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.
Ingredients
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
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