Save to Pinterest Experience the ultimate comfort in a bowl with this Roasted Tomato Soup with Grilled Cheese Croutons. This recipe transforms simple, ripe tomatoes into a velvety, rich soup that feels like a warm hug on a chilly evening. Perfectly balanced and incredibly easy to prepare, it’s a family-friendly classic that elevates the traditional soup-and-sandwich combo into something truly special.
Save to Pinterest The secret to the depth of this soup lies in the oven. Roasting the tomatoes, onion, and garlic at a high temperature coaxes out their natural sugars, creating a complex sweetness and umami base. When blended with vegetable broth and a touch of cream, the result is a sophisticated texture that puts canned alternatives to shame.
Ingredients
- For the Roasted Tomato Soup
- 1.5 lbs (700 g) ripe tomatoes, halved
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or basil
- 2 cups (480 ml) vegetable broth
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- ½ cup (120 ml) heavy cream or whole milk (optional, for creaminess)
- For the Grilled Cheese Croutons
- 4 slices sandwich bread
- 4 oz (115 g) sharp cheddar cheese, sliced or shredded
- 2 tbsp unsalted butter, softened
Instructions
- Step 1
- Preheat oven to 400°F (200°C).
- Step 2
- Arrange tomatoes (cut side up), onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme or basil.
- Step 3
- Roast for 25–30 minutes, until tomatoes are soft and caramelized.
- Step 4
- Transfer roasted vegetables (including any 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.
- Step 5
- Using an immersion blender (or carefully in batches with a countertop blender), blend soup until smooth. Stir in cream or milk if desired. Adjust seasoning as needed. Keep warm over low heat.
- Step 6
- For the grilled cheese croutons: Butter one side of each bread slice. Place cheese between two slices, buttered sides out. Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, about 2–3 minutes per side. Let cool slightly, then cut into 1-inch (2.5 cm) cubes.
- Step 7
- Serve soup hot, topped with grilled cheese croutons.
Zusatztipps für die Zubereitung
When roasting, ensure the tomatoes are placed cut-side up to preserve their flavorful juices. If you are using a countertop blender, remember to blend in small batches and leave the lid slightly cracked to allow steam to escape safely.
Varianten und Anpassungen
For a different flavor profile, try adding a pinch of smoked paprika to the vegetables before roasting. You can also experiment with different cheeses like mozzarella or Gruyère for the croutons. To make the dish vegan, simply use plant-based butter, cheese, and cream alternatives.
Serviervorschläge
Serve the soup piping hot in wide bowls, piling the grilled cheese croutons high in the center just before serving so they stay crispy. For a more substantial meal, accompany the soup with a fresh, crisp side salad.
Save to Pinterest With its vibrant color and nostalgic flavors, this Roasted Tomato Soup with Grilled Cheese Croutons is sure to become a staple in your kitchen. Whether it's a quiet weeknight dinner or a cozy weekend lunch, this dish delivers satisfaction in every spoonful. Enjoy the perfect harmony of creamy soup and crunchy, cheesy goodness!
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, use one 28-oz can of crushed tomatoes or whole peeled tomatoes. You can roast them with onion and garlic, or skip roasting and simmer directly with broth for a quicker version. The depth of flavor will be slightly less than fresh roasted tomatoes.
- → What's the best way to get a smooth soup?
An immersion blender works best for a smooth, creamy texture. Blend until no lumps remain. For extra silkiness, strain the blended soup through a fine-mesh sieve. If using a countertop blender, blend in small batches and be careful with hot liquid.
- → How do I make this vegan?
Use plant-based butter for the croutons, dairy-free cheese like cashew-based or store-bought vegan cheddar, and coconut cream or oat milk instead of heavy cream. All other ingredients are naturally vegan. The result is equally creamy and satisfying.
- → Can I prepare this ahead of time?
The soup keeps refrigerated for up to four days. Reheat gently over low heat, adding water if it's too thick. Make grilled cheese croutons fresh before serving for maximum crispness, or store them in an airtight container for two days and warm briefly in the oven.
- → What cheese works best for the croutons?
Sharp cheddar provides classic flavor and melts beautifully. Gruyère adds nutty complexity, while mozzarella gives a stretchy melt. Avoid soft cheeses like brie. Choose cheeses that melt smoothly and complement the tangy tomato soup.
- → How do I adjust the soup's consistency?
For thicker soup, add less vegetable broth or simmer longer to reduce. For thinner soup, add more broth or cream. Start with less cream than called for and add gradually until you reach desired richness and body.