Save The smell of roasted tomatoes hits differently on a drizzly afternoon when you've got nowhere to be. I started making this soup when I realized my go-to canned version couldn't compete with the sweetness that comes from a hot oven and ripe tomatoes. The grilled cheese croutons came later, born from impatience and a hunch that dunking wasn't enough. Now it's the meal I make when I want something that feels like a hug without much fuss.
I once made this for a friend who swore she didn't like tomato soup, and she finished two bowls before admitting I'd changed her mind. The trick was letting her see the roasted tomatoes come out of the oven, all blistered and caramelized, because suddenly it didn't feel like the stuff from a can anymore. We sat at the kitchen counter with our bowls, fishing out croutons and pretending we were too full for seconds. That night taught me that good soup isn't just about taste, it's about timing and the people you share it with.
Ingredients
- Ripe tomatoes: Use the ripest you can find because roasting concentrates their flavor, and mealy winter tomatoes will give you a flat soup no amount of seasoning can fix.
- Onion and garlic: These roast alongside the tomatoes and add a sweet, mellow backbone that raw aromatics just can't provide.
- Olive oil: Don't skimp here because it helps the vegetables caramelize and carries the herbs into every bite.
- Dried thyme or basil: I lean toward thyme in colder months and basil when I want something brighter, but either works beautifully with tomatoes.
- Vegetable broth: This thins the soup to the right consistency while keeping it vegetarian, and a good quality broth makes a noticeable difference.
- Tomato paste: Just a tablespoon deepens the tomato flavor without making it too acidic or sharp.
- Sugar: Optional, but a teaspoon can balance out any tartness if your tomatoes are on the acidic side.
- Heavy cream or whole milk: This makes the soup velvety and rich, though I've skipped it plenty of times and still loved the result.
- Sharp cheddar cheese: The star of the croutons because it melts well and has enough flavor to stand up to the soup.
- Sandwich bread and butter: Simple white or sourdough works best since you want the cheese to be the hero, and soft butter ensures even browning.
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F and arrange halved tomatoes cut side up on a baking sheet with quartered onion and peeled garlic cloves. Drizzle everything with olive oil, season with salt, pepper, and thyme or basil, then roast for 25 to 30 minutes until the tomatoes are soft, blistered, and starting to caramelize at the edges.
- Simmer the soup base:
- Transfer all the roasted vegetables and any juices from the pan into a large pot, then add vegetable broth, tomato paste, and sugar if you're using it. Bring everything to a simmer over medium heat and let it cook for about 10 minutes, stirring occasionally to let the flavors meld.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer the 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 the soup warm over low heat.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, layer cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat for 2 to 3 minutes per side until golden and the cheese is melted. Let the sandwiches cool slightly before cutting them into 1 inch cubes.
- Serve:
- Ladle the hot soup into bowls and top each serving with a generous handful of grilled cheese croutons. Serve immediately while the croutons are still warm and crispy.
Save There was an evening last winter when the power flickered during a storm and I ladled this soup by candlelight, the grilled cheese croutons going slightly soggy in the best possible way. My partner and I ate in near silence, just the sound of spoons against bowls and rain on the windows. It's funny how a simple meal can become a memory you return to when you need to feel grounded.
Choosing Your Tomatoes
I've made this soup with everything from heirloom farmers market tomatoes to sad January supermarket ones, and the difference is real but not a dealbreaker. If you're stuck with pale winter tomatoes, add an extra tablespoon of tomato paste and don't skip the sugar because you'll need help coaxing out sweetness. In summer, when tomatoes are at their peak, you can dial back the seasoning and let the fruit do the work. Either way, halving them and roasting cut side up ensures they concentrate rather than steam.
Customizing the Croutons
Sharp cheddar is my default, but I've used Gruyère when I wanted something nutty, mozzarella when I craved stretch, and even pepper jack when I was feeling bold. The key is to use cheese that melts well and has enough flavor to hold its own once it hits the soup. I've also brushed the bread with garlic butter before grilling, and that small move turned the croutons into something guests asked about for weeks. Don't overthink it, just use what you love and what melts.
Storing and Reheating
The soup keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove, adding a splash of broth or water if it's thickened up too much. The grilled cheese croutons, however, are best made fresh because they lose their crispness in storage, though I won't judge you if you eat cold leftover croutons straight from the fridge at midnight.
- Store soup and croutons separately to keep the croutons from turning soggy.
- Freeze the soup without the cream, then stir it in after reheating for the best texture.
- Make a double batch of croutons and snack on the extras because they disappear faster than you'd think.
Save This soup has become my answer to grey days, surprise guests, and the occasional need to feel capable in the kitchen without breaking a sweat. I hope it does the same for you.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, the soup can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat before serving. Make the grilled cheese croutons fresh for best crispness, though they can be prepared a few hours ahead and stored in an airtight container.
- → What type of tomatoes work best?
Use ripe, in-season tomatoes for the best flavor. Roma tomatoes, beefsteak tomatoes, or heirloom varieties all work wonderfully. If fresh tomatoes aren't available, high-quality canned crushed tomatoes are an excellent substitute—use about 28 oz (800g) of canned tomatoes and reduce roasting time.
- → How do I make this soup dairy-free?
Substitute plant-based butter and dairy-free cheese alternatives for the traditional versions. Use coconut milk or plant-based cream instead of heavy cream or milk to maintain the soup's velvety texture. Check that all cheese alternatives melt well, as some brands perform better than others.
- → Can I use an immersion blender or is a regular blender necessary?
An immersion blender is ideal as it allows you to blend the soup directly in the pot, minimizing cleanup. If using a countertop blender, work in batches to avoid overflow. Be careful with hot liquids by leaving the blender lid slightly ajar to allow steam to escape.
- → What cheese works best in the croutons?
Sharp cheddar provides excellent flavor, but gruyère, fontina, or a blend of cheeses also work beautifully. Avoid pre-sliced cheese when possible, as it contains anti-caking agents that can affect melting. Freshly shredded cheese melts more smoothly and creates better texture.
- → How can I adjust the soup's acidity?
Roasting the tomatoes longer enhances natural sweetness and reduces perceived acidity. Adding the optional teaspoon of sugar balances tanginess. You can also stir in a touch of baking soda (which will foam momentarily) to neutralize acidity, or add more cream to mellow the flavor.