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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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

Ingredients

Scale
  • 3 pounds fresh Roma tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves, peeled and smashed
  • 1 medium yellow onion, chopped
  • 1 cup packed fresh basil leaves
  • 3 cups low-sodium vegetable broth or chicken broth
  • 1/2 cup heavy cream or half-and-half
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 slices thick-sliced white or sourdough bread
  • 6 ounces sharp cheddar cheese, shredded
  • 3 tablespoons unsalted butter, softened

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Place the halved Roma tomatoes cut side up on the baking sheet. Scatter the smashed garlic cloves around them. Drizzle with 3 tablespoons olive oil and sprinkle lightly with salt and pepper. Toss gently to coat evenly.
  3. Roast tomatoes and garlic in the oven for 35-40 minutes until tomatoes are soft, slightly caramelized, and garlic is golden and fragrant.
  4. While tomatoes roast, heat 1 tablespoon olive oil in a soup pot over medium heat. Add chopped onions and a pinch of salt, cooking for 7-9 minutes until translucent and lightly browned.
  5. Add the roasted tomatoes (with juices) and garlic cloves to the pot. Pour in 3 cups broth and bring to a simmer. Cook gently for 10 minutes.
  6. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, blend in batches in a blender and return to the pot.
  7. Stir in fresh basil leaves and 1/2 cup heavy cream. Simmer another 3-5 minutes to let basil infuse. Taste and adjust salt and pepper.
  8. For the grilled cheese croutons, butter one side of each bread slice. Place buttered side down on a hot skillet over medium heat. Sprinkle shredded cheddar cheese on top, then press another slice of bread on top, butter side up.
  9. Grill sandwiches for 3-4 minutes per side until golden brown and cheese is melted.
  10. Let sandwiches cool slightly, then cut into bite-sized cubes.
  11. Ladle the creamy roasted tomato basil soup into bowls and scatter grilled cheese croutons on top. Serve immediately.

Notes

Roasting tomatoes caramelizes their natural sugars, enhancing flavor. Use medium heat for grilled cheese to avoid burning bread before cheese melts. Let soup cool slightly before blending to avoid splatter. For dairy-free, substitute cream with coconut or cashew cream and use vegan cheese or omit croutons.

Nutrition

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

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