Pin It My daughter used to refuse tomato soup until she watched me pull a tray of blistered, caramelized tomatoes from the oven one rainy afternoon. The smell alone made her curious. When I blended them with garlic and cream, then dropped in tiny golden grilled cheese cubes, she grabbed a spoon before I even set the table. Now she asks for this every time the weather turns cold.
I started making this when I wanted something warmer than a sandwich but didnt want to choose between soup and grilled cheese. The first time I cubed the sandwich and floated it on top, my husband laughed, then went quiet as he ate three bowls. It became our Sunday lunch ritual that winter, and I loved how the crispy edges soaked up just enough broth without falling apart.
Ingredients
- Ripe tomatoes: Use the ripest you can find, they roast into something almost jammy and the juices on the pan are pure gold.
- Onion and garlic: Roasting them alongside the tomatoes mellows their bite and adds a sweet, caramelized backbone to the soup.
- Olive oil: A generous drizzle helps everything blister and brown, dont skimp here.
- Vegetable broth: This loosens the soup and carries all those roasted flavors, homemade or store bought both work.
- Heavy cream: Optional, but it turns the soup silky and rounds out any sharp tomato edges.
- Sandwich bread and cheddar: The foundation of your croutons, use sturdy bread that wont fall apart when you cube it.
- Butter: Softened butter spreads easily and creates that perfect golden crust on the grilled cheese.
Instructions
- Roast the tomatoes:
- Halve your tomatoes and lay them cut side up with the onion and garlic on a baking sheet. Drizzle everything with olive oil, season well, and roast at 400°F until the edges are charred and the juices pool beneath them, about 25 to 30 minutes.
- Simmer the soup base:
- Scrape all the roasted vegetables and their juices into a pot, add broth, tomato paste, and a pinch of sugar if your tomatoes are tart. Let it bubble gently for 10 minutes so the flavors meld together.
- Blend until smooth:
- Use an immersion blender right in the pot, or work in batches with a countertop blender. Stir in cream if you want it richer, then taste and adjust the salt.
- Make the grilled cheese:
- Butter the outside of your bread slices, tuck cheese between them, and cook in a skillet over medium heat until both sides are golden and the cheese melts. Let them cool just enough to handle, then cut into little cubes.
- Serve and enjoy:
- Ladle the hot soup into bowls and scatter the grilled cheese croutons on top. They stay crispy for a few minutes, then start soaking up the soup in the best way.
Pin It One evening, I made this for friends who showed up drenched from an unexpected storm. We sat around the kitchen island with mismatched bowls, fishing out soggy croutons and laughing about nothing important. That soup turned a messy night into one of my favorite memories, and now I think of them every time I smell tomatoes roasting.
How to Store and Reheat
The soup keeps in the fridge for up to four days in an airtight container, and it actually tastes deeper the next day. Reheat it gently on the stove, adding a splash of broth if it thickened overnight. The grilled cheese croutons are best fresh, but you can make the sandwiches ahead and cube them right before serving so they stay crispy.
Swaps and Substitutions
If you dont have heavy cream, a splash of whole milk or even a dollop of sour cream works in a pinch. For a vegan version, use coconut cream and dairy free cheese, the soup still turns out velvety. I once used sourdough for the croutons and the tang paired beautifully with the sweet tomatoes, so dont be afraid to experiment with your bread.
Serving Suggestions
This soup shines on its own, but a crisp green salad with a lemony vinaigrette balances the richness perfectly. I also love serving it with extra grilled cheese on the side for dipping, because why not double down on comfort. In the summer, I sometimes chill the soup and serve it cold with fresh basil, and it feels like a completely different dish.
- Top with a drizzle of good olive oil and a few torn basil leaves for a restaurant touch.
- Serve alongside roasted garlic bread if you want even more crunch.
- Pair it with a light white wine or sparkling water with lemon for a simple, satisfying meal.
Pin It This recipe has turned into my go to whenever someone needs comfort or Im craving something warm without much fuss. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup can be prepared 2-3 days in advance and stored in an airtight container in the refrigerator. Reheat gently over low heat before serving. Make the grilled cheese croutons fresh for optimal crispness.
- → What's the best way to blend the soup smoothly?
An immersion blender works best as you can blend directly in the pot, creating a silky texture. If using a countertop blender, work in batches and let the hot soup cool slightly first to prevent splashing. Blend until completely smooth for a velvety consistency.
- → Can I use canned tomatoes instead of fresh?
You can substitute 2 cans (28 oz total) of high-quality crushed tomatoes, but fresh roasted tomatoes provide superior caramelized flavor. If using canned, roast the onion and garlic separately, then combine with the canned tomatoes and proceed with the recipe.
- → How do I make this dairy-free?
Replace butter with vegan butter, use dairy-free cheese alternatives for the croutons, and substitute heavy cream with coconut milk or cashew cream. All ingredients have plant-based equivalents that work beautifully in this dish.
- → What cheese works best for the croutons?
Sharp cheddar provides bold flavor, but Gruyère adds nuttiness, and mozzarella offers a classic taste. Experiment with your favorite melting cheeses. Avoid crumbly varieties—choose ones that melt smoothly and create that desirable golden exterior.
- → Can I freeze the soup?
Yes, freeze the soup in portions for up to 3 months. If using cream, consider freezing it without cream and stirring some in after thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat.