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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons Made Easy

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A cozy and comforting creamy roasted tomato basil soup paired with crispy grilled cheese croutons, perfect for chilly days and simple to make with pantry staples.

Ingredients

Scale
  • 3 pounds ripe Roma tomatoes, halved
  • 1 pint heirloom tomatoes, quartered
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups vegetable broth or chicken broth
  • ½ cup heavy cream or coconut cream for dairy-free option
  • 1 cup fresh basil leaves, packed (reserve a few for garnish)
  • 4 slices sturdy bread (sourdough recommended)
  • 4 ounces sharp cheddar cheese, shredded or sliced
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Place the halved Roma tomatoes, quartered heirloom tomatoes, chopped onion, and smashed garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper. Toss gently to coat.
  3. Spread the tomatoes and aromatics in a single layer. Roast in the oven for 35-40 minutes, stirring halfway through, until caramelized and slightly shriveled but not burnt.
  4. While roasting, butter one side of each bread slice. Heat a skillet over medium heat. Place two slices butter-side-down, top each with shredded cheddar, then the other slice butter-side-up. Grill for 3-4 minutes per side until golden brown and cheese is melted. Remove and let cool slightly.
  5. Cut the grilled cheese sandwiches into bite-sized cubes for croutons. Set aside.
  6. Transfer the roasted vegetables into a large pot. Add the broth and bring to a gentle simmer over medium heat for 5 minutes to meld flavors.
  7. Using a high-speed blender or immersion blender, purée the soup until smooth and creamy. Blend in batches if using a traditional blender, being cautious of hot liquids.
  8. Return the soup to the pot. Stir in the heavy cream and fresh basil leaves (roughly torn). Heat gently for another 5 minutes without boiling to prevent curdling.
  9. Taste and adjust seasoning with more salt or pepper if needed. Optionally add a splash of balsamic vinegar or a pinch of sugar to balance acidity.
  10. Serve hot with generous handfuls of crispy grilled cheese croutons on top and extra fresh basil for garnish.

Notes

If soup is too thick, thin with extra broth or cream. Roast tomatoes at high temperature for best caramelization. Use medium heat when grilling cheese to avoid burning. Blend hot soup carefully to avoid splatters. Fresh basil added at the end preserves flavor and color. For dairy-free, use coconut cream and vegan cheese. Croutons are best fresh but can be re-crisped in toaster oven.

Nutrition

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

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