Roasted Tomato Soup with Grilled Cheese (Print)

Velvety roasted tomato soup topped with crispy grilled cheese croutons. A comforting, vegetarian-friendly meal perfect for cozy evenings.

# 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 degrees Fahrenheit.
02 - Arrange tomato halves cut side up on a baking sheet with quartered onion and peeled garlic cloves. Drizzle with olive oil and sprinkle 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 with 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 - 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 and keep warm over low heat.
06 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing outward. Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side.
07 - Allow grilled cheese sandwiches to cool slightly, then cut into 1-inch cubes. Serve soup hot topped with grilled cheese croutons.

# Expert Advice:

01 -
  • The tomatoes roast until their edges caramelize, giving the soup a natural sweetness you cannot get from a can.
  • Grilled cheese croutons turn a simple bowl into something playful and satisfying, perfect for kids and adults alike.
  • Everything comes together in about an hour, with most of that time being hands off while the oven does the work.
  • It freezes beautifully, so you can make a double batch and save half for a night when cooking feels impossible.
02 -
  • Do not skip roasting the tomatoes, boiling them instead will give you a flat, watery soup without any of that sweet caramelized depth.
  • If you use a countertop blender, let the soup cool for a few minutes first and blend in small batches with the lid vented to avoid a hot eruption.
  • Cut the grilled cheese while it is still warm but not scorching hot, or the cheese will ooze out and you will lose the clean cube shape.
03 -
  • If your tomatoes are not very ripe, add an extra teaspoon of sugar and a splash of balsamic vinegar to mimic that natural sweetness.
  • Use a cast iron skillet for the grilled cheese, it holds heat evenly and gives you the crispest, most golden crust.
  • Blend the soup longer than you think you need to, an extra 30 seconds makes the difference between chunky and truly velvety.
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