Roasted Tomato Soup: 5 Secrets
A warm and comforting roasted tomato soup paired with crispy grilled cheese croutons, perfect for a cozy winter meal. This recipe brings back cherished memories of global flavors discovered during our travels.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 cups vegetable broth
- 1/4 cup heavy cream (optional)
- Fresh basil leaves, for garnish
- For the Grilled Cheese Croutons:
- 4 slices bread
- 4 slices cheddar cheese
- 2 tablespoons butter
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the halved tomatoes, quartered onion, and unpeeled garlic cloves with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Roast for 30-40 minutes, until the tomatoes are softened and slightly charred, and the onion is tender.
- Once cooled slightly, squeeze the roasted garlic from its skins.
- In a blender, combine the roasted tomatoes, onion, roasted garlic, vegetable broth, remaining 1 tablespoon of olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Blend until smooth.
- Pour the soup into a pot and heat gently over medium heat. Stir in the heavy cream, if using.
- While the soup heats, prepare the grilled cheese croutons. Butter one side of each slice of bread. Place a slice of cheese between two slices of bread, buttered side out.
- Grill the sandwiches in a skillet over medium heat until golden brown and the cheese is melted.
- Cut the grilled cheese sandwiches into bite-sized cubes.
- Serve the hot soup garnished with fresh basil leaves and topped with the grilled cheese croutons.
Notes
- You can use canned whole tomatoes if fresh ones are not in season.
- Adjust seasoning to your taste.
- For a vegan option, omit the heavy cream and butter for the croutons. Use vegan cheese and butter alternatives.
Nutrition
- Serving Size: 1 bowl of soup with croutons
- Calories: Approximately 400 kcal (varies with cream and cheese)
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 15g
- Trans Fat: Approximately 0.5g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 6g
- Protein: Approximately 10g
- Cholesterol: Approximately 40mg