Roasted Tomato Soup with Grilled Cheese Croutons
Roasted tomatoes, mellow roasted garlic, fresh basil, and a little Calabrian chili come together in this velvety tomato soup. Golden grilled cheese croutons make every bowl extra comforting!
Ingredients
For the roasted tomato soup:
- 2 pounds Roma tomatoes, halved lengthwise
- 1 pound sweet cherry tomatoes
- 1 large yellow onion, cut into wedges
- 1 whole head garlic
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons tomato paste
- 1 teaspoon chopped Calabrian chilies in oil, or to taste
- 2 cups low-sodium chicken or vegetable broth, plus more as needed
- 1 small handful fresh basil leaves
- ½ cup heavy cream
- 1 to 2 teaspoons honey, optional and only as needed
For the grilled cheese croutons:
- 4 slices sourdough bread
- 4 ounces sharp cheddar cheese, freshly grated
- 3 ounces Gruyère cheese, freshly grated
- 3 tablespoons softened butter, plus more if needed
Instructions
- Prepare the vegetables: Preheat the oven to 425°F. Arrange the Roma tomatoes, cherry tomatoes, and onion on a rimmed baking sheet. Slice the top off the garlic head to expose the cloves and place on the baking sheet. Drizzle olive oil over everything and season with salt and pepper.
- Roast: Roast for 30–45 minutes, until the tomatoes are softened and browned in spots and the onion is tender. Check the garlic; if the cloves aren’t soft, let it roast longer while you continue with the soup.
- Cook the tomato paste: Melt the butter in a large pot or Dutch oven over medium heat. Add the tomato paste and cook, stirring, for about 2–3 minutes, until it darkens slightly. Stir in the Calabrian chilies and cook briefly.
- Blend: Transfer the tomato paste mixture, roasted tomatoes, onion, and all the roasting juices to a blender. Once the garlic is cool enough to handle, squeeze the cloves out of their skins and add them along with the basil and broth. Pour in the broth, then blend until smooth, working in batches if needed and following your blender’s instructions for hot liquids.
- Finish the soup: Return the soup to the pot and bring to a gentle simmer. Stir in the cream and warm through. Add more broth if needed to reach your desired consistency. Taste and adjust the salt and pepper. Add honey a little at a time only if the soup needs sweetness to balance the acidity and spiciness.
- Make the grilled cheese: Lightly butter both sides of each bread slice. Divide the cheddar and Gruyère between two slices, then top with the remaining bread. Cook in a skillet over medium-low heat until golden and crisp on both sides and the cheese is melted, flipping carefully halfway through.
- Cut the croutons: Transfer the sandwiches to a cutting board and let rest for 3–4 minutes. Using a serrated knife, cut into ¾- to 1-inch cubes.
- Serve: Ladle the soup into bowls and top with the grilled cheese croutons just before serving. Finish with fresh basil, freshly cracked black pepper, and a drizzle of olive oil, basil oil, or chili oil - or a swirl of cream - if desired.
Notes
- Tomatoes: You can use all Roma or all cherry tomatoes, keeping the total weight at 3 pounds. Adjust the broth and optional honey to taste.
- Heat: Use less Calabrian chili for a milder soup, more for a spicy soup, or omit it.
- Honey: Ripe, in-season tomatoes may not need any. Taste the finished soup before adding.
- Croutons: Keep separate from the soup until serving to preserve their crispness.
- Storage: Refrigerate the soup and grilled cheese croutons in separate airtight containers for up to 3–4 days. Reheat the soup gently on the stovetop, adding a splash of broth if needed. Reheat croutons in a 350°F oven or air fryer until hot and crisp.
- Freezing: For best results, freeze the soup without the cream for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator, reheat gently, and stir in the cream. Soup frozen with cream may separate slightly; whisk or blend to bring it back together. Make the croutons fresh for serving.
Nutrition
Serving: 1bowl, Calories: 814kcal, Carbohydrates: 58g, Protein: 28g, Fat: 55g, Saturated Fat: 27g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 1328mg, Potassium: 1354mg, Fiber: 7g, Sugar: 16g, Vitamin A: 8372IU, Vitamin C: 80mg, Calcium: 683mg, Iron: 7mg