Print

Creamy Roasted Tomato Basil Soup with Crispy Grilled Cheese Croutons

creamy roasted tomato basil soup - featured image
Print Recipe

A rich and creamy roasted tomato basil soup topped with crispy grilled cheese croutons, perfect for cozy evenings and quick weeknight meals.

Ingredients

Scale
  • 2 pounds ripe Roma tomatoes, halved
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon sugar (optional)
  • 2 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • 1 cup fresh basil leaves, roughly chopped
  • 4 slices thick-cut bread (sourdough recommended)
  • 4 slices sharp cheddar cheese (or preferred melting cheese)
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Place the halved Roma tomatoes, chopped onion, and smashed garlic cloves on the baking sheet. Drizzle with olive oil, sprinkle salt, pepper, and sugar over them, then toss gently to coat evenly.
  3. Roast for 30-35 minutes until tomatoes are caramelized and slightly charred, and onions are soft and golden.
  4. Transfer the roasted veggies and pan juices into a large pot or Dutch oven. Add vegetable broth and bring to a gentle simmer over medium heat. Simmer for about 10 minutes.
  5. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches carefully.
  6. Stir in the heavy cream and fresh basil leaves. Simmer for another 5 minutes, then adjust seasoning with salt or pepper as needed.
  7. Butter one side of each bread slice. Place two slices butter side down on a medium skillet over medium heat. Add cheese slices on top, then cover with remaining bread slices, butter side up.
  8. Grill each sandwich for 3-4 minutes per side until bread is crispy and golden and cheese is melted. Remove and let cool slightly.
  9. Cut grilled cheese sandwiches into bite-sized croutons. Scatter over the soup just before serving.

Notes

Use firm but ripe tomatoes for best roasting results. If soup tastes too acidic, add a pinch more sugar or a splash of cream. Cook grilled cheese croutons low and slow for crispy bread and melted cheese. For dairy-free, substitute heavy cream with coconut or cashew cream and use vegan butter and cheese alternatives. Store grilled cheese croutons separately to keep them crispy.

Nutrition

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

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