Roasted Tomato Soup with Grilled Cheese Croutons
Tomato soup with a grilled cheese sandwich: this lunch is a staple of American childhoods. Yet I have to admit, it was not my favorite when I was growing up. I remember watching my busy mother pry open a can of tomato soup and thinking, “Who likes this stuff?”
If I had tasted this creamy tomato soup made with vine-ripened tomatoes and fresh herbs straight from the garden, I’m sure I would have felt differently. My own kids definitely did after tasting this homemade soup.
This homemade tomato soup recipe is worlds of flavor beyond the canned soup that many of us ate as kids. Roasted tomatoes and fresh basil and oregano give it incredible texture and flavor. Moreover, it’s easy to make. You just need fresh ingredients, a little extra time, a large pot, and some type of blender or food processor.
Even better, you can take your tomato soup up several notches with crunchy, buttery grilled cheese croutons. I’m including the simple recipe in this post. These croutons are also wonderful in panzanella, a classic Italian bread and tomato salad. You can find my panzanella recipe in my book Love Language of the South, right after this roasted tomato soup recipe.
The first time I told my family I would be serving this soup, I didn’t get a lot of ooohs and ahhhs. Quite the opposite. Now, however, roasted tomato basil soup with fresh garden tomatoes is by far one of my family’s favorites. They love it with sandwiches or the grilled cheese croutons.
After they tasted the intense flavor of roasted tomatoes and carrots with the oregano and basil, they were begging me to make this delicious recipe again.
Is tomato soup good for you?
I gladly make this soup on demand because tomatoes are a powerhouse of nutrition. They are considered one of the most heart-healthy foods. For example, fresh tomatoes help lower cholesterol and triglycerides. They are also a great source of lycopene, which is known for its antioxidant properties and benefits for bone health!
Ingredients for Both Recipes
Why is my tomato soup so bland? What can I add to make it taste better?
Have you ever tried to jazz up canned soup? Just about every busy parent has been there, adding sprinkles of garlic powder, parmesan cheese, and even red pepper flakes to remedy the blandness.
Often, though, the answer to depth of flavor is less instead of more. The best tomato soup recipe uses fresh ingredients (no tomato paste!) instead of more seasoning. Alas, no matter what spices you add, canned vegetables will always lack the flavor and texture of fresh. Likewise, dried herbs have a very different flavor profile from fresh herbs.
For the Tomato Soup
The ingredients for the soup are:
- whole medium or large tomatoes
- butter
- onion
- carrots
- vegetable stock
- fresh basil leaves
- fresh oregano
- heavy cream
- salt and pepper
Of course, the main ingredient is the tomatoes! If fresh tomatoes are out of season or you can’t fine vine-ripened ones, Marzano whole canned tomatoes will work for this recipe. I’d drain off the juice well and then add the tomatoes to the sautéed vegetables.
You may be wondering what kind of tomatoes to use for the soup. I grow many different varieties in my garden, such as big boy, beefsteak, chocolate stripes, celebrity, Amish paste, Romas, and several more heirloom varieties. Some types, like beefsteak, are slicing tomatoes, and I like those best for sandwiches and burgers.
However, I prefer vine-ripened Roma tomatoes for this soup recipe. They are more intensely flavorful and slightly less juicy than other varieties, giving you a thicker soup with more concentrated flavor and a smoother texture.
For the Grilled Cheese Sandwich Croutons
This one’s easy! The three ingredients for the croutons are exactly the same as for a grilled cheese sandwich. You will need:
- sourdough bread
- unsalted butter
- cheddar cheese
Equipment wise, all you will need is a griddle pan or a cast-iron skillet for grilling.
How to Make Roasted Tomato Soup with Fresh Tomatoes and Herbs
This tomato soup recipe is best for days when you have fresh tomatoes and herbs on hand and a little extra time to roast and simmer. I have to say, I start dreaming of eating this scrumptious soup from the time I plant my tomatoes in the ground. There’s just nothing like that first taste of summer in a bowl.
- First, roast the tomatoes in a preheated 450-degree oven. Stem them and halve them lengthwise, and then place them cut side down on a lined cookie sheet and roast for 12 minutes. When tomatoes are cool enough to handle, remove skin and set aside.
- Next, sauté the vegetables. Melt butter in a heavy-bottomed stockpot, Dutch oven, or other large pot. Add the chopped onion and carrots and sauté until tender.
- Then stir in the roasted tomatoes, vegetable stock, and herbs. Bring the mixture to a boil, and then lower the heat to simmer. Cover the pot and continue to simmer for about 20 minutes.
- Carefully transfer mixture to a food processor and puree. Transfer the soup back to the stockpot and cook over medium heat until soup is warmed through.
- Turn off the heat and stir in 1/3 cup of heavy cream. Season with salt, pepper, and other desired seasonings to taste. Ladle out the soup and sprinkle the grilled cheese croutons on the top. Enjoy!
This recipe yields 4 servings, and the soup will keep in the refrigerator in an airtight container for about 3 days.
Roasted Tomato Soup with Grilled Cheese Sandwich Croutons
Ingredients
- 3 pounds tomatoes
- 2 tablespoons butter
- 1 onion chopped
- 2 carrots chopped
- 1 cup vegetable stock or vegetable broth
- 1/2 teaspoon basil chopped
- 1/2 teaspoon oregano chopped
- 1/3 cup heavy cream
- salt and black pepper to taste
Instructions
- Preheat oven to 450 degrees. Stem the tomatoes, halve them lengthwise, and then place them cut-side down on a lined baking sheet. Roast for 10 minutes. When tomatoes are cool enough to handle, remove skin and set aside.
- Melt butter in heavy-bottomed stockpot. Add onion and carrots. Cook until soft.
- Stir in tomatoes, stock, basil, and oregano. Bring to a boil, and then lower the heat to simmer. Cover the pot and continue to simmer for about 20 minutes.
- Carefully transfer mixture to a food processor and purée, or use an immersion blender. Season to taste. Serve with Grilled Cheese Croutons sprinkled over the top.
Notes
Grilled Cheese Sandwich Croutons
Ingredients
- 4 ½- inch slices of sourdough bread
- 4 tablespoons unsalted butter melted
- 4 ounces cheddar cheese grated
Instructions
- Heat a griddle pan or cast-iron skillet. Brush 4 slices of bread with melted butter. Turn two pieces of bread over and place ½ of the cheese on each piece. Place the other 2 pieces of bread on top of the cheese, butter side up.
- Grill the sandwiches on one side for about 3 minutes on medium-high heat, adding a little weight or pressing the sandwich down while cooking. Turn the sandwiches over and cook for another 2 to 3 minutes, or until cheese is melted and bread is nicely browned.
- Remove sandwiches to a cutting board and allow to rest for about 2 minutes. Cut each sandwich into one-inch cubes.
I watched The Difference this morning and watched you make your delicious Tomato Soup. I was hooked. I signed up and plan to make your soup, and some of your other delicious looking recipes offered on your site, very soon.
God Bless You for sharing what you do with others.
Thanks so much. I am so happy you are a new subscriber! I aim to make you happy and give content you can use and enjoy. Let me know what you think of the soup. Thanks for your encouragement today. It means so much.
Wow so delicious! Easy recipe to follow thru nothing complicated about it. Only thing I found out before putting everything in the food processor, it was a little tangy coz of tomatoes I guess so I added alittle brown sugar. It was so yummy with a little bit of drizzle of olive oil and basil. Thank you so much for sharing. This will become a staple over here.
That makes sense. It kind of depends on the sweetness of the tomatoes. I’ll bet the addition fo the brown sugar was wonderful.
What about canning this?
You can certainly can it. I would pressure can it for sure and leave out the cream.
Love this recipe have made several times. Have even doubled it & frozen some for a fall day. Sometimes have added some chopped celery with the onions & carrots. My sone who “hates” tomatoes even loves it!
Lori, that makes my day!! Thank you for this. Tell your son I’m glad he loves it! Have it with a grilled cheese!
Easy to prepare (made this while making several other dishes and I’m NOT a cook) and this is delicious! Froze 1/2 a batch for another day and very glad I tried this recipe!
I am so glad to hear that!! I do love this recipe. It’s super easy and perfectly delicious when the tomatoes are fresh from the garden!