Print

Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

creamy roasted tomato basil soup - featured image
Print Recipe

A rich, velvety roasted tomato basil soup paired with crispy grilled cheese croutons, delivering comforting, homemade flavor with a satisfying contrast of textures.

Ingredients

Scale
  • 2 pounds (900g) ripe tomatoes, halved (Roma or vine-ripened)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup (240ml) vegetable or chicken broth
  • ½ cup (120ml) heavy cream or full-fat coconut milk for dairy-free option
  • 1 cup fresh basil leaves, loosely packed
  • 4 slices sturdy white or sourdough bread
  • 4 tablespoons unsalted butter, softened
  • 4 ounces (115g) sharp cheddar cheese, grated (optional mix with mozzarella)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Halve the tomatoes and chop the onion. Spread tomatoes, onion, and smashed garlic cloves evenly on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
  3. Roast for 30–35 minutes until tomatoes are soft and caramelized at the edges and onion starts to brown.
  4. Transfer roasted veggies to a large pot. Add broth and bring to a simmer over medium heat for about 5 minutes to blend flavors.
  5. Blend the soup using an immersion blender in the pot or transfer in batches to a blender until smooth and creamy. Return to pot if needed.
  6. Stir in heavy cream and roughly chopped basil leaves. Simmer gently for 5 minutes to meld flavors without overcooking.
  7. To make grilled cheese croutons: Butter one side of each bread slice. Place buttered side down in a hot skillet over medium heat. Sprinkle grated cheese evenly on top, then cover with another slice of bread, buttered side up.
  8. Cook grilled cheese sandwiches until golden brown and cheese melts, about 3 minutes per side. Remove and let cool slightly.
  9. Cut grilled cheese sandwiches into bite-sized croutons and scatter on top of the soup just before serving.

Notes

If soup tastes acidic, add a pinch of sugar to balance flavors. Do not skip roasting step for best flavor. Grilled cheese croutons can be made ahead and reheated in a skillet to restore crispiness. Use ripe tomatoes for best results. For dairy-free, substitute heavy cream with coconut milk and use vegan cheese and bread.

Nutrition

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

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