Pin It The smell of roasting tomatoes always pulls me back into the kitchen, no matter what else I'm doing. There's something about that sweet, tangy caramelization that makes the whole house feel lived-in and warm. I started making this soup on a particularly gray afternoon when I had a pile of too-ripe tomatoes sitting on the counter and no real plan. What came out of that oven changed how I thought about soup entirely. Now it's the recipe I reach for when I need something that feels like a hug in a bowl.
I once served this to a friend who claimed she didn't like tomato soup, and she finished two bowls without saying a word. When she finally looked up, she just asked if I'd written the recipe down yet. That moment reminded me that food can quietly change someone's mind if you let the ingredients speak for themselves. The grilled cheese croutons were her idea, actually, a last-minute suggestion that became non-negotiable. Now I can't imagine serving this soup any other way.
Ingredients
- Ripe tomatoes: The riper, the better, their natural sugars will caramelize beautifully in the oven and create deep, sweet flavor.
- Onion and garlic: Roasting them alongside the tomatoes mellows their sharpness and adds a subtle, savory backbone.
- Olive oil: A generous drizzle helps everything brown evenly and keeps the vegetables from sticking.
- Dried thyme or basil: Either works, thyme leans earthy, basil leans bright, both complement roasted tomatoes perfectly.
- Vegetable broth: This thins the soup to the right consistency and adds a gentle savory note without overpowering the tomatoes.
- Tomato paste: Just a tablespoon deepens the color and intensifies the tomato punch.
- Sugar: Optional, but a teaspoon can balance out any lingering acidity, especially if your tomatoes are not peak season.
- Heavy cream or whole milk: Stir this in at the end for a velvety, luxurious texture, or skip it for a lighter version.
- Sandwich bread: Soft, basic bread crisps up beautifully and holds the cheese without falling apart.
- Sharp cheddar cheese: The sharpness cuts through the richness of the soup and adds a satisfying, tangy bite.
- Unsalted butter: Softened butter spreads easily and gives the croutons that golden, crispy exterior.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment if you want easier cleanup. Halve your tomatoes, quarter the onion, and peel the garlic cloves so everything roasts evenly.
- Season and roast:
- Lay the tomatoes cut side up on the sheet, scatter the onion and garlic around them, then drizzle everything with olive oil and sprinkle with salt, pepper, and your chosen herb. Roast for 25 to 30 minutes until the edges are browned and the tomatoes have collapsed into themselves.
- Simmer the soup base:
- Scrape all the roasted vegetables and their juices into a large pot, add the broth, tomato paste, and sugar if using. Let it bubble gently over medium heat for about 10 minutes, stirring now and then so nothing sticks.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until the soup is silky and uniform, then stir in cream or milk if you want extra richness.
- Make the grilled cheese:
- Butter one side of each bread slice, layer cheese between two slices with the buttered sides facing out, then cook in a heated skillet over medium heat until golden and melty, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut into bite-sized cubes.
- Serve and enjoy:
- Ladle the hot soup into bowls and scatter the grilled cheese croutons on top. Serve immediately while the croutons are still warm and crispy.
Pin It 
One cold evening, my daughter asked if we could have this soup for dinner three nights in a row. I laughed at first, but by the third night, I understood. There's something deeply comforting about a dish that feels both familiar and special at the same time. It's the kind of meal that turns an ordinary weeknight into something worth remembering.
How to Store and Reheat
The soup keeps beautifully in the fridge for up to four days in an airtight container. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or cream if it has thickened too much. The grilled cheese croutons are best made fresh, but you can store the assembled, uncooked sandwiches in the fridge and grill them just before serving. I've never tried freezing the soup with cream in it, but if you skip the dairy, it freezes well for up to three months.
Variations to Try
I've stirred in a pinch of smoked paprika for a subtle smoky note that makes the soup taste like it simmered for hours. Swapping cheddar for Gruyère or mozzarella in the croutons changes the whole vibe, Gruyère adds nuttiness, mozzarella makes them gooey and mild. If you want a little heat, a few red pepper flakes in the roasting pan work beautifully. For a vegan version, use plant-based butter, cheese, and cream, the soup still tastes rich and satisfying.
Serving Suggestions
This soup shines as a starter before a hearty main, but it's just as good as the main event with a crisp green salad on the side. I've served it at casual dinners and slightly fancier gatherings, and it always feels appropriate. A sprinkle of fresh basil or a drizzle of good olive oil on top makes it look elegant without any extra effort.
- Pair it with a simple arugula salad dressed in lemon and olive oil.
- Serve alongside roasted vegetables or a grain bowl for a lighter, plant-forward meal.
- Offer extra grilled cheese croutons on the side so guests can add more as they go.
Pin It This soup has become my answer to gray days, hungry kids, and the question of what feels like home. I hope it finds a place in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Can I use canned tomatoes instead of fresh?
Yes, you can substitute one 28-oz can of crushed tomatoes or whole tomatoes for fresh ones. If using canned, reduce roasting time to 15–20 minutes or skip roasting altogether and add directly to the pot with the broth. Fresh tomatoes provide superior flavor, but canned works well in a pinch.
- → How do I prevent the soup from being too acidic?
Roasting the tomatoes naturally caramelizes their sugars and reduces acidity. Adding cream or milk mellows the flavor further. The optional teaspoon of sugar helps balance acidity—start with half a teaspoon and adjust to taste. Cooking the soup longer on a low simmer also helps reduce acidity.
- → Can I make the grilled cheese croutons ahead of time?
Yes, prepare and cut the croutons up to 2 hours ahead. Store in an airtight container at room temperature. They'll soften slightly as they cool, but reheating gently in a low oven (250°F for 5 minutes) can restore some crispness just before serving.
- → What cheese works best for the croutons?
Sharp cheddar is classic and melts beautifully, but try Gruyère for nutty richness, fontina for creaminess, or mozzarella for mild flavor. Avoid extremely hard cheeses like Parmesan, which don't melt smoothly. Experiment with combinations for unique flavors.
- → Is this suitable for vegetarians and vegans?
The soup is naturally vegetarian. For a vegan version, substitute plant-based butter, vegan cheese, and your preferred non-dairy cream alternative in both the soup and croutons. Check all product labels to ensure they meet vegan standards.
- → How long does leftover soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. Reheat gently over medium heat, stirring occasionally. If you added cream, you can freeze the soup for up to 3 months before adding cream—add it fresh when reheating for best texture.