Save The smell hit me before I even opened the oven door: roasted tomatoes collapsing into themselves, their skins blistered and sweet. I had tossed them in on a whim one rainy afternoon, tired of the usual canned soup routine. When I blended them with garlic and thyme, the kitchen filled with a warmth that had nothing to do with the stove. I buttered bread for grilled cheese without thinking, then cut the sandwiches into cubes because my daughter kept dipping hers in anyway.
I served this to friends on a cold November evening, and one of them actually asked if I had used a secret ingredient. There was no secret, just time and heat doing what they do best. We sat around the table dipping those crispy little cheese cubes into our bowls, and the conversation stretched longer than usual. It is funny how a simple soup can make people linger.
Ingredients
- Ripe tomatoes: Use the ripest you can find, even if they are a bit bruised, because roasting transforms them into concentrated sweetness.
- Onion and garlic: These roast alongside the tomatoes and add a deep, mellow base that canned versions lack.
- Olive oil: A good drizzle helps the vegetables caramelize and prevents sticking, so do not skimp here.
- Dried thyme or basil: Either works beautifully, thyme adds earthiness while basil leans sweeter and more summery.
- Vegetable broth: This thins the soup to the right consistency, use low sodium so you control the salt level yourself.
- Tomato paste: Just a tablespoon deepens the color and adds richness without making it taste canned.
- Sugar: Optional, but if your tomatoes are tart, a teaspoon balances everything without making it sweet.
- Heavy cream or whole milk: Stirred in at the end, it turns the soup velvety and softens the acidity.
- Sandwich bread: Any soft white or whole wheat works, just avoid anything too dense or crusty for the croutons.
- Sharp cheddar cheese: It melts beautifully and has enough flavor to stand up to the soup, but mozzarella or Gruyere work too.
- Unsalted butter: Softened butter spreads easily and helps the bread toast evenly in the skillet.
Instructions
- Roast the vegetables:
- Preheat your oven to 400 degrees F and arrange the halved tomatoes cut side up on a baking sheet with the onion and garlic. Drizzle everything with olive oil, season with salt, pepper, and thyme or basil, then roast for 25 to 30 minutes until the tomatoes are soft and their edges start to char.
- Simmer the soup base:
- Transfer all the roasted vegetables and any juices from the pan into a large pot, then add the vegetable broth, tomato paste, and sugar if using. Bring it to a simmer over medium heat and let it bubble gently for 10 minutes, stirring now and then.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer the soup in batches to a countertop blender and puree until completely smooth. Stir in the cream or milk if you want it richer, then taste and adjust the salt and pepper.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, then sandwich the cheese between two slices with the buttered sides facing out. Heat a skillet over medium heat and cook each sandwich for 2 to 3 minutes per side until golden and the cheese melts, then let them cool slightly and cut into 1 inch cubes.
- Serve hot:
- Ladle the soup into bowls and scatter the grilled cheese croutons on top. Serve immediately while the croutons are still crispy and the soup is steaming.
Save There was a night when my son had a cold and refused everything except this soup. I made it late, after he had gone to bed, and left a container in the fridge. The next morning he ate it cold, straight from the bowl, with no croutons. It reminded me that sometimes food is less about the recipe and more about what it means when someone needs it.
How to Store and Reheat
The soup keeps well in an airtight container in the fridge for up to four days, and it actually tastes better the next day after the flavors settle. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or cream if it has thickened too much. The grilled cheese croutons do not store well once cut, so make them fresh each time or keep the whole sandwiches wrapped and slice them just before serving.
Ways to Customize
A pinch of smoked paprika stirred into the soup before blending adds a subtle smokiness that makes people ask what you did differently. You can swap the cheddar for mozzarella if you want milder croutons, or try Gruyere for something nutty and sophisticated. For a vegan version, use plant based butter, cheese, and cream, just check that your bread is dairy free too.
Serving Suggestions
This soup pairs beautifully with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness. You can also serve it as a starter before roast chicken or pasta, it is light enough not to fill people up but satisfying enough to feel like a real course. If you are feeding kids, let them build their own bowls with the croutons on the side, they love the hands on part.
- Drizzle a little extra olive oil and a few fresh basil leaves on top for a restaurant style finish.
- Serve with oyster crackers or crusty bread if you do not feel like making the croutons.
- Double the batch and freeze half in individual portions for quick lunches.
Save Some recipes become part of your rotation without you noticing, and this is one of them. It is there when you need comfort, when you want to impress without trying too hard, or when you just want your kitchen to smell like home.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup base can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently over medium-low heat before serving. Prepare the grilled cheese croutons fresh for optimal crispness, or store them in an airtight container and reheat briefly in a 350°F oven.
- → What type of tomatoes work best?
Use ripe, in-season tomatoes for the deepest flavor. Roma or beefsteak varieties work wonderfully due to their meaty texture and lower water content. If fresh tomatoes aren't available, high-quality canned San Marzano tomatoes are an excellent substitute—use about 28 oz.
- → How do I prevent the soup from being too acidic?
The optional teaspoon of sugar helps balance acidity from the tomatoes and tomato paste. Start with half a teaspoon and adjust to taste. Cream or milk also mellows acidity naturally. A pinch of baking soda can neutralize excess acid if needed—add it carefully and stir as it will bubble.
- → Can I use an immersion blender instead of a countertop blender?
Absolutely. An immersion blender is ideal for this soup and eliminates the need to carefully transfer hot liquid in batches. Simply submerge it in the pot and blend until you reach your desired smoothness. For an extra velvety texture, strain the soup through a fine-mesh sieve after blending.
- → What cheese works best for the croutons?
Sharp cheddar delivers classic, bold flavor that complements the tomato soup beautifully. Gruyère adds a nutty, sophisticated note, while Emmental provides creamy meltiness. Avoid low-moisture cheeses as they don't melt well. Experiment with combinations of cheeses for unique flavor profiles.
- → How can I make this completely dairy-free?
Substitute plant-based butter for regular butter, use dairy-free cheese alternatives designed for melting, and replace heavy cream with coconut milk or cashew cream for richness. Nutritional yeast can add umami depth to the soup. Test cheese alternatives beforehand, as melting quality varies by brand.