Roasted Tomato Soup Croutons (Printable Version)

Velvety roasted tomato soup paired with crispy cheese croutons for a cozy, comforting dish.

# 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 tbsp olive oil
05 - 1 tsp salt
06 - 1/2 tsp black pepper
07 - 1 tsp dried thyme or basil
08 - 2 cups vegetable broth
09 - 1 tbsp tomato paste
10 - 1 tsp sugar (optional)
11 - 1/2 cup heavy cream or whole milk (optional)

→ Grilled Cheese Croutons

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

# Step-by-Step Guide:

01 - Heat oven to 400°F.
02 - Place tomatoes cut-side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, black pepper, and dried thyme or basil.
03 - Roast for 25 to 30 minutes until tomatoes are softened and slightly caramelized.
04 - Transfer roasted vegetables with juices to a large pot. Add vegetable broth, tomato paste, and sugar if using. Simmer over medium heat for 10 minutes, stirring occasionally.
05 - Use an immersion blender or process in batches with a countertop blender 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 out.
07 - Heat a skillet over medium heat and cook sandwiches until golden and cheese melts, about 2 to 3 minutes per side.
08 - Allow sandwiches to cool slightly, then cut into 1-inch cubes.
09 - Ladle soup into bowls and top with grilled cheese croutons.

# Additional Tips::

01 -
  • The roasted tomatoes develop a deep, almost caramel-like sweetness that store-bought soup never captures.
  • Crispy grilled cheese croutons turn a simple bowl into something special enough to serve guests without apology.
  • It comes together in about an hour, which means weeknight comfort without the fuss of simmering all afternoon.
02 -
  • Don't skip the roasting step or try to make this with raw tomatoes—you'll end up with acidic, thin soup instead of the velvety, complex dish this is meant to be.
  • Keep your soup warm over low heat once it's blended; boiling it on high heat can cause cream to break and the flavors to flatten.
  • The grilled cheese croutons are best served warm but not piping hot; if they're too hot, they'll fall apart when they hit the soup.
03 -
  • Make the soup ahead and reheat it gently before serving; the flavors actually improve after a day and meld together.
  • If your soup separates or looks broken after adding cream, turn off the heat immediately and stir gently—high heat is the enemy once dairy goes in.
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