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Roasted Tomato Basil Soup with Grilled Cheese Croutons

Close-up of a white bowl filled with vibrant orange Roasted Tomato Basil Soup topped with golden brown Grilled Cheese Croutons.
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A recipe for rich, flavorful tomato soup made by roasting tomatoes and vegetables, served with crispy grilled cheese croutons.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tablespoon sugar (optional, for balancing acidity)
  • For Croutons: 4 slices sturdy bread
  • For Croutons: 4 tablespoons butter, softened
  • For Croutons: 4 slices sharp cheddar cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 35 to 40 minutes, until the tomatoes are softened and slightly caramelized.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables to a large pot. Add the vegetable broth. Bring the mixture to a simmer over medium heat.
  6. Simmer for 15 minutes to allow flavors to meld.
  7. Remove the pot from the heat. Carefully blend the soup using an immersion blender until smooth, or transfer in batches to a standard blender. Return the pureed soup to the pot.
  8. Stir in the fresh basil and the optional sugar. Taste and adjust salt and pepper as needed. Keep warm.
  9. To make croutons: Butter one side of each slice of bread. Place two slices butter-side down in a skillet over medium heat. Top each with two slices of cheese, then top with the remaining bread slices, butter-side up.
  10. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted.
  11. Remove the grilled cheese sandwiches and let them cool slightly. Cut each sandwich into 1-inch cubes to create croutons.
  12. Ladle the hot soup into bowls and top generously with the grilled cheese croutons immediately before serving.

Notes

  • Roasting the vegetables concentrates their natural sweetness, reducing the need for added sugar.
  • If the soup is too thick after blending, add a little more broth until you reach your desired consistency.
  • Use a good quality, sturdy bread for the croutons so they hold up when soaking in the soup.

Nutrition

Find it online: https://hungryhearld.com/roasted-tomato-basil-soup-with-grilled-cheese-croutons/