Roasted Tomato Soup with Grilled Cheese Croutons

There's something about the smell of tomatoes roasting that always pulls me back into the kitchen, even when I'm trying to finish something else. The edges char just a little, the garlic turns sweet and sticky, and suddenly the whole house feels warmer. I started making this soup on a whim one rainy Sunday when I had too many tomatoes and not enough ideas. Now it's the thing I make when I need to feel grounded, when I want something simple but satisfying, something that tastes like care without much fuss.

I remember serving this to a friend who swore she didn't like tomato soup. She ate two bowls and kept dipping the croutons until there were none left. It wasn't fancy, just honest food that happened to hit the right note that night. We sat at the table longer than usual, talking about nothing important, and I realized that's what this soup does best. It slows things down just enough to let you enjoy the moment.

Ingredients

• Ripe tomatoes: Look for tomatoes that feel heavy and smell faintly sweet at the stem, they'll roast into something incredible and carry the whole soup.
• Onion and garlic: These roast alongside the tomatoes and add a mellow, caramelized backbone that makes the soup taste fuller and more rounded.
• Olive oil: A good drizzle 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, basil is brighter, so pick based on your mood.
• Vegetable broth: This thins the soup to the right consistency and adds a subtle savory layer without overpowering the tomatoes.
• Tomato paste: Just a tablespoon deepens the color and intensifies the tomato flavor, especially if your tomatoes are a little pale.
• Sugar: A small pinch balances any acidity and brings out the natural sweetness of the roasted tomatoes.
• Heavy cream or milk: This is optional, but it makes the soup velvety and a little more indulgent if that's what you're after.
• Sandwich bread: Use whatever soft white or wheat bread you like, it crisps up beautifully and holds the cheese without getting too dense.
• Sharp cheddar cheese: The sharpness stands up to the richness of the butter and adds a tangy contrast to the sweet soup.
• Unsalted butter: Softened butter spreads easily and gives the croutons that golden, crispy exterior we're looking for.

Instructions

Prep and roast the vegetables:

Preheat your oven to 400°F and arrange the halved tomatoes, quartered onion, and peeled garlic on a baking sheet. Drizzle everything with olive oil, sprinkle with salt, pepper, and thyme or basil, then roast for 25 to 30 minutes until the tomatoes are soft, slightly charred, and the juices have pooled on the pan.

Simmer the soup base:

Transfer all the roasted vegetables and their juices into a large pot, then add the vegetable broth, tomato paste, and sugar if you're using it. Bring everything to a gentle simmer over medium heat and let it cook for about 10 minutes, stirring now and then so the flavors can meld together.

Blend until smooth:

Use an immersion blender right in the pot, or carefully transfer the soup in batches to a countertop blender, and blend until it's completely smooth and velvety. Stir in the cream or milk if you want that extra richness, taste it, and adjust the seasoning as needed.

Make the grilled cheese croutons:

Butter one side of each bread slice, layer the cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat for 2 to 3 minutes per side until golden and the cheese is melted. Let them cool just a bit, then cut into 1 inch cubes.

Serve hot:

Ladle the warm soup into bowls and top each with a handful of grilled cheese croutons. Serve immediately while the croutons are still crispy and the soup is steaming.

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One evening I made this for my family after a long week, and my youngest kept fishing out the croutons one by one, eating them like little treasures. My partner looked at me and said it felt like comfort in a bowl, and that's exactly what it was. It wasn't about being fancy or impressive, it was about sitting together and sharing something warm and simple. That's when I knew this recipe had earned its place in our regular rotation.

How to Store and Reheat

The soup keeps beautifully in the fridge for up to four days in an airtight container, and it actually tastes even better the next day once the flavors have had time to settle. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if it's thickened up too much. The croutons are best made fresh, but if you have leftovers, you can crisp them up again in a dry skillet for a minute or two. I've also frozen the soup in portions without the cream, then stirred in the cream after reheating, and it worked perfectly.

Flavor Variations to Try

A pinch of smoked paprika added with the herbs gives the soup a subtle, smoky depth that makes it taste almost like it was cooked over a fire. If you want a little heat, a small red chili or a pinch of red pepper flakes roasted with the tomatoes adds a gentle warmth without overpowering anything. I've also swapped the cheddar in the croutons for mozzarella or Gruyère, and both brought their own personality to the dish. Sometimes I'll add a handful of fresh basil leaves right before blending for a brighter, more aromatic finish.

Serving Suggestions and Pairings

This soup is hearty enough to be a meal on its own, especially with the croutons, but it also works beautifully as a starter before something lighter like roasted chicken or a crisp green salad. I like to serve it with a drizzle of good olive oil on top and a few extra croutons on the side for dipping.

• Pair it with a simple arugula salad dressed in lemon and olive oil for a fresh contrast.
• Serve alongside a crusty baguette if you want something to soak up every last bit of soup.
• For a cozy dinner, follow it with something roasted or grilled and keep the mood warm and relaxed.

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This soup has become one of those recipes I don't think about too much, I just make it when the mood strikes or when someone needs something warm and easy. It's the kind of dish that feels like a small gift to yourself or anyone you're feeding, simple, satisfying, and always welcome.

Recipe FAQs

→ Can I make this ahead of time?

Yes, the soup freezes beautifully for up to three months. Store it in airtight containers without the croutons. Reheat gently on the stovetop, adding a splash of broth or cream if needed. Make croutons fresh on serving day for the best crunch.

→ What cheese works best for the croutons?

Sharp cheddar provides a bold, classic flavor that pairs wonderfully with tomato. For variation, try Gruyère for a nutty depth, fontina for creaminess, or mozzarella for a milder taste. Avoid soft cheeses that won't hold their shape when melted.

→ How do I get perfectly crispy croutons?

Use medium heat to allow the butter to brown slowly without burning. Cook each side for 2-3 minutes until golden. Slice while still warm for clean cuts, and let cool on a wire rack to maintain crispness rather than trapping steam.

→ Is an immersion blender necessary?

No. Let the soup cool slightly, then carefully blend in batches using a standard blender, filling it only halfway each time. Return blended portions to the pot. This method takes longer but works equally well.

→ How can I make this vegan?

Substitute dairy-free butter, vegan cheese, and plant-based cream alternatives in both components. Many vegan cheeses melt beautifully in croutons. The roasted tomato soup needs no modification and tastes just as rich and satisfying.

→ What should I serve alongside this?

A fresh green salad with light vinaigrette balances the richness perfectly. Crusty bread on the side is always welcome, or pair with a grilled vegetable medley. A simple tomato-cucumber salad complements the flavors beautifully.