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Roasted Tomato Basil Soup with Grilled Cheese Croutons

A bowl of vibrant Roasted Tomato Basil Soup topped with golden Grilled Cheese Croutons and grated Parmesan.
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A recipe for rich, slow-roasted tomato soup infused with fresh basil, served with crispy, buttery grilled cheese croutons.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tablespoon sugar (optional, for balancing acidity)
  • For Croutons: 4 slices sturdy bread
  • For Croutons: 4 tablespoons unsalted butter, softened
  • For Croutons: 4 slices sharp cheddar cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 35 to 45 minutes, until the tomatoes are slightly caramelized and soft.
  4. Remove from the oven. Squeeze the roasted garlic pulp from the skins into a large pot. Add the roasted tomatoes and onions.
  5. Pour in the vegetable broth. Bring the mixture to a simmer over medium heat.
  6. Remove the pot from the heat. Stir in the fresh basil leaves and the optional sugar.
  7. Use an immersion blender or carefully transfer the soup in batches to a standard blender. Blend until completely smooth. Return the soup to the pot. Taste and adjust seasoning if needed. Keep warm.
  8. Prepare the croutons: Spread butter evenly on one side of each slice of bread.
  9. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each with two slices of cheddar cheese and the remaining two bread slices, butter-side up.
  10. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted.
  11. Remove the grilled cheese sandwiches and let them cool slightly. Cut each sandwich into 1-inch cubes to create croutons.
  12. Ladle the hot soup into bowls and top generously with the grilled cheese croutons immediately before serving.

Notes

  • Roasting the vegetables concentrates their natural sweetness, reducing the need for added sugar.
  • If you prefer a creamier soup, stir in 1/4 cup of heavy cream after blending.
  • Use sourdough or country white bread for the best crouton texture.

Nutrition

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