Save My neighbor knocked on the door one rainy October afternoon with a bag full of tomatoes from her garden, far more than she could use. I had no plan, just a vague memory of roasting vegetables making everything taste better. The kitchen filled with this sweet, almost smoky smell as they caramelized in the oven, and I knew I was onto something. That soup, paired with little grilled cheese bites I made for my kids, became the meal we crave whenever the weather turns cold.
I once served this to a friend who claimed she didnt like tomato soup, and she finished two bowls without realizing what she was eating. The grilled cheese croutons were the trick, she admitted later, they made it feel less like soup and more like comfort in a bowl. Now she asks me to make it every time we have a casual dinner together. Its become our thing, the meal that shows up when someone needs a little warmth.
Ingredients
- Ripe tomatoes: The riper, the better, roasting concentrates their flavor and you want all that natural sweetness to shine through.
- Onion and garlic: They mellow and sweeten in the oven, adding a savory backbone without any sharpness.
- Olive oil: A good drizzle helps everything caramelize beautifully and keeps the vegetables from drying out.
- Dried thyme or basil: I usually go with thyme for earthiness, but basil makes it taste more classic and Italian.
- Vegetable broth: This thins the soup to the right consistency and adds a subtle depth, homemade or store bought both work fine.
- Tomato paste: Just a tablespoon deepens the color and amplifies that tomato richness.
- Sugar: A tiny bit balances any tartness, especially if your tomatoes are not perfectly ripe.
- Heavy cream or whole milk: Optional, but it makes the soup luxuriously smooth and takes the edge off the acidity.
- Sandwich bread: Any sturdy white or whole wheat works, just avoid anything too soft or it will fall apart in the pan.
- Sharp cheddar cheese: The sharpness holds up to toasting and adds a bold flavor that cuts through the sweetness of the soup.
- Unsalted butter: Softened butter spreads easily and gives the bread that golden, crispy crust we all love.
Instructions
- Prep the vegetables:
- Preheat your oven to 400°F and arrange the tomato halves cut side up on a baking sheet with the onion and garlic. Drizzle everything with olive oil and season with salt, pepper, and your chosen herb.
- Roast until caramelized:
- Let them roast for 25 to 30 minutes until the tomatoes are soft and the edges are slightly charred. Dont skip this step, the caramelization is where all the magic happens.
- Simmer the soup base:
- Transfer the roasted vegetables and any pan juices into a large pot, add the broth, tomato paste, and sugar if using. Bring it to a gentle simmer over medium heat for about 10 minutes, stirring now and then.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until the soup is completely smooth, then stir in the cream or milk if you want it richer.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, layer cheese between two slices with the buttered sides facing out, and cook in a skillet over medium heat until golden and the cheese melts, about 2 to 3 minutes per side. Let them cool slightly, then cut into bite sized cubes.
- Serve and enjoy:
- Ladle the hot soup into bowls and top with the grilled cheese croutons. They will soften slightly in the soup, which is exactly what you want.
Save One winter evening, my youngest refused to eat dinner until I promised to make the soup with the cheese squares. It became a ritual, a way to coax her to the table and keep her there long enough to talk about her day. Food has this quiet power to gather people, even the stubborn ones.
Storing and Reheating
The soup keeps beautifully in an airtight container in the fridge for up to four days, and it actually tastes better the next day once the flavors have had time to meld. Reheat it gently on the stove over low heat, adding a splash of broth if it has thickened too much. The grilled cheese croutons are best made fresh, but you can toast the sandwiches ahead and reheat them in a hot oven for a few minutes to crisp them back up.
Flavor Variations
If you want a smokier depth, add a pinch of smoked paprika or a chipotle pepper to the pot before blending. For a more Italian feel, swap the thyme for fresh basil and finish with a drizzle of good olive oil and a sprinkle of Parmesan. I have also used Gruyère in the croutons for a nutty twist, and mozzarella when I want them extra gooey and mild.
Serving Suggestions
This soup pairs beautifully with a simple arugula salad dressed in lemon and olive oil, or a crusty baguette if you want more bread on the side. For a heartier meal, serve it alongside a roasted vegetable platter or a light pasta. The grilled cheese croutons make it fun for kids, but adults love the nostalgia too.
- Top with a swirl of pesto for an herby kick.
- Add a handful of fresh spinach or kale to the soup in the last few minutes of simmering for extra nutrition.
- Serve in bread bowls for a cozy, all in one presentation.
Save This soup has become my answer to cold days, surprise guests, and picky eaters alike. I hope it brings the same kind of easy comfort to your table.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, absolutely. Use about 28 ounces of canned whole tomatoes, drained. Since canned tomatoes are already cooked, reduce roasting time to 15 minutes with the onion and garlic. The final result will be slightly less caramelized but still delicious.
- → How do I make this dairy-free?
Substitute plant-based butter for regular butter, use dairy-free cheese for the croutons, and replace any cream with oat or cashew cream. Coconut milk also works beautifully for richness if you want to skip dairy entirely.
- → Can I make this ahead of time?
The soup keeps refrigerated for up to four days in an airtight container. Reheat gently on the stovetop, adding a splash of water if needed. Make croutons fresh on serving day for optimal crispiness.
- → What's the best way to achieve a smooth texture?
An immersion blender gives the creamiest, silkiest result while keeping the soup warm in the pot. For a countertop blender, work in batches and be cautious with hot liquid. Blend until no visible chunks remain, about 2-3 minutes total.
- → Why does my soup taste acidic?
Roasted tomatoes can still have natural acidity. Add the optional teaspoon of sugar to balance it out, or stir in a pinch of baking soda until it stops fizzing. A splash of cream also naturally mellows acidity beautifully.
- → How do I prevent soggy croutons?
Make the grilled cheese croutons right before serving and add them to each bowl individually rather than mixing into the entire pot. They'll stay crispy on the outside while the interior stays creamy and warm.