus.
  • Cut the grilled cheese croutons while theyre still slightly warm so they hold their shape, if you wait too long the cheese hardens and theyre harder to slice cleanly.
03 -
  • Use the ripest tomatoes you can find, even if theyre a little bruised or overripe, because roasting will concentrate their flavor and hide any imperfections.
  • Butter the bread all the way to the edges so every bite of the crouton has that golden, crispy crust.
  • If youre making this for a crowd, keep the soup warm in a slow cooker and set out a platter of freshly made croutons so people can help themselves.
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