Roasted Tomato Soup with Grilled Cheese (Printable)

Velvety roasted tomato soup paired with crispy grilled cheese croutons. A comforting, family-friendly dish ready in just one hour.

# What You'll 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
11 - 0.5 cup heavy cream or whole milk

→ Grilled Cheese Croutons

12 - 4 slices sandwich bread
13 - 4 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Heat oven to 400 degrees Fahrenheit.
02 - Place tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, pepper, and thyme or basil.
03 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables with juices to a large pot. Add vegetable broth, tomato paste, and sugar. Bring to a simmer over medium heat for 10 minutes, stirring occasionally.
05 - Using an immersion blender, blend soup until smooth. Stir in cream or milk if desired. Adjust seasoning to taste. Keep warm over low heat.
06 - Butter one side of each bread slice.
07 - Place cheese between two slices with buttered sides facing outward.
08 - Heat a skillet over medium heat. Cook sandwiches until golden brown and cheese melts, approximately 2 to 3 minutes per side.
09 - Cool slightly, then cut into 1-inch cubes.
10 - Ladle hot soup into bowls and top with grilled cheese croutons.

# Expert Tips:

01 -
  • The roasting concentrates the tomato flavor in a way stovetop simmering just cannot match.
  • Those grilled cheese croutons turn every spoonful into a nostalgic, playful experience.
  • It comes together with pantry staples and forgives almost any substitution you throw at it.
  • The texture is silky without being fussy, and the richness feels indulgent without being heavy.
02 -
  • Do not skip roasting the vegetables, that step is where all the magic happens and the flavor deepens.
  • If your soup tastes too acidic, a pinch of sugar works wonders to round out the flavors.
  • Blend carefully if using a countertop blender, hot liquid expands and can spray if the lid is not secured.
  • Make the croutons right before serving so they stay crispy and do not get soggy in the soup.
03 -
  • Use the ripest tomatoes you can find, even slightly overripe ones work perfectly here.
  • Let the grilled cheese sandwiches rest for a minute before cutting so the cheese sets slightly and does not ooze out.
  • Taste the soup before adding cream, sometimes the roasted tomatoes are sweet enough on their own.
  • If you have leftover roasted garlic, mash it into the butter for the croutons for an extra flavor boost.
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