Roasted Tomato Soup with Grilled Cheese

My daughter used to wrinkle her nose at anything remotely soupy until one rainy October when the power went out and all we had were tomatoes from the garden and some cheese in the fridge. I roasted everything in the fireplace grill, blended it with broth, and served it with grilled cheese cut into little squares she could dunk. She ate three bowls. Now she asks for this every time the weather turns cold, and I never tell her it started as desperation cooking.

I made this for a book club meeting once, thinking it was too simple to impress, but everyone went quiet when they tasted it. One friend scraped her bowl so thoroughly I thought the glaze might come off. Another asked if I had gone to culinary school. I laughed and told them the secret was just letting the oven do the work while I finished the chapter we were supposed to discuss.

Ingredients

• Ripe tomatoes: Use the ripest you can find, even the slightly sad ones work beautifully because roasting concentrates all their natural sugars.
• Onion and garlic: Roasting them whole mellows the sharpness and adds a caramelized sweetness you cannot get from sauteing.
• Olive oil: Helps everything caramelize and prevents sticking, plus it adds a fruity richness to the base.
• Vegetable broth: I prefer low sodium so I can control the salt level, especially since the cheese croutons add their own saltiness.
• Tomato paste: A tablespoon deepens the tomato flavor and gives the soup a gorgeous color.
• Heavy cream: Optional but it turns the soup silky and balances the acidity, you can skip it for a lighter version.
• Sharp cheddar cheese: The sharpness cuts through the sweetness of the soup, but feel free to experiment with Gruyere or even pepper jack.
• Sandwich bread: I use whatever is in the bread box, white, whole wheat, sourdough all work as long as it is sturdy enough to hold melted cheese.
• Butter: Softened butter spreads easily and gives the croutons that golden, crispy exterior everyone fights over.

Instructions

Roast the vegetables:

Preheat your oven to 400°F and arrange the halved tomatoes cut side up with the quartered onion and peeled garlic cloves on a baking sheet. Drizzle everything with olive oil, sprinkle with salt, pepper, and thyme or basil, then roast for 25 to 30 minutes until the tomatoes are soft and their edges are caramelized.

Simmer the soup base:

Transfer all the roasted vegetables including any juices that pooled on the pan into a large pot, then add the vegetable broth, tomato paste, and sugar if you are using it. Bring everything to a simmer over medium heat and let it bubble gently for 10 minutes, stirring occasionally to blend the flavors.

Blend until silky:

Use an immersion blender right in the pot or carefully transfer the hot soup in batches to a countertop blender and blend until completely smooth. Stir in the cream or milk if you want it richer, taste, and adjust the seasoning as needed, then keep it warm over low heat.

Make the grilled cheese croutons:

Butter one side of each bread slice, place cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat until golden brown and the cheese is melted, about 2 to 3 minutes per side. Let them cool slightly, then cut into 1 inch cubes.

Serve hot:

Ladle the soup into bowls and top each serving with a generous handful of grilled cheese croutons. They will soften slightly as they sit, which is exactly the point.

Save

My neighbor brought over her kids one afternoon when hers broke down, and I served this soup with the croutons floating on top. Her youngest, who apparently never ate vegetables, fished out every crouton, ate them, then asked for more soup to catch the melted cheese bits. She texted me later asking for the recipe, and now we trade batches whenever one of us makes it.

How to Store and Reheat

The soup keeps beautifully in the fridge for up to four days in an airtight container, and it actually tastes better the next day once the flavors have melded. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or cream if it has thickened too much. Make the grilled cheese croutons fresh each time because they get soggy if stored, though I have been known to eat leftover ones cold straight from the fridge as a midnight snack.

Ways to Customize

I have stirred in a pinch of smoked paprika for a subtle smokiness, swapped the cheddar for mozzarella when I wanted it milder, and even added a handful of fresh basil at the end for a summery twist. One time I used Gruyere in the croutons and it felt fancy enough for company. You can also make this vegan by using plant based butter, cheese, and cream, I have done it for a friend and she said it was just as comforting.

Serving Suggestions

This soup is hearty enough to be dinner on its own, but I like pairing it with a simple green salad dressed with lemon and olive oil to cut through the richness. It also works as a starter before roast chicken or pasta, and kids love it because the croutons make it feel like a game. If you are feeling indulgent, drizzle a little extra cream on top and sprinkle some fresh thyme leaves for a restaurant style finish.

• Serve it in wide, shallow bowls so the croutons have room to float and soak up the soup.
• Make extra croutons because people will steal them off each other's bowls, I speak from experience.
• Pair it with a crisp white wine or sparkling water with lemon if you are keeping it casual.

Save

This soup has become my answer to gray days, unexpected guests, and the need for something that feels like a hug in a bowl. I hope it does the same for you.

Kitchen Guide

→ Can I make this soup ahead of time?

Yes, the soup keeps well for up to 3 days in the refrigerator. Store it in an airtight container. Reheat gently over low heat on the stovetop. Prepare the grilled cheese croutons fresh for the best texture and crispiness.

→ What's the best way to achieve smooth soup without an immersion blender?

Carefully transfer the soup in batches to a countertop blender, filling it only halfway to avoid splashing. Blend until completely smooth, then return to the pot. Allow the soup to cool slightly before blending for safety.

→ Can I use canned tomatoes instead of fresh?

Yes, you can substitute with 2 cans (28 oz each) of high-quality crushed or whole tomatoes. Drain excess liquid and roast them with the onion and garlic to develop deeper flavor through caramelization.

→ How do I prevent the grilled cheese croutons from becoming soggy?

Cut the croutons just before serving and add them to bowls right as you serve the soup. Alternatively, serve them on the side or toast them in the oven for a few minutes to firm up the crust before plating.

→ What are good cheese alternatives for this dish?

Mozzarella, Gruyère, Fontina, or smoked cheddar all work beautifully. For vegan versions, use quality dairy-free cheese that melts well. Experiment with different varieties to discover your favorite combination.

→ How can I enhance the flavor of this soup?

Add smoked paprika, a dash of balsamic vinegar, fresh basil, or a pinch of red pepper flakes for depth. A splash of cream or a drizzle of truffle oil just before serving also elevates the dish nicely.