Save My daughter came home from school one rainy Thursday asking if we could have "the kind of soup that tastes like a hug." I had a bag of tomatoes softening on the counter and a loaf of bread that needed using. What started as a quick fix turned into one of those meals where everyone went quiet at the table, just eating. The roasted tomatoes made all the difference, turning simple ingredients into something that felt like I'd been simmering it all day.
I made this for my sister when she visited last winter, and she kept dipping the croutons until her bowl was empty, then asked if there was more. We sat by the window watching the snow fall, bowls in our laps, talking about nothing important. It was one of those meals that became a memory without trying. Now every time she calls, she asks if I've made "that tomato thing" again.
Ingredients
- Ripe tomatoes: Use the ripest ones you can find, even if they're a little soft, because roasting concentrates their flavor and sweetness beautifully.
- Onion and garlic: Roasting them alongside the tomatoes mellows their sharpness and adds a deep, caramelized backbone to the soup.
- Olive oil: A good drizzle helps everything roast evenly and adds a subtle richness that carries through the finished soup.
- Vegetable broth: This thins the soup to the perfect consistency, and using a quality broth makes a noticeable difference in the final taste.
- Tomato paste: Just a tablespoon deepens the tomato flavor and gives the soup a richer color.
- Heavy cream or milk: Optional, but it turns the soup velvety and rounds out any acidity from the tomatoes.
- Sharp cheddar cheese: The sharpness stands up to the richness of the butter and adds a bold flavor to the croutons.
- Sandwich bread: Any sturdy white or whole wheat works, just avoid anything too soft or it will fall apart in the pan.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust on the grilled cheese.
Instructions
- Roast the vegetables:
- Arrange the halved tomatoes cut side up on a baking sheet with the onion and garlic, drizzle everything with olive oil, and season with salt, pepper, and thyme or basil. Roast at 400°F for 25 to 30 minutes until the tomatoes are soft, slightly charred at the edges, and their juices have pooled on the pan.
- Simmer the soup base:
- Transfer all the roasted vegetables and their juices into a large pot, add the vegetable broth, tomato paste, and a teaspoon of sugar if your tomatoes are tart. Let it simmer gently over medium heat for about 10 minutes, stirring now and then so nothing sticks.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer the soup in batches to a countertop blender, and blend until completely smooth and velvety. Stir in the cream or milk if you want it richer, then taste and adjust the salt and pepper.
- Make the grilled cheese croutons:
- Butter one side of each bread slice, sandwich the cheese between two slices with the buttered sides facing out, and cook in a skillet over medium heat until golden and crispy, about 2 to 3 minutes per side. Let them cool just enough to handle, then cut into bite sized cubes.
- Serve:
- Ladle the hot soup into bowls and top each one with a handful of grilled cheese croutons. Serve immediately while the croutons are still warm and crispy.
Save One night I served this to friends who claimed they didn't like tomato soup, and they finished two bowls each without saying a word. When I brought out seconds, one of them finally looked up and said, "Okay, this is different." It was the roasting, the cream, and those little grilled cheese bites that won them over. Sometimes the best compliment is just an empty bowl.
Making It Your Own
A pinch of smoked paprika stirred into the soup just before blending adds a gentle smokiness that makes it taste like it came from a wood fired oven. You can also swap the cheddar in the croutons for mozzarella if you want them milder and stretchier, or try Gruyère for something a little more grown up. If you want to make this vegan, use plant based butter, cheese, and a cashew cream or coconut milk in place of the dairy, and it still turns out wonderfully rich.
Storing and Reheating
The soup keeps in the fridge for up to four days in an airtight container, and it actually tastes even better the next day after the flavors have had time to settle. Reheat it gently on the stove over low heat, adding a splash of broth or water if it has thickened. Make the grilled cheese croutons fresh each time you serve it, because they lose their crispness once they sit, and half the magic is in that crunch.
Serving Suggestions
This soup is perfect on its own for a light dinner, but I like to serve it with a simple green salad dressed in lemon and olive oil to balance the richness. If you're feeding kids, let them dip the croutons themselves, it turns the meal into something interactive and fun. On colder nights, I sometimes add a drizzle of good olive oil and a few fresh basil leaves on top, and it feels almost fancy.
- Serve with a crisp arugula salad tossed in balsamic vinaigrette.
- Pair it with a crusty baguette for dipping if you want even more bread.
- Top with extra croutons and a sprinkle of fresh thyme for a restaurant style presentation.
Save This soup has become my answer to grey days, surprise guests, and that feeling when you just want something warm and uncomplicated. I hope it becomes that for you too.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup keeps well for up to 4 days when refrigerated in an airtight container. Reheat gently on the stovetop or microwave before serving. Prepare croutons fresh on serving day for maximum crispiness.
- → What type of tomatoes work best?
Roma or plum tomatoes are ideal due to their meaty texture and lower water content. Vine-ripened tomatoes also work wonderfully. Avoid using hothouse tomatoes as they can be watery and lack flavor intensity.
- → How do I prevent the soup from being too acidic?
Roasting tomatoes naturally caramelizes their sugars and mellows acidity. The optional teaspoon of sugar further balances tartness. If needed, add a pinch more sugar or stir in a splash of heavy cream to neutralize sharp notes.
- → Can I freeze the croutons?
Grilled cheese croutons are best served fresh for optimal texture. However, you can freeze the grilled cheese sandwiches before cutting into cubes, then briefly toast them in a 350°F oven until heated through and crispy.
- → What cheese alternatives work well?
Gruyère adds nutty depth, while mozzarella creates a creamier crouton. For a sharper flavor, try aged cheddar or a blend. Vegan alternatives like cashew cheese or commercial dairy-free brands also melt effectively.
- → Is the heavy cream necessary?
No, it's optional. The roasted tomatoes create natural creaminess when blended. Add cream or whole milk only if you prefer extra richness and silkiness, or use plant-based alternatives for a dairy-free version.