Thick, Creamy Roasted Tomato Soup with Grilled Cheese Croutons
This thick, creamy roasted tomato soup is packed with deep, savory flavor. Fresh tomatoes, shallots, and plenty of garlic are roasted until sweet and caramelized, then blended with basil and a splash of cream until silky smooth. Serve with grilled cheese croutons for the ultimate comfort meal. Easily adaptable to be gluten-free.
Servings: 4 servings
Calories: 887kcal
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 cup (120ml) low-sodium chicken stock or vegetable broth, optional -- see note below!
- ½ cup (120ml) heavy cream plus more for serving
For the grilled cheese croutons
- 4 sliced 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 2 heads of garlic (or 1, if very large), 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. To the blender, add 1 cup of packed basil leaves (and stock, if using). Stir or blend in ½ cup (120ml) heavy cream, then taste and adjust seasoning as needed.
- 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.
- Freeze: Cool completely and freeze airtight for up to 3 months. If freezing, wait to add the cream until reheating.
- Reheat: Thaw overnight or reheat directly from frozen in a saucepan over medium heat until warmed through.
Nutrition
Calories: 887kcal | Carbohydrates: 24g | Protein: 42g | Fat: 71g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 191mg | Sodium: 1478mg | Potassium: 1176mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5035IU | Vitamin C: 52mg | Calcium: 1264mg | Iron: 2mg
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