Roasted Tomato Soup with Grilled Cheese

My neighbor knocked on the door one rainy Tuesday holding a paper bag full of tomatoes from her garden, too many to use before they'd turn. I roasted them that night with some garlic and onion, and the smell alone made my daughter wander into the kitchen asking what magic I was up to. We ended up dunking leftover grilled cheese into the soup, and she said it tasted like a hug. Now it's our go-to whenever the weather turns gray.

I made this for a small dinner party once, serving it in mugs with the croutons balanced on top like little rafts. My friend who claimed she didnt like tomato soup finished hers and asked for the recipe before dessert even arrived. There's something about roasting the vegetables first that changes everything, turning sharp acidity into something mellow and almost caramelized. It became my secret weapon for winning over skeptics.

Ingredients

• Ripe tomatoes: The backbone of the soup, their natural sugars caramelize in the oven and create depth you cant fake with canned tomatoes.
• Onion and garlic: Roasting them alongside the tomatoes mellows their bite and adds a sweet, savory undertone that balances the acidity.
• Olive oil: Helps the vegetables roast evenly and adds a subtle richness that carries through the finished soup.
• Vegetable broth: Thins the roasted tomatoes into a silky soup without diluting the flavor, choose low sodium so you can control the seasoning.
• Tomato paste: A small spoonful deepens the tomato flavor and gives the soup a richer color.
• Heavy cream or whole milk: Optional but transformative, it rounds out the acidity and makes the soup feel luxurious.
• Sharp cheddar cheese: The star of the croutons, it melts beautifully and adds a tangy contrast to the sweet soup.
• Sandwich bread: Soft white or whole wheat both work, just make sure its fresh so the croutons hold together when you cut them.
• Unsalted butter: Softened butter spreads easily and crisps the bread into golden, crunchy bites.

Instructions

Prep the vegetables:

Preheat your oven to 400°F and halve the tomatoes, placing them cut side up on a baking sheet with the quartered onion and peeled garlic cloves. Drizzle everything with olive oil and season with salt, pepper, and thyme or basil.

Roast until caramelized:

Slide the pan into the oven and roast for 25 to 30 minutes, until the tomatoes are soft and their edges are darkened and jammy. The smell will fill your kitchen and make everyone ask whats for dinner.

Simmer the soup base:

Transfer the roasted vegetables and any pooled juices into a large pot, then add the vegetable broth, tomato paste, and a teaspoon of sugar if your tomatoes are tart. Bring everything to a gentle simmer over medium heat and let it bubble for 10 minutes, stirring now and then.

Blend until silky:

Use an immersion blender right in the pot to puree the soup until its completely smooth, or work in batches with a countertop blender if thats what you have. Stir in the cream or milk if youre using it, taste, and adjust the salt and pepper.

Make the grilled cheese croutons:

Butter one side of each bread slice, layer cheese between two slices with the buttered sides facing out, and cook in a skillet over medium heat until golden and melty, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut into one inch cubes.

Serve and enjoy:

Ladle the hot soup into bowls and scatter the grilled cheese croutons on top. They'll soak up the soup as you eat, getting soft and gooey in the best possible way.

Pin It

One evening I was too tired to make the croutons and just served the soup with plain crackers. My son looked at me like I'd forgotten his birthday. Now I keep a loaf of bread in the freezer so I can always make the little grilled cheese bites, because they really do turn this from dinner into an occasion.

Storing and Reheating

The soup keeps in the fridge for up to four days in an airtight container, and it actually tastes better the next day once the flavors have melded. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or water if it's thickened up. The croutons are best made fresh, but if you have leftovers, you can crisp them up again in a hot skillet for a minute or two.

Flavor Variations

I've stirred in a pinch of smoked paprika when I want the soup to taste a little deeper and more complex, almost like it spent hours on the stove. Swapping the cheddar for mozzarella or Gruyère in the croutons changes the whole vibe, mozzarella makes them gooey and mild, while Gruyère adds a nutty richness. If you want to make this vegan, use plant based butter, dairy free cheese, and coconut cream or cashew cream in place of the heavy cream, and it still comes out silky and satisfying.

Serving Suggestions

This soup feels complete on its own, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. On colder nights, I'll add a slice of crusty bread on the side for extra dunking. It also works beautifully as a starter before roasted chicken or a pasta dinner, since it's light enough not to fill everyone up but still feels special.

• Top with fresh basil or a drizzle of good olive oil for a restaurant touch.
• Serve in mugs for a cozy, hands on experience that kids love.
• Make it a full meal by pairing with a hearty kale salad or roasted vegetables.

Pin It

This soup has become my answer to gray days and last minute guests, proof that simple ingredients and a little heat can create something that feels like care in a bowl. I hope it becomes one of those recipes you reach for without thinking, the kind that makes your kitchen smell like home.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the soup keeps well in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring occasionally. Prepare the grilled cheese croutons fresh just before serving for maximum crispness.

→ What type of tomatoes work best?

Use ripe, flavorful tomatoes like Roma, beefsteak, or heirloom varieties. The roasting process concentrates their sweetness and reduces acidity. Canned tomatoes can substitute if fresh ones aren't available—use about two 14-oz cans, drained.

→ How do I achieve a perfectly smooth texture?

An immersion blender gives you the most control and smooth result. For a completely silky soup, blend for a full minute until no visible chunks remain. If using a countertop blender, work in batches and let the hot soup cool slightly before blending for safety.

→ Can I skip the cream for a lighter version?

Absolutely. The soup is delicious without dairy cream—the roasted vegetables provide natural richness. For added body, blend in a small amount of cooked potato or use the optional vegetable broth at full strength.

→ How do I prevent the grilled cheese croutons from getting soggy?

Keep the croutons separate until just before serving. Store them in an airtight container for up to one day. For best texture, warm them gently in a 350°F oven for two minutes before adding to the hot soup.

→ What cheese pairs best with tomato soup?

Sharp cheddar provides classic tangy flavor that complements the soup beautifully. Gruyère adds nuttiness, while fresh mozzarella offers mild creaminess. Try a mix of two cheeses for complex flavor depth.