Roasted Tomato Soup with Grilled Cheese (Printable)

Creamy roasted tomato soup topped with crispy grilled cheese croutons. Comforting, simple, and perfect for any occasion.

# 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 - 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
11 - 0.5 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

# How-To Steps:

01 - Heat oven to 400°F.
02 - Arrange tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme or basil.
03 - 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. Bring to a simmer over medium heat for 10 minutes, stirring occasionally.
05 - Using an immersion blender, blend soup until smooth. Stir in cream or milk if desired and adjust seasoning to taste. Keep warm over low heat.
06 - 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 melts, approximately 2 to 3 minutes per side.
07 - Allow grilled cheese sandwiches to cool slightly, then cut into 1-inch cubes.
08 - Ladle hot soup into bowls and top with grilled cheese croutons.

# Expert Tips:

01 -
  • The roasting step does all the heavy lifting, building sweetness and depth without you having to stand over the stove.
  • Those little grilled cheese cubes turn every spoonful into a treasure hunt, crispy and gooey at the same time.
  • It tastes like you spent all day cooking, but really you just let the oven do its thing while you caught up on a podcast.
  • Leftovers somehow taste even better the next day, richer and more settled into themselves.
02 -
  • Don't skip the roasting step or try to shortcut it by just simmering raw tomatoes; the caramelization is where all the magic happens.
  • If your blender isn't powerful, strain the soup through a fine mesh sieve after blending to catch any stubborn tomato skin bits.
  • Make the grilled cheese croutons right before serving; they lose their crispness if they sit in the soup too long.
03 -
  • Use a rimmed baking sheet to catch all the tomato juices; those caramelized drippings are liquid gold and shouldn't be wasted.
  • If your tomatoes aren't peak season, add an extra tablespoon of tomato paste and a bit more sugar to boost the flavor.
  • Press down gently on the grilled cheese sandwiches with a spatula while they cook; it helps the cheese melt faster and gives you better contact with the pan for even browning.
Go back