Save My neighbor handed me a bag of August tomatoes over the fence, more than I could slice into salads or layer on sandwiches. I roasted them with onion and garlic, and the smell pulled my kids into the kitchen before I even started blending. We dunked grilled cheese cubes into the soup while standing at the counter, and it became our unofficial end-of-summer tradition. Now I make it on rainy afternoons when we need something warm and easy.
The first time I served this to friends, I panicked because I forgot to buy crackers. I cut up the grilled cheese I was making for my daughter and tossed the cubes on top as a joke. Everyone loved them more than the soup itself, and now I get requests specifically for the croutons. It taught me that the best recipes sometimes come from scrambling.
Ingredients
- Ripe tomatoes: Use the ripest ones you can find, even if they are a little bruised, because roasting concentrates their sweetness and hides any imperfections.
- Onion and garlic: Roasting mellows their sharpness and adds a caramelized sweetness that you cannot get from sauteing alone.
- Olive oil: This helps everything caramelize in the oven and adds a silky richness to the final soup.
- Vegetable broth: Use low-sodium if you can, so you control the salt level after blending.
- Tomato paste: A tablespoon deepens the tomato flavor without making the soup too acidic.
- Heavy cream or milk: Stir this in at the end for a velvety texture, or skip it entirely for a lighter, brighter soup.
- Sharp cheddar cheese: The sharper the cheese, the better the croutons taste, because mild cheese gets lost once toasted.
- Sandwich bread: Any soft white or whole wheat works, but avoid anything too dense or it will not crisp up properly.
- Butter: Softened butter spreads easily and creates that golden, crispy crust we all crave.
Instructions
- Roast the vegetables:
- Arrange the halved tomatoes cut side up with the onion and garlic on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme or basil. Roast at 400°F for 25 to 30 minutes until the tomatoes are soft and their edges are caramelized.
- Simmer the soup base:
- Transfer everything from the baking sheet, including the juices, into a large pot with vegetable broth, tomato paste, and a pinch of sugar if your tomatoes are tart. Let it simmer gently for 10 minutes so the flavors meld together.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer in batches to a countertop blender. Blend until the soup is silky and smooth, then stir in cream or milk if you want it richer.
- Make the grilled cheese:
- Butter one side of each bread slice, layer cheese between two slices with the buttered sides facing out, and cook in a skillet over medium heat until golden and melted, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut into bite-sized cubes.
- Serve warm:
- Ladle the hot soup into bowls and scatter the grilled cheese croutons on top. Serve immediately while the croutons are still crispy.
Save One January evening, my daughter asked if we could have this for dinner instead of the chicken I had planned. We sat at the table dipping croutons and talking about her day, and I realized this soup had become her comfort food. It is moments like that when a simple recipe becomes part of your family story.
How to Store and Reheat
Store the soup in an airtight container in the fridge for up to four days, but keep the grilled cheese croutons separate in a sealed bag at room temperature so they stay crispy. When you reheat the soup, do it gently on the stove over low heat, stirring often, because high heat can make the cream separate. The croutons are best made fresh, but you can toast them in a dry skillet for a minute to bring back their crunch.
Ways to Make It Your Own
I have stirred in a pinch of smoked paprika for a deeper, almost campfire flavor, and swapped cheddar for Gruyere when I wanted something a little fancier. You can also add a handful of fresh basil right before blending for a brighter, herby finish. If you want it vegan, use plant-based butter, cheese, and cream, and the soup will still taste rich and satisfying.
Serving Suggestions
This soup is hearty enough to be the main event with a simple green salad on the side, or you can serve smaller portions as a starter before pasta or roasted chicken. I have also packed it in thermoses for school lunches with the croutons in a separate container, and it always comes home empty.
- Serve with a drizzle of good olive oil and a few torn basil leaves on top for a restaurant look.
- Pair it with a crisp white wine or sparkling water with lemon if you are hosting.
- Double the crouton recipe because people always want more than you think.
Save This soup reminds me that comfort does not have to be complicated. Make it on a quiet evening, and let the smell of roasted tomatoes fill your kitchen.
Recipe Q&A Section
- → Can I make this soup ahead of time?
Yes, the roasted tomato soup keeps well for up to 5 days in an airtight container in the refrigerator. Reheat gently over medium-low heat, adding a splash of broth or cream if needed. Prepare the grilled cheese croutons fresh or store them separately in an airtight container for up to 2 days, then warm briefly before serving.
- → What type of tomatoes work best for roasting?
Use ripe, flavorful tomatoes such as Roma, beefsteak, or heirloom varieties. Avoid underripe tomatoes, which lack depth. If fresh tomatoes aren't in season, high-quality canned whole tomatoes are an excellent substitute—drain them well and roast as directed.
- → How do I achieve a smoother soup texture?
An immersion blender provides the smoothest results when blended directly in the pot. For an extra-silky finish, strain the blended soup through a fine-mesh sieve to remove any remaining tomato skin or seeds. This step is optional but creates an elegant presentation.
- → Can I use different cheeses for the croutons?
Absolutely. Sharp cheddar provides bold flavor, but mozzarella, Gruyère, fontina, or a blend of cheeses work beautifully. Choose cheeses that melt well and complement the tomato base. Avoid hard cheeses that don't melt smoothly.
- → What can I add to enhance the soup's flavor?
Fresh basil stirred in at the end brings brightness. Smoked paprika adds depth and subtle smokiness. A splash of balsamic vinegar or red wine enhances the tomato's natural sweetness. For richness, finish with a drizzle of quality olive oil or a dollop of crème fraîche.
- → Is this suitable for dietary restrictions?
Yes. For vegetarian or vegan diets, this dish is already plant-based friendly when using vegetable broth and plant-based butter, cheese, and cream alternatives. Use gluten-free bread for the croutons to accommodate gluten sensitivity. Always verify ingredient labels for allergens.