Roasted Tomato Soup with Grilled Cheese (Printable)

Velvety roasted tomato soup topped with crispy grilled cheese croutons. A comforting, easy-to-make dish perfect for any occasion.

# What You Need:

→ 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, optional
11 - 0.5 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

# Directions:

01 - Set oven temperature to 400°F.
02 - Arrange tomatoes cut side up, onion quarters, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme or basil.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables and all pan juices to a large pot. Add vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat and stir occasionally for 10 minutes.
05 - Use an immersion blender to puree soup until smooth, or carefully blend in batches using a countertop blender. Stir in cream or milk if desired and adjust seasoning to taste. Keep warm over low heat.
06 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing outward.
07 - Heat a skillet over medium heat. Cook sandwiches until golden brown and cheese melts, approximately 2 to 3 minutes per side. Allow to cool slightly.
08 - Cut cooled grilled cheese sandwiches into 1-inch cubes.
09 - Ladle hot soup into serving bowls and top with grilled cheese croutons.

# Expert Advice:

01 -
  • Roasting the tomatoes transforms them into something sweeter and deeper than any stovetop version ever could.
  • Those little grilled cheese cubes turn every spoonful into a surprise, crispy on the outside and gooey in the center.
  • It comes together in an hour but tastes like you spent all afternoon fussing over it.
  • Even picky eaters who claim they dont like soup will ask for seconds once they try the croutons.
02 -
  • Do not skip roasting the tomatoes, boiling them on the stove gives you a completely different, thinner flavor.
  • If your soup tastes too acidic, add the sugar a quarter teaspoon at a time instead of all at once.
  • Blend the soup while its hot but not boiling, extreme heat can cause it to splatter if youre using a countertop blender.
  • Keep the grilled cheese on medium heat, too high and the bread burns before the cheese melts.
03 -
  • Line your baking sheet with parchment paper so cleanup takes seconds and nothing sticks.
  • If you dont have an immersion blender, let the soup cool for ten minutes before transferring to a regular blender to avoid steam pressure.
  • Make a double batch of croutons because they disappear faster than you think, even before the soup is served.
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