Save to Pinterest The skillet was too hot, and my first batch of grilled cheese croutons came out nearly black on one side. I stood there laughing at myself, scraping off the burnt bits, when it hit me that this soup deserved better than sad, charred bread. So I started over, lowered the heat, and watched those little golden cubes come together like edible confetti. That night, my family dipped them into bowls of roasted tomato soup until every last crouton disappeared, and I knew I'd stumbled onto something worth repeating.
I made this on a drizzly Saturday when the house felt too quiet and I needed something warm to fill the air. The smell of roasting tomatoes and garlic started drifting through the kitchen, and soon my neighbor knocked on the door asking what I was cooking. We ended up sharing bowls on the porch, dipping those crispy croutons and talking until the rain stopped. Sometimes a recipe does more than feed you.
Ingredients
- Ripe tomatoes: Choose tomatoes that feel heavy and smell faintly sweet at the stem, roasting concentrates their flavor and fixes any blandness.
- Onion and garlic: Roasting them alongside the tomatoes mellows their sharpness and adds a gentle backbone to the soup.
- Olive oil: A good drizzle helps everything caramelize without sticking, and it adds a silky richness to the base.
- Vegetable broth: Use a broth you would drink on its own, it makes all the difference when the ingredients are this simple.
- Tomato paste: Just a tablespoon deepens the color and rounds out the tomato flavor beautifully.
- Heavy cream or whole milk: Optional, but it turns the soup velvety and softens any lingering acidity from the tomatoes.
- Sharp cheddar cheese: The sharper the better for these croutons, it holds up to toasting and adds a tangy punch.
- Sandwich bread and butter: Soft white or sourdough both work, and real butter on the outside creates that golden, crispy crust we are after.
Instructions
- Prep and roast the vegetables:
- Preheat your oven to 400°F and spread the halved tomatoes, onion, and garlic on a baking sheet. Drizzle everything with olive oil, season with salt, pepper, and thyme or basil, then roast for 25 to 30 minutes until the edges are caramelized and the juices pool on the pan.
- Simmer the soup base:
- Scrape all those roasted vegetables and their juices into a large pot, add the vegetable broth, tomato paste, and a teaspoon of sugar if your tomatoes taste too tart. Let it simmer gently for 10 minutes, stirring now and then so nothing sticks.
- 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, then stir in the cream or milk if you want it richer and adjust the salt and pepper to taste.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, layer the cheese between two slices with the buttered sides facing out, and 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 bite sized cubes.
- Serve hot:
- Ladle the soup into bowls and scatter the grilled cheese croutons on top. Serve immediately while the croutons are still warm and crispy.
Save to Pinterest One evening, I served this to my niece who swore she hated tomato soup. She ate two bowls, fishing out every last crouton, and asked if we could make it again the next day. Watching her face light up reminded me that good food has a way of changing minds, especially when there is melted cheese involved.
How to Store and Reheat
The soup keeps beautifully in the fridge for up to four days in an airtight container. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or cream if it thickens too much. Make the croutons fresh each time you serve it, they lose their magic once they sit too long.
Swaps and Variations
Try using mozzarella or Gruyère in the croutons for a milder or nuttier flavor. A pinch of smoked paprika in the soup adds a subtle warmth that surprises people in the best way. For a vegan version, swap in plant based butter, cheese, and cream, just taste as you go to make sure the seasoning is still balanced.
Serving Suggestions
This soup shines as a cozy dinner on its own, but it also makes a lovely starter before roasted chicken or a simple pasta. Pair it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A glass of something light and bright, like a Sauvignon Blanc or sparkling water with lemon, rounds out the meal perfectly.
- Serve with extra croutons on the side so everyone can add more as they go.
- Garnish with fresh basil leaves or a drizzle of good olive oil for a finishing touch.
- Double the recipe and freeze half for those nights when you need comfort food fast.
Save to Pinterest This recipe has become my go to when I need to feel grounded and fed in equal measure. I hope it brings you the same kind of warmth it has brought to my kitchen.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup keeps well refrigerated for up to 4 days. Reheat gently over medium heat, and prepare fresh croutons just before serving for optimal crispness.
- → What type of tomatoes work best?
Ripe, in-season tomatoes deliver the best flavor. Roma or beefsteak varieties are ideal, though heirloom varieties add wonderful depth. Avoid underripe tomatoes for better caramelization.
- → How do I prevent curdling when adding cream?
Remove the soup from heat before stirring in cream or milk. Add slowly while whisking gently. If using heavy cream, temperature is less of a concern than with lighter dairy options.
- → Can I freeze the grilled cheese croutons?
Freeze cooked croutons in an airtight container for up to 2 weeks. Reheat in a 350°F oven for 5-7 minutes to restore crispness before topping your soup.
- → What cheese alternatives work for dietary restrictions?
Gruyère, mozzarella, or fontina provide excellent melting and flavor. For vegan versions, use dairy-free cheddar or cashew-based cheese alternatives for comparable texture and taste.
- → How do I achieve better caramelization on the tomatoes?
Ensure tomatoes are cut-side down on the baking sheet with adequate oil. Roast at 400°F for the full 25-30 minutes without stirring. This direct heat creates deeper, sweeter caramelized edges.