Recipes, Soups, Stews, Chili

Roasted Tomato Soup with Grilled Cheese Croutons

Our Roasted Tomato Soup pairs perfectly with Grilled Cheese Croutons to celebrate National Grilled Cheese Month!

Roasted Tomato Soup with Grilled Cheese Croutons

April is National Grilled Cheese Month, and we couldn’t wait to share our perfect Roasted Tomato Soup recipe. This isn’t my usual quick-fix soup, but it’s created using slow-roasted tomatoes. Slow-roasting brings out the natural sweetness. It also makes the soup slightly dark than usual — but oh, the flavor!!

Rather than a traditional grilled cheese sandwich, we created these little bits of heaven to drop into your Roasted Tomato Soup for less mess and all the delicious flavor. In my opinion, you can’t have a bowl of tomato soup without a grilled cheese. Before I had my boys, I couldn’t stand the soup but now, I love it. Funny how your taste changes after having children, surgeries, and as you age.

Roasted Tomato Soup Ingredients:

2 pounds ripe yellow or red tomatoes, cut into ½ inch slices
1 tablespoon garlic powder
Sea salt and black pepper, to taste
2 slices sourdough bread, crusts removed
2 tablespoons unsalted butter, melted
½ cup chicken or vegetable broth
1/3 cup fresh basil, roughly chopped, plus additional sprigs for garnish
1 medium yellow onion, quartered
2 large stalks celery, roughly chopped
2 cloves fresh garlic, peeled
1 teaspoon ground cumin
3 tablespoons heavy whipping cream, room temperature 3 oz. Brie cheese, crust removed, cut into thin slices

How to Make Roasted Tomato Soup:

Preheat oven to 300ºF and line a large rimmed baking sheet with parchment paper or a non-stick baking sheet.

Arrange sliced tomatoes on the prepared baking sheet without overcrowding. Sprinkle with garlic powder, and season with salt and black pepper, to taste. Place baking sheet in pre-heated oven and roast approximately 2 hours or until the tomatoes are browned around the edges.

When the tomatoes are almost ready, cut each slice of sourdough bread into equal-sized rectangles and brush one side with melted butter. Place buttered side down on a grill pan set over medium heat. Once grill marks appear, remove from heat and flip each piece of sourdough over so the grill marks are facing up. Set aside.

Remove tomatoes from oven and transfer to a high-powered blender or food-processor, along with the broth, basil, yellow onion, celery, garlic, cumin, and heavy cream. Season with salt and black pepper, to taste.

Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional broth or water, one tablespoon at a time, and re-blend to achieve desired consistency. Set aside.

Place top oven rack on the second highest position and pre-heat the broiler to high.

Top each slice of grilled bread with a piece of sliced Brie and place the grill pan under broiler for 1-2 minutes, or until the Brie is soft and just starting to melt. Don’t broil too long or the Brie will run off the bread base. To serve, transfer the hot soup to individual serving bowls and top with the grilled cheese croutons and a sprig of fresh basil, if desired. Enjoy your Roasted Tomato Soup!

Slow Roasted Tomato Soup in green bowl with Grilled Cheese Crouton and basil garnish

Roasted Tomato Soup with Grilled Cheese Croutons

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Our Roasted Tomato Soup pairs perfectly with Grilled Cheese Croutons to celebrate National Grilled Cheese Month!

Ingredients

  • 2 pounds ripe yellow or red tomatoes, cut into ½ inch slices
  • 1 tablespoon garlic powder
  • Sea salt and black pepper, to taste
  • 2 slices sourdough bread, crusts removed
  • 2 tablespoons unsalted butter, melted
  • ½ cup chicken or vegetable broth
  • 1/3 cup fresh basil, roughly chopped, plus additional sprigs for garnish
  • 1 medium yellow onion, quartered
  • 2 large stalks celery, roughly chopped
  • 2 cloves fresh garlic, peeled
  • 1 teaspoon ground cumin
  • 3 tablespoons heavy whipping cream, room temperature
  • 3 oz. Brie cheese, crust removed, cut into thin slices

Instructions

Preheat oven to 300ºF and line a large rimmed baking sheet with parchment paper or a Silpat™ baking sheet.

Arrange sliced tomatoes on the prepared baking sheet without overcrowding. Sprinkle with garlic powder, and season with salt and black pepper, to taste. Place baking sheet in pre-heated oven and roast approximately 2 hours or until the tomatoes are browned around the edges.

When the tomatoes are almost ready, cut each slice of sourdough bread into equal-sized rectangles and brush one side with melted butter. Place buttered side down on a grill pan set over medium heat. Once grill marks appear, remove from heat and flip each piece of sourdough over so the grill marks are facing up. Set aside.

Remove tomatoes from oven and transfer to a high-powered blender or food-processor, along with the broth, basil, yellow onion, celery, garlic, cumin, and heavy cream. Season with salt and black pepper, to taste.

Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional broth or water, one tablespoon at a time, and re-blend to achieve desired consistency. Set aside.

Place top oven rack on the second highest position and pre-heat the broiler to high.

Top each slice of grilled bread with a piece of sliced Brie and place the grill pan under broiler for 1-2 minutes, or until the Brie is soft and just starting to melt. Don’t broil too long or the Brie will run off the bread base. To serve, transfer the hot soup to individual serving bowls and top with the grilled cheese croutons and a sprig of fresh basil, if desired. Enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 612mgCarbohydrates: 28gFiber: 3gSugar: 7gProtein: 15g

This data was provided and calculated by Nutritionix on 4/1/2020

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Roasted Tomato Soup with Grilled Cheese Croutons

10 Comments

  1. Shelly! You are my new best friend! Grilled cheese month – I am new to this wondrous celebration but not to grilled cheese. This delicious recipe may become a favourite!

    Cheers Fran

  2. Looks yummy. Thanks for sharing!

  3. What a delicious recipe .I too think my taste buds changed after the baby .I think this soup will have just the kind of tanginess that I love.From UBC

  4. Oh my gosh, it looks and sounds so yummy! I love grilled cheese sandwiches.

  5. This sounds amazing.

    I know what you mean about how your taste changes. A few months ago I didn’t like avocados but decided that I wanted to start getting that healthy fat in my diet and so I started eating them. Now I love them. 🙂

  6. Nancy Smith

    sounds delicious! I can’t wait to try this out…

  7. Who knew there was a celebration of grilled cheese, well deserved I’m sure. The tomato soup is on my list to make as soon as my daughter’s tomatoes come in.

  8. Edna Williams

    Looks delicious! Thanks for sharing!

  9. Wow…day after tomorrow this will be my start of the day. Easy breezy lemon squeezy

  10. Rena Walter

    This looks and sounds delicious!

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