Pin It My kitchen smelled like a pizzeria one rainy Thursday, and I wasn't even making pizza. I'd tossed halved tomatoes onto a baking sheet with garlic and onion, cranked the oven, and wandered off to fold laundry. When I came back, the whole house had that sweet, roasted smell that makes you forget you're an adult with responsibilities. That's when I knew this soup was going to be different from the canned stuff I grew up with.
I served this to my brother's kids on a cold Sunday, half-expecting them to wrinkle their noses at anything involving vegetables. Instead, they fished out every single grilled cheese cube first, then polished off the soup without realizing they'd just eaten a pound and a half of tomatoes. My brother looked at me like I'd performed magic, and I didn't have the heart to tell him it was mostly just olive oil and heat doing the work.
Ingredients
- Ripe tomatoes: Use the ripest ones you can find or afford, the kind that smell like summer even in January, because roasting intensifies whatever flavor is already there.
- Onion and garlic: Roasting them whole mellows the sharpness and turns them almost sweet, which balances the acidity of the tomatoes without adding sugar.
- Olive oil: Don't skimp here, it helps everything caramelize and adds a silky richness to the finished soup.
- Dried thyme or basil: I lean toward thyme when I want something earthy, basil when I want it to taste more Italian.
- Vegetable broth: Homemade is lovely, but a good boxed broth works just fine and nobody will know the difference once it's blended.
- Tomato paste: Just a tablespoon deepens the color and adds a concentrated tomato punch.
- Heavy cream or whole milk: This is optional, but it turns the soup from bright and tangy into something you want to curl up with under a blanket.
- Sharp cheddar cheese: The sharper, the better, it stands up to the soup and doesn't get lost in the bread.
- Sandwich bread: Plain white or whole wheat both work, just make sure it's sturdy enough to hold melted cheese without falling apart.
- Unsalted butter: Softened butter spreads easier and gives you that perfect golden crust on the grilled cheese.
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F and arrange the halved tomatoes cut side up on a baking sheet with the onion quarters and garlic cloves. Drizzle everything with olive oil, sprinkle with salt, pepper, and your chosen herb, then roast for 25 to 30 minutes until the tomatoes start to collapse and the edges caramelize.
- Simmer the soup base:
- Scrape all the roasted vegetables and their juices into a large pot, add the vegetable broth, tomato paste, and sugar if you're using it. Bring it to a simmer over medium heat and let it bubble gently for 10 minutes, stirring now and then so nothing sticks to the bottom.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer the hot soup in batches to a countertop blender. Blend until it's as smooth as you like, then stir in the cream or milk if you want that velvety finish and taste for seasoning.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, sandwich the cheese between two slices with the buttered sides facing out, then cook in a skillet over medium heat until both sides are golden and the cheese has melted, about 2 to 3 minutes per side. Let them cool just long enough that you don't burn your fingers, then cut into bite-sized cubes.
- Serve hot:
- Ladle the warm soup into bowls and scatter the grilled cheese croutons on top. Serve immediately while the croutons are still a little crispy and the soup is steaming.
Pin It One evening, I made a double batch and froze half, thinking I'd save it for a busy week. Two days later, I thawed it for lunch and realized the soup tasted even better after sitting in the freezer, like the flavors had gotten to know each other. Now I make extra on purpose, and it's become my secret weapon for days when I don't feel like cooking but still want something that tastes homemade.
Choosing Your Tomatoes
I used to think any tomato would do, until I roasted a batch of pale, out-of-season ones and ended up with soup that tasted like hot ketchup water. Now I wait for the ones that feel heavy in your hand and smell faintly sweet, or I grab a few cans of whole peeled tomatoes and roast those instead. It's not about being fancy, it's about starting with something that actually tastes like a tomato.
Adjusting the Creaminess
The first time I made this, I dumped in the full half cup of cream and it turned into something so rich I could barely finish a bowl. Now I start with a quarter cup, taste it, and add more only if it needs it. Some batches are naturally sweeter and don't need as much dairy to smooth them out, and I've learned to trust my spoon over the recipe.
Making It Your Own
This soup is forgiving, which means you can tinker with it and it'll still turn out. I've added a pinch of smoked paprika when I wanted it to taste a little smoky, swapped the cheddar for Gruyère when I was feeling fancy, and once used mozzarella because that's all I had and it worked just fine.
- Try a handful of fresh basil stirred in at the end for a brighter, herbier finish.
- Use sourdough for the grilled cheese croutons if you want a tangy contrast to the sweet soup.
- If you're feeding a crowd, double the croutons because people will fight over them.
Pin It This soup has become my answer to gray afternoons and unexpected guests, the kind of thing that makes your kitchen feel like the best room in the house. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup keeps well in the refrigerator for up to three days. Reheat gently over medium heat, stirring occasionally. Prepare the grilled cheese croutons fresh before serving for optimal crispness.
- → What's the best way to achieve a smooth texture?
An immersion blender works best, allowing you to blend directly in the pot for easy cleanup. If using a countertop blender, work in batches and allow steam to escape by leaving the lid slightly ajar.
- → How can I adjust the acidity of the soup?
Roasting intensifies tomato sweetness naturally. Add a pinch of sugar if needed, or stir in a splash of cream to balance acidity. Taste and adjust seasoning before serving.
- → What cheese works best for the croutons?
Sharp cheddar delivers classic flavor, but mozzarella offers mildness and Gruyère adds sophistication. Choose based on your preference—any melts well and creates the desired creamy interior.
- → How do I make this vegetarian or vegan?
The soup is naturally vegetarian. For a vegan version, substitute plant-based butter, dairy-free cheese, and cream alternatives for the croutons and soup base.
- → Can I freeze the soup?
Yes, freeze the soup (without cream) in airtight containers for up to three months. Thaw in the refrigerator overnight and reheat gently. Add cream when serving if desired.