Roasted Tomato Soup with Grilled Cheese Croutons (Printable version)

Velvety roasted tomato soup topped with crispy grilled cheese croutons. Comforting, easy, and perfect for family dinners.

# What You 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
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 Make It:

01 - Set oven temperature to 400°F.
02 - Arrange halved tomatoes cut side up, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle evenly with salt, pepper, and dried thyme or basil.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes until tomatoes are soft and caramelized at edges.
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 completely smooth. Alternatively, carefully transfer soup in batches to a countertop blender. Stir in cream or milk if using. Adjust seasoning with salt and pepper as needed. 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. Allow to cool slightly before cutting.
08 - Cut cooled grilled cheese sandwiches into 1-inch cubes. Ladle hot soup into bowls and top with grilled cheese croutons. Serve immediately.

# Expert Advice:

01 -
  • The roasting brings out a natural sweetness you simply cant get from a can, and it makes your kitchen smell like a cozy restaurant.
  • Those grilled cheese croutons turn a simple bowl of soup into something kids and adults actually get excited about.
  • You can make the soup ahead and reheat it without losing any of that deep, roasted flavor.
  • Its easy enough for a weeknight but impressive enough to serve when someone stops by unexpectedly.
02 -
  • Dont skip scraping up every bit from the roasting pan, those caramelized drippings are where the deepest flavor hides.
  • If you blend hot soup in a countertop blender, leave the lid slightly vented and cover with a towel or the pressure can blow the lid off.
  • Make the grilled cheese croutons right before serving because they lose their crunch quickly once they hit the soup.
  • Taste the soup after blending because roasting can make tomatoes sweeter or more acidic depending on the batch, and you may need more salt or a pinch of sugar.
03 -
  • If your tomatoes are underripe, add an extra teaspoon of sugar and a splash of balsamic vinegar to boost the flavor.
  • For a thicker soup, use less broth or simmer it uncovered for a few extra minutes after blending.
  • Toast the bread lightly before assembling the grilled cheese if you want extra crispy croutons that hold up longer in the soup.
  • A drizzle of good olive oil or a sprinkle of fresh herbs on top of the soup just before serving makes it look and taste restaurant quality.
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