Imagine a bowl of velvety, rich tomato soup bursting with the sweetness of roasted tomatoes, infused with aromatic herbs, and crowned with crispy grilled cheese croutons that add a satisfying crunch and ooey-gooey cheese goodness. This Creamy Roasted Tomato Soup with Grilled Cheese Croutons is exactly the comforting dish you need on a chilly day or when you crave a classic, cozy meal with a gourmet twist. It’s easy to make, packed with flavor, and perfect for soaking up with your favorite sandwich or enjoying on its own. Whether you’re a seasoned cook or just getting comfortable in the kitchen, this recipe will quickly become a go-to for simple, soulful eating.
The Upside of Creamy Roasted Tomato Soup with Grilled Cheese Croutons
There’s something truly magical about roasting tomatoes and turning them into a soup that feels both rustic and refined. Roasting intensifies the natural sweetness and adds a subtle smokiness that canned tomatoes just can’t match. The cream makes the soup luscious without overpowering the fresh tomato flavor, creating a perfect balance of tangy and smooth.
Then, those grilled cheese croutons? They’re the ultimate game-changer. Instead of the usual grilled cheese sandwich on the side, we transform it into bite-sized croutons that float on top, giving every spoonful a delightful textural contrast. Plus, using a good melting cheese like cheddar brings that familiar comfort food vibe that everyone loves.
This recipe is also incredibly flexible. It’s vegetarian-friendly, but if you want to add a bit of savory protein, sprinkle cooked crumbled turkey bacon on top for an optional garnish that brings a smoky punch. Pair it with a fresh salad or a hearty grain bowl, and you have a meal that’s both satisfying and wholesome.
Ingredient Rundown
- 2 pounds ripe tomatoes, halved – The star of the show. Use the ripest, juiciest tomatoes you can find for maximum flavor.
- 1 medium onion, chopped – Adds sweetness and depth to the soup base.
- 4 cloves garlic, minced – Brings a fragrant warmth that complements the tomatoes beautifully.
- 4 cups vegetable broth – Keeps the soup light and vegetarian-friendly while enhancing the flavors.
- 1 teaspoon dried basil – Infuses the soup with classic Italian herb notes.
- 1 teaspoon dried oregano – Adds a subtle earthiness that pairs well with basil and tomato.
- Salt and pepper to taste – Essential for seasoning and bringing out the natural flavors.
- 1 cup heavy cream – Gives the soup its creamy texture and richness.
- 4 slices of bread – For making the grilled cheese croutons; sturdy bread like sourdough or country loaf works best.
- 1 cup shredded cheddar cheese – Melts perfectly and adds sharpness to the croutons.
- 2 tablespoons butter – For grilling the bread and adding flavor.
- 4 slices turkey bacon, cooked and crumbled (optional) – A smoky, savory garnish that enhances the soup without overpowering it.
Setup & Equipment
- Baking sheet – To roast the tomatoes and onions for maximum caramelization.
- Large pot or Dutch oven – For simmering the soup once you blend the ingredients.
- Blender or immersion blender – To achieve that silky, creamy texture.
- Skillet or non-stick pan – For toasting the grilled cheese croutons.
- Sharp knife and cutting board – For prepping vegetables and bread.
- Ladle and serving bowls – For enjoying your finished soup.
Creamy Roasted Tomato Soup with Grilled Cheese Croutons, Made Easy
Step 1: Roast the Tomatoes and Onions
Preheat your oven to 425°F (220°C). Place the halved tomatoes and chopped onion on a baking sheet, cut side up. Drizzle lightly with olive oil, sprinkle with salt, pepper, dried basil, and oregano. Toss gently to coat everything evenly. Roast for about 25-30 minutes, until the tomatoes are soft, caramelized, and slightly charred around the edges. This roasting step builds intense flavor and sweetness that’s the foundation of your soup.
Step 2: Sauté Garlic and Combine
While the tomatoes roast, heat a little oil in your large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. When the tomatoes and onions are ready, carefully transfer them to the pot. Pour in the vegetable broth and stir everything together.
Step 3: Simmer and Blend
Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld. Use an immersion blender right in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
Step 4: Add Cream and Season
Lower the heat and stir in the heavy cream. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Keep the soup warm on low while you prepare the croutons.
Step 5: Make the Grilled Cheese Croutons
Butter one side of each bread slice. Place two slices, butter side down, on a skillet over medium heat. Sprinkle half the shredded cheddar evenly on each slice, then top with the remaining bread slices, butter side up. Grill until golden brown on one side (about 3-4 minutes), then flip and grill the other side until the cheese is melted and the bread is crispy.
Step 6: Cut and Garnish
Remove the grilled cheese sandwiches from the skillet and let them cool slightly. Cut into bite-sized croutons. Ladle the warm Creamy Roasted Tomato Soup with Grilled Cheese Croutons into bowls, sprinkle with the croutons, and if you like, garnish with crumbled cooked turkey bacon for an extra savory touch.
Make It Year-Round
- Use canned whole peeled tomatoes when fresh tomatoes aren’t in season. Opt for a high-quality brand for the best flavor.
- Keep frozen roasted tomatoes on hand by roasting a large batch in summer and freezing them for later use.
- Swap heavy cream for coconut cream for a dairy-free twist that still delivers creaminess.
- Add fresh herbs like basil or parsley when available for a bright garnish.
- Make the grilled cheese croutons ahead of time and reheat briefly before serving to save time.
Chef’s Rationale
The key to an unforgettable tomato soup lies in maximizing the natural flavors of the tomatoes through roasting. This step caramelizes the sugars and deepens the complexity, making a soup that tastes fresh yet indulgent. The combination of dried herbs brings a comforting Mediterranean flair without overpowering the soup’s brightness. Adding cream at the end softens the acidity and adds a luscious mouthfeel.
Transforming classic grilled cheese into croutons is a fun and practical twist. It allows for easy dipping and mixing textures in every bite. The optional turkey bacon garnish introduces a smoky savoriness that contrasts beautifully with the cream and tomato.
For a creative spin, try pairing this soup with other dishes like a Creamy Tomato Basil Turkey Meatball Soup for a full tomato-themed dinner or enjoy alongside Creamy Roasted Red Pepper Chicken Penne for a heartier meal.
Freezer-Friendly Notes
This soup freezes beautifully, making it a perfect make-ahead meal. Cool the soup completely before transferring it to airtight containers or freezer bags. Leave some space at the top, as the soup will expand when frozen. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, stirring occasionally. If the soup thickens too much after freezing, thin it out with a splash of broth or cream to restore the perfect consistency.
Common Qs About Creamy Roasted Tomato Soup with Grilled Cheese Croutons
Can I use canned tomatoes instead of fresh tomatoes?
Yes! High-quality canned whole peeled tomatoes are a great substitute when fresh tomatoes aren’t available. Just roast them similarly to bring out the flavor or simmer them directly in the pot for a slightly different but still delicious result.
What’s the best bread for the grilled cheese croutons?
Choose a sturdy bread like sourdough, country loaf, or a thick-cut white bread. These hold up well to grilling and won’t get soggy quickly when added to the soup.
Can I make this soup vegan?
Absolutely! Substitute the heavy cream with coconut cream or a plant-based cream alternative, and use vegan butter and cheese for the grilled cheese croutons. The soup’s flavor remains rich and satisfying.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. Keep the grilled cheese croutons separate to maintain their crispness, and reheat the soup gently before serving.
Weekend Projects
- Creamy Tomato Basil Turkey Meatball Soup – Dive into a hearty, protein-packed tomato soup that complements this recipe beautifully.
- Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey – Explore a pasta dish that marries tomato and cream in a unique way.
- Creamy Roasted Red Pepper Chicken Penne – For a creamy pasta dinner that’s bursting with roasted red pepper flavor.
The Last Word
The Creamy Roasted Tomato Soup with Grilled Cheese Croutons is a timeless recipe reinvented with a modern, flavorful twist. Roasting the tomatoes elevates the soup’s depth, and the grilled cheese croutons add a fun, comforting element that everyone will love. Whether you’re serving it as a solo meal or pairing it with other dishes, this soup brings warmth, nostalgia, and a touch of elegance to any table.
Comfort food doesn’t have to be complicated, and this recipe proves that with just a few simple ingredients and steps, you can create something truly special. So next time you’re craving something soothing and delicious, remember this Creamy Roasted Tomato Soup with Grilled Cheese Croutons and enjoy every creamy, cheesy bite.
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Creamy Roasted Tomato Soup with Grilled Cheese Croutons
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Place the halved tomatoes and chopped onion on a baking sheet, cut side up. Drizzle lightly with olive oil, sprinkle with salt, pepper, dried basil, and oregano. Toss gently to coat everything evenly. Roast for about 25-30 minutes, until the tomatoes are soft, caramelized, and slightly charred around the edges.
- While the tomatoes roast, heat a little oil in your large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. When the tomatoes and onions are ready, carefully transfer them to the pot. Pour in the vegetable broth and stir everything together.
- Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld. Use an immersion blender right in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
- Lower the heat and stir in the heavy cream. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Keep the soup warm on low while you prepare the croutons.
- Butter one side of each bread slice. Place two slices, butter side down, on a skillet over medium heat. Sprinkle half the shredded cheddar evenly on each slice, then top with the remaining bread slices, butter side up. Grill until golden brown on one side (about 3-4 minutes), then flip and grill the other side until the cheese is melted and the bread is crispy.
- Remove the grilled cheese sandwiches from the skillet and let them cool slightly. Cut into bite-sized croutons. Ladle the warm Creamy Roasted Tomato Soup with Grilled Cheese Croutons into bowls, sprinkle with the croutons, and if you like, garnish with crumbled cooked turkey bacon for an extra savory touch.
Notes
- Use canned whole peeled tomatoes if fresh tomatoes are not available for a year-round version.
- Freeze roasted tomatoes in batches to save time and preserve flavor for later use.
- Substitute heavy cream with coconut cream for a dairy-free, vegan-friendly option.
- Make grilled cheese croutons ahead of time and reheat briefly before serving to save time.
- Store leftover soup in an airtight container in the fridge for up to 4 days; keep croutons separate to maintain crispness.
