Roasted Tomato Soup with Grilled Cheese Croutons (Printable)

Velvety roasted tomato soup paired with crispy grilled cheese croutons—a comforting dish ready in one hour.

# 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 - 1/2 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 - 1/2 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 and allow to reach temperature.
02 - Arrange tomatoes 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 - Place baking sheet in preheated oven and roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables and any accumulated 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 smooth. Alternatively, carefully blend in batches using a countertop blender. Stir in cream or milk if desired and adjust seasoning to taste. 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 and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side. Allow to cool slightly.
08 - Cut grilled cheese sandwiches into 1-inch cubes. Serve soup hot topped with grilled cheese croutons.

# Expert Suggestions:

01 -
  • The roasting brings out a deep, caramelized sweetness you just cant get from canned tomatoes.
  • Grilled cheese croutons turn a simple soup into something playful and completely craveable.
  • Its forgiving enough for beginners but impressive enough to serve to guests without breaking a sweat.
02 -
  • Dont skip roasting the vegetables, that step is where all the sweetness and depth come from.
  • If your soup tastes too acidic, a tiny pinch of sugar works wonders to balance it out without making it sweet.
  • Keep the skillet heat at medium for the croutons or they will burn before the cheese melts.
03 -
  • Roast the tomatoes until you see some charred edges, that caramelization is pure flavor gold.
  • Let the grilled cheese cool for a minute before cutting it into cubes so the cheese sets and does not ooze everywhere.
  • Blend the soup in short bursts if using a countertop blender to avoid splattering hot liquid on yourself.
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