Save to Pinterest There's something about the smell of tomatoes roasting in the oven that pulls everyone into the kitchen. I started making this soup on a particularly gray Tuesday when I needed something warm and uncomplicated. The tomatoes were almost too ripe, sitting on the counter in that perfect sweet spot before they'd have to be tossed. Roasting them felt like a rescue mission that turned into a ritual. Now it's the soup I make when I want to feel grounded again.
I served this to my neighbor once after she had a long week, and she sat at my kitchen table dunking those cheesy cubes into her bowl without saying much. When she finally looked up, she just nodded and said it tasted like someone cared. I think about that sometimes when I'm stirring the pot. Food doesn't need to be fancy to mean something.
Ingredients
- Ripe tomatoes: The riper, the better here because roasting concentrates their natural sweetness and you won't need as much sugar to balance things out.
- Onion and garlic: Roasting these alongside the tomatoes gives the soup a mellow, caramelized backbone without any sharpness.
- Olive oil: Use enough to coat everything well so the vegetables get those browned, slightly charred edges that add depth.
- Dried thyme or basil: I usually go with whatever I have open, but thyme adds a woodsy note while basil keeps it brighter.
- Vegetable broth: This loosens everything up and lets the blender do its job without fighting you.
- Tomato paste: Just a spoonful thickens the soup and deepens the tomato flavor without making it heavy.
- Heavy cream or milk: Optional, but it softens the acidity and gives the soup a silky finish that feels a little luxurious.
- Sharp cheddar cheese: The sharper the better for those croutons because it stands up to the richness of the butter and the tang of the soup.
- Sandwich bread and butter: Soft white bread crisps up beautifully and the butter is what makes those edges golden and crackly.
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F and spread the halved tomatoes, onion, and garlic on a baking sheet, cut side up for the tomatoes. Drizzle everything generously with olive oil, season with salt, pepper, and your herbs, then roast for 25 to 30 minutes until the tomatoes are collapsing and the edges are starting to caramelize.
- Simmer the soup base:
- Scrape all those roasted vegetables and their juices into a large pot, add the broth, tomato paste, and a pinch of sugar if your tomatoes are tart. Let it simmer gently for about 10 minutes so the flavors can get friendly with each other.
- Blend until smooth:
- Use an immersion blender right in the pot, or work in batches with a countertop blender if that's what you have. Blend until it's as smooth as you like, then stir in the cream or milk if you're using it and taste for seasoning.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, build your sandwiches with cheese in the middle and buttered sides facing out, then cook them in a skillet over medium heat until they're golden and the cheese is gooey, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut them into bite sized cubes.
- Serve hot:
- Ladle the soup into bowls and pile those warm, crispy croutons on top. They'll start to soften at the edges where they touch the soup, and that's exactly what you want.
Save to Pinterest One winter evening, my kids started dipping their croutons like they were playing a game, seeing how long they could leave them in the soup before they got too soft. We ended up laughing more than eating, and the kitchen smelled like butter and tomatoes for hours. That's when I realized this recipe wasn't just about feeding people, it was about slowing down long enough to enjoy it.
Choosing Your Tomatoes
I've made this with everything from glossy hothouse tomatoes to those sad looking ones marked down at the market, and honestly, roasting is forgiving. If your tomatoes are watery or bland, they'll concentrate and sweeten up in the oven. If they're already bursting with flavor, you'll end up with something close to magic. Just avoid anything rock hard or completely green.
Making It Ahead
The soup itself keeps beautifully in the fridge for up to four days and actually tastes better the next day after the flavors settle. I don't recommend making the croutons ahead though, because they lose their crunch fast. Fry them fresh right before you sit down to eat, and if you have leftovers, turn them back into regular grilled cheese sandwiches for lunch.
Customizing the Flavor
This soup is a good base for experimenting once you've made it a few times. A pinch of smoked paprika adds a campfire kind of warmth, and a handful of fresh basil stirred in at the end brightens everything up. If you like heat, a small dried chili tossed in with the roasting vegetables will give you a gentle kick without overwhelming the tomatoes.
- Try using Gruyère or mozzarella in the croutons for a milder, stretchier melt.
- Add a swirl of pesto or a drizzle of balsamic vinegar right before serving for an extra layer of flavor.
- If you want it vegan, swap in coconut cream and use plant based butter and cheese, and you won't lose much richness at all.
Save to Pinterest This soup has become my answer to gray days and last minute dinners, and I hope it does the same for you. There's nothing fancy here, just good ingredients treated with a little patience and a lot of butter.
Recipe Help Center
- → Can I make this soup ahead of time?
Yes, the soup stores well in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. Make the croutons fresh for best crispness, or store them in an airtight container for 2 days and crisp them briefly in the oven before serving.
- → What type of tomatoes work best for roasting?
Use ripe, medium-sized tomatoes like Roma, beefsteak, or heirloom varieties. The ripeness matters more than the type—ripe tomatoes develop deeper, sweeter flavors when roasted. Avoid underripe or overly soft tomatoes, which won't caramelize properly.
- → How do I make this dairy-free?
Replace the cheese with dairy-free alternatives like cashew-based or nutritional yeast varieties. Use plant-based butter and substitute heavy cream with coconut milk, oat milk, or cashew cream. The croutons will still be delicious and crispy.
- → Can I use canned tomatoes instead of fresh?
Yes, use high-quality canned whole tomatoes. Drain excess liquid and roast them with the aromatics, though the caramelization will be less pronounced. The total roasting time may be shorter—start checking at 15 minutes.
- → What cheese pairs well with the croutons?
Sharp cheddar provides classic flavor, but Gruyère adds nuttiness, mozzarella offers creaminess, and smoked gouda brings depth. Choose based on your preference, using about 1 oz per sandwich for even melting and coverage.
- → How can I thicken the soup if it's too thin?
Simmer uncovered for 5-10 minutes to reduce liquid naturally. For thicker texture, blend in 1-2 roasted tomatoes more thoroughly, or stir in a slurry of cornstarch and water. Alternatively, add more tomato paste in small increments.