Creamy Roasted Tomato Soup (Print Version)

Rich roasted tomato soup finished with basil and cream, paired with crispy grilled cheese croutons.

# Ingredients:

→ For the tomato soup

01 - 3 lbs mixed fresh tomatoes, halved if larger than 1 inch
02 - 4 medium shallots, peeled and halved
03 - 3 Tbsp extra virgin olive oil
04 - 1 tsp Kosher salt
05 - ¼ tsp freshly ground black pepper
06 - 1-2 heads garlic (use 1 head if large or 2 if small)
07 - 1 cup packed fresh basil leaves, plus more for serving
08 - ½ cup low-sodium chicken stock or vegetable broth (optional)
09 - ½ cup heavy cream, plus more for serving

→ For the grilled cheese croutons

10 - 4 slices whole grain bread
11 - 4 Tbsp unsalted butter, room temperature
12 - 1 ½ – 2 cups Gruyere, shredded
13 - 1 tsp granulated garlic
14 - 4-6 fresh basil leaves

# Steps:

01 - Preheat an oven to 425°F. Place halved tomatoes and shallots in a single layer on a large rimmed baking sheet. Drizzle with 3 Tbsp olive oil, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
02 - Remove the papery outer layers of 2 heads of garlic (or 1, if very large), but leave the individual garlic cloves wrapped. Use a sharp knife to slice off ¼–½ inch off the top of each head of garlic. Place each in a small square of aluminum foil, then drizzle with a little olive oil. Wrap the foil tightly around each garlic head, then place on the baking sheet along with the tomatoes.
03 - Place in a preheated oven, then cook for 35–40 minutes. Allow to cool slightly, then transfer the tomatoes and shallots to a blender or large soup pot (if using an immersion blender). Carefully unwrap the roasted garlic, then either squeeze the cloves out or use a small fork to remove them from their skin. Add to the blender or soup pot.
04 - To the blender, add 1 cup of packed basil leaves (and stock, if using). Stir or blend in ½ cup heavy cream, then taste and adjust seasoning as needed.
05 - Spread butter in a thin layer on 4 pieces of whole grain bread, then sprinkle each lightly with granulated garlic. Preheat a large griddle or skillet over medium heat. When hot, place two pieces of bread butter side down on the skillet. Immediately top each with equal amounts of grated Gruyere, ensuring full coverage. Add a few basil leaves to each, then place the remaining bread slices on top, butter side up. Cover the grilled cheese with a lid. Cook for 3 minutes, then flip. Return the lid and cook an additional 2–3 minutes, until the bread is golden brown and the cheese is fully melted. Transfer grilled cheese to a cutting board, cool slightly, then cut into small bite-size pieces, about ½ inch square.
06 - Spoon the roasted tomato soup into bowls, then drizzle each with about 1–2 teaspoons of heavy cream. Sprinkle with flaky sea salt and freshly cracked black pepper, then top each bowl with grilled cheese croutons. Serve immediately.

# Notes and Tips:

01 - Optional chicken stock: You can add ½–1 cup chicken stock to make a thinner soup, but this recipe is preferred with no added broth.
02 - Freeze the soup without adding heavy cream to preserve its texture.
03 - Reheat directly from frozen or thaw overnight in the refrigerator.

Back