Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons Recipe

There’s something magical about a bowl of creamy roasted tomato basil soup—especially when it’s topped with crispy grilled cheese croutons. It’s the ultimate hug in a bowl, the kind of meal that makes rainy days cozy and chilly evenings feel like a celebration. I first fell in love with this combo years ago at a tiny café, and I’ve been obsessed with perfecting my own version ever since.

The secret? Roasting the tomatoes until they’re jammy and caramelized, blending them into silky smoothness, and then—because why not?—tossing little cubes of buttery, melty grilled cheese right on top. Trust me, once you try it this way, there’s no going back.

Table of contents:

Why You’ll Love This Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Let me count the ways this soup will steal your heart:

• Creamy dreaminess: Roasting the tomatoes deepens their sweetness, and that swirl of heavy cream? Pure velvet in every spoonful.
• Flavor fireworks: Fresh basil and garlic mingle with those caramelized tomatoes for a taste that’s anything but boring.
• Grilled cheese upgrade: Those crispy little croutons aren’t just garnish—they’re cheesy, buttery bites that make every mouthful exciting.
• Effortless comfort: It’s easier than you think (no fancy skills needed), and it works for summer lunches or cozy winter nights.

Seriously—this isn’t just soup. It’s happiness in a bowl.

Ingredients for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Here’s the lineup of simple, fresh ingredients that make this soup sing—trust me, every one plays a crucial role. I’ve made this enough times to know: don’t skip the heavy cream (it’s worth it) and please use fresh basil (dried just won’t give you that bright, herby punch).

• 2 lbs ripe tomatoes, halved (go for Roma or vine-ripened—they roast like a dream)
• 3 tbsp olive oil, divided (extra virgin for roasting, regular for sautéing)
• 1 medium onion, chopped (yellow or sweet both work beautifully)
• 4 cloves garlic, minced (yes, four—this soup loves garlic)
• 2 cups vegetable broth (homemade or low-sodium if you’re watching salt)
• ½ cup fresh basil, chopped (pack it lightly when measuring)
• ½ cup heavy cream (or sub half-and-half for a lighter touch)
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper, freshly ground
• 4 slices bread (I swear by sourdough, but any sturdy loaf works)
• 1 cup shredded cheddar cheese (sharp for adults, mild for kids)
• 2 tbsp butter, softened (for that golden grilled cheese magic)

See? Nothing fancy—just real ingredients that do big things together. Now let’s get cooking!

How to Make Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Okay, let’s dive in—this soup comes together in a few simple steps, but each one builds layers of flavor. I’ll walk you through it, just like I’m there with you in the kitchen (pretend I’m the friend who keeps taste-testing and saying, “Yep, more basil!”):

Roasting the Tomatoes

First, heat your oven to 400°F (200°C). While it warms up, halve your tomatoes and lay them cut-side up on a baking sheet. Drizzle with 2 tbsp olive oil—don’t be shy; this helps them caramelize into jammy goodness. Roast for 25 minutes, until the edges get slightly charred and the juices bubble. That caramelization? That’s where the magic starts.

Sautéing the Aromatics

In a big pot, heat the remaining 1 tbsp olive oil over medium heat. Toss in the chopped onion and minced garlic. Stir often for about 5 minutes—you want them soft and fragrant, not browned. (Burnt garlic = sad soup.) When your kitchen smells like a Italian grandma’s dream, you’re golden.

Blending and Finishing the Soup

Now, add those gorgeous roasted tomatoes (juices and all!), vegetable broth, basil, salt, and pepper. Simmer for 15 minutes to let the flavors marry. Then, blend until silky smooth—I use an immersion blender right in the pot (less mess!), but a regular blender works too (just vent the lid so it doesn’t explode). Off the heat, stir in the heavy cream. Taste? Needs more salt? Go for it.

Making the Grilled Cheese Croutons

While the soup simmers, butter one side of each bread slice. Pile shredded cheddar between two slices (buttered sides out) and press into a hot skillet. Cook medium-low until golden (3-4 minutes per side). Let it cool slightly, then chop into bite-sized cubes. Pro tip: Make extra—they “disappear” fast.

Ladle the soup into bowls, scatter those crispy croutons on top, and watch everyone’s eyes light up. Dinner is served!

Tips for Perfect Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to unforgettable:

• Basil is boss: Stir in half the fresh basil while cooking, then sprinkle the rest on top before serving—that double dose keeps the flavor bright and herby.
• Cream control: Love it extra rich? Add cream slowly until it’s your perfect velvety consistency. Lighter version? Swap in half-and-half or even coconut milk.
• Broth backup: Out of veggie broth? Chicken broth works great, or use water with a splash of balsamic vinegar for depth.
• Crouton crunch: Keep grilled cheese cubes separate until serving so they stay gloriously crispy (they’ll turn soggy if left floating too long).

Little tweaks, huge rewards—that’s my soup mantra!

Variations for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Once you’ve mastered this recipe, try these fun twists—I’ve tested them all, and each brings something special:

• Spice it up: Toss in a pinch of red pepper flakes while sautéing the garlic for a gentle kick.
• Cheese swap: Use Gruyère or mozzarella in your croutons instead of cheddar—melty magic!
• Herb garden: Stir in a teaspoon of dried oregano or thyme with the basil for extra depth.

See? One recipe, endless cozy possibilities.

Serving Suggestions for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

This soup is a meal all on its own, but if you’re like me and love turning dinner into a cozy event, here’s how I jazz it up:

• Crusty bread soldiers for dipping (because you can never have too many carbs)
• A crisp green salad with lemony vinaigrette to brighten things up
• Extra croutons on the side (trust me, people will raid the bowl)

Pour some iced tea in summer or hot apple cider in winter—it’s perfection every time.

Storing and Reheating Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Here’s the good news—this soup actually gets better the next day as flavors deepen! Store it in an airtight container in the fridge for 3-4 days. When reheating, warm it gently on the stove over low heat (high temps can make the cream separate). Stir often and add a splash of broth if it thickens too much. As for those glorious croutons? They’re best made fresh, but if you must save them, keep them in a paper bag at room temp—just re-crisp in a dry skillet for 30 seconds before serving.

Nutritional Information for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Now, let’s be real—this soup isn’t a “diet” dish (and why would you want it to be?), but here’s the scoop on what’s in that glorious bowl. These numbers are per serving and just estimates—actual counts can vary based on your exact ingredients. But hey, comfort food is about joy, not math!

• Calories: ~350 per bowl
• Fat: 22g (10g saturated from all that creamy goodness)
• Carbs: 30g (including 4g fiber from those roasted tomatoes)
• Protein: 10g (thank you, cheesy croutons!)

So yes, it’s indulgent—but every spoonful is worth it. Life’s too short for bland tomato soup!

FAQ About Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

I get questions about this soup all the time—here are the answers to the ones that pop up most:

Can I use canned tomatoes instead of fresh?
Absolutely! In winter when ripe tomatoes are scarce, swap in one 28-oz can of whole San Marzano tomatoes (drained). Roast them as you would fresh—just pat them dry first so they caramelize nicely.

How do I make this dairy-free?
Skip the heavy cream and use full-fat coconut milk (the canned kind) for richness. For croutons, try vegan cheese and butter alternatives—they won’t melt quite the same, but still add crunch.

Why do my croutons get soggy so fast?
The trick is to add them right before serving! If you’re prepping ahead, store them separately in a paper bag (not plastic—that traps steam) and pop them in a hot pan for 30 seconds to revive the crispness.

Can I freeze this soup?
You bet—just leave out the cream! Freeze the blended tomato base, then stir in cream when reheating. Texture might change slightly, but flavor stays fantastic.

See? No soup stress—just delicious solutions!

For more delicious recipes and inspiration, check out The Recipe Empire on Pinterest.

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