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There’s something undeniably comforting about a bowl of roasted tomato basil soup, especially when it’s paired with the classic, nostalgic crunch of grilled cheese. This delightful combination has warmed hearts and filled bellies for generations, often evoking memories of childhood meals shared on rainy days or chilly evenings. The vibrant flavors of ripe tomatoes, combined with the aromatic essence of fresh basil, create a rich, satisfying dish that is perfect for any season.

Roasted Tomato Basil Soup with Grilled Cheese Croutons

Discover the comforting goodness of roasted tomato basil soup paired with crispy grilled cheese croutons. This modern twist on a classic dish features rich, roasted tomatoes and fragrant basil, creating a vibrant soup perfect for any season. The added crunch of cheesy croutons elevates the experience, making it ideal for a cozy night in or impressing guests. Learn about the health benefits of tomatoes and basil, along with step-by-step instructions to make this delicious recipe at home. Enjoy warm memories and delightful flavors with every bowl!
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Ingredients
  

For the Soup:

2 lbs ripe tomatoes, halved

1 medium onion, diced

4 cloves garlic, peeled

3 tablespoons olive oil

Salt and fresh ground pepper, to taste

3 cups vegetable broth

1 cup fresh basil leaves

1 teaspoon sugar (optional, to balance acidity)

1 tablespoon balsamic vinegar

For the Grilled Cheese Croutons:

4 slices of bread (sourdough or your choice)

4 slices of cheddar cheese (or a blend of your favorites)

2 tablespoons butter

Instructions
 

Roast the Tomatoes:

    Preheat your oven to 400°F (200°C). On a baking sheet, arrange the halved tomatoes cut side up, and scatter the diced onion and garlic cloves around them. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper. Roast for 30-35 minutes, until the tomatoes are caramelized and tender.

      Blend the Soup:

        Once roasted, remove the baking sheet from the oven and allow it to cool slightly. Transfer the tomatoes, onion, and garlic into a blender. Add the vegetable broth, fresh basil leaves, sugar (if using), and balsamic vinegar. Blend until smooth. If needed, you can strain it through a sieve for a velvety texture.

          Heat the Soup:

            Pour the blended soup mixture into a pot and bring it to a gentle simmer over medium heat. Taste and adjust seasoning with salt and pepper as needed. Let it cook for another 5-10 minutes to allow flavors to meld.

              Make the Grilled Cheese Croutons:

                In a skillet over medium heat, melt the butter. Place the slices of bread in the skillet, add a slice of cheese on top of each slice. Cook until the bread is golden brown, then flip the bread over to melt the cheese. Once both sides are crispy and the cheese is melted, remove from heat and let it cool slightly before cutting into cubes.

                  Serve:

                    Ladle the warm roasted tomato basil soup into bowls. Top with grilled cheese croutons and garnish with a few fresh basil leaves if desired. Enjoy this comforting dish with a sprinkle of black pepper or a drizzle of olive oil.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings