Roasted Tomato Soup with Grilled Cheese Croutons (Printer-friendly)

Velvety roasted tomato soup topped with crispy, bite-sized grilled cheese croutons. Perfect comfort food for any occasion.

# What You'll Need:

→ Roasted Tomato Soup

01 - 1.5 lbs 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, optional
11 - 0.5 cup heavy cream or whole milk, optional

→ 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 Make It:

01 - Preheat oven to 400°F.
02 - Arrange tomatoes with cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme or basil.
03 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables and any juices to a large pot. Add vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat 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. Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side. Cool slightly, then cut into 1-inch cubes.
07 - Ladle soup into bowls and top with grilled cheese croutons.

# Expert Advice:

01 -
  • Roasting the tomatoes brings out a natural sweetness that tastes like summer even in the middle of winter.
  • The grilled cheese croutons turn a simple bowl into something playful and satisfying without any extra fuss.
  • It comes together in about an hour, which feels like real cooking but doesn't take over your whole evening.
  • You can make it as creamy or as light as you want depending on your mood or what's in the fridge.
02 -
  • Don't skip roasting the tomatoes, I tried it once with raw tomatoes and the soup tasted thin and sharp instead of rich.
  • If your soup is too acidic, a small spoonful of sugar or a pinch of baking soda will balance it without making it sweet.
  • Cut the croutons after the sandwiches cool for at least a minute or the melted cheese will pull apart and make a mess.
03 -
  • Roast your tomatoes on parchment paper for easier cleanup, the juices and olive oil can bake onto the pan and stick.
  • Use day old bread for the croutons, it holds up better and crisps more evenly than fresh soft bread.
  • If you want a chunkier soup, blend only half and stir it back into the unblended portion for texture.
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