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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A comforting and easy-to-make creamy roasted tomato basil soup paired with crispy grilled cheese croutons, perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 2 pounds (900g) cherry tomatoes, halved
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 cup (240ml) vegetable or chicken broth (low sodium preferred)
  • ½ cup (120ml) heavy cream or half-and-half
  • 1 cup fresh basil leaves, loosely packed
  • 4 slices thick-cut white or sourdough bread
  • 4 slices sharp cheddar cheese
  • 2 tablespoons unsalted butter, softened
  • Optional: pinch of smoked paprika or garlic powder for seasoning the butter

Instructions

  1. Preheat your oven to 425°F (220°C). Spread the halved cherry tomatoes, chopped onion, and smashed garlic cloves on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, and sugar. Toss gently to coat everything evenly.
  2. Roast the vegetables for 35-40 minutes. Halfway through, stir the tomatoes and onions to ensure even roasting. The tomatoes should be soft and slightly caramelized, and the garlic golden and fragrant.
  3. Transfer the roasted veggies to a blender. Pour in the broth and blend until smooth. For extra velvety texture, strain the soup through a fine mesh sieve back into your saucepan. Taste and adjust seasoning as needed.
  4. Pour the blended soup into a pot and warm over medium heat. Stir in the heavy cream and fresh basil leaves. Let the soup simmer gently for 5 minutes to allow the basil to infuse its flavor.
  5. While the soup simmers, prepare your grilled cheese croutons. Butter one side of each bread slice. Place cheese slices between two bread pieces, buttered sides facing out.
  6. Heat a cast iron skillet over medium heat. Grill the sandwiches for 3-4 minutes per side, pressing lightly with a spatula, until the bread is crisp and golden and the cheese melts. Remove from heat and let cool slightly.
  7. Cut the grilled cheese sandwiches into bite-sized croutons. Serve the soup hot, topped with these crispy, melty croutons.

Notes

If tomatoes are extra juicy, reduce broth slightly before blending to avoid watery soup. Use medium heat when grilling cheese croutons to prevent burning bread before cheese melts. For dairy-free version, substitute heavy cream with coconut or cashew cream and use vegan cheese slices. Fresh basil can be replaced with pesto if unavailable. Avoid overblending to maintain slight body in soup.

Nutrition

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

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