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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A comforting and delicious creamy roasted tomato basil soup paired with crispy, buttery grilled cheese croutons that melt in your mouth. Ready in under 45 minutes, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 3 pounds fresh ripe tomatoes, halved (Roma or vine-ripened)
  • 1 cup loosely packed fresh basil leaves
  • 6 large garlic cloves, peeled
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cups (960 ml) vegetable or chicken broth, low-sodium
  • 1 cup (240 ml) heavy cream or half-and-half (use coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • Optional pinch of red pepper flakes
  • 4 thick slices of bread (sourdough or country white)
  • 6 ounces (170 g) sharp cheddar cheese, shredded
  • 3 tablespoons unsalted butter, softened

Instructions

  1. Preheat your oven to 425°F (220°C). Place the halved tomatoes, garlic cloves, and basil leaves on a large baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle lightly with salt and pepper. Toss gently to coat everything evenly.
  2. Roast the vegetables for 25-30 minutes until garlic is golden and tomatoes caramelize.
  3. While the veggies roast, sauté the diced onion in a large soup pot over medium heat with a splash of olive oil until translucent and soft, about 5-7 minutes.
  4. Transfer the roasted tomatoes, garlic (squeeze out softened cloves), and basil into the pot with onions. Pour in 4 cups of broth. Bring to a simmer and cook for about 10 minutes.
  5. Use an immersion blender to puree the soup until smooth and creamy. For chunkier texture, blend partially or pulse briefly.
  6. Stir in 1 cup of heavy cream or half-and-half. Warm gently on low heat without boiling.
  7. Season with salt, pepper, and optional red pepper flakes to taste.
  8. Prepare the grilled cheese croutons: butter one side of each bread slice, sprinkle shredded cheddar on the unbuttered side, then top with another bread slice, butter side out.
  9. Heat a skillet over medium heat and grill sandwiches for 3-4 minutes per side, pressing gently to melt cheese and crisp bread.
  10. Let sandwiches cool slightly, then cut into bite-sized cubes. Add croutons to soup just before serving.

Notes

Do not boil the soup after adding cream to prevent curdling. Add grilled cheese croutons just before serving to keep them crispy. If soup is too thick, add more broth or cream. Use firm bread like sourdough for croutons to avoid sogginess. Roasting tomatoes and garlic is key for deep flavor.

Nutrition

Keywords: roasted tomato soup, basil soup, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, quick dinner

Find it online: https://coracooks.com/creamy-roasted-tomato-basil-soup-recipe-with-crispy-grilled-cheese-croutons-easy-and-delicious/