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Roasted Tomato Basil Soup with Grilled Cheese Croutons

A white bowl filled with vibrant orange Roasted Tomato Basil Soup topped with five golden, crispy grilled cheese croutons.
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A recipe for rich, slow-roasted tomato soup flavored with fresh basil, served with crispy, homemade 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 acidity balance)
  • For Croutons: 4 slices sturdy white bread
  • For Croutons: 4 slices cheddar cheese
  • For Croutons: 2 tablespoons butter, softened

Instructions

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

Notes

  • If your tomatoes are very acidic, increase the sugar slightly to balance the flavor.
  • For a creamier texture, stir in 1/4 cup of heavy cream after blending, just before serving.
  • Use sourdough or artisan white bread for the best crouton structure.

Nutrition

Find it online: https://magazinemeal.com/roasted-tomato-basil-soup-with-grilled-cheese-croutons/