Name: Roasted Tomato Soup with Grilled Cheese Croutons Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: 6 medium tomatoes, halved; 1 small yellow onion, cut into wedges; 5 cloves garlic, peeled; 1 tablespoon extra virgin olive oil; ½ teaspoon kosher salt; ½ teaspoon pepper; 1 teaspoon granulated sugar; 1½ cups (360 g) chicken broth; 2 tablespoons fresh basil, chopped; ¼ cup (59.5 g) heavy cream; ¼ cup (25 g) parmesan cheese, grated; ½ teaspoon garlic salt; 4 slices bread; ¼ cup (½ stick / 57 g) butter, divided; 2 slices sharp cheddar cheese, divided; 1¼ cups (141 g) Gruyere cheese, finely shredded, divided; 1¼ cups (141 g) sharp cheddar cheese, finely shredded, divided; Basil, chopped for garnish

Jump to Recipe· 4.3 from 15 reviews

If you’re craving something soul-soothing and utterly delicious, the Roasted Tomato Soup with Grilled Cheese Croutons Recipe is an absolute must-try. This dish takes classic comfort food to the next level by combining the rich, smoky sweetness of slow-roasted tomatoes with creamy, cheesy grilled cheese croutons that float like little golden pillows on top. Every spoonful is a warm hug, perfect for chilly days or whenever you want to treat yourself to a bowl of pure cozy happiness. Trust me, once you make this vibrant soup, it will quickly become a staple in your kitchen rotation.

Ingredients You’ll Need

A metal baking tray holds several roasted tomato halves arranged evenly across the surface, each tomato deep red with a slight char on top, sprinkled with black pepper. Mixed between the tomato halves are soft, light golden onion wedges and whole roasted garlic cloves that have a slightly browned skin. The tray’s bottom is lined with parchment paper, showing some oily spots and small bits of char for a rustic feel. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Roasted Tomato Soup with Grilled Cheese Croutons Recipe lies in its simplicity and fresh ingredients. Each element contributes to balancing flavors, textures, and colors that make this soup truly unforgettable.

6 medium tomatoes, halved: The heart of the soup, roasting brings out their natural sweetness and depth.
1 small yellow onion, cut into wedges: Adds subtle savory notes and enhances the soup’s aroma.
5 cloves garlic, peeled: Roasting softens garlic’s pungency while amplifying warmth.
1 tablespoon extra virgin olive oil: Helps caramelize the veggies and binds the flavors together.
½ teaspoon kosher salt: Essential for seasoning and elevating the tomatoes’ essence.
½ teaspoon pepper: Adds a mild spicy kick to awaken your palate.
1 teaspoon granulated sugar: Balances the acidity of the tomatoes perfectly.
1 ½ cups chicken broth: Creates a rich, savory base for the blended veggies.
2 tablespoons fresh basil, chopped: Brings brightness and herbal fragrance to the soup.
¼ cup heavy cream: Provides velvety smoothness and a touch of indulgence.
¼ cup Parmesan cheese, grated: Adds a nutty, salty boost to enrich the flavor.
½ teaspoon garlic salt: Enhances the garlicky undertones and seasoning complexity.
4 slices bread: For the grilled cheese sandwiches that become your croutons.
¼ cup (½ stick) butter, divided: Used toasting the bread to golden perfection.
2 slices sharp cheddar cheese, divided: Provides melty, sharp flavor inside the grilled cheese.
1 ¼ cups Gruyere cheese, finely shredded, divided: Melts beautifully for richness on top of the soup.
1 ¼ cups sharp cheddar cheese, finely shredded, divided: Adds a punchy, cheesy finish for broiling.
Chopped basil for garnish: A fresh, lively pop of color and flavor when serving.

How to Make Roasted Tomato Soup with Grilled Cheese Croutons Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Arrange the halved tomatoes cut side up along with the onion wedges and garlic cloves. Drizzle everything with olive oil, then season with kosher salt, pepper, and a sprinkle of granulated sugar to balance out the acidity. Roast these vegetables for about 45 minutes until they’re soft, caramelized, and fragrant. Allow them to cool slightly before peeling the tomato skins for a silky soup texture.

Step 2: Prepare the Grilled Cheese Croutons

While your veggies roast, it’s time to whip up the grilled cheese sandwiches that will later transform into delightful croutons. Butter one side of each bread slice generously. In a non-stick skillet over low heat, place a slice with the buttered side down, then layer on a slice of sharp cheddar and finish with another bread slice buttered side up. Cook each side for about 3 minutes until the bread is golden and the cheese inside is melted and gooey. Repeat for the second sandwich, then cut both into small ½-inch cubes. These will add a crunchy, cheesy surprise in every spoonful.

Step 3: Blend and Simmer the Soup

Remove tomato skins and place all roasted vegetables into a large pot. Add the chicken broth and fresh basil, then blend everything with an immersion blender until silky smooth. Stir in the heavy cream, grated Parmesan cheese, and garlic salt. Raise the heat to medium and gently warm the soup, stirring occasionally until the cheese melts completely and the flavors meld into one harmonious bowl of comfort.

Step 4: Broil with Cheese and Croutons

Adjust your oven rack to the top-middle position and switch to broil. Pour the soup evenly into oven-safe bowls or ramekins placed on a baking sheet. Top each bowl with grilled cheese croutons, then sprinkle evenly with Gruyere and sharp cheddar cheeses. Pop the bowls under the broiler for 2 to 3 minutes until the cheese bubbles and turns a beautiful golden brown. Keep a close eye here to achieve that perfect crust without burning.

Step 5: Garnish and Serve

Once broiled, remove the soup from the oven and let it cool just enough to avoid any burnt tongues. Finish with a fresh sprinkle of chopped basil for a bright and inviting presentation that’s as delightful to the eyes as it is to the palate.

How to Serve Roasted Tomato Soup with Grilled Cheese Croutons Recipe

The image shows five individual blue pots filled with French onion soup, each pot topped with a thick, golden-brown melted cheese layer that bubbles and slightly spills over the edges. The cheese topping has various shades of yellow and orange, showing a crispy, toasted texture, sprinkled lightly with tiny green herbs. Some pots have chunks of toasted bread beneath the cheese, and in the center pot, a silver spoon is partially dipped into the soup, revealing a rich, deep brown broth with floating cheese. Around the pots are small pieces of toasted bread with golden-brown grill marks, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil is your go-to garnish for this soup, adding a burst of vibrant color and herbal aroma that complements the roasted tomatoes perfectly. For an extra touch of indulgence, a light drizzle of high-quality olive oil or even a few microgreens can elevate the visual appeal and add subtle flavor contrasts.

Side Dishes

This soup shines on its own, but pairing it with a crisp garden salad or roasted veggies amps up your meal with some fresh textures and additional nutrients. A crusty baguette or garlic bread makes a beautiful side to soak up every last drop of the delicious broth.

Creative Ways to Present

Serving the Roasted Tomato Soup with Grilled Cheese Croutons Recipe in mini soup bowls or even mason jars can create charming, individual servings ideal for parties or cozy dinners. You could also experiment with layered presentations, placing a few croutons at the bottom, pouring the soup over, and topping with cheese for a fun twist on the classic.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover soup into airtight containers and refrigerate. It will stay fresh for up to 3 days, keeping the flavors intact and ready to warm back up for a quick meal.

Freezing

This soup freezes beautifully when stored properly in freezer-safe containers or heavy-duty bags, lasting for about 2 to 3 months. Keep the grilled cheese croutons separate, as they may lose their texture once frozen and reheated.

Reheating

Gently reheat the soup over low to medium heat on the stove to maintain its creamy texture, stirring frequently. Add a splash of broth or cream if it thickens too much. For the croutons, re-toast or pan-fry briefly so they become crisp again before adding them to the soup.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth, and you’ll have a rich, flavorful vegetarian version of this Roasted Tomato Soup with Grilled Cheese Croutons Recipe that’s just as satisfying.

What type of bread works best for the grilled cheese croutons?

Use a hearty bread like sourdough or a rustic white sandwich bread. These hold up well when cut into cubes and won’t get soggy too quickly when added to the soup.

Can I prepare the roasted vegetables ahead of time?

Yes, roasting the tomatoes, onions, and garlic a day or two ahead can save you time. Keep them refrigerated in an airtight container and proceed with blending and finishing the soup when ready.

Is it necessary to peel the tomatoes?

Peeling the tomatoes after roasting is recommended for a smoother, creamier soup, but if you don’t mind a bit more texture, you can leave the skins on. It’s a matter of personal preference!

How spicy is this soup?

This recipe isn’t spicy at all; the pepper adds just a gentle warmth to balance the flavors. If you want a kick, feel free to add a pinch of cayenne or red pepper flakes to taste.

Final Thoughts

There’s something truly comforting about the Roasted Tomato Soup with Grilled Cheese Croutons Recipe that makes it an instant favorite for any occasion. It’s cozy, vibrant, and packed with layers of flavor that will keep you coming back for more. If you haven’t made it yet, I wholeheartedly encourage you to dive in and share this heartwarming bowl of joy with your loved ones. I promise it will brighten up even the dullest day.