Roasted Tomato Soup with Grilled Cheese (Printable)

A comforting velvety tomato soup paired with crispy grilled cheese croutons. Perfect for cozy dinners and family gatherings.

# 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 oz sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Set oven to 400°F and allow to fully preheat
02 - Arrange halved tomatoes with cut side up, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme or basil
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes until tomatoes are soft and caramelized
04 - Transfer roasted vegetables with all pan juices to a large pot. Add vegetable broth, tomato paste, and sugar. Bring mixture to a simmer over medium heat for 10 minutes, stirring occasionally
05 - Using an immersion blender, blend soup until smooth. Alternatively, carefully blend in batches using a countertop blender. Stir in cream or milk if desired and adjust seasoning. Maintain at low heat
06 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing outward. Heat a skillet over medium heat and cook sandwiches until golden brown with melted cheese, approximately 2 to 3 minutes per side
07 - Allow grilled cheese sandwiches to cool slightly, then cut into 1-inch cubes
08 - Pour hot soup into bowls and top with warm grilled cheese croutons

# Expert Advice:

01 -
  • The roasting process coaxes out a natural sweetness you just cant get from canned tomatoes.
  • Grilled cheese croutons add crunch and richness in every bite without needing a side plate.
  • Its a one pot wonder that feels fancy but comes together in about an hour.
  • Kids and adults both get excited when they see those little cheese cubes bobbing in their bowls.
02 -
  • Dont skip roasting the tomatoes, that step is where all the magic happens and the flavor becomes deep and sweet.
  • If your soup tastes too acidic, a pinch of sugar works wonders to balance it out without making it taste sweet.
  • Let the grilled cheese cool for a minute before cutting or the cheese will ooze out and youll lose all that gooey goodness inside.
03 -
  • Use a hot skillet and medium heat for the grilled cheese so the bread crisps up before the cheese has a chance to burn.
  • If you blend the soup in a countertop blender, never fill it more than halfway and hold the lid down with a towel to avoid hot soup erupting everywhere.
  • Make extra grilled cheese croutons because everyone will want more, they disappear faster than you think.
Go Back