Roasted Garlic Tomato Soup with Grilled Cheese Croutons

Name: Roasted Garlic Tomato Soup with Grilled Cheese Croutons
Prep time: 20 min
Cook time: 60 min
Ingredients: 4 oz Swiss cheese (sliced or grated); 1 baguette (sliced); 2 tbsp butter (room temperature); 2 lbs roma tomatoes (halved); 1 large red pepper (sliced); 1 large onion (sliced); 6 cloves garlic; 1 sprig rosemary; 2 tbsp olive oil; 1 can whole Italian tomatoes (28oz/796ml); 4 cups vegetable stock; ¼ cup basil leaves

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This Roasted Garlic Tomato Soup with Grilled Cheese Croutons has a creamy, sweet, and acidic base with a crunchy, buttery, and cheesy bite. It's a modern and unique take on a classic dish using cheesy bread cut into croutons perfect for dipping, dunking, or garnishing.

three bowls of roasted garlic tomato soup with grilled cheese croutons with spoons.

Is there anything a grilled cheese sandwich can't fix? A comforting dish whether served for lunch or dinner, pairs perfectly with soup and can be made into endless flavor profiles like our French Onion Grilled Cheese, Butter Chicken Grilled Cheese, or Fig and Basil Grilled Cheese.

One of the most comforting and nostalgic dishes of any childhood is the classic grilled cheese and tomato soup. Like any good fusion recipe, our take on the classic comforting soup combines tomato soup with grilled cheese croutons. Made as an open-faced and oven-baked crostini topped with cheese, it's an easy way to ensure a crispy bite with every slurp.

Why You’ll Love This Tomato Soup Recipe

It's the perfect combo: Each bite of this pairing has notes of sweet and sour, and a smooth soup finish with crunchiness and saltiness from the grilled cheese. It's a flavor and texture combo that balances one another and complements both flavor profiles.
It's good for large groups: Usually when you serve grilled cheese and tomato soup you make a big pot of soup but individual sandwiches can be tricky when serving a group. Our version involves making cheesy bread in the oven and cutting it into crouton squares. It's an easy way to make a big batch and serve a large crowd.
It's nostalgic: An easy comfort food that is quick to make, this classic pairing evokes positive childhood memories for most and is the epitome of nostalgia. It's a dish that effortlessly belongs together and can instantly transport you back.

Serve our Roasted Garlic Tomato Soup with Grilled Cheese Croutons with our Sourdough Croutons, House Salad, or our easy sandwich recipes.

Ingredient List

ingredients for roasted garlic tomato soup with grilled cheese croutons.

Swiss cheese: a great melting cheese is essential for grilled cheese. We love the unique flavor of Swiss cheese but fontina, mild cheddar, gruyere, and Monterey jack are also excellent options.
Baguette: baguette makes for good croutons. We like the flavor of sourdough bread for this recipe.
Butter: we use salted butter in all of our recipes.
Tomatoes: this recipe calls for both fresh tomatoes and canned tomatoes. Roma tomatoes roast well to add depth to the soup.
Red peppers: roasted along with the tomatoes for depth and sweetness. Red peppers are preferred to maintain a deep red color in the soup.
Onions: use your favorite cooking onion. We typically use yellow onions in everyday cooking.
Garlic: fresh garlic is best for soups.
Rosemary: fresh rosemary gives the soup an earthy and slightly peppery flavor.
Olive oil: use extra virgin, the best quality available.
Vegetable stock: homemade is best, store-bought is fine. Chicken or beef stock can also be used.
Basil: slightly sweet, slightly savory, basil adds freshness and brightness to the soup.

See the recipe card for full information on ingredients and quantities.

Recipe Variations and Modifications

Make it creamy: a cup of heavy cream adds richness to the soup and mellows out the acidity.
Make it spicy: add chili flakes for fresh chilis to the soup for an added kick.
Toppings and garnish: a drizzle of olive oil, pesto, or cream elevates the dish, especially if serving to guests.

Recipe Steps: How to Make Roasted Garlic Tomato Soup with Grilled Cheese Croutons

tomatoes, garlic, onion and rosemary in a roasting pan.

1. Roast the vegetables.

Place the tomato halves, red peppers, onion, garlic cloves, and rosemary sprig on a baking sheet. Toss with olive oil and season with salt and pepper. Tuck the garlic in the tomatoes so that they are not exposed to prevent them from burning. Roast the vegetables for 30-40 minutes until they begin to char.

adding roasted tomatoes and garlic to pot.

2. Make the tomato soup.

Once the tomatoes have finished roasting, transfer them to your soup pot and place high heat. Stir in the canned tomatoes and stock.

hand using immersion blender to blend tomato soup in pot.

3. Blend the tomato soup.

Before the soup heats up, blend it with an immersion blender to achieve the desired consistency. Bring to a boil then reduce to a simmer and cook for at least 15-20 minutes. Before serving, taste and season your soup as desired.

hand adding cheese to sliced baguette on a baking sheet.

4. Make the grilled cheese croutons.

Lightly butter both sides of each baguette slice and place on a baking sheet. Top with cheese and bake for 10 minutes, until the cheese is melted and the bottom of the toast is browned. Cool then cut into crouton-sized squares.

bowl of roasted garlic tomato soup with grilled cheese croutons.

5. Garnish the soup.

Place a handful of croutons in the center of individual soup bowls to serve. Pour the soup around the croutons and garnish with a few fresh basil leaves and a drizzle of cream.

Chef's Tips

Roast the veggies: ensure that the peppers, tomatoes, and onions get good caramelization when roasting. Leave them in for more time if necessary. The caramelization adds flavor to the soup and separates it from store-bought tomato soup.
Use the right cheese: not all cheeses melt well. Choosing a great melter like Swiss, mozzarella, Monterey jack, mild cheddar, or Havarti will give you the ultimate cheese pull.

Storage and Freezing

Storage: the grilled cheese croutons and soup should be stored separately. Allow the soup to come to room temperature and store it in an airtight container in the fridge for 4-5 days. The croutons can be stored in a separate container and then reheated in the oven at 350°F for 10-15 minutes until crisp.

Freezing: we often make our soups in large batches freezing the excess for future meals. Allow the soup to come to room temperature and transfer to freezer-safe containers. Store in the freezer for 3-6 months and reheat on in a soup pot over medium heat.

Recipe FAQs

What are some ways to thicken tomato soup?

Adding cream, a roux (flour and butter mixture), or a slurry of cornstarch and water can thicken tomato soup.

What are the best spices or herbs to add to tomato soup?

Popular spices and herbs for tomato soup include basil, oregano, thyme, bay leaves, garlic, and paprika.

How do I make tomato soup less acidic?

Adding a small amount of sugar or cream can reduce the acidity in tomato soup. Sugar neutralizes the acidity, while cream adds richness that smooths out the tang.

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