Roasted Tomato Soup with Grilled Cheese (Printable)

Creamy roasted tomato soup topped with crispy grilled cheese croutons. Comfort food at its finest.

# 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
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

# Directions:

01 - Preheat oven to 400°F.
02 - Arrange tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with olive oil and 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 and 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 as needed and keep warm over low heat.
06 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing out. Heat a skillet over medium heat and cook sandwiches until golden brown and cheese melts, about 2 to 3 minutes per side. Cool slightly, then cut into 1-inch cubes.
07 - Ladle soup into bowls and top with grilled cheese croutons.

# Expert Advice:

01 -
  • Roasting the tomatoes instead of just simmering them gives the soup a sweet, smoky depth you cant get from a can.
  • The grilled cheese croutons turn a simple bowl into something playful and satisfying, especially for kids who think vegetables are boring.
  • Its forgiving and adaptable, so you can make it creamy or keep it light, add herbs you have on hand, and use whatever cheese is in the fridge.
02 -
  • Dont skip the roasting step, because thats where the sweetness and depth come from; boiling the tomatoes just isnt the same.
  • If your soup tastes too acidic even after adding sugar, a pinch of baking soda will neutralize it without changing the flavor.
  • Let the grilled cheese cool for a minute before cutting it into cubes, or the cheese will ooze out and youll lose half the filling.
03 -
  • Use a baking sheet with a rim to catch all the juices from the tomatoes, because those caramelized bits are packed with flavor and you want every drop in the soup.
  • If you dont have an immersion blender, let the soup cool slightly before blending in batches, and never fill the blender more than halfway to avoid a hot mess.
  • Toast the bread lightly before making the grilled cheese if you want extra sturdy croutons that hold up longer in the soup.
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