Print

Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

creamy roasted tomato basil soup - featured image
Print Recipe

A velvety, creamy roasted tomato basil soup paired with crispy grilled cheese croutons, perfect for cozy dinners and easy to prepare in about 45 minutes.

Ingredients

Scale
  • 3 pounds fresh Roma tomatoes, halved
  • 6–8 garlic cloves, peeled
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 cup fresh basil leaves, loosely packed, torn
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free option
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon granulated sugar (optional)
  • 4 slices sourdough or white sandwich bread
  • 4 ounces sharp cheddar cheese, sliced or shredded
  • 2 tablespoons butter, softened

Instructions

  1. Preheat your oven to 425°F (220°C). Spread the halved tomatoes and whole garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper. Toss gently to coat everything evenly.
  2. Roast the tomatoes and garlic for 30-35 minutes until tomatoes collapse and caramelize on the edges and garlic softens and turns golden. Check after 25 minutes to avoid burning.
  3. While the tomatoes roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5-7 minutes.
  4. Add the roasted tomatoes and garlic (squeezing the softened garlic cloves out of their skins) to the pot with the onions. Pour in the vegetable or chicken broth.
  5. Bring the mixture to a gentle simmer and cook for 10 minutes. Add more broth if the soup feels too thick.
  6. Remove the pot from heat. Add torn fresh basil leaves. Using an immersion blender, blend the soup until completely smooth and creamy.
  7. Stir in the heavy cream. Taste and adjust seasoning with salt, pepper, and a pinch of sugar if needed. Warm gently over low heat without boiling.
  8. Prepare the grilled cheese croutons: butter one side of each bread slice. Place cheese between two slices to make sandwiches, buttered sides out.
  9. Heat a skillet over medium heat and grill sandwiches until golden and crispy on both sides, about 3-4 minutes per side.
  10. Cut grilled sandwiches into bite-sized cubes and scatter atop bowls of soup just before serving.

Notes

If soup is too acidic, add a pinch of sugar to balance. Use an immersion blender for best texture. Butter bread liberally for crispy grilled cheese croutons. Soup can be made ahead and reheated gently. Grilled cheese croutons are best fresh but can be re-toasted.

Nutrition

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

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