Description
This Roasted Tomato Soup with Grilled Cheese Croutons is a comforting and flavorful dish that combines the rich taste of slow-roasted tomatoes and garlic with the creamy texture of basil-infused soup. Topped with crispy grilled cheese croutons and melted cheese, this recipe offers a delicious twist on a classic favorite perfect for cozy meals.
Ingredients
Roasted Vegetable Soup
- 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
Grilled Cheese Croutons
- 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
Instructions
- Preheat the Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for roasting your vegetables.
- Prepare and Roast Vegetables: Place the halved tomatoes cut side up, onion wedges, and peeled garlic cloves on the lined baking sheet. Drizzle olive oil over everything and sprinkle with kosher salt, pepper, and granulated sugar. Roast in the oven for 45 minutes until the vegetables are completely softened. Once done, allow them to cool slightly and peel the skins off the tomatoes.
- Make Grilled Cheese Sandwiches: While the vegetables roast, butter one side of each slice of bread. Heat a non-stick skillet over low heat, place one slice of bread buttered side down, add one slice of sharp cheddar cheese, then top with another slice of bread buttered side up. Cook about 3 minutes on each side until golden brown and cheese is melted. Remove and repeat to make a second sandwich.
- Cut Sandwiches into Croutons: Slice each grilled cheese sandwich into ½-inch cubes, yielding about 16 pieces per sandwich. Set these grilled cheese croutons aside for topping.
- Blend the Soup: Transfer the roasted and peeled vegetables to a large pot. Add chicken broth and fresh basil. Use an immersion blender to puree the mixture until smooth. Place the pot over medium heat to warm.
- Add Cream and Cheese to Soup: Stir in heavy cream, grated parmesan cheese, and garlic salt. Cook the soup, stirring occasionally until it is heated through and the cheese is melted completely.
- Prepare for Broiling: Set the oven rack to the top middle position and preheat the oven to broil.
- Assemble Bowls: Place five 6-ounce oven-safe bowls or ramekins on a baking sheet. Divide the soup evenly among the bowls. Top each with 6-7 grilled cheese croutons, then sprinkle ¼ cup of shredded Gruyere and ¼ cup of shredded sharp cheddar cheese over the croutons.
- Broil the Soup: Place the baking sheet with bowls under the broiler for 2-3 minutes. Watch carefully until the cheese bubbles and turns golden brown.
- Garnish and Serve: Remove the bowls from the oven and let cool slightly before garnishing each with chopped fresh basil. Serve warm and enjoy your delicious roasted tomato soup with grilled cheese croutons.
Notes
- Make sure to roast the tomatoes cut side up for optimal caramelization and flavor.
- Keep a close watch when broiling to prevent the cheese from burning.
- The grilled cheese croutons add a delicious crunchy texture to the creamy soup; feel free to use your favorite cheese blend.
- Peeling the roasted tomatoes helps achieve a smooth soup texture.
- The soup can be made ahead and reheated gently before adding toppings and broiling.
- Use fresh basil for the best aromatic flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
