Pin it There's something about the smell of tomatoes roasting in the oven that makes the whole house feel warmer. I started making this soup on a rainy Tuesday when I had too many tomatoes from the farmers market and no real plan. The grilled cheese croutons came later, born from a happy accident when I burned the edges of a sandwich and decided to chop it up instead of tossing it. Now it's the meal my kids request whenever they need cheering up.
I made this for my neighbor after her surgery, and she called it liquid comfort. She wasn't wrong. There's a richness to roasted tomatoes that canned soup just can't touch, and when you blend it all together with a swirl of cream, it becomes the kind of thing you want to eat with your eyes closed. The croutons add a salty, crunchy contrast that makes every spoonful feel complete.
Ingredients
- Ripe tomatoes: Use the ripest ones you can find because roasting concentrates their flavor, and mealy tomatoes will taste even more bland once cooked.
- Onion and garlic: Roasting them alongside the tomatoes mellows their bite and adds a sweet, caramelized depth you can't get from sautéing.
- Olive oil: This helps everything brown and prevents sticking, plus it carries the herbs into every crevice of the vegetables.
- Dried thyme or basil: I usually go with thyme in cooler months and basil in summer, but either works beautifully here.
- Vegetable broth: Homemade is lovely, but a good quality store bought version keeps this recipe weeknight friendly.
- Tomato paste: Just a tablespoon deepens the tomato flavor and gives the soup a richer color.
- Sugar: Only if your tomatoes are tart, this tiny bit balances acidity without making the soup taste sweet.
- Heavy cream or milk: Optional, but it turns the soup silky and takes the edge off any remaining sharpness.
- Sandwich bread: Soft white or whole wheat both work, just avoid anything too crusty or it won't melt the cheese properly.
- Sharp cheddar cheese: The sharper the better because it stands up to the buttery bread and tangy soup.
- Unsalted butter: Softened butter spreads easily and gives the croutons that golden, crispy exterior we're after.
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F and spread the halved tomatoes, onion quarters, and garlic cloves on a baking sheet, drizzling everything with olive oil and seasoning generously. Roast for 25 to 30 minutes until the tomatoes are slumped and caramelized at the edges, filling your kitchen with that irresistible roasted smell.
- Simmer the soup base:
- Scrape all the roasted vegetables and their juices into a large pot, add the broth, tomato paste, and sugar if using, then simmer gently for 10 minutes to let the flavors meld. The tomato paste will dissolve and the broth will take on a deeper color.
- Blend until smooth:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, pureeing until the soup is velvety and no chunks remain. Stir in the cream or milk if you want that luxurious texture, then taste and adjust the salt and pepper.
- Make the grilled cheese croutons:
- Butter the outside of each bread slice, sandwich the cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat until golden and the cheese melts, 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 pile the warm grilled cheese croutons on top. They'll soften slightly as they sit, but they stay surprisingly crispy if you serve them right away.
Pin it The first time I served this at a dinner party, I worried it was too simple. But my friend Kate had three bowls and asked for the recipe before she even left. Sometimes the simplest things, done right, are exactly what people crave. That night taught me that comfort food doesn't need to apologize for being comforting.
Storing and Reheating
The soup keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors have mingled. I don't recommend storing the croutons with the soup because they'll turn soggy, instead keep them in an airtight container at room temperature and reheat them in a dry skillet for a minute before serving. You can also freeze the soup in portions for up to three months, just leave out the cream and stir it in after reheating.
Customizing the Flavors
Once you've made this a few times, you'll start adding your own touches. I like a pinch of smoked paprika for a subtle smokiness, or a handful of fresh basil stirred in at the end for brightness. My sister swears by adding a splash of balsamic vinegar just before serving, and my dad insists on extra garlic because he thinks four cloves is never enough. The beauty of this recipe is that it welcomes tinkering.
Serving Suggestions
This soup is filling enough on its own, but I love pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. If you're feeding a crowd, set out a platter of the grilled cheese croutons and let people help themselves. It also works beautifully as a starter before roast chicken or a simple pasta dish.
- Drizzle a little extra olive oil and a few fresh thyme leaves on top for a restaurant style finish.
- Serve with extra grilled cheese sandwiches on the side if you're feeding hungry teenagers.
- A handful of croutons in a thermos of this soup makes an excellent packed lunch on cold days.
Pin it This recipe has become one of those quiet anchors in my kitchen, the kind I turn to when I need something reliable and warm. I hope it brings the same easy comfort to your table.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup keeps well in the refrigerator for up to 3 days. Reheat gently over medium heat, stirring occasionally. Prepare the grilled cheese croutons fresh just before serving for optimal crispness.
- → What type of tomatoes work best for roasting?
Use ripe, medium-sized tomatoes like Roma or beefsteak varieties. They have fewer seeds and less water, resulting in concentrated flavor. Avoid overly green or underripe tomatoes, as they lack sweetness.
- → How do I make this dairy-free?
Substitute heavy cream with coconut milk or plant-based cream alternatives. Use dairy-free butter and cheese for the croutons. The soup will still be creamy and delicious with these swaps.
- → Can I freeze the roasted tomato soup?
Absolutely. Cool the soup completely, then transfer to freezer-safe containers. It keeps for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop before serving.
- → What cheese pairs well with the grilled bread?
Sharp cheddar is classic, but Gruyère adds a nutty richness, while mozzarella provides a mild, stretchy texture. Experiment with your favorite melting cheese to find your preferred combination.
- → How can I add more flavor depth to the soup?
Try adding smoked paprika, a splash of balsamic vinegar, or fresh basil at the end of cooking. A pinch of red pepper flakes adds subtle heat. Toast the dried thyme in the oil before cooking for enhanced aroma.