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Roasted Tomato Basil Soup with Grilled Cheese Croutons

Close-up of a bowl of Roasted Tomato Basil Soup topped with golden brown grilled cheese croutons.
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A recipe for rich, deeply flavored tomato basil soup made by roasting the vegetables first, served with homemade 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
  • 4 cups vegetable or chicken stock
  • 1/2 cup fresh basil leaves, packed
  • 1 tablespoon butter (for soup)
  • 1 teaspoon sugar (optional, for acidity balance)
  • 8 slices sourdough bread
  • 4 slices sharp cheddar cheese
  • 4 slices Monterey Jack cheese
  • 2 tablespoons butter, softened (for grilling)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with 1/4 cup olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly charred and softened.
  4. Peel the roasted garlic cloves and place the roasted vegetables (tomatoes, onion, garlic) into a large pot.
  5. Add the stock to the pot. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
  6. Carefully transfer the soup mixture to a blender or use an immersion blender. Blend until completely smooth.
  7. Return the pureed soup to the pot. Stir in the fresh basil leaves, 1 tablespoon of butter, and the optional sugar. Heat gently until the butter melts and the basil wilts; do not boil. Taste and adjust seasoning.
  8. To make the croutons, spread softened butter on one side of each slice of bread.
  9. Place two slices of bread, butter-side down, in a non-stick skillet over medium heat. Top each with one slice of cheddar and one slice of Monterey Jack cheese, then top with the remaining bread slices, butter-side up.
  10. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
  11. Remove the grilled cheese sandwiches and let them cool slightly. Cut each sandwich into 1-inch cubes to create croutons.
  12. Ladle the hot soup into bowls and top generously with the grilled cheese croutons.

Notes

  • Use heirloom tomatoes when available for the best flavor profile.
  • If the soup tastes too acidic after blending, add a small pinch more sugar or a splash of heavy cream to mellow the flavor.
  • For a creamier soup, stir in 1/2 cup of heavy cream after blending, before the final heating step.
  • You can toast the bread for the croutons in a toaster first for extra crispness before grilling with butter.

Nutrition

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