Roasted Tomato Soup with Grilled Cheese (Printable)

Velvety roasted tomato soup with crispy grilled cheese croutons. A comforting dish perfect for cozy evenings.

# 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

# How-To Steps:

01 - Set oven to 400°F and allow to reach temperature.
02 - Arrange tomato halves cut side up on baking sheet along with onion quarters and peeled garlic cloves. Drizzle with olive oil and season with salt, pepper, and dried thyme or basil.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes until tomatoes are soft and caramelized at edges.
04 - Transfer roasted vegetables and any accumulated juices to large pot. Add vegetable broth, tomato paste, and sugar. Bring to simmer over medium heat and cook for 10 minutes, stirring occasionally.
05 - Using immersion blender, blend soup until smooth consistency is achieved. If using countertop blender, work in careful batches. 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 bread slices with buttered sides facing outward.
07 - Heat skillet over medium heat and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side.
08 - Allow sandwiches to cool slightly, then cut into 1-inch cubes.
09 - Pour hot soup into bowls and top with warm grilled cheese croutons.

# Expert Hints:

01 -
  • Roasting the tomatoes brings out a deep, caramelized sweetness you just cant get from canned soup.
  • The grilled cheese croutons give you that nostalgic dunk without the mess, and kids think theyre hilarious.
  • Its hearty enough to feel like a real meal but light enough that you wont feel weighed down afterward.
  • You can make the soup ahead and fry the croutons right before serving so everything stays crispy.
02 -
  • Dont skip scraping up the pan juices when you transfer the roasted veggies because thats where all the deep, caramelized flavor hides.
  • If your blender isnt strong, strain the soup through a fine mesh sieve after blending to get it completely smooth and velvety.
  • Let the grilled cheese rest for a minute before cutting or the cheese will ooze out and youll lose all that gooey goodness inside the croutons.
03 -
  • Use a mix of heirloom and regular tomatoes for a more complex, layered flavor that tastes less one-note.
  • If you want to make this vegan, coconut cream works surprisingly well in place of dairy and adds a subtle richness without tasting like coconut.
  • Freeze the soup in individual portions so you can pull out a single serving on busy nights and have something homemade ready in minutes.
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