Roasted Tomato Soup with Grilled Cheese

The smell of tomatoes roasting in the oven always fills the kitchen with this sweet, slightly charred warmth that makes everyone wander in asking whats for dinner. I started making this soup on a particularly gray afternoon when I had a bag of tomatoes that were just past their prime and a craving for something rich and simple. The grilled cheese croutons came later, born from the realization that dunking a whole sandwich into soup was messy but cutting it into little golden cubes was genius. Now its the dish I turn to when I need comfort without fuss. It never fails to make the house feel like home.

I made this for my neighbor once after she had a long week, and she called me the next day to ask for the recipe, saying it tasted like a hug in a bowl. That stuck with me. Since then, Ive served it at small dinner parties, on rainy Sundays, and even as a quick weeknight meal when I batch the soup ahead. Watching people pick up those little grilled cheese bites and dip them in with a grin never gets old.

Ingredients

• Ripe tomatoes: The backbone of the soup, their natural sugars concentrate beautifully when roasted, so dont worry if theyre a bit overripe.
• Onion and garlic: These roast alongside the tomatoes and add a mellow, sweet depth that raw aromatics cant provide.
• Olive oil: Helps everything caramelize in the oven and adds a fruity richness to the base.
• Dried thyme or basil: I go back and forth, but thyme feels earthy and basil feels bright either works depending on your mood.
• Vegetable broth: Extends the soup and keeps it silky, plus it lets you control the thickness.
• Tomato paste: A spoonful intensifies the tomato flavor and gives the soup body.
• Sugar: Optional, but a tiny bit rounds out any sharp acidity, especially if your tomatoes are tart.
• Heavy cream or milk: Stir this in at the end for a luscious, velvety finish, or skip it for a lighter version.
• Sandwich bread: Soft white or whole wheat both work, just make sure its sturdy enough to hold melted cheese.
• Sharp cheddar cheese: The star of the croutons, it melts beautifully and has enough flavor to stand up to the soup.
• Unsalted butter: Softened butter spreads easily and creates that perfect golden crust on the grilled cheese.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment if you want easy cleanup. Halve the tomatoes and quarter the onion so everything roasts evenly.

Season and roast:

Lay the tomatoes cut side up, scatter the onion and garlic around them, then drizzle with olive oil and sprinkle with salt, pepper, and herbs. Roast for 25 to 30 minutes until the edges are caramelized and the kitchen smells incredible.

Simmer the base:

Scrape everything from the baking sheet into a pot, including the sticky juices. Add broth, tomato paste, and sugar if using, then let it bubble gently for 10 minutes to marry the flavors.

Blend until smooth:

Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until velvety, then stir in cream or milk if you want it richer.

Make the grilled cheese:

Butter the outside of each bread slice, layer cheese between two slices, and cook in a skillet over medium heat until golden and melty, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut into bite sized cubes.

Serve warm:

Ladle the soup into bowls and top with a handful of grilled cheese croutons. Serve immediately while the croutons are still crispy.

Save

One winter evening, I served this to a group of friends who showed up cold and hungry after a long hike. We sat around the table with big bowls and a pile of croutons in the center, and someone said it felt like being a kid again in the best way. That night, the soup wasnt just food it was the thing that brought us all back to warmth and laughter.

Making It Your Own

This soup invites small tweaks that can shift the whole flavor profile. A pinch of smoked paprika adds a subtle campfire note, while a splash of balsamic vinegar at the end brightens everything up. Ive also stirred in fresh basil right before serving for a summery lift. If you want more body, blend in a cooked potato or a handful of white beans. The grilled cheese croutons are just as flexible try mozzarella for gooey stretch, Gruyère for nuttiness, or even pepper jack if you like a kick.

Storing and Reheating

The soup keeps beautifully in the fridge for up to four days and tastes even better the next day once the flavors have melded. I usually make a big batch and freeze half in individual portions for those nights when I need something fast and comforting. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much. The grilled cheese croutons, however, are best made fresh they lose their crunch if stored, though you can toast the cubes in the oven for a few minutes to crisp them back up.

Serving Suggestions

This soup shines as a cozy dinner on its own, but it also makes a great starter for a larger meal. I like pairing it with a simple arugula salad dressed in lemon and olive oil, or a crusty baguette if Im skipping the croutons. For a heartier spread, serve it alongside a quiche or roasted vegetable platter. If youre feeding kids, let them build their own bowls with extra croutons and a drizzle of cream on top it turns dinner into something fun.

• Garnish with fresh basil or a swirl of pesto for a pop of color and flavor.
• Add a sprinkle of Parmesan or nutritional yeast for extra umami.
• Serve with a side of pickles or a tangy slaw to cut through the richness.

Save

This soup has become my answer to gray days, surprise guests, and nights when I just need something warm and easy. I hope it brings the same comfort to your table.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, the soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop, and prepare fresh grilled cheese croutons just before serving for the best crunch.

→ What type of tomatoes work best for roasting?

Use ripe, in-season tomatoes for maximum flavor. Roma or heirloom varieties work wonderfully. If fresh tomatoes aren't available, quality canned tomatoes can substitute—roast them briefly to concentrate flavors.

→ How do I achieve a perfectly creamy texture without cream?

Blend the roasted vegetables thoroughly with an immersion blender until completely smooth. The natural starches from tomatoes and onion create creaminess. Alternatively, blend in a small portion of cooked white beans for body.

→ Can I freeze the grilled cheese croutons?

Grilled cheese is best enjoyed fresh for optimal crispiness. However, you can prepare and freeze the sandwiches before cutting into cubes, then reheat in a 350°F oven until warmed through and crispy.

→ What cheese varieties work best for the croutons?

Sharp cheddar is classic, but Gruyère adds sophistication, fontina brings nuttiness, or a blend of cheeses creates complexity. Choose cheeses that melt smoothly and complement tomato's acidity.

→ How can I adjust the soup's acidity?

Roasting tomatoes naturally mellows acidity. A pinch of sugar balances sharpness, while cream adds richness that rounds flavors. Taste as you go and adjust seasonings gradually for best results.