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Roasted Tomato Soup with Grilled Cheese Croutons 🍲
This is tomato soup all grown up. Roasting the tomatoes, onions, and garlic first builds a deep, almost-sweet flavor you will never get from a can, and then I pile grilled cheese croutons right on top. It is the lunch every kid loves, turned into one bowl I am happy to eat as a grown woman on a rainy afternoon. Make extra croutons, because they never make it to the table.
Ingredients
For the Soup
- 6 whole Tomatoes quartered
- 1 8oz Cherry tomatoes
- 2 whole White onions or yellow onions, quartered
- 2 whole Garlic bulbs
- 1 tbsp Dry thyme
- 8 whole Basil stems
- 1 tsp Kosher salt
- 1/2 tsp Pepper
- 2 tbsp Olive oil
- Drizzle of balsamic vinegar
- 1 1/2 cups Chicken broth
- 1/2 cup Parmigiano cheese
- 1 tsp Garlic salt
- 4 whole Fresh basil leaves ripped
For the Grilled Cheese Croutons
- 4 whole Slices of Sourdough bread
- 2 tbsp Butter room temp
- 1/4 cup Sharp cheddar cheese freshly grated
- 1/4 cup Gruyere cheese freshly grated
Instructions
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper
- To the baking sheet, add all the tomatoes, onions, garlic bulbs, thyme, basil stems, salt and pepper.
- Drizzle with olive oil and balsamic vinegar.
- Roast for about 45 minutes, or until everything is completely softened.
- In the meantime, prepare your grilled cheese croutons.
- Slice bread and add cheese.
- Heat on a non-stick pan over medium-low heat, add butter, and cook each side for 3-4 minutes.
- Let rest for a minute and then cut into small squares.
- Once roasted veggies are done, add to a blender until very smooth.
- **Optionally, you can use a strainer when pouring into a pot.**
- Pour strained veggies into a pot and add chicken broth, heavy cream, basil, cheese and garlic salt.
- Heat for about 10 minutes on medium-low.
- Serve in an oven safe bowl with grilled cheese croutons.
- Optionally, add a bit of cheese on top of the bowl and broil in the oven for 1-2 minutes for an extra cheesy top. Enjoy!
Nutrition
Tips for Making This Recipe
Roast the tomatoes until the edges char a little; that caramelization is where all the deep flavor comes from, so do not rush it.
Blend the soup well for a silky texture, then thin with a splash more broth if it is thicker than you like.
Cube a grilled cheese into crouton-sized pieces and add them right before serving so they stay crisp on top.
Finish with fresh basil and a little grated parm for brightness against the rich tomato.
Frequently Asked Questions
Can I use canned tomatoes?
How do I make the grilled cheese croutons?
Can I make this soup ahead of time?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A sheet pan for roasting the tomatoes
- A blender or immersion blender for a silky soup
- A good nonstick skillet for the grilled cheese
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