Roasted Tomato Soup with Grilled Cheese (Printable)

Silky roasted tomato soup paired with crispy grilled cheese croutons—a comforting classic that's ready in just one hour.

# What you'll need:

→ Roasted Tomato Soup

01 - 1.5 lbs ripe tomatoes, halved
02 - 1 medium onion, quartered
03 - 4 garlic cloves, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon dried thyme or basil
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar
11 - 1/2 cup heavy cream or whole milk

→ Grilled Cheese Croutons

12 - 4 slices sandwich bread
13 - 4 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons unsalted butter, softened

# Preparation steps:

01 - Preheat oven to 400°F. Arrange tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme or basil.
02 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized.
03 - Transfer roasted vegetables including any juices to a large pot. Add vegetable broth, tomato paste, and sugar. Bring to a simmer over medium heat for 10 minutes, stirring occasionally.
04 - Using an immersion blender, blend soup until smooth. If using a countertop blender, work in careful batches. Stir in cream or milk if desired. Adjust seasoning as needed and keep warm over low heat.
05 - Butter one side of each bread slice. Place cheese between two slices with buttered sides facing outward. Heat a skillet over medium heat and cook sandwiches until golden brown and cheese is melted, about 2 to 3 minutes per side. Allow to cool slightly, then cut into 1-inch cubes.
06 - Ladle soup into bowls and top with grilled cheese croutons. Serve immediately while hot.

# Expert advice:

01 -
  • The roasting brings out a natural sweetness in the tomatoes that no stovetop method can match.
  • Those grilled cheese croutons turn a simple soup into something playful and completely satisfying.
  • Its forgiving enough for a weeknight but impressive enough when friends drop by unexpectedly.
  • You can make it as creamy or as light as you want, depending on your mood.
02 -
  • If your tomatoes are pale or underripe, add an extra teaspoon of sugar and a splash more tomato paste to boost the flavor.
  • Dont blend the soup while its boiling, let it cool for a minute or two to avoid any dangerous splattering.
  • Use a nonstick skillet for the grilled cheese or they will stick and tear when you flip them.
  • Leftover soup thickens in the fridge, just thin it with a bit of broth or water when reheating.
03 -
  • If you do not have an immersion blender, let the soup cool completely before blending in batches to avoid any accidents.
  • For the crispiest croutons, press down gently on the sandwiches with a spatula while they cook to help the cheese melt evenly.
  • Make a double batch of soup and freeze half, it reheats perfectly and saves you on a busy night.
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