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Homemade Creamy Roasted Tomato Soup with Grilled Cheese Croutons photo

Creamy Roasted Tomato Soup with Grilled Cheese Croutons

This Creamy Roasted Tomato Soup with Grilled Cheese Croutons is comfort food at its best! Rich, velvety soup paired with crispy, cheesy croutons makes every bite delightful.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 2 pounds ripe tomatoes halved
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup heavy cream
For the Grilled Cheese Croutons:
  • 4 slices bread sturdy bread like sourdough or country loaf
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 4 slices turkey bacon cooked and crumbled (optional)

Equipment

  • Baking sheet
  • Large pot
  • Dutch oven
  • Blender
  • Immersion blender
  • Skillet
  • Non-stick pan
  • Sharp knife
  • Cutting board
  • Ladle
  • Serving bowls

Method
 

Roast the Tomatoes and Onions
  1. 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.
Sauté Garlic and Combine
  1. 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.
Simmer and Blend
  1. 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.
Add Cream and Season
  1. 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.
Make the Grilled Cheese Croutons
  1. 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.
Cut and Garnish
  1. 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.