Roasted Tomato Soup with Grilled Cheese (Print Version)

Velvety roasted tomato soup topped with bite-sized grilled cheese croutons. A comforting, easy vegetarian dish ready in one hour.

# What You'll Need:

→ Roasted Tomato Soup

01 - 1.5 lbs 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, optional
11 - 0.5 cup heavy cream or whole milk, optional

→ Grilled Cheese Croutons

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

# Step-by-Step Guide:

01 - Set oven to 400°F.
02 - Arrange tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme or basil.
03 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables including any juices to a large pot. Add vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat for 10 minutes, stirring occasionally.
05 - Using an immersion blender or carefully in batches with a countertop blender, blend soup until smooth. Stir in cream or milk if desired. Adjust seasoning as needed. Keep warm over low heat.
06 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing out.
07 - Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, approximately 2 to 3 minutes per side.
08 - Let sandwiches cool slightly, then cut into 1-inch cubes.
09 - Serve soup hot, topped with grilled cheese croutons.

# Top Tips:

01 -
  • Roasting the tomatoes brings out a natural sweetness that canned soup just cant match.
  • The grilled cheese croutons turn every spoonful into a nostalgic, playful bite.
  • It comes together in an hour with simple ingredients you probably already have.
  • This soup reheats beautifully, so leftovers taste even better the next day.
02 -
  • Dont skip scraping up the caramelized bits from the baking sheet, thats where half the flavor hides.
  • If your soup tastes too acidic, a tiny pinch of sugar works better than more salt.
  • Cut the grilled cheese while its still warm but not hot, or the cheese will ooze out everywhere.
03 -
  • Use a cast iron skillet for the grilled cheese, it holds heat evenly and gives you the crispiest crust.
  • Roast an extra head of garlic and squeeze the soft cloves into the soup for an even deeper flavor.
  • If youre feeding kids, blend the soup completely smooth and let them build their own crouton towers on top.
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