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Creamy Roasted Tomato Soup Recipe with Easy Grilled Cheese Croutons

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A cozy and comforting creamy roasted tomato soup paired with crunchy, melty grilled cheese croutons. Perfect for chilly afternoons and family dinners.

Ingredients

Scale
  • 2 pounds (900g) ripe Roma tomatoes, halved
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 cups (720ml) vegetable or chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, roughly chopped (for garnish)
  • 4 slices thick-cut bread (sourdough or country loaf)
  • 4 slices sharp cheddar cheese (or preferred melting cheese)
  • 2 tablespoons butter, softened

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Arrange halved Roma tomatoes cut side up and garlic cloves on the baking sheet. Drizzle with olive oil, sprinkle oregano, red pepper flakes (if using), salt, and pepper.
  3. Roast tomatoes and garlic for 25-30 minutes until tomatoes are soft and caramelized and garlic is golden.
  4. While roasting, roughly chop the onion.
  5. Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 5-7 minutes until translucent and slightly golden.
  6. Add roasted tomatoes and garlic to the pot with onions, scraping caramelized bits from the baking sheet into the pot.
  7. Pour in broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
  8. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender and return to pot.
  9. Stir in heavy cream or half-and-half. Adjust salt and pepper to taste. Warm gently without boiling.
  10. To make grilled cheese croutons, heat a non-stick skillet over medium heat. Butter one side of each bread slice.
  11. Place two slices butter-side down, top each with cheese, then the other bread slice butter-side up. Grill 3-4 minutes per side until golden and cheese melts.
  12. Let grilled cheese cool slightly, then cut into bite-sized squares or strips.
  13. Serve soup hot topped with grilled cheese croutons and garnish with fresh basil.

Notes

Use Roma tomatoes for best roasting results. For dairy-free, substitute cream with coconut milk and use vegan cheese or omit croutons. Keep heat moderate when grilling cheese to melt perfectly without burning bread. Add extra broth or cream if soup is too thick after blending.

Nutrition

Keywords: roasted tomato soup, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, cozy soup, tomato soup with cheese

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