Print

Roasted Tomato Basil Soup with Grilled Cheese Croutons

A white bowl filled with vibrant Roasted Tomato Basil Soup topped with golden Grilled Cheese Croutons and melted cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for rich, roasted tomato soup featuring fresh basil and topped with crunchy grilled cheese croutons.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tablespoon butter, softened (for croutons)
  • 4 slices sourdough bread
  • 4 slices sharp cheddar cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  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 35 to 40 minutes, until the tomatoes are slightly caramelized and soft.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables to a large pot. Add the vegetable broth. Bring the mixture to a simmer over medium heat.
  6. Simmer for 15 minutes to allow flavors to meld.
  7. Remove the pot from the heat. Stir in the fresh basil leaves.
  8. Use an immersion blender or carefully transfer the soup in batches to a standard blender. Blend until completely smooth. Return the soup to the pot and keep warm. Taste and adjust salt if needed.
  9. To make the croutons, spread butter on one side of each slice of bread. Place two slices, butter-side down, in a non-stick skillet over medium heat.
  10. Top each with two slices of cheddar cheese and the remaining bread slices, butter-side up.
  11. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted.
  12. Cut the grilled cheese sandwiches into 1-inch cubes to create croutons.
  13. Ladle the hot soup into bowls and top generously with the grilled cheese croutons before serving.

Notes

  • For a tangier soup, add 1 teaspoon of red wine vinegar after blending.
  • If you prefer a creamier texture, stir in 1/4 cup of heavy cream before serving.
  • Use high-quality, flavorful tomatoes for the best results.

Nutrition

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