Few things are as comforting as a bowl of warm, creamy tomato soup. Add to that the irresistible crunch of grilled cheese croutons, and you have a dish that’s sure to please both kids and adults alike. This recipe captures the essence of cozy, home-cooked goodness, perfect for chilly days when you need a little extra warmth.
Steps
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Place halved tomatoes, onion wedges, and peeled garlic cloves on the sheet, then drizzle with olive oil and season with salt, pepper, and sugar. Roast for 45 minutes until the vegetables are soft, then let them cool slightly and peel the tomatoes.
- While the vegetables are roasting, prepare the grilled cheese sandwiches. Butter one side of each slice of bread. In a non-stick skillet over low heat, place a slice of bread buttered side down, top with cheddar cheese, and add another slice of bread buttered side up. Cook for about 3 minutes per side until golden brown and the cheese is melted. Repeat to make a second sandwich, then cut each into ½-inch cubes.
- Once the tomatoes are peeled and stems removed, transfer all roasted vegetables to a large pot. Add chicken broth and basil, then blend the mixture with an immersion blender. Set the pot over medium heat and stir in heavy cream, parmesan cheese, and garlic salt, cooking until warmed through.
- Arrange the oven rack to the top middle position and preheat the broiler. Divide the soup equally into 5 oven-safe bowls or ramekins placed on a baking sheet. Top each bowl with 6-7 grilled cheese croutons, then sprinkle ¼ cup each of Gruyere and sharp cheddar cheese.
- Broil the soup bowls for 2-3 minutes until the cheese is bubbly and golden, keeping a close eye to avoid burning. Allow the soup to cool slightly before serving.
Ingredients
- 6 medium tomatoes, halved
- 1 small yellow onion, cut into wedges
- 5 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon granulated sugar
- 1 ½ cups (360 g) chicken broth
- 2 tablespoons fresh basil, chopped
- ¼ cup (59.5 g) heavy cream
- ¼ cup (25 g) parmesan cheese, grated
- ½ teaspoon garlic salt
- 4 slices bread
- ¼ cup (½ stick / 57 g) butter, divided
- 2 slices sharp cheddar cheese, divided
- 1 ¼ cups (141 g) Gruyere cheese, finely shredded, divided
- 1 ¼ cups (141 g) sharp cheddar cheese, finely shredded, divided
- Basil, chopped for garnish
FAQ
- What type of tomatoes should I use for the roasted tomato soup?
- Choose fresh tomatoes that are bright red, heavy, and dense. They should have a slight give when gently squeezed and emit an earthy aroma near the stem. These characteristics ensure the best flavor for your soup.
- Can I prepare the roasted tomato soup in advance?
- Yes, you can make the soup ahead of time. Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to serve, reheat it on the stovetop and prepare the grilled cheese croutons.
- Is it possible to roast the vegetables using an air fryer?
- Absolutely, you can use an air fryer to roast tomatoes, onions, and garlic. Preheat the air fryer to 400°F, line the basket with parchment paper, and roast for about 30 minutes. Depending on your air fryer’s size, you might need to do this in batches.
- What is the best way to store leftovers of roasted tomato soup with grilled cheese croutons?
- While it’s best enjoyed fresh, you can store leftovers by keeping the soup and grilled cheese cubes separate. Store the soup in an airtight container in the fridge for up to 3-4 days. Keep the grilled cheese cubes in a separate container for up to 2-3 days. Reheat the soup on the stovetop and the croutons in the oven or air fryer for crispiness.
- What kind of bowls are suitable for serving roasted tomato soup?
- Use oven-safe bowls or ramekins if you plan to broil the cheese on top of the soup. If broiling isn’t needed, any decorative soup bowl or even a mug can be used for a nice presentation.
Tips
- Choose Quality Tomatoes: Opt for ripe, dense tomatoes with a vibrant red color and an earthy aroma to ensure a rich flavor in your soup.
- Use Oven-Safe Bowls: If planning to broil the cheese topping, use oven-safe bowls or ramekins to prevent any mishaps.
- Prepare in Advance: Save time by making the roasted tomato soup ahead of time. Cool it completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop when you’re ready to serve.
- Crisp Grilled Cheese Separately: To maintain the texture of the grilled cheese croutons, store them separately from the soup and reheat them in the oven or air fryer to keep them crispy.
Equipment
- Oven-safe bowls or ramekins – Needed for broiling the soup with cheese on top.
- Immersion blender – For blending the soup directly in the pot.
- Air fryer (optional) – If you choose to roast the vegetables in an air fryer instead of an oven.