Creamy Roasted Tomato Soup with Grilled Cheese Croutons
This thick, creamy roasted tomato soup starts with ripe tomatoes, sweet shallots, and a whole head of garlic, roasted until jammy and caramelized, then blended with fresh basil and a splash of cream until velvety smooth. Top each bowl with crispy, melted Gruyère grilled cheese croutons for the ultimate cozy dinner. No simmering required, and it's easily made gluten-free.
Servings: 4 servings
Calories: 529kcal
Video
Equipment
Ingredients
For the tomato soup
- 3 lbs mixed fresh tomatoes halved, if larger than 1 inch
- 4 medium shallots peeled and halved
- 3 Tbsp (45ml) extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1-2 heads garlic use 1 head if large or 2 if small
- 1 cup packed fresh basil leaves plus more for serving
- ½-1 cup (120ml) vegetable broth or low-sodium chicken stock
- ½ cup (120ml) heavy cream plus more for serving
For the grilled cheese croutons
- 4 slices whole grain bread
- 4 Tbsp unsalted butter room temperature
- 1 ½ - 2 cups Gruyere shredded
- 1 tsp granulated garlic
- 4-6 fresh basil leaves
Instructions
- Prep the tomatoes. Preheat an oven to 425°F / 220°C. Place halved tomatoes and shallots in a single layer on a large rimmed baking sheet. Drizzle with 3 Tbsp (45ml) olive oil, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Wrap the garlic. Remove the papery outer layers of the heads of garlic, but leave the individual garlic cloves wrapped. Use a sharp knife to slice off ¼-½” off the top of each head of garlic. Place each in a small square of aluminum foil, then drizzle with a little olive oil. Wrap the foil tightly around each garlic head, then place on the baking sheet along with the tomatoes.
- Roast the tomatoes. Place in the oven, cook for 35-40 minutes, then cool slightly. Transfer the tomatoes and shallots to a blender or large soup pot (if using an immersion blender). Carefully unwrap the roasted garlic, then either squeeze the cloves out or use a small fork to remove from their skin. Add to the blender or soup pot.
- Add remaining ingredients, then blend. Add 1 cup packed basil leaves (and stock, if using). Blend on high for 60-90 seconds until completely smooth. Strain through a fine mesh sieve for an extra-silky soup, if desired. Stir or blend in ½ cup (120ml) heavy cream, then taste and adjust seasoning.
- Make the grilled cheese croutons. Butter one side of each slice of bread and sprinkle lightly with granulated garlic. Heat a large skillet or griddle over medium heat. Place two slices butter-side down in the pan, top evenly with grated Gruyère, and scatter basil leaves over the cheese. Top with remaining bread slices, butter-side up. Cover and cook for 3 minutes, then flip, cover again, and cook 2–3 minutes more, until golden and fully melted. Transfer to a cutting board, cool slightly, then cut into ½-inch croutons.
- Assemble, then serve. Spoon the roasted tomato soup into bowls, then drizzle each with about 1-2 tsp of heavy cream. Sprinkle with flaky sea salt and freshly cracked black pepper, then top each bowl with grilled cheese croutons. Serve immediately!
Notes
- Nutrition note: Nutrition facts exclude optional garnishes (except grilled cheese croutons).
- Optional stock: Add ½–1 cup chicken stock for a thinner soup, though we prefer it without added broth.
- Storage: Refrigerate in an airtight container for up to 5 days. Store croutons separately; they're best made fresh.
- Freeze: Cool completely and freeze for up to 3 months. Leave out the cream if freezing, then stir it in after reheating.
- Reheat: Warm in a saucepan over medium heat, stirring often, or reheat from frozen over low heat.
Nutrition
Calories: 529kcal | Carbohydrates: 34g | Protein: 14g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 857mg | Potassium: 1065mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4156IU | Vitamin C: 52mg | Calcium: 306mg | Iron: 2mg
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