Pin It My daughter used to hate tomato soup until she watched me pull a tray of roasted tomatoes from the oven, their skins blistered and caramelized at the edges. The smell alone made her curious enough to try a spoonful, and by the time I added those golden grilled cheese cubes on top, she was hooked. Now it's her number one request when the weather turns cold. I love how roasting transforms ordinary tomatoes into something sweet and smoky, and those crispy cheese croutons floating on top turn a simple bowl into something special.
I started making this soup on a rainy Sunday when I had a pile of tomatoes going soft on the counter and half a loaf of bread that needed using. Instead of tossing them into a regular grilled cheese, I cut the sandwiches into cubes and floated them on top of the soup. My husband looked skeptical at first, but after his first spoonful he went quiet, which is how I know he really loves something. Now we make it whenever we want comfort food that feels like a warm hug.
Ingredients
- Ripe tomatoes: Look for tomatoes that feel heavy and smell fruity at the stem, roasting concentrates their flavor so quality really matters here.
- Onion and garlic: Roasting these alongside the tomatoes adds a mellow sweetness and depth you wont get from sauteing them.
- Olive oil: A good drizzle helps everything caramelize beautifully and keeps the vegetables from drying out in the oven.
- Vegetable broth: This thins the soup to just the right consistency and adds a savory backbone without overpowering the tomatoes.
- Tomato paste: Just a tablespoon deepens the color and amplifies that rich tomato flavor.
- Heavy cream: Optional but wonderful, it smooths out any sharpness and gives the soup a silky finish.
- Sharp cheddar cheese: The sharper the better for those croutons, it holds up to toasting and adds a tangy bite.
- Sandwich bread: Soft white or whole wheat both work, just make sure its fresh enough to crisp up without crumbling.
- Butter: Softened butter spreads easily and creates that golden crust we all crave on grilled cheese.
Instructions
- Prep and roast the vegetables:
- Preheat your oven to 400°F and arrange halved tomatoes cut side up on a baking sheet with quartered onion and peeled garlic cloves. Drizzle everything with olive oil, season with salt, pepper, and thyme or basil, then roast for 25 to 30 minutes until the tomatoes are soft and their edges start to caramelize.
- Simmer the soup base:
- Transfer all the roasted vegetables and any pan juices into a large pot, add vegetable broth, tomato paste, and a teaspoon of sugar if your tomatoes are tart. Bring it to a simmer over medium heat and let it bubble gently for 10 minutes, stirring now and then so nothing sticks to the bottom.
- Blend until silky:
- Use an immersion blender right in the pot to puree everything until completely smooth, or carefully transfer it in batches to a countertop blender. Stir in the cream or milk if you want extra richness, then taste and adjust the seasoning.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, layer cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat until golden and the cheese melts, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut into bite sized cubes.
- Serve and enjoy:
- Ladle the hot soup into bowls and top each serving with a generous handful of grilled cheese croutons. Serve immediately while the croutons are still crispy.
Pin It One evening I served this soup to a friend who swore she didnt like tomato soup, and she asked for seconds before I even sat down. She said it tasted nothing like the stuff from a can, and those little cheese croutons made her feel like a kid again. That night I realized this recipe isnt just about feeding people, its about giving them a moment of comfort and surprise in the same bowl.
Storing and Reheating
The soup keeps beautifully in the fridge for up to four days in an airtight container, and it actually tastes even better the next day once the flavors have had time to meld. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or cream if it has thickened too much. The grilled cheese croutons are best made fresh, but if you have leftovers you can crisp them up again in a hot skillet for a minute or two.
Flavor Variations
I love stirring in a pinch of smoked paprika or a dash of balsamic vinegar just before serving to add a little extra dimension. Sometimes I swap the cheddar for Gruyere or mozzarella in the croutons, which gives a milder, stretchier bite. If youre feeling adventurous, try roasting a red bell pepper alongside the tomatoes for a hint of sweetness and color.
Making It Your Own
This recipe is wonderfully flexible and works with whatever you have on hand. You can use any sturdy bread for the croutons, sourdough and multigrain both toast up beautifully and add extra texture. For a lighter version, skip the cream and finish the soup with a swirl of good olive oil instead.
- Add fresh basil leaves just before blending for a brighter, herbier finish.
- Top each bowl with a drizzle of pesto or a sprinkle of Parmesan for extra richness.
- For a vegan version, use plant based butter, cheese, and a splash of coconut milk or cashew cream.
Pin It This soup has become my go to whenever I need something warm and reliable, and those little grilled cheese cubes never fail to make people smile. I hope it brings as much comfort to your table as it has to mine.
Recipe Questions & Answers
- → Can I use canned tomatoes instead of fresh?
Yes, you can substitute with two 28-ounce cans of crushed or diced tomatoes. Skip the roasting step and add them directly to the pot, then simmer for 15-20 minutes before blending. Fresh tomatoes provide superior caramelized flavor, but canned tomatoes are a convenient alternative.
- → How do I make this dairy-free?
Replace the butter with plant-based butter, use dairy-free cheese for the croutons, and substitute heavy cream with coconut milk or oat milk. The soup remains creamy and delicious while accommodating dietary preferences.
- → Can I prepare the soup ahead of time?
Absolutely. The soup can be made up to two days in advance and refrigerated. Reheat gently over medium-low heat before serving. The grilled cheese croutons are best prepared fresh, though you can assemble the sandwiches ahead and cook them just before serving.
- → What cheese works best for the croutons?
Sharp cheddar is recommended for its bold flavor and melting quality. Gruyère offers a nutty profile, while mozzarella creates a milder taste. Experiment with your favorite melting cheeses—just avoid very hard varieties that won't soften properly.
- → How do I prevent the soup from being too acidic?
Roasting the tomatoes caramelizes their sugars, naturally reducing acidity. The optional teaspoon of sugar further balances brightness. Adding a splash of cream also mellows tartness. Start with less sugar and adjust to taste—you want the tomato flavor to shine through.
- → Can I freeze this soup?
Yes, freeze the soup in airtight containers for up to three months. Allow it to cool completely first. Thaw overnight in the refrigerator and reheat slowly on the stovetop, stirring occasionally. The grilled cheese croutons should always be made fresh for optimal crispness.