Roasted Tomato Soup with Grilled Cheese Croutons

Roasted Tomato Soup recipe made with cherry tomatoes, garlic, olive oil, chicken broth, and heavy cream. Topped with cubed grilled cheese croutons. Perfect dinner for a chilly night at home!

If you grew up eating condensed tomato soup from a can, you are in for a real treat! This incredibly amazing Roasted Tomato Soup recipe is literally light years above the canned soup.

Honestly, it’s light years above most any tomato soup I’ve ever had!

This particular tomato soup recipe uses cherry tomatoes, also known as grape tomatoes, roasted in the oven and then added to the soup. It truly enriches the flavor immensely. It’s simply a must-try soup recipe for any home cook!

What’s in this recipe?

I love how this recipe incorporates some pantry staple ingredients that you can keep on hand, with fresh tomatoes and cream. The grilled cheese “croutons” on top are just an added fun factor – feel free to just serve bowls of soup with grilled cheese. A classic meal!

Can I substitute other tomatoes for the cherry tomatoes?

Sure! You’ll need about 4 cups of tomatoes. Roasting them in the oven might be a little more time or a little less time depending on the type of tomatoes you’re using.

How to make this recipe:

1. Wash and dry the cherry tomatoes and drop them onto a lined cookie sheet or baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Roast them in the oven at 400 degrees for about 30 minutes. They will brown and the skins will burst, that’s what we want!

2. After they’re done roasting, melt some butter in a large pot. Add the chopped onion and saute until they’re soft, usually a few minutes. Then add the garlic and stir just until you start to smell the garlic.

3. Add in the diced tomatoes (don’t drain them, add the entire contents of the can), chicken broth, and dried thyme. Then, carefully scoop the roasted tomatoes from the cookie sheet into the pot. Scrape up as much of the juice and roasted tomato bits as you can and put them in there too. It’s so flavorful!

4. Bring this mixture to a boil, then reduce the heat to low and simmer for 40 minutes. Take out your stick blender and blend the soup until smooth. You could also scoop batches of it into a blender and blend the soup as well. This part is important because the tomato skins have an odd texture and it’s best to smooth that out.

5. Finally, gradually add the heavy cream while stirring.

Serve immediately with grilled cheese sandwiches!

How do you make the grilled cheese croutons?

Super easy to do! Butter one side of two slices of bread. Heat a skillet on medium heat. Place one bread slice, butter side down, in the skillet. Top with a slice (or two) of cheese. And top the cheese with the other slice of bread, butter side up. Cook for about 3 minutes, then flip. Cook another 3 minutes, or until the cheese is melted. Slice into small square and serve with the soup!

My tomatoes look burned! Is that supposed to happen?

Yes! They will look a bit burned on the outside of the skins, this is fine!

Is the heavy cream necessary in this recipe?

No, actually I’ve skipped that before. It saves calories a bit, too! Substitute for half and half to cut some of the heavy flavor if you want.

Can this soup be frozen?

Yes! Freeze in individual servings, covered tightly, for up to 3 months. Thaw in the fridge and microwave or heat on the stove until hot before serving.

More recipes you’ll love:

• Chicken Bacon Club Salad
• Roasted Vegetable Chili
• Nacho Potatoes
• Onion Roasted Potatoes
• Mom’s Famous Cheesecake

If you liked this recipe, leave a rating and a comment below this post!

Roasted Tomato Soup with Grilled Cheese Croutons

Roasted Tomato Soup recipe made with cherry tomatoes, garlic, olive oil, chicken broth, and heavy cream. Topped with cubed grilled cheese croutons. Perfect dinner for a chilly night at home!

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: recipe for roasted tomato soup

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 4 servings

Calories: 395kcal

Author: Kelly Miller

Ingredients

• ▢ 2 pints cherry tomatoes
• ▢ 1 1/2 tablespoons olive oil
• ▢ salt & pepper
• ▢ 1 tablespoon butter
• ▢ 3-4 cloves garlic finely minced
• ▢ 1/2 onion chopped
• ▢ 14 oz can diced tomatoes
• ▢ 2 cups chicken broth
• ▢ 1/4 teaspoon thyme
• ▢ 1/2 cup whipping cream
• ▢ For the croutons:
• ▢ 2 slices bread
• ▢ 3 slices American cheese
• ▢ 2 tbsp butter/margarine

Instructions

• Line a cookie sheet with foil and spread cherry tomatoes.
• Drizzle with olive oil and sprinkle with S&P.
• Bake at 400 degrees for about 30 minutes, until the skins are browned and shriveled.
• Melt butter over medium heat in a deep skillet.
• Add onion and sauté until pieces are transparent.
• Add the garlic and sauté just until fragrant.
• Stir in diced tomatoes (undrained), roasted tomatoes, chicken broth, and thyme.
• Bring to a boil, then reduce heat and simmer for 40 minutes.
• Puree this soup until desired consistency using a stick blender, or in batches in a food processor.
• Once soup is pureed, return it to the large pot and stir in cream.
• For the croutons, spread butter or margarine on each slice of bread.
• Heat skillet on medium heat and place one piece of bread, butter side down, into pan.
• Lay 3 slices of cheese on top of bread.
• Top cheese with 2nd slice of bread, butter side up.
• Flip sandwich when the cheese is beginning to melt, about 3 minutes.
• Cook another 3 minutes on the other side.
• Let sandwich cool for a few minutes, then slice in cubes (a pizza cutter makes this step a breeze).

Video

Nutrition

Calories: 395kcal | Carbohydrates: 24g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1021mg | Potassium: 897mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2131IU | Vitamin C: 74mg | Calcium: 277mg | Iron: 4mg

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