This creamy roasted tomato soup with grilled cheese croutons is pure comfort in a bowl. It’s simple, flavorful, and incredibly satisfying, perfect for a cozy meal any day of the week.
Key Ingredients & Substitutions:
- Tomatoes: Use ripe Roma, vine-ripened, or even cherry tomatoes for sweetness.
- Aromatics: Onions and garlic are a must for depth of flavor.
- Herbs: Fresh basil is fantastic, but dried Italian seasoning works too.
- Cream: Heavy cream or half-and-half adds richness. For a dairy-free option, use full-fat coconut milk.
- Bread & Cheese: Your favorite sandwich bread and cheese for the grilled cheese croutons.
Ingredients:
For the Roasted Tomato Soup:
* 2 lbs ripe tomatoes, halved or quartered
* 1 large onion, roughly chopped
* 4 cloves garlic, smashed
* 2 tablespoons olive oil
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 cup vegetable broth
* ½ cup heavy cream (or half-and-half)
* ¼ cup fresh basil leaves, chopped (plus more for garnish)
For the Grilled Cheese Croutons:
* 4 slices sandwich bread
* 2 slices cheese (cheddar, provolone, or your favorite melting cheese)
* 2 tablespoons butter, softened
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4
- Tools Needed: Baking sheet, blender (immersion or regular), large pot
Step-by-Step Instructions:
1. Roast the Tomatoes and Aromatics
Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved tomatoes, chopped onion, and smashed garlic with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
2. Blend the Soup Base
Carefully transfer the roasted vegetables and any juices from the baking sheet into a blender. Add the vegetable broth. Blend until completely smooth. Be cautious when blending hot liquids; vent the lid if using a regular blender.
3. Simmer the Soup
Pour the blended tomato mixture into a large pot over medium heat. Bring it to a gentle simmer. Stir in the heavy cream and chopped fresh basil. Let it simmer for 5-7 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
4. Prepare the Grilled Cheese Croutons
While the soup simmers, butter one side of each slice of bread. Place one slice of cheese between two slices of buttered bread, with the buttered sides facing out. Heat a non-stick pan over medium heat and grill the sandwiches for 2-3 minutes per side, until golden brown and the cheese is melted.
5. Cut and Serve
Once the grilled cheese is ready, let it cool slightly, then cut it into small crouton-sized cubes. Ladle the creamy roasted tomato soup into bowls. Top with the grilled cheese croutons and a sprinkle of fresh basil.
Storage Instructions:
Store leftover creamy roasted tomato soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Prepare grilled cheese croutons fresh each time for best results.
Frequently Asked Questions (FAQ):
Q: Can I make this soup without cream?
A: Yes, you can omit the cream for a lighter soup or use a dairy-free alternative like unsweetened full-fat coconut milk.
Q: What kind of tomatoes are best for this roasted tomato soup?
A: Ripe Roma, vine-ripened, or even cherry tomatoes all work wonderfully for this creamy roasted tomato soup.
Q: Can I freeze this tomato soup?
A: Yes, you can freeze the roasted tomato soup without the cream for up to 3 months. Add the cream when reheating.
Q: What if I don’t have fresh basil?
A: You can substitute 1 teaspoon of dried Italian seasoning for the fresh basil in the soup.
Q: Can I make the grilled cheese croutons ahead of time?
A: Grilled cheese croutons are best made fresh as they can get soggy if prepared too far in advance.
Q: How can I make the soup spicier?
A: Add a pinch of red pepper flakes when roasting the tomatoes for a little kick.
