Roasted Tomato Soup with Grilled Cheese Croutons (Printable)

Creamy roasted tomato soup paired with crispy, melted grilled cheese croutons for a comforting, satisfying meal.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 400°F.
02 - Arrange tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with olive oil and 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, blend soup until smooth. Stir in cream or milk if desired. Adjust seasoning as needed and keep warm over low heat.
06 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing outward. 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.
08 - Serve soup hot, topped with grilled cheese croutons.

# Expert Advice:

01 -
  • The roasting step transforms ordinary tomatoes into something deep and almost sweet, with a richness you can't get from a can.
  • Those grilled cheese croutons turn soup into something playful and fun, especially if you're feeding kids or just want to feel like one.
  • It comes together in about an hour, but it tastes like you spent all afternoon in the kitchen.
  • You can make it as creamy or as light as you like, and it reheats beautifully for lunch the next day.
02 -
  • Don't skip the roasting step, it's where all the sweetness and depth come from, and it makes this soup taste completely different from anything simmered on the stovetop.
  • If you blend hot soup in a countertop blender, leave the lid slightly vented and cover it with a towel, otherwise the steam builds up and can blow the lid right off.
  • Cut the croutons while the sandwiches are still warm but not piping hot, they hold their shape better and are easier to handle.
03 -
  • Use a mix of regular tomatoes and a few cherry tomatoes if you have them, the cherry tomatoes add extra sweetness and roast beautifully.
  • Let the soup simmer uncovered for a few extra minutes if you want it thicker, or thin it with more broth if you prefer something lighter and more brothy.
  • Press down gently on the sandwiches with a spatula while they cook, it helps the cheese melt faster and the bread crisp more evenly.
Go Back