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Creamy Roasted Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A warm, creamy roasted tomato basil soup paired with crispy grilled cheese croutons, perfect for a cozy lunch or dinner. This recipe is quick, easy, and uses simple ingredients to deliver bold, comforting flavors.

Ingredients

Scale
  • 3 pounds ripe tomatoes (Roma or vine-ripened), halved
  • 4 cloves garlic, peeled and smashed
  • 1 medium onion, roughly chopped
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sugar (optional, to balance acidity)
  • 2 cups vegetable broth or chicken broth
  • ½ cup heavy cream or full-fat coconut milk for a dairy-free twist
  • 1 cup fresh basil leaves, loosely packed
  • 4 slices sturdy bread (sourdough or country white)
  • 4 slices sharp cheddar cheese (or favorite melting cheese)
  • 2 tablespoons butter, softened

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup.
  2. Place the halved tomatoes, smashed garlic cloves, and chopped onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat evenly.
  3. Roast in the oven for 35 to 40 minutes, stirring once halfway through, until tomatoes caramelize and soften.
  4. Carefully transfer the roasted vegetables to a large soup pot. Pour in the vegetable broth and bring to a gentle simmer over medium heat.
  5. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, work in batches and be cautious with hot liquids.
  6. Stir in the heavy cream and torn fresh basil leaves. Simmer for another 5 minutes to meld the flavors. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.
  7. Butter one side of each bread slice. Place cheese between two slices, buttered sides out. Grill on medium heat for 3-4 minutes per side until golden and melty. Let cool slightly, then cut into bite-sized croutons.
  8. Ladle soup into bowls and top with crispy grilled cheese croutons. Serve immediately.

Notes

For best flavor, do not skip roasting the tomatoes. Use medium heat when grilling cheese croutons to avoid burning. For a vegan version, substitute heavy cream with coconut milk and use vegan cheese. If soup is too thick, add more broth to reach desired consistency. Tear basil leaves by hand to preserve flavor. Soup can be made ahead and reheated; add cream and basil fresh before serving. Freeze soup before adding cream and croutons for up to 3 months.

Nutrition

Keywords: roasted tomato soup, basil soup, creamy tomato soup, grilled cheese croutons, easy soup recipe, comfort food, quick lunch, vegetarian soup, dairy-free option

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