Roasted Tomato Soup with Grilled Cheese Croutons (Printable)

Velvety roasted tomato soup topped with bite-sized crispy grilled cheese croutons. A comforting, easy meal for any occasion.

# What You’ll 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 - 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, optional
11 - 0.5 cup heavy cream or whole milk, optional

→ 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 - Heat oven to 400°F
02 - Place 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 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized
04 - Transfer roasted vegetables including juices to a large pot. Add vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat for 10 minutes, stirring occasionally
05 - Using an immersion blender, blend soup until smooth. If using a countertop blender, work in careful batches. Stir in cream or milk if desired and adjust seasoning as needed. 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. Cool slightly then cut into 1 inch cubes
07 - Ladle soup into bowls and top with grilled cheese croutons

# Expert Tips:

01 -
  • The roasting step turns ordinary tomatoes into something sweet and smoky without any fuss.
  • Grilled cheese croutons give you all the fun of dunking without the soggy bread problem.
  • It feels fancy enough for guests but easy enough for a weeknight when you're too tired to think.
  • You can make the soup ahead and crisp up the croutons right before serving.
02 -
  • Don't skip roasting the vegetables, it's the step that transforms this from ordinary to unforgettable.
  • If you use a countertop blender, let the soup cool slightly and never fill it more than halfway, or you'll have a dangerous eruption on your hands.
  • Press down gently on the grilled cheese sandwiches while they cook to help the cheese melt evenly and the bread crisp up.
03 -
  • Use a mix of regular and cherry tomatoes if you have them, the cherry tomatoes add bursts of concentrated sweetness.
  • If your soup tastes flat, add a squeeze of lemon juice or a tiny splash of vinegar to brighten it up.
  • For perfectly melty croutons, use room temperature cheese so it melts before the bread burns.
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