Roasted Tomato Soup with Grilled Cheese (Printable)

Velvety roasted tomato soup topped with bite-sized grilled cheese croutons. A comforting, easy dish perfect for cozy meals.

# 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 - 1/2 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 - 1/2 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 Make:

01 - Preheat oven to 400°F.
02 - Arrange tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme or basil.
03 - Roast for 25 to 30 minutes, until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables including any 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 or carefully in batches with a countertop blender, blend soup until smooth. Stir in cream or milk if desired. Adjust seasoning as needed. 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, about 2 to 3 minutes per side. Cool slightly, then cut into 1-inch cubes.
07 - Serve soup hot in bowls, topped with grilled cheese croutons.

# Expert Advice:

01 -
  • The roasting concentrates the tomato flavor into something sweet and smoky that canned soup just cant touch.
  • Those grilled cheese croutons turn a simple bowl into something playful and satisfying for kids and adults alike.
  • It comes together with pantry staples and doesnt demand fancy techniques or hard to find ingredients.
  • The soup freezes beautifully so you can make a double batch and save some for a night when cooking feels impossible.
02 -
  • Dont skip roasting the vegetables, that step is where all the flavor magic happens and makes this soup taste homemade instead of ordinary.
  • If you blend hot soup in a countertop blender, remove the center cap and cover the hole with a towel to let steam escape or the pressure will blow the lid off.
  • Soften the butter before spreading it on the bread so you dont tear the slices when you assemble the sandwiches.
03 -
  • Roast extra tomatoes and freeze them in a bag so you can make this soup on a whim without waiting for the oven.
  • Use day old bread for the croutons since it crisps up better and doesnt get soggy as quickly.
  • If your tomatoes are very acidic, that teaspoon of sugar isnt optional, it balances everything and makes the soup taste round and complete.
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