Roasted Tomato Soup with Grilled Cheese Croutons (Printable)

Velvety roasted tomato soup topped with crispy, golden grilled cheese croutons. Comforting, satisfying, and ready in an hour.

# 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

# Cooking steps:

01 - Preheat oven to 400°F.
02 - Arrange tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with olive oil, 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 including any juices to a large pot. Add vegetable broth, tomato paste, and sugar. Bring to a simmer over medium heat for 10 minutes, stirring occasionally.
05 - Using an immersion blender or carefully in batches with a countertop blender, blend soup until smooth. Stir in cream or milk if desired. Adjust seasoning as needed. Keep warm over low heat.
06 - Butter one side of each bread slice. Place cheese between two slices, buttered sides out. Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side.
07 - Let grilled cheese cool slightly, then cut into 1-inch cubes. Serve soup hot, topped with grilled cheese croutons.

# Expert advice:

01 -
  • The roasting brings out a caramelized sweetness you just cant get from canned tomatoes.
  • Grilled cheese croutons turn every spoonful into a playful, comforting bite.
  • Its easy enough for a weeknight but feels special enough to serve guests.
  • You can make it as creamy or as rustic as you like depending on your mood.
02 -
  • Dont skip roasting the tomatoes, boiling them just wont give you that deep, sweet flavor.
  • If your soup tastes too acidic, a pinch of sugar works better than adding more salt.
  • Blend the soup while its hot for the smoothest texture, cold soup tends to stay chunky.
  • Cut the grilled cheese croutons right before serving or they lose their crunch.
03 -
  • Add a pinch of smoked paprika to the roasting pan for a subtle smoky depth.
  • Use day-old bread for the croutons, it crisps up better and holds its shape.
  • If you dont have an immersion blender, let the soup cool slightly before blending to avoid hot splashes.
  • Try Gruyère or mozzarella in the croutons for a different flavor twist.
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