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Roasted Tomato Basil Soup with Grilled Cheese Croutons

A white bowl filled with vibrant orange Roasted Tomato Basil Soup topped with golden brown Grilled Cheese Croutons.
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Make a rich tomato basil soup by roasting the vegetables first, then top it with homemade grilled cheese croutons for added texture and flavor.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large bunch fresh basil leaves (about 2 cups packed)
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (optional, for creaminess)
  • 1 tablespoon sugar (optional, for balancing acidity)
  • For Croutons: 4 slices sturdy white bread
  • For Croutons: 4 tablespoons unsalted butter, softened
  • For Croutons: 4 slices sharp cheddar cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 35 to 40 minutes, until the tomatoes are slightly charred and soft.
  4. While the vegetables roast, prepare the croutons. Spread softened butter on one side of each slice of bread. Place cheese slices between two slices of bread, butter-side out, making two sandwiches.
  5. Heat a skillet over medium heat. Grill the sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted. Remove and let cool slightly.
  6. Once the roasted vegetables are done, peel the garlic cloves (the skins should slip off easily). Transfer the roasted tomatoes, onion, and garlic to a large pot. Add the fresh basil leaves and broth.
  7. Bring the mixture to a simmer over medium heat and cook for 10 minutes to allow the basil flavor to infuse.
  8. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and process until smooth, then return to the pot.
  9. Stir in the heavy cream, if using, and the optional sugar. Taste and adjust salt and pepper as needed. Heat gently without boiling.
  10. Cut the cooled grilled cheese sandwiches into 1-inch cubes to create the croutons.
  11. Ladle the hot soup into bowls and top generously with the grilled cheese croutons before serving.

Notes

  • For a richer tomato flavor, use a mix of Roma and heirloom tomatoes.
  • If the soup tastes too acidic after blending, add the sugar slowly until the flavor balances.
  • If you do not have an immersion blender, strain the soup through a fine-mesh sieve after blending for an extra-smooth texture.

Nutrition

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