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Roasted Tomato Basil Soup with Grilled Cheese Croutons

Close-up of creamy Roasted Tomato Basil Soup topped with crispy Grilled Cheese Croutons.
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Make a flavorful tomato soup by roasting tomatoes and basil before blending. Top this creamy soup with homemade grilled cheese croutons.

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, packed
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (optional, for richness)
  • 1 tablespoon balsamic vinegar
  • For Croutons: 4 slices sourdough bread
  • For Croutons: 4 slices cheddar cheese
  • For Croutons: 2 tablespoons butter, softened

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, onion quarters, and unpeeled garlic cloves on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss gently to coat.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
  4. Remove the pan from the oven. Squeeze the roasted garlic pulp out of its skins into a large pot. Add the roasted tomatoes and onions to the pot.
  5. Add the fresh basil leaves and broth to the pot. Bring the mixture to a simmer over medium heat and cook for 10 minutes to allow the basil flavor to infuse.
  6. 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 blend until smooth, then return it to the pot.
  7. Stir in the heavy cream, if using, and the balsamic vinegar. Taste and adjust salt and pepper as needed. Keep warm.
  8. Prepare the croutons: Spread butter thinly on one side of each slice of bread. Place two slices of bread, butter-side down, in a non-stick skillet over medium heat. Top each with a slice of cheddar cheese, then top with the remaining bread slices, butter-side up.
  9. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted.
  10. Remove the grilled cheese sandwiches and let them cool slightly. Cut each sandwich 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

  • Roasting the vegetables concentrates their natural sugars, providing a deeper flavor base for the soup.
  • If the soup tastes too acidic after adding the vinegar, add a small pinch of sugar to balance the flavor.
  • For a thicker soup without cream, simmer uncovered for an extra 10 minutes after blending to reduce the liquid slightly.

Nutrition

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