Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons in 6 Simple Steps

Name: Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons in 6 Simple Steps
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 large tomatoes, halved; 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 cup fresh basil leaves; 2 cups vegetable broth; 1/2 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper; 4 slices bread; 1 cup shredded cheddar cheese

Author: lia

Published: August 27, 2025

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There’s something magical about a bowl of creamy roasted tomato basil soup with grilled cheese croutons—it’s like a warm hug on a chilly day. I’ve been making this recipe for years, ever since my college days when I’d whip up big batches to share with friends in my tiny apartment kitchen. The secret? Roasting the tomatoes until they’re caramelized and sweet, then blending them with fresh basil and a touch of cream for that velvety texture. But let’s be real—the star of the show is those crispy, cheesy grilled cheese croutons bobbing on top. They turn a simple soup into pure comfort food heaven.

This isn’t just any tomato soup. It’s the kind that makes you close your eyes and sigh after the first spoonful. I love how the flavors deepen as the tomatoes roast, and that hit of fresh basil brightens everything up. And those croutons? They’re golden, buttery, and packed with melty cheddar—basically everything you love about grilled cheese, but in bite-sized form. Trust me, once you try it this way, you’ll never go back to plain old soup and a sandwich again.

Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons - detail 1

Why You’ll Love This Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

This soup isn’t just dinner—it’s an experience. Here’s why it’s become my go-to comfort food:

Rich, deep flavor from roasted tomatoes that caramelize in the oven, making them sweeter and more complex than canned tomatoes ever could be
Easy enough for weeknights—just roast, simmer, blend, and you’re done (the croutons take only minutes to make)
That perfect creamy texture from just the right amount of heavy cream stirred in at the end—not too thin, not too thick
Those irresistible grilled cheese croutons that add crunch and gooey cheese to every bite (because who doesn’t want mini grilled cheeses floating in their soup?)
Nostalgic comfort food that tastes like childhood memories, but sophisticated enough for grown-up dinners

Seriously, it’s the soup version of your favorite cozy sweater—warm, familiar, and impossible not to love.

Ingredients for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Here’s everything you’ll need to make this soul-warming soup (measurements matter!):

6 large tomatoes, halved (ripe ones work best – I like vine-ripened or roma)
2 tbsp olive oil (plus extra for drizzling)
1 medium onion, chopped (yellow or sweet onions both work great)
3 garlic cloves, minced (fresh is key – no jarred stuff here!)
1 cup fresh basil leaves, packed (tear them gently before adding)
2 cups vegetable broth (or chicken broth if you prefer)
1/2 cup heavy cream (see notes for dairy-free swaps)
4 slices bread (I use sourdough, but any crusty bread works)
1 cup shredded cheddar cheese, packed (sharp cheddar melts beautifully)
Salt & pepper to taste (I use about 1 tsp salt and 1/2 tsp pepper)
2 tbsp butter, softened (for grilling the cheese sandwiches)

Pro tip: Prepare your ingredients before starting – chopping the onion and garlic while the tomatoes roast saves so much time!

How to Make Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

This soup comes together in a few simple steps – let me walk you through exactly how I make it, from roasting those gorgeous tomatoes to crafting the perfect cheesy croutons. Follow these steps and you’ll have restaurant-quality soup at home!

Roasting the Tomatoes

First, preheat your oven to 400°F. Arrange those halved tomatoes cut-side up on a baking sheet. Drizzle generously with olive oil – about 1 tablespoon total – and sprinkle with a pinch of salt. Roast for 30 minutes until the edges start to caramelize and the tomatoes collapse slightly. That deep roasting transforms them from bright and acidic to rich and sweet.

Preparing the Soup Base

While tomatoes roast, heat remaining oil in a large pot over medium heat. Add chopped onion and cook until translucent (about 5 minutes), then stir in minced garlic for just 30 seconds until fragrant. Once tomatoes are done, scrape them into the pot along with all those delicious roasted juices. Tear in fresh basil leaves and pour in vegetable broth. Bring to a gentle simmer and let cook for 15 minutes to meld all the flavors together beautifully.

Blending and Finishing the Soup

Here’s where magic happens! Carefully transfer the soup to a blender (work in batches if needed) and blend until completely smooth – about 1 minute. Return to the pot and stir in heavy cream. Taste and adjust seasoning with salt and pepper. I usually add another small handful of fresh basil at this stage for extra brightness.

Making the Grilled Cheese Croutons

While soup simmers, make your croutons. Butter one side of each bread slice, then sandwich shredded cheddar between the unbuttered sides. Grill in a skillet over medium heat until golden on both sides (about 3 minutes per side). Let cool slightly, then cut into perfect little cubes – about 1-inch square. The key is getting them crispy on the outside while keeping that cheese gloriously melty inside!

Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons - detail 2

Now just ladle that velvety soup into bowls, top with a generous handful of cheesy croutons, and maybe an extra basil leaf for garnish if you’re feeling fancy. Dig in while everything’s hot – those croutons stay crispy longest if added right before serving!

Tips for the Best Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

After making this soup more times than I can count, I’ve learned a few tricks to take it from good to unforgettable:

Pick the ripest tomatoes you can find – they’ll roast up sweeter and give your soup that perfect depth of flavor
Don’t over-blend! A quick 60 seconds is plenty – you want silky smooth, not foamy
Adjust cream to taste – start with 1/4 cup and add more until it’s just the right creamy consistency for you
Keep croutons crispy by adding them right before serving (they’ll stay crunchy for about 10 minutes)
Roast extra tomatoes if your pan has room – they freeze beautifully for quick future batches

My secret weapon? A tiny pinch of sugar if your tomatoes weren’t perfectly ripe – it balances the acidity like magic!

Ingredient Substitutions & Variations

Life happens – here’s how to adapt this soup when ingredients aren’t perfect or you need alternatives:

No fresh basil? Use 1 tbsp dried basil (add while simmering) plus a handful of fresh spinach for color
Dairy-free? Swap heavy cream for coconut milk or cashew cream – it still gets luxuriously rich
Gluten concerns? Any gluten-free bread works beautifully for the croutons
Short on time? Good quality canned San Marzano tomatoes work in a pinch (roast them first!)

The beauty of this recipe is how forgiving it is – make it your own!

Serving & Storing Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

This soup shines brightest served piping hot with those crispy croutons scattered on top – I love pairing it with a simple green salad for the ultimate comfort meal. Store leftovers smartly: keep the soup in an airtight container for up to 3 days (it actually tastes better the next day!), but stash croutons separately in a paper bag to maintain their crunch. Gently reheat soup on the stove with a splash of broth or water to loosen it up.

Nutritional Information for Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Here’s a rough breakdown per serving (about 1½ cups soup with croutons) – but remember, exact numbers will vary based on your ingredients and how generous you are with that cheese! This rich but balanced soup comes in around 320 calories with a good mix of vitamins from the tomatoes and protein from the cheese. The olive oil and cream provide healthy fats, while those golden croutons add just the right amount of carb-y crunch. As always, these are estimates – your mileage may vary depending on brands and portion sizes!

FAQs About Creamy Roasted Tomato Basil Soup with Grilled Cheese Croutons

Can I use canned tomatoes instead of fresh?
You can, but you’ll miss that deep roasted flavor! If you must, opt for high-quality canned San Marzano tomatoes – drain them well and roast at 400°F for 20 minutes before using. The caramelization makes all the difference.

How do I keep the grilled cheese croutons crispy?
The trick is adding them right before serving and storing leftovers separately. I keep mine in a paper bag at room temperature – plastic makes them soggy fast. If they soften, pop them back in a hot skillet for a quick refresh!

Can I freeze this soup?
Absolutely! The soup freezes beautifully for up to 3 months (without the croutons). Thaw overnight in the fridge, then gently reheat on the stove with a splash of broth. The texture stays perfectly creamy – I always keep a batch in my freezer for emergencies!

What bread works best for the croutons?
I swear by sourdough for its sturdy structure and tangy flavor, but any crusty bread works. Avoid super soft sandwich bread – it doesn’t hold up to the soup. Pro tip: day-old bread makes even crispier croutons!

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