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Ultimate Roasted Tomato Basil Soup with Homemade Crispy Grilled Cheese Croutons

Close-up of vibrant Roasted Tomato Basil Soup topped with crispy Grilled Cheese Croutons.
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Make a rich, flavorful tomato basil soup by roasting the vegetables first. Top this smooth soup with savory, crispy grilled cheese croutons.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large bunch fresh basil leaves, packed
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (optional, for creaminess)
  • 1 tablespoon white wine vinegar or lemon juice
  • For Croutons: 4 slices sourdough bread
  • For Croutons: 4 slices sharp cheddar cheese
  • For Croutons: 2 tablespoons butter, softened

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
  4. Remove from the oven. Squeeze the roasted garlic pulp from its skin into a large pot. Add the roasted tomatoes and onions to the pot.
  5. Add the broth to the pot. Bring the mixture to a simmer over medium heat.
  6. Stir in the fresh basil leaves. Simmer for 5 minutes, allowing the basil to wilt.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and process until smooth, then return to the pot.
  8. Stir in the heavy cream, if using, and the vinegar or lemon juice to balance the flavor. Taste and adjust salt and pepper as needed. Keep warm.
  9. To make the croutons, spread softened butter on one side of each slice of bread.
  10. Place two slices of bread, butter-side down, in a non-stick skillet over medium heat. Top each with a slice of cheddar cheese, then top with the remaining bread slices, butter-side up.
  11. Grill for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
  12. Remove the sandwiches from the skillet. Cut each sandwich into 1-inch cubes to create the grilled cheese croutons.
  13. Ladle the hot soup into bowls and top generously with the grilled cheese croutons before serving.

Notes

  • Roasting the vegetables concentrates their natural sugars, giving the soup a deeper flavor than boiling.
  • If your soup tastes too sweet after roasting, add a small splash more vinegar or lemon juice to brighten the tomato acidity.
  • For a thicker soup without cream, simmer uncovered for an extra 10 minutes after blending to allow some liquid to evaporate.

Nutrition

Find it online: https://epicureempire.com/roasted-tomato-basil-soup-grilled-cheese-croutons/