There’s something magical about the moment roasted tomatoes hit hot soup – that deep, caramelized sweetness swirling with fresh basil and cream to create pure comfort in a bowl. This creamy roasted tomato basil soup has been my go-to for rainy days, cozy nights, and every “I need a hug” moment in between. The secret? Letting those tomatoes roast until they’re practically bursting with flavor before blending them into silky perfection.
At my house, we never just dip grilled cheese in tomato soup – we take it next level by turning that melty, crispy sandwich into golden croutons that float on top like little flavor rafts. The first time I made this combo for Sunday supper, my husband declared it “the best thing you’ve ever cooked” (and trust me, coming from him, that means something). What makes this recipe special isn’t just the technique – it’s how the sweetness of slow-roasted tomatoes plays against the sharp cheddar, with fresh basil brightening every spoonful. One bite and you’ll understand why this has become our family’s most-requested cold weather meal.
Table of Contents
Why You’ll Love This Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons
This isn’t just any tomato soup—it’s a hug in a bowl with extra cheese confetti! Here’s why it’ll steal your heart:
- Flavor bombs: Roasting tomatoes caramelizes their natural sugars, giving the soup a deep, rich taste that puts canned versions to shame
- Texture heaven: Silky smooth blended tomatoes meet crispy, gooey grilled cheese cubes—every spoonful is a party in your mouth
- Weeknight easy: Mostly hands-off roasting means you can multitask (or sneak in a quick dance party while the oven works its magic)
- Comfort perfected: That moment when hot soup melts the cheese just slightly on those croutons? Pure nostalgia
- Basil freshness: The herb keeps everything bright and balanced—no dull, one-note tomato flavor here
Pro tip: Make extra grilled cheese—half for croutons, half for “quality testing” while cooking.
Ingredients for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons
Gather these simple ingredients to create magic:
- 2 lbs ripe tomatoes, halved (Romas work great for roasting)
- 3 tbsp olive oil, divided
- 1 medium onion, chopped (yellow or sweet)
- 4 cloves garlic, minced (about 2 tsp)
- 2 cups vegetable broth (low sodium preferred)
- 1/2 cup fresh basil, chopped (packed leaves)
- 1/2 cup heavy cream (see substitutions below)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 4 slices bread (sourdough or country white)
- 1 cup shredded cheddar cheese (sharp for best flavor)
- 2 tbsp butter (for grilling)
Ingredient Notes and Substitutions
Flexibility is key in my kitchen! Here’s how to adapt:
- Tomatoes: No fresh? Use 28oz canned whole tomatoes (drained) – roast them for 15 minutes instead
- Cream: Half-and-half works (less rich) or coconut milk for dairy-free
- Cheese: Gruyère or Monterey Jack can substitute cheddar
- Broth: Chicken broth adds depth if you’re not vegetarian
- Basil: In winter, use 1 tbsp dried (add with broth)
- Bread: Gluten-free? Use your favorite sandwich bread
Remember: The better your ingredients, the more amazing your soup will taste!
Equipment You’ll Need
Don’t worry—you probably have most of these already! Here’s what I grab from my kitchen for this cozy masterpiece:
- Rimmed baking sheet (for roasting those tomatoes to perfection)
- Blender or immersion blender (for that velvety-smooth texture we crave)
- Medium saucepan (a Dutch oven works great too)
- Skillet or griddle (for achieving golden grilled cheese magic)
- Chef’s knife and cutting board (fresh chopping makes all the difference)
See? Nothing fancy—just tools that make good food happen!
How to Make Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons
Alright, let’s get cooking! This is where the magic happens—I’ll walk you through each step like we’re standing side by side in my kitchen. Get ready for your house to smell absolutely incredible!
- Roast those tomatoes! Preheat your oven to 400°F (200°C). Arrange halved tomatoes cut-side up on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil—don’t be shy, this helps them caramelize. Roast for 25 minutes until they’re blistered and collapsing. Your nose will tell you when they’re ready—that sweet, jammy aroma is unmistakable!
- Sauté the aromatics. While tomatoes roast, heat 1 tablespoon olive oil in your saucepan over medium heat. Add chopped onion and cook until translucent (about 5 minutes), stirring occasionally. Toss in minced garlic and cook just until fragrant—about 30 seconds. Careful not to let the garlic burn!
- Bring it all together. Add your gorgeous roasted tomatoes (juices and all!) to the pot along with vegetable broth, chopped basil, salt, and pepper. Let this simmer for 15 minutes—this is when the flavors really get to know each other.
- Blend to silky perfection. Carefully transfer everything to a blender (or use an immersion blender right in the pot). Blend until completely smooth. Now for the pièce de résistance—stir in that glorious heavy cream. Taste and adjust seasoning—sometimes I add an extra pinch of salt here.
- Grilled cheese magic. While soup simmers, butter one side of each bread slice. Place cheese between two slices (buttered sides out) and cook in a skillet over medium heat until golden and crispy (about 3 minutes per side). Let cool slightly before cutting into perfect little crouton cubes.
- The grand finale! Ladle that velvety soup into bowls and top with your crispy grilled cheese croutons. Watch them float like little golden islands before inevitably giving in to the cheesy temptation.
Tips for Perfect Soup and Croutons
Here are my hard-earned secrets for tomato soup nirvana:
- Roasting pro tip: Space tomatoes evenly on the baking sheet—crowding causes steaming instead of caramelizing. I sometimes add a sprinkle of sugar if my tomatoes aren’t super ripe.
- Blending safely: If using a stand blender, remove the center cap from the lid and cover with a towel to let steam escape. Blend in batches if needed.
- Cream control: Start with 1/3 cup cream and add more until it reaches your dream consistency. For extra richness, stir in a pat of butter at the end.
- Crouton crispness: Use medium heat for grilled cheese—too hot and the bread burns before cheese melts. Press sandwiches lightly with a spatula for even browning.
- Basil brightness: Stir in half the basil while cooking, then sprinkle the rest fresh on top for maximum flavor impact.
Serving Suggestions for Creamy Roasted Tomato Basil Soup
This soup deserves an encore! Here’s how I love to serve it:
- Crusty bread basket: Garlic bread or warm baguette slices for dipping
- Light salad: Simple arugula with lemon vinaigrette cuts the richness
- Charcuterie twist: Add sliced cured meats for a heartier meal
- Wine pairing: A crisp Chardonnay complements the creamy tomato
Pro tip: Set out extra grilled cheese croutons they disappear fast!
Storage and Reheating Instructions
Store leftover soup (without croutons) in an airtight container in the fridge for up to 4 days it actually tastes better the next day as flavors meld! Reheat gently on the stove over medium-low, stirring often. If it thickens, add a splash of broth or water. The grilled cheese croutons are best fresh, but you can crisp them up in a toaster oven for 3 minutes if needed.
Nutritional Information for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons
Here’s the scoop on what’s in this cozy bowl (per serving):
- Calories: About 350
- Fat: 22g (10g saturated)
- Carbs: 30g (4g fiber, 10g sugar)
- Protein: 10g
- Sodium: 600mg
Remember these are estimates! Actual numbers depend on your exact ingredients and how much cheese you “accidentally” snack on while cooking. (We don’t judge!)
Frequently Asked Questions
Got questions? I’ve got answers! Here are the most common ones I hear about this beloved soup:
- Can I freeze this soup? Absolutely! Freeze without the cream for best results—just stir it in when reheating. Portion into airtight containers (leave 1-inch space for expansion) and freeze up to 3 months. Thaw overnight in fridge before warming gently on the stove.
- What if I don’t have fresh basil? No worries—use 1 tablespoon dried basil, but add it with the broth so it has time to rehydrate. The flavor won’t be quite as bright, but still delicious. I’ve also used 2 teaspoons Italian seasoning in a pinch!
- Can I make this ahead? Yes! The soup actually improves after sitting overnight. Prepare through step 4 (before adding cream), refrigerate, then finish with cream when reheating. Grill the cheese sandwiches fresh before serving—they only take minutes!
- Is there a dairy-free version? Swap heavy cream for full-fat coconut milk (the canned kind) and use vegan butter/cheese for the croutons. The coconut gives a slightly sweet note that pairs beautifully with roasted tomatoes.
- Why roast the tomatoes? Roasting concentrates flavors and removes excess water transforming bland tomatoes into sweet, jammy perfection. Trust me, this step makes ALL the difference!
Still curious about something? Drop your question in the comments I’m happy to help!
Share Your Thoughts
I’d love to hear how your creamy roasted tomato basil soup turned out! Did you add any fun twists? Maybe extra garlic or a sprinkle of red pepper flakes? Drop a comment below with your experience and don’t forget to rate the recipe if you loved it as much as we do. Happy cooking!
For more delicious recipes and inspiration, check out our Pinterest page!
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Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons Will Melt Your Heart
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A rich and creamy tomato basil soup with roasted tomatoes and grilled cheese croutons for a comforting meal.
Ingredients
- 2 lbs ripe tomatoes, halved
- 3 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup fresh basil, chopped
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices bread
- 1 cup shredded cheddar cheese
- 2 tbsp butter
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, and roast for 25 minutes.
- In a pot, heat 1 tbsp olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add roasted tomatoes, vegetable broth, basil, salt, and pepper. Simmer for 15 minutes.
- Blend the soup until smooth. Stir in heavy cream.
- For the grilled cheese croutons, butter bread slices and place cheese between them. Cook in a pan until golden and crispy. Cut into cubes.
- Serve soup topped with grilled cheese croutons.
Notes
- Use fresh basil for the best flavor.
- Adjust cream for desired thickness.
- Substitute vegetable broth with chicken broth if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: American
