Print

Creamy Roasted Tomato Basil Soup with Crispy Grilled Cheese Croutons

roasted tomato basil soup - featured image
Print Recipe

A cozy, comforting soup made with roasted tomatoes, fresh basil, and a touch of cream, topped with crispy grilled cheese croutons. This happy accident turned into a new favorite, perfect for rainy days or impressing guests.

Ingredients

Scale
  • 3 pounds ripe Roma or vine tomatoes, halved lengthwise
  • 6 cloves garlic, peeled and left whole
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried oregano (optional)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cups low-sodium vegetable broth
  • ¾ cup heavy cream
  • ½ cup fresh basil leaves, packed, plus more for garnish
  • 1 teaspoon sugar (optional, if tomatoes are acidic)
  • Salt and pepper to taste
  • 8 slices sturdy bread (sourdough or crusty country loaf)
  • 4 tablespoons unsalted butter, softened
  • 2 cups sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange halved tomatoes cut-side up on the sheet, tuck whole garlic cloves in between, and drizzle with olive oil. Sprinkle with salt, pepper, and oregano if using. Roast for 35-40 minutes until tomatoes are soft, wrinkled, and have dark caramelized spots. Let cool for 5 minutes.
  2. While tomatoes roast, melt butter in a Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until translucent and golden, about 6-8 minutes. Scrape up any browned bits from the bottom.
  3. Transfer roasted tomatoes, garlic cloves (squeeze out of skins if separated), and any juices from the baking sheet to a blender. Add sautéed onions and vegetable broth. Blend until completely smooth, starting on low and increasing to high. Work in batches if needed, and never fill blender more than halfway.
  4. Pour blended mixture back into the Dutch oven. Bring to a gentle simmer over medium-low heat, then stir in heavy cream and fresh basil leaves. Let cook for 10 minutes, stirring occasionally. Taste and adjust seasoning—add sugar if too acidic, and more salt and pepper as needed.
  5. While soup simmers, heat a large skillet over medium heat. Butter one side of each bread slice. Place 4 slices butter-side down on a plate, pile on shredded cheddar (and Parmesan if using), then top with remaining bread slices, butter-side up. Cook sandwiches in skillet for 3-4 minutes per side until golden brown and cheese is melted. Press down gently with a spatula. Transfer to a cutting board, let rest for 2 minutes, then slice into 1-inch squares.
  6. Ladle hot soup into bowls. Top generously with grilled cheese croutons. Garnish with fresh basil leaves and a crack of black pepper. Serve immediately while croutons are still crispy.

Notes

Don’t skip the roasting step—it adds deep flavor. Add cream off the heat to prevent curdling. Let grilled cheese rest before cutting to keep croutons crispy. Soup tastes even better the next day.

Nutrition

Keywords: tomato soup, roasted tomato, basil soup, grilled cheese croutons, comfort food, creamy soup, easy soup recipe

Find it online: https://sunnysavory.com/creamy-roasted-tomato-basil-soup-with-crispy-grilled-cheese-croutons/