Save to Pinterest Rain was tapping against the kitchen window when I first roasted tomatoes for soup instead of using canned. The house filled with this sweet, caramelized smell that made my neighbor knock on the door asking what I was cooking. I told her it was just tomatoes, but she didn't believe me until I showed her the baking sheet. That afternoon taught me that roasting changes everything. Now I make this soup whenever I need something that feels like a warm blanket.
I started making the grilled cheese croutons after my son refused to eat soup unless there was something crunchy involved. I cut up a leftover grilled cheese one night, tossed it on top, and suddenly he was asking for seconds. My husband now requests this combination specifically, and I've served it to friends who immediately asked for the recipe. It's funny how a small idea born out of desperation becomes the thing everyone remembers.
Ingredients
- Ripe tomatoes: Use the ripest ones you can find because roasting concentrates their flavor, and bland tomatoes will give you bland soup.
- Onion and garlic: Roasting them alongside the tomatoes adds a mellow sweetness and depth without any sharpness.
- Olive oil: This helps everything caramelize in the oven and adds a silky richness to the finished soup.
- Dried thyme or basil: Either works beautifully, thyme is earthier and basil is a bit sweeter, so pick based on your mood.
- Vegetable broth: This thins the soup to the right consistency and adds a savory backbone without overpowering the tomatoes.
- Tomato paste: Just a tablespoon deepens the tomato flavor and gives the soup a richer color.
- Sugar: Optional, but a teaspoon can balance out any acidity, especially if your tomatoes are tart.
- Heavy cream or milk: Stir this in at the end for a velvety texture, or skip it entirely for a lighter, brighter soup.
- Sandwich bread: Any soft white or wheat bread works, just avoid anything too dense or it wont crisp up nicely.
- Sharp cheddar cheese: The sharpness holds up to toasting and adds a satisfying tang to each bite of crouton.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust on the grilled cheese.
Instructions
- Preheat and prep:
- Set your oven to 400°F and get your baking sheet ready. This temperature is hot enough to caramelize the tomatoes without burning them.
- Arrange and season:
- Lay the tomato halves cut side up, scatter the onion and garlic around them, then drizzle everything with olive oil and sprinkle with salt, pepper, and herbs. Make sure each piece gets a little oil so nothing dries out.
- Roast until caramelized:
- Roast for 25 to 30 minutes, checking once halfway through, until the tomatoes are soft and their edges are starting to brown. Those caramelized bits are pure flavor.
- Simmer with broth:
- Scrape everything into a large pot, including any juices or sticky bits from the pan, then add the broth, tomato paste, and sugar if using. Let it simmer gently for 10 minutes so the flavors can meld together.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until the soup is completely smooth and velvety.
- Stir in cream:
- If you want a creamier soup, stir in the cream or milk now and taste for seasoning. Adjust salt and pepper as needed, then keep the soup warm on low heat.
- Make the grilled cheese:
- Butter one side of each bread slice, layer cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat until golden and melty, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut into small cubes.
- Serve and enjoy:
- Ladle the hot soup into bowls and pile those crispy grilled cheese croutons on top. Serve immediately while the croutons are still warm and crunchy.
Save to Pinterest One cold Sunday, I made a double batch of this soup and froze half for later. A few weeks later, when I was too tired to think about dinner, I pulled it out and reheated it while making fresh croutons. My daughter said it tasted even better than the first time, and I realized that sometimes the best meals are the ones you planned ahead for without even knowing you'd need them. This soup has become my backup plan and my comfort plan all at once.
How to Get the Best Roasted Flavor
The secret is in not crowding the baking sheet. If the tomatoes are piled on top of each other, they steam instead of roast, and you lose that caramelized sweetness. Spread everything out in a single layer, even if it means using two pans. I also like to use a rimmed baking sheet so the juices don't run off, because you want every drop of that tomatoey goodness in your soup. A little char on the edges is a good thing, it adds a subtle smoky depth that makes the soup taste more complex.
Making It Your Own
This soup is forgiving and loves variation. I've added a pinch of smoked paprika for a hint of smokiness, stirred in fresh basil at the end for brightness, and even used coconut milk instead of cream for a dairy free version that still felt indulgent. You can swap the cheddar in the croutons for mozzarella, Gruyère, or even pepper jack if you want a little heat. One time I used sourdough bread for the croutons and the tangy flavor was a perfect match. Play around with it and see what speaks to you.
Storing and Reheating
The soup keeps beautifully in the fridge for up to four days and freezes well for up to three months. I like to freeze it in portions so I can thaw just what I need. When reheating, do it gently over medium low heat, stirring occasionally, because high heat can cause the cream to separate if you added it. The grilled cheese croutons, however, dont store or reheat well at all, they turn soggy and sad. Always make those fresh right before serving.
- Store soup in airtight containers and let it cool completely before refrigerating or freezing.
- Reheat on the stovetop rather than the microwave for the best texture and even warming.
- Make croutons right before serving every single time, no exceptions.
Save to Pinterest This soup has become my answer to gray days, unexpected guests, and nights when I just want something simple and satisfying. I hope it becomes one of your go to recipes too, the kind you make without thinking because you know it always turns out right.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat. Prepare the grilled cheese croutons fresh for the best texture and crispness.
- → What's the best way to blend the soup smoothly?
An immersion blender works best for achieving a silky texture directly in the pot. If using a countertop blender, work in batches and allow the soup to cool slightly before blending to prevent splashing. Be careful with hot liquids and leave the blender lid slightly ajar to allow steam to escape.
- → How do I prevent the soup from being too acidic?
Roasting the tomatoes caramelizes their natural sugars, which naturally balances acidity. You can also add a teaspoon of sugar to further neutralize acidic notes. A splash of cream also helps mellow sharp flavors.
- → Can I use canned tomatoes instead of fresh?
Yes, you can substitute with two 14-oz cans of high-quality crushed or whole tomatoes. Roasting provides deeper flavor, but canned tomatoes will still create a delicious soup. Drain excess liquid to maintain proper consistency.
- → What cheese works best for the croutons?
Sharp cheddar is ideal for bold flavor, but mozzarella, Gruyère, or Swiss cheese also work wonderfully. Avoid pre-sliced cheese if possible, as it melts unevenly. Shredded or freshly sliced cheese melts more smoothly and evenly.
- → How do I make this vegan-friendly?
Substitute vegetable broth for any animal-based stock, use plant-based butter and vegan cheese alternatives for the croutons, and replace heavy cream with coconut milk or cashew cream for a luxurious texture.