Roasted Tomato Soup with Grilled Cheese Croutons (Printable Version)

Velvety roasted tomato soup with crispy grilled cheese croutons. Comfort food that's easy to make and perfect for any occasion.

# What You'll Need:

→ 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, optional
11 - 0.5 cup heavy cream or whole milk, optional

→ Grilled Cheese Croutons

12 - 4 slices sandwich bread
13 - 4 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons unsalted butter, softened

# How to Prepare:

01 - Set oven temperature to 400°F.
02 - Arrange tomatoes cut side up, onion quarters, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme or basil.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables including all pan juices to a large pot. Add vegetable broth, tomato paste, and sugar if using. 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. Adjust seasoning as needed and keep warm over low heat.
06 - Butter one side of each bread slice.
07 - Place cheese between two bread slices with buttered sides facing outward.
08 - Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side.
09 - Allow sandwiches to cool slightly, then cut into 1-inch cubes.
10 - Ladle hot soup into bowls and top with grilled cheese croutons.

# Expert Suggestions:

01 -
  • The roasting step transforms ordinary tomatoes into something deeply sweet and smoky without any fuss.
  • Those grilled cheese croutons turn into little pockets of melted comfort that soak up the soup just right.
  • It's flexible enough to use what you have on hand, whether that's cream or just good broth.
  • You can make the soup ahead and fry the croutons right before serving so everything stays crispy.
02 -
  • Don't skip roasting the tomatoes, even if you're tempted to save time, because that's where all the sweetness and complexity comes from.
  • If your soup tastes too acidic after blending, a tiny bit of sugar or an extra splash of cream will bring it back into balance.
  • Cut the grilled cheese croutons while they're still warm but not piping hot, or the cheese will ooze out everywhere and you'll lose that perfect cube shape.
03 -
  • Line your baking sheet with parchment paper so cleanup is easier and the vegetables don't stick when they caramelize.
  • If your soup is too thick after blending, thin it out with a little extra broth or even pasta water if you have some around.
  • Press down gently on the grilled cheese sandwiches with a spatula while they cook to help the cheese melt evenly and the bread brown faster.
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