Roasted Tomato Soup with Grilled Cheese Croutons

There’s something undeniably comforting about a warm bowl of tomato soup paired with the crunchy goodness of grilled cheese. This classic combination has been a staple in many households, evoking memories of childhood and cozy weekends. But what if you could elevate this beloved duo into something even more delightful? Enter roasted tomato soup with grilled cheese croutons—a modern twist that not only preserves the soul-satisfying essence of the original dish but also introduces layers of flavor that will leave your taste buds singing.

Roasted Tomato Soup with Grilled Cheese Croutons

Indulge in the ultimate comfort food with this roasted tomato soup featuring crunchy grilled cheese croutons! This recipe transforms a nostalgic classic into a gourmet experience. Enjoy the sweetness of roasted tomatoes, aromatic garlic, and savory herbs, all blended into a velvety soup. Topped with crispy grilled cheese bites, it’s perfect for cozy nights or gatherings. Try this delightful twist for a warm and satisfying meal! #RoastedTomatoSoup #GrilledCheese #ComfortFood #SoupSeason #FoodieDelight

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Ingredients

2 lbs ripe tomatoes, halved

1 onion, chopped

4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon balsamic vinegar

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Fresh basil leaves for garnish

For the Grilled Cheese Croutons:

4 slices of your favorite bread (sourdough or whole grain recommended)

4 slices of cheddar cheese

Butter for spreading

Instructions

Roast the Tomatoes:

- Preheat your oven to 400°F (200°C).

- On a baking sheet, combine the halved tomatoes, chopped onion, and garlic cloves. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat everything evenly.

- Roast in the oven for about 30-35 minutes, or until the tomatoes are softened and caramelized.

Prepare the Soup Base:

- Once roasted, transfer the tomato mixture to a large pot. Pour in the vegetable broth, add the balsamic vinegar, dried basil, and oregano.

- Bring to a simmer over medium heat and cook for about 10 minutes to let the flavors meld together.

Blend the Soup:

- Using an immersion blender (or a regular blender in batches), blend the soup until smooth. Adjust seasoning with more salt and pepper if necessary. Keep the soup warm on low heat.

Make the Grilled Cheese Croutons:

- In a skillet, heat over medium heat. Butter one side of each slice of bread.

- Place two slices of bread in the skillet, buttered side down, and layer two slices of cheddar cheese on top. Top with the remaining bread slices, buttered side up.

- Cook until golden brown, about 3-4 minutes, then carefully flip and cook the other side until the cheese is melted and the bread is crispy. Repeat with the remaining slices of bread and cheese.

Serve:

- Cut the grilled cheese sandwiches into small cubes to create croutons.

- Ladle the roasted tomato soup into bowls, garnish with fresh basil leaves, and add the grilled cheese croutons on top for a delicious crunchy finish.

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