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Roasted Tomato Soup with Grilled Cheese Croutons Recipe

Roasted Tomato Soup with Grilled Cheese Croutons is a fun twist on the classic. Instead of serving the soup with a regular sized grilled cheese I make little "croutons" to top the soup with so everyone gets a bite sized sandwich.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: Grilled Cheese Crouton, Roasted Tomato Soup
Servings: 4 TO 6
Calories: 314kcal
Cost: $10

Ingredients

Roasted Tomato Soup:

  • 3 pounds roma tomatoes halved
  • 1 tablespoon olive oil
  • Sea salt
  • 2 shallots peeled and minced
  • 3 garlic cloves peeled and minced
  • Crushed red pepper flakes
  • 1 14-ounce can San Marzano crushed or diced tomatoes
  • 3 cups chicken stock
  • 2 sprigs of thyme leaves removed

Basil Oil:

  • 6 large leaves of fresh basil
  • 1/4 cup olive oil

Grilled Cheese Croutons:

  • 1 to 2 tablespoon unsalted butter
  • 4 slices of bread
  • 2 to 3 slices of American cheese

Instructions

  • To make the soup: Preheat oven 425 F. Place tomato halves on a parchment-lined baking sheet and drizzle them with the olive oil and a few pinches of salt. Transfer them to the oven to roast for 25 to 30 minutes.
  • In a pot, over medium-high heat, add 1 tablespoon olive oil. When the oil glistens, add the shallots. Cook the shallots until they’re soft and translucent, about 2 to 3 minutes. Next, roasted tomatoes, garlic, 2 pinches of crushed red pepper flakes, can of tomatoes, chicken stock and thyme leaves. Bring to a simmer, cook for 10 minutes. Using an immersion blender, pulse until smooth. (You can also transfer the soup, in batches, to a blender and pulse until smooth. Just be careful blending hot liquids, make sure you allow some steam to escape.) Salt to taste (I added about 1 to 2 teaspoons).
  • To make the basil oil: To a blender, add basil and olive oil. Blend until pureed. Pour the oil through sieve, discarding any of the basil bits. The oil should be bright and green. Set aside.
  • To make the grilled cheese croutons: Well, you know how to make a grilled cheese, but I’ll tell you anyway! Set a saute pan over medium-low heat. Melt 1 tablespoon of butter in the pan. Assemble the grilled cheese sandwiches. Add the sandwiches (you may need to cook them in batches or one by one) to the pan. Cook until golden brown on one side and then flip. Cover the pan with a lid to ensure maximum meltiness. Remove from the pan and set aside. Repeat with the remaining grilled cheese sandwiches. To make the croutons, cut them into squares.
  • To assemble: Divide the soup amongst bowls. Add a few croutons to the center of the bowl and drizzle with basil oil. Serve with the croutons on the side because one or two is not enough!

Nutrition

Serving: 4g | Calories: 314kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 277mg | Potassium: 1046mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2921IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 2mg