Save to Pinterest The kitchen window was fogged up, rain tapping steadily outside, when I first roasted tomatoes instead of just boiling them for soup. The smell that filled the room—sweet, concentrated, almost caramelized—made me wonder why I'd ever done it any other way. I was experimenting because I had too many tomatoes from a neighbor's garden and not enough inspiration. When I blended that first batch and tasted it, I actually laughed out loud at how much better it was. The grilled cheese croutons came later, born from impatience and a child who refused to eat soup without something crunchy.
I made this for my sister one winter evening when she showed up unannounced, stressed and hungry. She sat at the counter while I roasted the tomatoes, and we talked about nothing important while the kitchen warmed up. When I served her a bowl with those little grilled cheese cubes floating on top, she went quiet for a moment, then said it tasted like comfort itself. She still texts me every few months asking if I remember that night. I do, every time I make this.
Ingredients
- Ripe tomatoes: Use the ripest ones you can find because roasting intensifies their natural sweetness, and underripe tomatoes will taste flat even after roasting.
- Onion and garlic: Roasting these alongside the tomatoes mellows their sharpness and adds a subtle, sweet depth you cannot get from sauteing.
- Olive oil: This helps the vegetables caramelize in the oven and carries the flavor of the herbs into every bite.
- Dried thyme or basil: Either works beautifully, thyme gives it a savory, earthy note while basil keeps it brighter and more classic.
- Vegetable broth: This thins the soup to the perfect consistency and adds a savory backbone without overpowering the tomatoes.
- Tomato paste: A small amount deepens the tomato flavor and gives the soup a richer color.
- Sugar: Just a pinch balances acidity, especially if your tomatoes are not perfectly ripe or slightly tart.
- Heavy cream or milk: Optional, but it makes the soup silky and luxurious, rounding out the acidity with richness.
- Sandwich bread: Soft white or whole wheat works best because it crisps up beautifully and holds the melted cheese without getting too hard.
- Sharp cheddar cheese: The sharpness cuts through the richness of the butter and soup, giving the croutons a bold, satisfying flavor.
- Unsalted butter: Spread it on the outside of the bread for that golden, crispy crust that makes the croutons irresistible.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet if you want easier cleanup. Halve the tomatoes and arrange them cut side up so they roast evenly and release their juices.
- Season and roast:
- Toss the tomatoes, onion, and garlic with olive oil, salt, pepper, and herbs right on the pan. Roast for 25 to 30 minutes until the tomatoes are soft, slightly charred at the edges, and the garlic is golden.
- Simmer the soup base:
- Scrape everything from the baking sheet into a large pot, including the caramelized bits and juices. Add the broth, tomato paste, and sugar, then simmer gently for 10 minutes to let the flavors meld.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until velvety smooth, then stir in the cream or milk if you want extra richness.
- Make the grilled cheese croutons:
- Butter the outside of each bread slice, sandwich the cheese between two slices, and cook in a skillet over medium heat until golden and crispy on both sides. Let them cool just enough to handle, then cut into bite-sized cubes.
- Serve warm:
- Ladle the hot soup into bowls and top generously with the grilled cheese croutons. Serve immediately while the croutons are still crispy and the soup is steaming.
Save to Pinterest One evening, I served this to a friend who claimed she hated tomato soup. She eyed the bowl suspiciously, then tried a spoonful with a crouton. She finished the entire bowl without saying a word, then asked for the recipe. It was not about proving her wrong, it was about watching someone rediscover something they thought they knew. That is what good food does, it surprises you even when you think you have made up your mind.
Choosing Your Tomatoes
I have made this soup with every kind of tomato imaginable, from heirloom beauties to basic supermarket rounds. Ripe, in-season tomatoes will always give you the sweetest, most vibrant flavor, but even slightly past-their-prime tomatoes work wonderfully because roasting concentrates what is left. If you are using winter tomatoes, add an extra teaspoon of tomato paste and a pinch more sugar to compensate for their lack of natural sweetness. Cherry or grape tomatoes also work in a pinch, though you may need to reduce the roasting time by about five minutes since they are smaller and cook faster.
Customizing the Croutons
Sharp cheddar is my go-to, but I have experimented with Gruyere, mozzarella, and even pepper jack when I wanted a little kick. Gruyere makes the croutons taste more elegant and nutty, while mozzarella gives you those long, Instagram-worthy cheese pulls. You can also use sourdough or a hearty whole grain bread if you want more texture and chew. Just make sure whatever bread you choose is sturdy enough to hold up to the butter and heat without falling apart in the pan.
Storing and Reheating
The soup keeps beautifully in the fridge for up to four days and actually tastes even better the next day once the flavors have had time to settle. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or cream if it has thickened too much. The grilled cheese croutons, however, do not store well and will get soggy, so I always make them fresh right before serving. If you are meal prepping, freeze the soup in individual portions and make the croutons on demand.
- Freeze the soup in airtight containers for up to three months and thaw overnight in the fridge before reheating.
- If you are serving this to guests, make the soup ahead and keep it warm in a slow cooker on low.
- Always taste and adjust seasoning after reheating because flavors can dull slightly in the fridge.
Save to Pinterest This soup has become my answer to cold nights, unexpected guests, and days when I need something that feels like a hug in a bowl. I hope it does the same for you.
Recipe FAQs
- → Can I prepare the soup ahead of time?
Yes, the soup can be made up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently over medium heat, stirring occasionally. Add cream or milk just before serving for best texture.
- → What's the best cheese for the croutons?
Sharp cheddar works beautifully, but you can experiment with mozzarella for a milder flavor or Gruyère for something more sophisticated. Any cheese that melts well will work, though firmer varieties prevent the croutons from becoming too oily.
- → How do I make this soup vegan?
Replace the heavy cream or milk with a plant-based alternative like oat or cashew cream. Use vegan butter and dairy-free cheese for the croutons. The roasted tomato base is naturally vegan and equally delicious without any animal products.
- → Can I use canned tomatoes instead of fresh?
Fresh tomatoes develop the best caramelized flavor when roasted, but you can substitute high-quality canned tomatoes if needed. Drain them well, reduce roasting time to about 15 minutes, and expect a slightly different taste profile.
- → How should I store leftover croutons?
Store cooled croutons in an airtight container at room temperature for up to two days. They'll gradually soften, so for best crispness, make them fresh or reheat them briefly in a skillet before serving.
- → What can I add to deepen the soup's flavor?
A pinch of smoked paprika adds wonderful depth and complexity. Fresh basil stirred in at the end brightens the soup, while a splash of balsamic vinegar or a touch more tomato paste intensifies the tomato notes beautifully.