Ah, the comforting embrace of a warm bowl of soup – it’s like a cozy sweater for your insides, isn’t it? This Cheesy Roasted Tomato Soup with Grilled Cheese Croutons is a nostalgic nod to childhood, where tangy tomatoes and gooey cheese meet in a delightful dance. I swear, the aroma alone could transport you to a sunny afternoon picnic, even on the dreariest of days.
Steps
- Preheat your oven to 400°F and prepare a baking sheet with parchment paper. Arrange halved tomatoes, onion wedges, and peeled garlic cloves on the sheet, then drizzle them with olive oil and sprinkle with salt, pepper, and sugar.
- Roast the vegetables in the oven for 45 minutes until they soften. Allow them to cool slightly before peeling the tomatoes and removing any stems.
- While the vegetables are roasting, butter one side of each bread slice. Heat a non-stick skillet over low heat and place a slice of bread, buttered side down, topped with a slice of cheddar cheese and another slice of bread, buttered side up.
- Cook the sandwich for 3 minutes on each side until golden brown and the cheese has melted. Repeat this process to make a second sandwich, then cut each sandwich into ½-inch cubes.
- Transfer the roasted vegetables to a large pot, add chicken broth and basil, and blend the mixture with an immersion blender. Heat the pot over medium heat and stir in heavy cream, parmesan, and garlic salt until the soup is warmed and the cheese melts.
- Adjust your oven rack to the top middle position and set the oven to broil. Divide the soup into five oven-safe bowls, top each with grilled cheese cubes, Gruyere, and cheddar cheese.
- Broil the bowls of soup for 2-3 minutes, watching closely, until the cheese is bubbly and browned. Let the soup cool slightly before serving.
Ingredients
- 6 medium tomatoes, halved
- 1 small yellow onion, cut into wedges
- 5 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 ½ cups (360 g) chicken broth
- 2 tablespoons fresh basil, chopped
- ¼ cup (59.5 g) heavy cream
- ¼ cup (25 g) grated parmesan cheese
- ½ teaspoon garlic salt
- 4 slices of bread
- ¼ cup (½ stick / 57 g) butter, divided
- 2 slices sharp cheddar cheese, divided
- 1 ¼ cups (141 g) finely shredded Gruyere cheese, divided
- 1 ¼ cups (141 g) finely shredded sharp cheddar cheese, divided
- Fresh basil, chopped for garnish
FAQ
- Can I prepare the Roasted Tomato Soup ahead of time?
- Absolutely! You can prepare the roasted tomato soup in advance and store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to serve, simply reheat the soup on the stovetop while you prepare the grilled cheese croutons.
- What is the best type of bowl to use for serving this soup?
- For this recipe, it’s best to use oven-safe bowls or ramekins since the cheese is broiled directly in the serving dish. If you choose not to broil the cheese, any decorative soup bowl or even a mug can work for serving.
- Is it possible to roast vegetables for this soup in an air fryer?
- Yes, you can roast the tomatoes, onion, and garlic in an air fryer instead of using the oven. Use Roma tomatoes for best results, preheat the air fryer to 400°F, and line the basket with parchment paper. Roast until the vegetables are tender, which should take about 30 minutes.
- How should I store leftovers of Roasted Tomato Soup with Grilled Cheese Croutons?
- To store leftovers, it’s recommended to keep the soup and grilled cheese croutons separate. Store the soup in an airtight container in the refrigerator for up to 3-4 days. Keep the grilled cheese cubes in a separate container for up to 2-3 days, and reheat them in an oven or air fryer to maintain their crispness.
- Can I use different types of cheese for the croutons and topping?
- Definitely! While the recipe suggests using Gruyere and sharp cheddar, you are free to experiment with other cheeses you enjoy. Just ensure they are good melting cheeses to achieve the desired bubbly and crispy topping.
Tips
- Choose the freshest tomatoes for the best flavor; look for bright red ones that feel dense and have an earthy aroma near the stem.
- If you prefer a quicker method or have limited kitchen space, consider roasting the tomatoes, onion, and garlic in an air fryer instead of an oven.
- To maintain the texture of the grilled cheese croutons, store them separately from the soup if you have leftovers. Reheat the croutons in an oven or air fryer to restore their crispiness.
- Use oven-safe bowls or ramekins if you plan to broil the cheese directly in the serving dish to achieve that crispy, golden top.
Equipment
- Oven-safe bowls or ramekins – These are necessary for broiling the soup and cheese directly in the serving dish.
- Immersion blender – Used to blend the roasted vegetables and other ingredients into a smooth soup.
- Air fryer – If you choose to roast the tomatoes, onion, and garlic in an air fryer instead of an oven.
- Baking sheet with parchment paper – For roasting the tomatoes, onions, and garlic in the oven.
- Non-stick skillet – For making the grilled cheese sandwiches.
