Description
A velvety, comforting tomato soup made with roasted Roma tomatoes, fresh basil, and sharp cheddar, topped with crispy grilled cheese croutons. Perfect for cozy nights and ready in about 45 minutes.
Ingredients
Scale
- 2 pounds Roma tomatoes, halved lengthwise
- 6–8 garlic cloves, peeled
- 1 large yellow onion, roughly chopped
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups vegetable broth (low-sodium)
- 1/2 cup heavy cream
- 1/4 cup packed fresh basil leaves, plus more for garnish
- 1 cup sharp cheddar cheese, shredded, divided
- 4 thick slices sourdough bread
- 2 tablespoons butter, softened
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roast the tomatoes and garlic: Arrange the halved Roma tomatoes cut-side up on the baking sheet. Tuck the peeled garlic cloves in between the tomatoes. Drizzle with 2 tablespoons of olive oil, season generously with salt and pepper. Roast for 35-40 minutes until tomatoes are wrinkled, slightly charred, and releasing juices.
- Sauté the onion: While tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes until translucent and starting to brown.
- Combine and simmer: Scrape the roasted tomatoes, garlic, and pan juices into the pot with the onions. Add the vegetable broth and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
- Blend until smooth: Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. (If using a regular blender, work in batches and be careful with hot liquid.)
- Add cream and cheese: Return the pot to low heat. Stir in the heavy cream and 1/2 cup of the shredded cheddar cheese. Whisk until melted and smooth. Taste and adjust salt and pepper. Stir in the fresh basil leaves, reserving a few for garnish.
- Make the grilled cheese croutons: Heat a non-stick skillet over medium heat. Butter one side of each sourdough slice. Place two slices butter-side down in the skillet. Top each with the remaining shredded cheddar, then place the other bread slices on top, butter-side up. Cook for 3-4 minutes per side until golden brown and cheese is melted. Let cool for a minute, then cut into 1-inch cubes.
- Serve immediately: Ladle the soup into bowls, top with the grilled cheese croutons, and garnish with fresh basil leaves.
Notes
For best flavor, roast tomatoes the full 35-40 minutes until caramelized. Use day-old bread for croutons to prevent sogginess. Store soup separately from croutons; re-crisp croutons in a 350°F oven for 5 minutes if needed. Soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (inclu
- Calories: 385
- Sugar: 10
- Sodium: 620
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 5
- Protein: 12
Keywords: tomato soup, roasted tomato, basil soup, grilled cheese croutons, comfort food, creamy soup, easy dinner