Roasted Tomato & Feta Soup with Grilled Cheese Croutons

As the days get shorter and a chill creeps into the air, there’s nothing quite as comforting as a warm bowl of soup. But this isn’t just *any* soup. This Roasted Tomato & Feta Soup is a flavor explosion – the sweetness of roasted tomatoes deepened by salty feta, all swirled into a creamy, dreamy texture. And the best part? We’re taking grilled cheese to a whole new level with crispy, cheesy croutons that add the perfect textural contrast. Get ready to cozy up with a bowl of pure happiness!

Why You’ll Love This Recipe

• Flavor Depth: Roasting the tomatoes intensifies their natural sweetness, creating a richer, more complex flavor than you’d get from simply simmering them.
• Creamy Texture: The feta cheese melts into the soup, creating a wonderfully creamy texture without needing any heavy cream.
• Fun & Flavorful Croutons: Grilled cheese croutons? Yes, please! They’re a playful and delicious addition that elevates the entire dish.
• Easy to Make: Despite the incredible flavor, this soup is surprisingly simple to make.
• Perfect for Fall & Winter: This soup is the ultimate comfort food for colder months.

Ingredients

For the Soup:

• 2 lbs Roma tomatoes, halved
• 1 medium yellow onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 4 oz feta cheese, crumbled
• 4 cups vegetable broth
• Salt and pepper to taste

For the Grilled Cheese Croutons:

• 4 slices bread (sourdough or your favorite)
• 2 tbsp butter, softened
• 4 slices cheddar cheese (or your favorite)

Instructions

Make the Soup:

1. Preheat oven to 400°F (200°C).
2. Toss tomatoes, onion, and garlic with olive oil, oregano, and red pepper flakes (if using) on a baking sheet.
3. Roast for 30-40 minutes, or until tomatoes are softened and slightly caramelized.
4. Let cool slightly, then squeeze the roasted garlic from its skin.
5. Transfer roasted vegetables to a blender. Add feta cheese and vegetable broth.
6. Blend until smooth and creamy.
7. Season with salt and pepper to taste.
8. Heat soup in a pot over medium heat until warmed through.

Make the Croutons:

1. Butter one side of each slice of bread.
2. Place two slices of bread, butter-side down, in a skillet over medium heat.
3. Top each slice with two slices of cheddar cheese.
4. Top with the remaining slices of bread, butter-side up.
5. Cook for 2-3 minutes per side, or until golden brown and cheese is melted.
6. Cut grilled cheese into crouton-sized pieces.

Assemble & Serve:

Ladle soup into bowls and top with grilled cheese croutons. Enjoy!

Expert Tips

• Roasting is Key: Don’t skip the roasting step! It truly makes a difference in the flavor of the soup.
• Adjust the Spice: Feel free to adjust the amount of red pepper flakes to your liking.
• Cheese Choice: While feta is traditional, you can experiment with other cheeses like goat cheese or halloumi.
• Broth Quality: Use a good quality vegetable broth for the best flavor. Homemade is even better!
• Crouton Variations: Get creative with your croutons! Try different cheeses or add herbs like rosemary or thyme.

Storage

Leftover Soup: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Leftover Croutons: Store leftover croutons in an airtight container at room temperature for up to 2 days. They may lose some of their crispness over time.

Roasted Tomato & Feta Soup with Grilled Cheese Croutons

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• Author: Amelia
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This roasted garlic tomato soup with grilled cheese croutons is a creamy, tangy, and comforting twist on the classic tomato soup. Crispy, cheesy croutons make it perfect for dipping and serving guests.

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Ingredients

Scale 1x2x3x

Grilled Cheese Croutons:

4 oz Swiss cheese, sliced or grated

1 baguette, sliced

2 tablespoons butter, room temperature

Tomato Soup:

2 lbs roma tomatoes, halved

1 large red pepper, sliced

1 large onion, sliced

6 cloves garlic

1 sprig rosemary

2 tablespoons olive oil

1 (28 oz) can whole Italian tomatoes

4 cups vegetable stock

1/4 cup basil leaves

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Instructions

1. Preheat oven to 450°F. Place tomatoes, red peppers, onion, garlic, and rosemary on a baking sheet. Toss with olive oil, salt, and pepper. Roast 30–40 minutes until caramelized and lightly charred.

2. Transfer roasted vegetables to a large pot. Add canned tomatoes and vegetable stock. Blend with an immersion blender until desired consistency.

3. Bring soup to a boil, then reduce heat and simmer 15–20 minutes. Season to taste and stir in basil before serving.

4. For croutons: Lightly butter both sides of each baguette slice. Place on baking sheet, top with cheese, and bake 10 minutes until cheese is melted and bread is golden. Cool slightly, then cut into bite-sized croutons.

5. To serve: Place croutons in bowls, pour hot soup around them, and garnish with basil or a drizzle of cream.

Notes

For a creamier soup, add 1 cup heavy cream.

For a spicy kick, add chili flakes or fresh chilies.

Use melt-friendly cheeses like Swiss, mozzarella, cheddar, or Havarti for croutons.

Roast vegetables until deeply caramelized for the best flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Stovetop + Oven Roasted
• Cuisine: Fusion, North American

Nutrition

• Serving Size: 1 bowl
• Calories: 1612
• Sugar: 59g
• Sodium: 6041mg
• Fat: 67g
• Saturated Fat: 24g
• Unsaturated Fat: 29g
• Trans Fat: 0g
• Carbohydrates: 199g
• Fiber: 23g
• Protein: 62g
• Cholesterol: 75mg