Roasted Tomato Soup with Grilled Cheese (Printable)

Velvety roasted tomato soup topped with crispy grilled cheese croutons. Comfort food that's easy to make and perfect for any occasion.

# What You 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 - 0.5 teaspoon black pepper
07 - 1 teaspoon dried thyme or basil
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 0.5 cup heavy cream or whole milk, optional

→ Grilled Cheese Croutons

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

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • Roasting the tomatoes transforms them into something sweet and smoky that canned soup cant touch.
  • The grilled cheese croutons turn every bite into a playful dip and crunch moment.
  • Its forgiving enough for a weeknight but feels special enough to serve guests.
  • You can make it as creamy or as light as your mood demands.
02 -
  • Dont skip scraping the pan juices into the pot. Thats where half the flavor hides.
  • If your soup tastes flat, add a pinch more salt or a squeeze of lemon juice to wake it up.
  • Let the grilled cheese cool for a minute before cutting or the cheese will ooze out everywhere.
  • Reheat gently on the stove, not the microwave, to keep the texture smooth.
03 -
  • Use a cast iron skillet for the grilled cheese. It holds heat evenly and gives you the crispest crust.
  • If you dont have an immersion blender, let the soup cool slightly before blending in batches to avoid hot splatter.
  • Taste before you add sugar. Some tomatoes are naturally sweet enough and dont need the help.
  • For a vegan version, swap in coconut cream and use plant-based butter and cheese. The flavor still shines through.
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