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Creamy Roasted Tomato Basil Soup Recipe with Easy Grilled Cheese Croutons

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

Ingredients

Scale
  • 2 pounds (~900g) cherry tomatoes, washed and halved
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup (240ml) heavy cream or half-and-half (substitute with coconut cream for dairy-free)
  • ½ cup (10g) fresh basil leaves, roughly chopped
  • 1 small onion, finely chopped
  • 2 cups (480ml) vegetable or chicken broth
  • 4 slices good-quality sandwich bread (sourdough or country white)
  • 4 slices sharp cheddar cheese
  • 1 tablespoon butter, softened (unsalted preferred)

Instructions

  1. Preheat your oven to 425°F (220°C). Spread the halved cherry tomatoes and whole garlic cloves evenly on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and ½ teaspoon black pepper, then toss gently to coat.
  2. Roast the tomatoes and garlic for about 30 minutes, or until the tomatoes are soft and caramelized at the edges.
  3. While the tomatoes roast, heat a medium saucepan over medium heat. Add a little olive oil and sauté the finely chopped onion until translucent and soft, about 5 minutes.
  4. Once the tomatoes and garlic are out of the oven, carefully squeeze the soft garlic cloves out of their skins. Add the roasted tomatoes and garlic to the saucepan with the sautéed onions.
  5. Pour in 2 cups (480ml) of vegetable or chicken broth, then bring to a gentle simmer for 10 minutes.
  6. Remove the pan from heat and stir in the chopped fresh basil and 1 cup (240ml) heavy cream. Use an immersion blender to puree the soup directly in the pot until very smooth and creamy.
  7. Taste and adjust seasoning with salt and pepper if needed. Add more broth or cream if the soup is too thick.
  8. For the grilled cheese croutons, butter one side of each slice of bread. Place two slices, butter side down, on a heated nonstick pan over medium heat. Layer two slices of sharp cheddar on top, then cover with the remaining bread slices, butter side up.
  9. Grill the sandwiches for about 3-4 minutes per side, or until the bread is golden and crispy and the cheese has melted. Remove from heat and let cool slightly before cutting into bite-sized cubes.
  10. Serve the creamy roasted tomato basil soup hot, topped generously with the crispy grilled cheese croutons.

Notes

Do not overcrowd the baking sheet when roasting tomatoes to avoid steaming. Add fresh basil at the end to preserve its bright flavor. Stir cream in off the heat to prevent curdling. Grill cheese croutons on medium-low heat for best results. Soup can be prepped ahead by roasting tomatoes a day in advance. Leftover soup stores well in the fridge for up to 3 days; reheat gently and add fresh basil or cream to refresh.

Nutrition

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

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