Roasted Tomato Soup with Grilled Cheese Croutons

A Little Bit of Sunshine in a Bowl

Roasting tomatoes fills your whole house with a warm smell. It reminds me of summer, even on a cold day. The sugar helps the tomatoes get sweet and caramelized. Doesn’t that smell amazing?

I learned this trick from my own grandma. She said roasting brings out the sunshine inside the tomatoes. I still laugh at that. But she was right. It makes the soup taste so much richer.

The Best Grilled Cheese You’ll Ever Make

Now, for the best part. We are making grilled cheese croutons. Use low heat so the bread gets golden and the cheese melts slowly. This is the secret to a perfect sandwich.

Cutting them into little cubes is so much fun. It turns a simple sandwich into something magical. What is your favorite cheese for a grilled cheese? I love a good sharp cheddar.

Putting It All Together

Blending the roasted veggies is my favorite step. It all becomes so smooth and creamy. Be careful, the soup is hot. Adding the cream and parmesan makes it feel luxurious.

Fun fact: The first canned tomato soup was sold in 1897. But homemade is always better, don’t you think? This matters because you know exactly what is going into your food.

The Grand Finale

Now we get to the grand finale. We put the soup in bowls and add our croutons. Then we cover it all with more cheese and broil it. Watching that cheese bubble is pure joy.

Let it cool for a minute before you dig in. The wait is hard, I know. But it keeps your tongue safe. Have you ever tried broiling cheese on top of soup before?

Why This Meal is Special

This meal is more than just food. It is a big, warm hug. It connects us to the people we cook for and with. Sharing a meal makes any day better.

Making things from scratch can seem like a lot of work. But it is an act of love. This matters because it shows you care. What is a meal that always makes you feel loved?

Ingredients:

Ingredient	Amount	Notes
Tomatoes, halved	~2 lbs / ~1 kg	Roasted and peeled
Onion, wedges	1 large	Roasted
Garlic cloves, peeled	Several	Roasted
Olive oil	For drizzling
Salt, pepper, and sugar	To taste	For roasting vegetables
Bread slices	4 slices	For grilled cheese sandwiches
Butter	For spreading
Cheddar cheese slices	2 slices	For grilled cheese sandwiches
Chicken broth	2 cups / 480 ml	For soup base
Fresh basil	To taste	For soup base
Heavy cream	To stir in
Grated parmesan	To stir in
Garlic salt	To stir in
Gruyere, shredded	1 ¼ cups total	For topping (¼ cup per bowl)
Sharp cheddar, shredded	1 ¼ cups total	For topping (¼ cup per bowl)

A Cozy Bowl of Sunshine

There’s nothing like a good tomato soup on a chilly day. It feels like a warm hug from the inside. My grandkids always called it “sunshine in a bowl.” I have to agree. The secret is roasting the vegetables first. It makes the whole house smell like a dream.

This recipe is my favorite version. We even put the grilled cheese right on top! It’s a little bit fancy but so much fun to make. Let’s get our aprons on. I’ll walk you through it, step by happy step.

• Step 1: First, let’s wake up that oven. Turn it on to 400°F. Get a big baking sheet and line it with parchment paper. Now, lay out your tomato halves, onion pieces, and garlic cloves. A good drizzle of olive oil makes everything happy. Sprinkle on some salt, pepper, and a tiny bit of sugar.
• Step 2: Pop that tray into the hot oven. Let it roast for about 45 minutes. You will know it’s ready when the vegetables are soft and smell sweet. (My hard-learned tip: Let them cool just enough to touch. Then the tomato skins slip right off!)
• Step 3: While that’s cooking, let’s make the grilled cheese. Butter one side of each bread slice. Place one slice in a pan, butter-side down. Add a cheese slice and top with another bread slice, butter-side up. Cook it slow and low until it’s golden. I still laugh at how I used to burn these. Patience is the secret ingredient!
• Step 4: Now, cut your beautiful sandwiches into little cubes. These are your special croutons. Set them aside for our grand finale. Doesn’t that cheesy smell make your stomach rumble? What’s your favorite cheese for a grilled cheese? Share below!
• Step 5: For the soup, put the peeled tomatoes and other roasted veggies into a big pot. Add your chicken broth and some fresh basil leaves. Use a hand blender to whizz it all up until it’s smooth. It’s so satisfying to watch it turn creamy.
• Step 6: Put the pot on the stove over medium heat. Stir in the heavy cream, parmesan, and a pinch of garlic salt. Keep stirring until the cheese melts and the soup is hot. Give it a little taste. It’s already so good.
• Step 7: Here is the magic part! Turn your oven to broil. Ladle the soup into five small, oven-safe bowls. Top each with a handful of grilled cheese croutons. Then, pile on the shredded Gruyere and cheddar. Broil for just 2-3 minutes. Watch it closely! You want a beautiful, bubbly, golden top.

Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 5 servings
Category: Lunch, Soup

Three Fun Twists to Try

This soup is like a blank canvas. You can paint it with so many different flavors. Don’t be afraid to play with your food. It’s how the best recipes are born. Here are a few ideas I love.

• The Garden Swap: Use vegetable broth instead of chicken. It makes a wonderful vegetarian meal. Everyone at the table will enjoy it.
• The Little Kick: Add a pinch of red pepper flakes to the soup. It gives it a nice, warm feeling. Perfect for when you have a little sniffle.
• The Summer Harvest: Use a mix of yellow and red tomatoes. It makes the soup a beautiful golden color. It tastes like a sunny afternoon.

Which one would you try first? Comment below!

The Perfect Pairings

This soup is a full meal all by itself. But a little something on the side never hurts. I always think a simple green salad is perfect. It adds a nice, fresh crunch. A few extra basil leaves on top look pretty too.

For a drink, a glass of crisp apple cider is lovely. The sweetness goes so well with the tomatoes. For the grown-ups, a pale ale is a nice match. Its bubbly bitterness cuts through the rich cheese.

Which would you choose tonight?

Keeping Your Sunshine for Later

This soup is perfect for making ahead. Let the soup cool completely after you blend it. Then, you can store it in the fridge for up to three days. I always keep the grilled cheese croutons separate. Pop them in a bag on the counter.

You can also freeze the soup for a rainy day. I freeze it in single-serving containers. That way, you can have a cozy lunch anytime. My first time, I froze a whole big pot. It was a happy surprise on a busy Tuesday.

Reheating is easy. Warm the soup slowly in a pot on the stove. Stir it often. This keeps the creamy texture just right. Batch cooking like this saves so much time. It means a good meal is never far away. Have you ever tried storing it this way? Share below!

Little Fixes for a Perfect Soup

Sometimes, cooking does not go as planned. Do not worry. Most problems are easy to fix. I remember when my soup was too thin once. I just let it simmer a bit longer. It thickened up nicely.

If your soup is too tart, add a tiny pinch more sugar. This balances the tomato’s acidity. It makes the flavor smoother. If the cheese on top is not browning, move the bowl closer to the broiler. But watch it like a hawk.

Understanding these little fixes builds your confidence. You learn that you are in charge of your kitchen. It also makes the final dish taste just how you like it. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free bread for the grilled cheese croutons.

Q: How far ahead can I make it? A: The soup base tastes even better the next day. Make it up to two days before.

Q: What if I don’t have an immersion blender? A: Carefully blend the soup in batches using a regular blender.

Q: Can I double the recipe? A: Absolutely. It is great for feeding a crowd or for stocking your freezer.

Q: Is the fresh basil important? A: It adds a lovely fresh taste. But dried basil works in a pinch. Use about one teaspoon. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. Cooking for others is a way to share love. It is one of life’s simplest joys. I would love to see your creations.

Share a picture of your beautiful, cheesy soup bowls. It makes me so happy to see your kitchen adventures. *Fun fact: The first known recipe for tomato soup was printed in a cookbook in the 1870s.*

Thank you for cooking with me today. I am so glad we shared this time together. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.