Roasted Tomato Soup with Grilled Cheese (Printable Format)

Velvety roasted tomato soup topped with crispy grilled cheese croutons. Comfort food at its finest, ready in just one hour.

# What's Needed:

→ Roasted Tomato Soup

01 - 1.5 pounds 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

# How To Make It:

01 - Set oven to 400°F.
02 - Arrange tomatoes cut side up, onion quarters, and garlic cloves 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 including any 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. If using a countertop blender, work in batches carefully. Stir in cream or milk if desired and adjust seasoning as needed. Keep warm over 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 and cheese is melted, approximately 2 to 3 minutes per side.
07 - Allow sandwiches to cool slightly, then cut into 1-inch cubes.
08 - Pour hot soup into bowls and top with grilled cheese croutons.

# Expert Advice:

01 -
  • The roasting step transforms ordinary tomatoes into something sweet and smoky without any fuss.
  • Grilled cheese croutons turn leftover sandwich bread into the most fun part of the bowl.
  • It comes together in an hour, but tastes like you simmered it all day.
  • You can make it as creamy or brothy as you like, depending on your mood.
02 -
  • Do not skip roasting the tomatoes, because that step is what makes this soup taste rich and sweet instead of sharp and thin.
  • If your soup tastes too acidic after blending, stir in a tiny bit of sugar or honey rather than more salt.
  • Let the grilled cheese sandwiches cool for a minute before cutting, or the cheese will ooze out and you will lose the structure of the croutons.
03 -
  • Use a baking sheet with a rim so the tomato juices do not spill in your oven, and pour every bit of that liquid into the soup for maximum flavor.
  • If you do not have an immersion blender, let the soup cool for a few minutes before transferring it to a regular blender, and blend in small batches with the lid vented to avoid hot soup erupting.
  • Press down gently on the grilled cheese with a spatula while it cooks to help the cheese melt evenly and the bread crisp up faster.
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