Creamy Roasted Tomato and Garlic Soup with Grilled Cheese Croutons
Written by Samantha Falla
There's something about a bowl of tomato soup and a grilled cheese sandwich that makes even the coldest day feel a little more comfortable. It's a classic combination for a reason, but this recipe takes it a step further by roasting fresh tomatoes and garlic before blending them into a creamy, flavorful soup. Instead of serving a grilled cheese sandwich on the side, we're cutting it into bite-sized croutons that can be sprinkled directly over the soup.
It's warm, rich, slightly tangy, and surprisingly simple to make. Roasting the tomatoes and garlic brings out their natural sweetness, while the creamy broth and crispy grilled cheese croutons make every spoonful feel comforting and satisfying. Whether you're looking for an easy weeknight dinner or something warm to enjoy on a chilly afternoon, this homemade tomato soup is a simple way to bring a little extra comfort to the table.
Sometimes the best recipes aren't about inventing something completely new. They're about taking a familiar favorite and making it a little more special.
Full Recipe:
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour
Servings: 4 Bowls
Ingredients:
Roasted Tomato Soup
2 pounds ripe Roma tomatoes, halved
1 medium yellow onion, quartered
1 whole head of garlic
3 tablespoons olive oil
1 teaspoon salt, divided
½ teaspoon black pepper
1 teaspoon dried Italian seasoning
2 cups vegetable or chicken broth
½ cup heavy cream
1 tablespoon tomato paste
1 teaspoon sugar, optional
¼ cup fresh basil leaves, plus more for garnish
Grilled Cheese Croutons
4 slices sourdough or sandwich bread
4 slices cheddar cheese
2 tablespoons softened butter
Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Arrange the halved tomatoes and quartered onion on the baking sheet.
Slice about ¼ inch off the top of the garlic head to expose the cloves. Drizzle it with a little olive oil, wrap it in aluminum foil, and place it on the baking sheet alongside the vegetables.
Drizzle the tomatoes and onions with the remaining olive oil. Sprinkle with ½ teaspoon salt, black pepper, and Italian seasoning.
Roast for 30–35 minutes, or until the tomatoes are soft and slightly caramelized around the edges. The garlic should be tender enough to squeeze from its skin. If it needs more time, return it to the oven for another 5–10 minutes.
Step 2: Blend the Soup
Allow the roasted vegetables to cool slightly.
Transfer the tomatoes, onions, and any juices from the baking sheet into a blender. Carefully squeeze the roasted garlic cloves out of their skins and add them to the blender.
Add the tomato paste, basil leaves, and about 1 cup of broth.
Blend until smooth, working in batches if necessary. If the mixture is still hot, use a blender designed for hot liquids, avoid overfilling it, and follow the manufacturer's venting instructions. An immersion blender in a deep pot is another option.
Step 3: Simmer Until Creamy
Pour the blended tomato mixture into a large saucepan over medium-low heat.
Add the remaining broth and stir until combined.
Bring the soup to a gentle simmer and cook for approximately 10 minutes, stirring occasionally.
Reduce the heat to low and slowly stir in the heavy cream. Add the remaining ½ teaspoon salt, then taste and adjust the seasoning.
If the tomatoes are particularly acidic, stir in the optional teaspoon of sugar to balance the flavor.
Keep the soup warm over low heat while preparing the grilled cheese croutons.
Step 4: Make the Grilled Cheese Croutons
Spread softened butter on one side of each bread slice.
Place two slices of bread butter-side down on a cutting board, then add two slices of cheddar cheese to each.
Top with the remaining bread slices, keeping the buttered sides facing outward.
Heat a skillet over medium-low heat and place the sandwiches in the pan.
Cook for approximately 3–4 minutes per side, or until the bread is golden brown and the cheese has melted.
Remove the sandwiches from the skillet and let them rest for about one minute.
Using a sharp knife, cut each sandwich into small, bite-sized squares.
Step 5: Serve
Ladle the warm tomato soup into individual bowls.
Top each serving with a few grilled cheese croutons, fresh basil, and a drizzle of heavy cream if desired.
Serve immediately so the croutons stay crispy on the outside while soaking up just a little of the tomato soup.
Tips for the Best Tomato Soup
Choose ripe tomatoes. Roma tomatoes work especially well because they have a rich flavor and relatively low water content. However, cherry tomatoes or tomatoes on the vine can also work.
Don't rush the roasting process. Roasting helps concentrate the tomatoes' natural sweetness and gives the soup a deeper flavor than simply boiling the ingredients.
Adjust the consistency. For a thicker soup, start with less broth. If you prefer a thinner soup, gradually add more until you reach your desired consistency.
Experiment with cheese. Sharp cheddar is a classic choice, but mozzarella, Gruyère, or a combination of cheeses can make the grilled cheese croutons even more flavorful.
Add a little heat. A pinch of crushed red pepper flakes or a drizzle of chili oil adds a spicy twist.
How to Store Leftovers
Allow leftover soup to cool slightly before transferring it to airtight containers. Refrigerate promptly and enjoy within 3–4 days. The soup can also be frozen for up to 2–3 months for best quality. For the smoothest texture, consider freezing the soup before adding the heavy cream and stirring it in when reheating. Store leftover grilled cheese separately from the soup to prevent the bread from becoming soggy. For the best texture, make the croutons fresh when you're ready to serve.
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