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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

Creamy Roasted Tomato Basil Soup - featured image
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A cozy and flavorful roasted tomato basil soup with a creamy texture, topped with crispy grilled cheese croutons for the perfect comforting meal.

Ingredients

Scale
  • 4 cups cherry tomatoes, halved (or about 1.5 lbs/700g Roma tomatoes, quartered)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable broth (low sodium preferred)
  • ½ cup heavy cream or full-fat coconut milk for dairy-free option
  • 1 cup fresh basil leaves, packed (washed and roughly chopped)
  • 4 slices sourdough bread (day-old bread works great for crunch)
  • 4 slices sharp cheddar cheese (or your favorite melty cheese)
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat your oven to 425°F (220°C). Line your roasting pan or baking sheet with parchment paper for easy cleanup.
  2. Prepare the tomatoes, onion, and garlic. Halve the cherry tomatoes (or quarter Roma tomatoes), roughly chop the onion, and smash the garlic cloves. Toss everything with olive oil, salt, and pepper until well coated.
  3. Spread the veggies out evenly on the pan in a single layer. Roast for about 25-30 minutes, stirring halfway through, until tomatoes are shriveled with some caramelization and garlic is soft and golden.
  4. While the veggies roast, prepare the grilled cheese croutons. Butter one side of each bread slice. Place cheese between two slices, buttered sides out, creating sandwiches. Heat a non-stick skillet over medium heat and cook sandwiches until golden and cheese melts, about 3 minutes per side. Let cool slightly and cut into bite-sized cubes.
  5. Once the veggies are roasted, transfer them to your blender or keep them in the pot if using an immersion blender. Add the vegetable broth and blend until smooth. If using a regular blender, do this in batches and be cautious with hot liquid.
  6. Return the blended soup to the pot if needed. Stir in the heavy cream and fresh basil. Warm over low heat for about 5 minutes to let the flavors meld. Taste and adjust salt and pepper as needed.
  7. Serve the soup hot, topped generously with the crispy grilled cheese croutons.

Notes

If soup is too thick, add more broth or water to desired consistency. Use day-old bread for croutons to ensure crispiness. When blending hot soup, vent the blender lid to avoid steam buildup. Fresh basil should be added at the end to preserve flavor. For dairy-free, substitute heavy cream with coconut milk and use dairy-free cheese. For gluten-free, use gluten-free bread for croutons.

Nutrition

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

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