Roasted Tomato Soup with Grilled Cheese (Printable Version)

Velvety roasted tomato soup topped with crispy, bite-sized grilled cheese croutons for a comforting meal.

# 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

# Directions:

01 - Preheat oven to 400°F
02 - Arrange tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme or basil.
03 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables including any juices to a large pot. Add vegetable broth, tomato paste, and sugar. Bring to a simmer over medium heat for 10 minutes, stirring occasionally.
05 - Using an immersion blender, blend soup until smooth. Alternatively, carefully blend in batches using a countertop blender. 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.
07 - Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side.
08 - Let grilled cheese sandwiches cool slightly, then cut into 1-inch cubes.
09 - Serve soup hot topped with grilled cheese croutons.

# Expert Tips:

01 -
  • Roasting the tomatoes instead of simmering them raw creates a deep, sweet flavor that tastes like you simmered it for hours.
  • The grilled cheese croutons turn every spoonful into a cozy, nostalgic experience without any extra effort.
  • It uses simple ingredients you likely already have, yet feels special enough for guests.
  • The soup freezes beautifully, so you can make a double batch and save some for a rainy day.
02 -
  • Do not skip roasting the tomatoes, boiling them will give you a completely different, thinner flavor that lacks the depth this soup is known for.
  • Blend the soup while it is hot for the smoothest texture, cold or lukewarm soup will not blend as well and may stay grainy.
  • Cut the grilled cheese croutons only after they have cooled slightly, or the cheese will ooze out and you will lose that perfect gooey center.
  • If your tomatoes are very acidic, taste the soup before adding sugar because you may not need it at all.
03 -
  • Add a pinch of smoked paprika to the roasting pan for a subtle smoky depth that makes people ask what your secret is.
  • Use a high-powered blender if you have one because it will give you an incredibly silky, restaurant-quality texture.
  • Toast the grilled cheese croutons in the oven at 375°F for a few minutes if you want them extra crispy and hands-free.
  • Drizzle a little good olive oil or a swirl of cream on top of each bowl right before serving for a beautiful presentation.
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