American
Roasted Tomato Basil Soup with Grilled Cheese Croutons
Roasted tomatoes blend into a bright basil soup finished with crisp grilled cheese croutons for a familiar comfort lunch.
Roasting the tomatoes first gives this soup more depth than a quick stovetop version.
The edges caramelize, the juices concentrate, and the soup tastes bright without needing much cream.
The grilled cheese croutons are more than a garnish.
They add crunch, richness, and the familiar tomato-soup pairing in small bites that stay crisp longer than a full sandwich dipped into the bowl.
Use ripe fresh tomatoes when they are good, or use canned whole tomatoes in colder months.
Either way, basil goes in near the end so it stays fresh and green.
For something else to cook in the same spirit, try Chicken Lemon Rice Soup or Creamy Mushroom Wild Rice Soup.
Directions
- Heat the oven to 425 F. Place tomatoes, onion, and garlic on a sheet pan.
- Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 35 minutes.
- Transfer roasted vegetables and juices to a pot. Add broth and simmer for 10 minutes.
- Blend until smooth, then stir in basil and cream if using.
- Make grilled cheese sandwiches with bread, cheddar, and butter in a skillet until golden.
- Cut sandwiches into small squares.
- Serve soup topped with grilled cheese croutons and a drizzle of olive oil.
Nutrition
Nutrition Information
Estimated per serving: 460 calories, 16 g protein, 42 g carbohydrates, 27 g fat. Cream is included in the estimate.
Variations
Recipe Variations
- Use mozzarella instead of cheddar.
- Add a pinch of red pepper flakes before blending.
- Skip the croutons for a lighter soup and serve with toast.
Notes
- If tomatoes are out of season, use two 28-ounce cans of whole tomatoes and roast them drained.
- Add cream only after blending so the soup stays smooth.
- Keep croutons separate until serving so they stay crisp.
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