Creamy Roasted Tomato Soup

This thick and creamy roasted tomato soup is a soul-warming comfort meal made extra special with golden, melty grilled cheese croutons. Roasting ripe tomatoes, shallots, and plenty of garlic draws out the natural sweetness and deepens the flavor, creating a bowl that tastes like summer even in the coldest months. Paired with crispy cubes of Gruyere-stuffed bread, it is just about the coziest dinner I can imagine.

I first made this for my family at the end of tomato season and we all agreed the grilled cheese croutons just make it irresistible. Now, whenever I see big, juicy tomatoes, I know this soup is going on the menu.

Ingredients

• Mixed fresh tomatoes: Ripe, juicy tomatoes are the heart of this soup Choose ones that feel heavy and smell sweet
• Shallots: Sweet and mild they roast into a savory background for the tomatoes
• Extra virgin olive oil: Adds silkiness and helps everything caramelize Choose a good quality olive oil for best flavor
• Kosher salt: Enhances all the natural flavors and lets the tomatoes shine
• Freshly ground black pepper: Brings a gentle heat and depth
• Garlic: Roasting a whole head brings out a buttery rich taste and aroma Pick heads that feel firm with no soft spots
• Fresh basil leaves: Gives the soup its classic herbal lift Use bright green leaves no dark spots
• Low sodium chicken stock or vegetable broth: Optional gives a thinner texture if you prefer
• Heavy cream: Adds lush creaminess for that dreamy texture Use fresh heavy cream for best results
• Whole grain bread: For hearty grilled cheese Select sturdy slices with good structure
• Unsalted butter: Soft butter spreads easily and gives crisp croutons
• Gruyere cheese: Melts beautifully and has a nutty flavor Grate your own for the smoothest melt
• Granulated garlic: Gives extra flavor to the grilled cheese

Instructions

Prep the Vegetables:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Cut your tomatoes in half if they are larger than one inch and peel and halve the shallots. Arrange them on a rimmed baking sheet in a single layer. Drizzle with olive oil and season with salt and black pepper.

Prepare and Roast the Garlic:

To make the most fragrant garlic, remove the loose outer layers but keep the cloves attached. Slice off the top to expose the cloves. Place each head onto a square of foil, drizzle with olive oil, wrap up snugly, and tuck them next to the tomatoes. Roast everything in the oven for thirty five to forty minutes until caramelized, golden, and tender.

Blend the Soup Base:

Let the roasted veggies cool slightly. Place tomatoes and shallots into a blender or a large soup pot if you are using an immersion blender. Carefully unwrap the garlic and squeeze the buttery cloves out into the blender. Add a cup of packed basil leaves and stock if you want a slightly thinner soup.

Add Cream and Season:

Blend until smooth. Pour in the heavy cream and blend again. Taste and add a little more salt or pepper if needed. If the soup is too thick for your liking, stir in more stock.

Make the Grilled Cheese:

Spread butter on both sides of your bread then sprinkle with granulated garlic. Heat a griddle or skillet over medium heat until hot. Arrange half the bread slices butter side down and add a generous amount of grated Gruyere. Top with fresh basil leaves, then cover with the other bread slices. Place a lid over the sandwiches to help the cheese melt fully. After three minutes, flip the sandwiches and return the lid. Cook two to three more minutes until golden. Transfer to a cutting board and let them cool a bit, then cut into half inch cubes.

Serve and Garnish:

Ladle the hot soup into bowls. Drizzle with a little extra cream and add a sprinkle of salt and pepper. Top each bowl with a big handful of grilled cheese croutons and maybe a few more basil leaves.

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Roasting vegetables was something my grandmother always did for soup and I love the caramelized flavor it brings. Every time I roast garlic for this soup, the kitchen starts to smell like home I cannot help smiling as the aroma fills up every corner.

Storage Tips

This soup freezes beautifully for up to three months. Make sure it is fully cool before transferring to a freezer safe container. I actually find the flavors get deeper after a day or two in the fridge. For best texture, hold off on adding the cream until you reheat the soup.

Ingredient Substitutions

Any tomato variety works here plum tomatoes give a thicker texture while heirloom brings extra sweetness. For a non dairy soup, swap the heavy cream with coconut cream or a splash of cashew cream. Sourdough also makes a terrific grilled cheese and melts just as beautifully as whole grain.

Serving Suggestions

This soup is a meal in itself, especially with the grilled cheese croutons. For something lighter, serve with a crisp green salad tossed with vinaigrette. Sometimes I add a handful of baby spinach to the hot soup for a pop of color and extra nutrition right before blending.

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Cultural and Historical Context

Roasted tomato soup is rooted in classic American home cooking, especially as a way to use up the bounty from backyard gardens. Pairing it with grilled cheese is practically a national tradition. This combination is pure comfort and reminds me of lunches at the kitchen table during cold rainy days growing up.

Recipe FAQs

→ How do I achieve maximum creaminess?

For a creamy finish, blend the roasted vegetables thoroughly and whisk in heavy cream gradually. An immersion or high-speed blender ensures the smoothest texture.

→ Can I make this vegetarian or gluten-free?

Use vegetable broth instead of chicken stock for a vegetarian version. Choose gluten-free bread for grilled cheese croutons to keep it gluten-free.

→ What type of tomatoes work best?

Mixed fresh tomatoes such as Roma, vine, or heirloom add depth. Ensure they’re ripe for the fullest flavor.

→ How should leftovers be stored?

Cool thoroughly, then refrigerate airtight for up to 4 days or freeze for up to 3 months. Add cream after reheating for the best texture.

→ How can I enhance the flavor?

Roasting garlic with the tomatoes imparts sweetness, and finishing with fresh basil brings brightness. A pinch of flaky sea salt before serving enhances all the flavors.