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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A comforting and flavorful creamy roasted tomato basil soup paired with crispy grilled cheese croutons, perfect for cozy nights and quick weeknight dinners.

Ingredients

Scale
  • 2 pounds (900g) ripe Roma tomatoes, halved
  • 1 cup fresh basil leaves, torn
  • 4 large garlic cloves, peeled and slightly smashed
  • 1 medium yellow onion, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 3 cups (720ml) vegetable or chicken broth
  • 1/2 cup (120ml) heavy cream (or half-and-half or coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 4 slices crusty bread (preferably sourdough or country loaf)
  • 1 cup (about 100g) sharp cheddar cheese, shredded
  • 2 tablespoons butter, softened

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Halve the Roma tomatoes and peel the garlic cloves. Roughly chop the onion into large chunks. Place tomatoes cut side up, garlic, and onion on the baking sheet.
  3. Drizzle with olive oil and sprinkle lightly with salt and pepper. Toss gently to coat all surfaces.
  4. Roast in the oven for 25-30 minutes, until tomatoes are soft and caramelized around the edges, and garlic is golden and fragrant.
  5. Remove from oven and transfer the tomatoes, garlic, and onion to a blender. Add the fresh basil leaves.
  6. Pulse or blend until smooth, stopping to scrape down the sides as needed. Pulse a few times if you prefer chunkier texture.
  7. Pour the blended mixture into a large saucepan or Dutch oven. Add the broth and stir to combine.
  8. Heat over medium heat until the soup begins to simmer, about 5-7 minutes, stirring occasionally.
  9. Reduce heat to low and stir in the heavy cream. Taste and adjust seasoning with salt and pepper.
  10. Prepare the grilled cheese croutons: Butter one side of each bread slice. Place buttered side down on a skillet over medium-low heat.
  11. Sprinkle shredded cheddar evenly on each slice, then top with another piece of bread, buttered side up.
  12. Grill the sandwiches until golden brown and cheese melts, about 3-4 minutes per side. Remove from heat and let cool slightly.
  13. Cut the grilled cheese sandwiches into bite-sized cubes to serve on top of the soup.
  14. Ladle the warm soup into bowls, sprinkle with crispy grilled cheese croutons, and garnish with extra torn basil leaves if desired.

Notes

If your blender isn’t heat-safe, allow roasted veggies to cool slightly before blending. Butter bread generously and cook grilled cheese croutons over medium-low heat to avoid burning. Grilled cheese croutons can be made ahead and re-crisped before serving. For dairy-free, substitute heavy cream with coconut cream and cheddar with vegan cheese. Use gluten-free bread to make the recipe gluten-free.

Nutrition

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

Find it online: https://rowanrecipes.com/creamy-roasted-tomato-basil-soup-recipe-with-crispy-grilled-cheese-croutons-easy-and-perfect/