A Little Bit of Sunshine in a Bowl
There is nothing like roasted tomatoes. They smell like a warm summer garden. The sugar helps them get sweet and jammy. Doesn’t that smell amazing?
I love how simple vegetables can become so rich. Roasting them feels like magic. It turns simple ingredients into something special. That is why this matters. Good food does not have to be complicated.
My Grilled Cheese Mistake
Once, I was making a grilled cheese for my grandson. I got distracted and let it cook too long. It was very dark and very crunchy.
He said, “Grandma, these are like big croutons!” We broke the burnt sandwich into pieces. We laughed and tossed them into our soup. A happy accident created this recipe. I still laugh at that.
The Best Part: The Cheesy Topping
Now, we make the croutons on purpose. We use two kinds of cheese for extra flavor. The Gruyere is nutty and the cheddar is sharp.
Then we put the soup in little bowls. We add more cheese on top and broil it. You get a bubbly, golden cheese blanket. What is your favorite cheese for a sandwich? I would love to know.
A Fun Fact About Tomatoes
Fun fact: A long time ago, people in Europe thought tomatoes were poisonous. They were afraid to eat them. They only grew them as pretty flowers.
Can you imagine? They missed out on so much goodness. I am very glad we know better now. This story matters because it teaches us to be brave and try new things. You might discover your new favorite food.
Making It Your Own
This soup is a cozy hug from the inside. It is perfect for a rainy day. Or any day you need a little comfort.
You can change it up, too. Try adding a pinch of red pepper flakes for a kick. Or use vegetable broth instead of chicken. What is your go-to comfort food on a chilly day?
Let’s Share Our Stories
Cooking is about more than just food. It is about the memories we make. It is about sharing stories around the table.
Did you ever have a kitchen accident that turned out great? Tell me about it. I love hearing your stories almost as much as I love sharing mine.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Tomatoes | 6 medium | halved |
| Yellow onion | 1 small | cut into wedges |
| Garlic | 5 cloves | peeled |
| Extra virgin olive oil | 1 tablespoon | |
| Kosher salt | ½ teaspoon | |
| Pepper | ½ teaspoon | |
| Granulated sugar | 1 teaspoon | |
| Chicken broth | 1 ½ cups (360 g) | |
| Fresh basil | 2 tablespoons | chopped |
| Heavy cream | ¼ cup (59.5 g) | |
| Parmesan cheese | ¼ cup (25 g) | grated |
| Garlic salt | ½ teaspoon | |
| Bread | 4 slices | for croutons |
| Butter | ¼ cup (½ stick / 57 g) | divided |
| Sharp cheddar cheese slices | 2 slices | divided |
| Gruyere cheese | 1 ¼ cups (141 g) | finely shredded, divided |
| Sharp cheddar cheese | 1 ¼ cups (141 g) | finely shredded, divided |
| Basil | chopped for garnish |
My Cozy Roasted Tomato Soup
There is nothing quite like tomato soup and a grilled cheese. It feels like a hug from the inside. My own grandma taught me this version. She always said roasting the tomatoes first makes all the difference. She was right, you know. It makes them taste so sweet and deep.
I love making this on a crisp autumn afternoon. The smell of roasting vegetables fills the whole house. It reminds me of my grandson, who always hovers near the oven. He can’t wait for those cheesy croutons. I still laugh at that.
Here is how we make our little bowl of sunshine together. It is easier than you might think. Just follow these simple steps.
Step 1: First, get your oven nice and hot. We are going to roast our vegetables. Lay out your tomato halves and onion wedges on a pan. Drizzle them with a little olive oil. Doesn’t that smell amazing already?
Step 2: Now we roast everything. The oven works its magic for about 45 minutes. The tomatoes will get soft and a little brown at the edges. This is where the flavor comes from. (A hard-learned tip: let them cool a bit before you try to peel them!).
Step 3: While that’s happening, let’s make the best part. We make two full grilled cheese sandwiches. Use a good amount of butter in the pan. Cook them low and slow so the cheese gets perfectly gooey. Then we cut them into little bite-sized cubes.
Step 4: Time to bring the soup together. Put the roasted veggies in a pot with some broth and fresh basil. Then you get to use the blender. My grandson loves doing this part. Be careful, it can be a little splashy!
Step 5: This is the finishing touch. We ladle the soup into small bowls. Top it with those grilled cheese croutons and more shredded cheese. A quick trip under the broiler makes the top bubbly and golden. It is pure happiness in a bowl. What is your favorite cozy meal? Share below!
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 5 servings
Category: Lunch, Soup
Three Fun Twists to Try
This soup is like a favorite sweater. You can dress it up in different ways. I like to change it with the seasons. It keeps things interesting in the kitchen.
Here are a few of my favorite ideas for you. Spicy Kick: Add a pinch of red pepper flakes while roasting the tomatoes. It gives you a lovely little warmth.
Garden Herb: Stir in a spoonful of pesto instead of fresh basil. It tastes like a summer garden.
Creamy Dreamy: Swap the heavy cream for coconut milk. It makes the soup so silky and rich. Which one would you try first? Comment below!
How to Serve Your Masterpiece
This soup is a full meal all by itself. But I always think a little something extra is nice. A simple green salad with a light dressing is perfect. It adds a fresh crunch.
For a fun touch, add a extra sprinkle of fresh basil on top. You could also serve it with a few extra grilled cheese soldiers for dipping. Everyone loves that.
Now, what to drink? A glass of crisp apple cider is wonderful. For the grown-ups, a chilled glass of sauvignon blanc pairs beautifully. Which would you choose tonight?
Storing Your Soup for Cozy Days Ahead
Let’s talk about storing this lovely soup. Keep the soup and croutons separate. Place the cooled soup in a sealed container in the fridge. It will be happy there for up to three days.
You can also freeze the soup for a rainy day. I freeze it in single portions. This makes for a quick and easy lunch. Just thaw it in the fridge overnight.
I once reheated a whole batch on the stove. It was far too much for just me. Now I only warm up what I need. This saves so much food from going to waste.
Batch cooking like this saves you time later. It means a warm, homemade meal is always close by. That is a wonderful feeling on a busy day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Troubles
Is your soup a bit too tart? The sugar in the recipe helps with that. Roasting the tomatoes brings out their natural sweetness. This balances the flavor perfectly.
Do not rush the roasting step. I remember when I took my veggies out too early. The soup was watery and bland. Let them get soft and caramelized for the best taste.
Is your grilled cheese not crispy? Your heat might be too high. Cook it low and slow for a golden crunch. This makes all the difference for those croutons.
Getting these steps right builds your confidence. It also makes the flavors in your bowl sing. A good cook just knows a few simple tricks. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free bread for the grilled cheese croutons.
Q: How far ahead can I make it?
A: You can make the soup two days before. Wait to make the croutons until you serve it.
Q: What can I use instead of heavy cream?
A: A little whole milk will work. The soup will be a bit less creamy but still delicious.
Q: Can I double the recipe?
A: Absolutely! It is a great recipe for feeding a crowd or for stocking your freezer.
Q: Do I need an immersion blender?
A: No, you can carefully blend the soup in a regular blender in batches. *Fun fact: I used a regular blender for years before I got my immersion one!*
I hope these answers help you in your kitchen. Which tip will you try first?
From My Kitchen to Yours
I so hope you enjoy this recipe. It is a hug in a bowl. The cheesy topping is my favorite part.
I would love to see your creation. It makes me so happy to see your meals. Have you tried this recipe? Tag us on Pinterest!
Thank you for cooking with me today. I hope your kitchen is filled with warmth and good smells.
Happy cooking!
—Grace Ellington.
Roasted Tomato Soup with Grilled Cheese Croutons
Description
A comforting and classic soup elevated with homemade grilled cheese croutons and a bubbly, cheesy topping.
Ingredients
Soup:
Grilled Cheese Croutons:
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- To the lined baking sheet, add tomatoes (cut side up), onions, and garlic.
- Drizzle the entire sheet with olive oil. Sprinkle with salt, pepper, and sugar.
- Roast for 45 minutes, or until the vegetables have softened completely. After they have cooled a bit, peel the tomatoes.
- While the tomatoes are roasting, prepare the grilled cheese sandwiches.
- Butter each slice of bread on one side.
- In a non-stick skillet over low heat, add one slice of bread (buttered side down). Top with 1 slice of cheese and another slice of bread (buttered side up).
- Cook for about 3 minutes on each side, or until golden brown and the cheese is melted.
- Remove the sandwich from the pan. Repeat steps to make the second sandwich.
- Cut each grilled cheese sandwich into ½-inch cubes, or about 16 pieces each. Set aside.
- After peeling the roasted tomatoes and removing any stems, add the roasted vegetables to a large pot.
- Add chicken broth and basil. Blend with an immersion blender and set over medium heat.
- Add the heavy cream, parmesan, and garlic salt. Cook, stirring occasionally until the soup is warmed through and the cheese has melted.
- Arrange the oven rack to the top middle position and set the oven to broil.
- Place 5 small (6 ounces each) oven-safe bowls or ramekins on a large baking sheet. Divide the soup evenly into each of the 5 bowls and top each with 6-7 grilled cheese croutons, then ¼ cup of Gruyere, and then ¼ cup sharp cheddar.
- Place the bowls of soup under the broiler for 2-3 minutes, or until the cheese bubbles and browns, watching carefully.
- Cool slightly before serving.
Notes
- Watch the soup carefully under the broiler to prevent the cheese from burning. For a vegetarian version, use vegetable broth instead of chicken broth.