Roasted Tomato Soup with Grilled Cheese

My neighbor knocked on the door one rainy Tuesday holding a grocery bag full of tomatoes from her garden. They were soft, almost too ripe, and she looked apologetic. I promised I'd use them all, and by evening my kitchen smelled like caramelized sweetness and butter. That soup became our weekly ritual whenever the weather turned gray.

I made this for my kids on a snow day, and they fought over who got the last grilled cheese cube. We ended up making a second batch of croutons just to keep the peace. Now they request it by name whenever they hear rain on the roof.

Ingredients

• Ripe tomatoes: The riper and softer they are, the better they roast, so don't toss those wrinkled ones.
• Onion and garlic: Roasting them alongside the tomatoes mellows their sharpness into something sweet and jammy.
• Olive oil: Use enough to coat everything lightly, it helps the vegetables caramelize without burning.
• Thyme or basil: Dried herbs work perfectly here because the oven toasts their oils and makes them fragrant.
• Vegetable broth: This thins the soup just enough while keeping the tomato flavor front and center.
• Tomato paste: A spoonful deepens the color and adds a concentrated richness you can taste in every bowl.
• Sugar: Just a pinch if your tomatoes are too tart, it balances everything without making it sweet.
• Heavy cream or milk: Stir this in at the end for a silky finish, or skip it entirely if you prefer a lighter soup.
• Sandwich bread: Plain white or wheat works best because it crisps up quickly and holds the cheese without getting soggy.
• Sharp cheddar cheese: The sharper the better, it cuts through the richness of the butter and adds a tangy bite.
• Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust we all crave.

Instructions

Roast the vegetables:

Preheat your oven to 400°F and arrange the tomatoes cut side up on a baking sheet with the onion and garlic. Drizzle everything with olive oil, season with salt, pepper, and herbs, then roast for 25 to 30 minutes until the edges are caramelized and the juices are bubbling.

Simmer the soup base:

Scrape all the roasted vegetables and their juices into a large pot, add the broth, tomato paste, and sugar if needed. Let it simmer gently for 10 minutes so the flavors can marry together.

Blend until silky:

Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until completely smooth, then stir in the cream or milk if you want it richer.

Make the grilled cheese:

Butter one side of each bread slice, layer the cheese between two slices with the buttered sides facing out. Cook in a skillet over medium heat until golden and the cheese melts, about 2 to 3 minutes per side.

Cut into croutons:

Let the grilled cheese cool just enough to handle, then cut into one inch cubes. They should be crispy outside and still slightly gooey inside.

Serve hot:

Ladle the soup into bowls and pile the grilled cheese croutons on top. Serve immediately while the croutons are still warm and crunchy.

Save

The first time I served this at a dinner party, someone asked if I'd been to culinary school. I laughed and told them it was just tomatoes and a good sandwich. Sometimes the simplest things feel the most impressive.

Best Ways to Serve It

I like to pair this with a simple green salad dressed in lemon and olive oil. The brightness cuts through the richness of the soup and makes the whole meal feel balanced. On colder nights, I'll add a side of crusty bread for dipping, even though the croutons are already there.

How to Store and Reheat

The soup keeps in the fridge for up to four days in an airtight container. Reheat it gently on the stove, stirring often, and add a splash of broth if it thickens too much. The grilled cheese croutons are best fresh, but you can toast leftover cubes in the oven at 350°F for a few minutes to crisp them back up.

Variations You Might Love

Sometimes I add a pinch of smoked paprika to the roasting pan for a subtle smoky note. If you want to make it vegan, swap the butter and cheese for plant based versions and use coconut cream instead of dairy. The soup base is so forgiving that you can adjust it to whatever you have on hand.

• Try mozzarella or Gruyere in the croutons for a milder or nuttier flavor.
• Stir in fresh basil right before serving for a pop of color and herbiness.
• Use sourdough bread for the croutons if you want extra tang and texture.

Save

This soup has become my answer to every chilly evening and every unexpected guest. It feels like a hug in a bowl, and those little grilled cheese bites make everyone smile.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the soup keeps well in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Prepare fresh croutons just before serving for optimal crispness.

→ What's the best way to achieve a smooth consistency?

An immersion blender is quickest and easiest—blend directly in the pot. For a countertop blender, work in batches carefully to avoid splattering. Blend until completely smooth, then strain through a fine sieve for extra silkiness if desired.

→ How do I prevent the soup from being too acidic?

The optional teaspoon of sugar helps balance tomato acidity. Start with half a teaspoon, taste, then adjust. A pinch of baking soda (carefully, as it foams) also neutralizes acidity effectively.

→ Can I use canned tomatoes instead of fresh?

Yes, use 28 oz high-quality canned tomatoes. Skip the roasting step and simmer directly with broth and aromatics for about 20 minutes. The depth of flavor won't be quite the same, but it's still delicious and more convenient.

→ What are good cheese options for the croutons?

Sharp cheddar provides classic richness. Gruyère adds sophisticated nuttiness, while mozzarella gives a milder flavor. Experiment with combinations or use smoked cheddar for extra depth. Avoid soft cheeses that won't crisp properly.

→ How do I make this dairy-free?

Use plant-based butter and cheese alternatives for the croutons, and substitute cream with coconut milk, oat milk, or cashew cream in the soup. Many quality vegan cheeses melt beautifully now—look for ones marketed for cooking.