Roasted Tomato Soup with Grilled Cheese (Print View)

Velvety roasted tomato soup topped with crispy grilled cheese croutons. A comforting, family-friendly dish ready in just one hour.

# Components:

→ Roasted Tomato Soup

01 - 1.5 pounds 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 - Set oven temperature to 400°F.
02 - Place tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and season 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 and all pan 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 - Use an immersion blender to puree soup until smooth, or carefully blend in batches with a countertop blender. Stir in cream or milk if desired. Adjust seasoning to taste and maintain on low heat.
06 - Butter one side of each bread slice. Layer cheese between two slices with buttered sides facing outward. Heat a skillet over medium heat and cook sandwiches 2 to 3 minutes per side until golden brown and cheese melts completely.
07 - Allow grilled cheese sandwiches to cool slightly, then cut into 1-inch cubes. Ladle hot soup into bowls and top with grilled cheese croutons.

# Expert Advice:

01 -
  • Roasting the tomatoes unlocks a natural sweetness that no canned version can match.
  • The grilled cheese croutons turn nostalgia into texture, crispy on the outside and gooey within.
  • It comes together in an hour but tastes like you simmered it all afternoon.
  • You can make it as creamy or as light as you like, adjusting the dairy to your mood.
02 -
  • Don't skip roasting the vegetables, that caramelization is where the magic happens and what separates this from a basic tomato soup.
  • If your soup tastes too acidic, a pinch of sugar works better than adding more salt, it balances the tomatoes without making things taste sweet.
  • Cut the grilled cheese croutons right before serving, they lose their crunch quickly once they hit the hot soup.
03 -
  • Use a hot skillet for the grilled cheese croutons so the bread crisps up fast without drying out the cheese inside.
  • If you want a thicker soup, use less broth or simmer it uncovered for a few extra minutes to reduce.
  • A squeeze of lemon juice at the end brightens the whole bowl, especially if your tomatoes were on the sweeter side.
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