A Bowl Full of Warm Memories
There’s something timeless about a steaming bowl of tomato soup and grilled cheese. When I was little, it was the meal that could cure any gloomy afternoon tangy, creamy soup paired with buttery, golden bread. Today, my grown-up version of that comforting classic comes together in this tomato basil soup topped with irresistible grilled cheese croutons.
This isn’t the canned soup of my childhood. It’s made from scratch with fresh tomatoes, fragrant basil, and a swirl of cream for richness. It’s fresh yet indulgent a comforting balance of homemade simplicity and restaurant-worthy flavor. Every spoonful feels like a hug from my kitchen.
Why This Tomato Basil Soup Stands Out
What makes this recipe special is how beautifully the roasted tomatoes blend with the caramelized onions and garlic. Roasting brings out the natural sweetness of the tomatoes, giving the soup a deep, rich flavor that’s far more complex than your average homemade tomato soup with fresh tomatoes.
The grilled cheese croutons add that nostalgic, gooey element everyone loves about grilled cheese and tomato soup, but with a playful twist. They float on top like golden little treasures, soaking up the creamy soup while staying delightfully crisp around the edges.
And because this soup is so versatile, it fits beautifully into all kinds of meals from light lunches with a simple salad to cozy dinners paired with something like my creamy chicken and potato soup for a comforting soup duo.
Ingredients You’ll Need
For the Tomato Basil Soup
- Fresh Tomatoes – I use ripe Roma or plum tomatoes for their flavor and low water content.
- Onion and Garlic – They form the foundation of flavor.
- Carrots – Add a natural sweetness that balances the acidity of the tomatoes.
- Olive Oil – Helps everything roast to perfection.
- Tomato Paste – Deepens the tomato flavor.
- Vegetable Broth – Keeps the texture light and smooth.
- Fresh Basil – Brings a burst of freshness that brightens the entire bowl.
- Heavy Cream – Adds silky richness and turns it into a creamy tomato basil soup.
- Salt and Pepper – Essential for balance.
For the Grilled Cheese Croutons
- Bread – I love sourdough or thick-cut white bread.
- Butter – For that golden, crisp exterior.
- Cheddar and Mozzarella – The melty duo that makes perfect croutons homemade.
How to Make This Tomato Basil Soup with Grilled Cheese Croutons
- Roast the Tomatoes
I preheat the oven to 400°F and line a baking sheet with parchment paper. Then I spread halved tomatoes, sliced onions, and whole garlic cloves across it. A drizzle of olive oil, a sprinkle of salt and pepper, and into the oven they go for about 25 minutes until the edges are caramelized and the tomatoes are soft and blistered. - Build the Base
Once roasted, I transfer everything to a large pot. I add the tomato paste and a splash of broth, stirring to loosen the flavorful bits. The smell is heavenly a mix of roasted sweetness and savory richness. - Simmer and Blend
I pour in the rest of the broth and bring it to a gentle simmer for 10–15 minutes. Then I stir in the basil and use an immersion blender to purée everything until smooth. If you like a thicker roasted tomato basil soup, simmer a bit longer; for a lighter texture, add a splash more broth. - Add Cream and Season
I lower the heat and stir in the cream, watching the soup turn a beautiful coral color. Then I season with salt, pepper, and just a touch of sugar if the tomatoes are extra tangy. - Make the Grilled Cheese Croutons
While the soup warms, I butter one side of each bread slice. I place cheese between two slices (buttered sides out) and cook them in a skillet until golden and crisp. Once slightly cooled, I cut them into bite-sized squares the most fun part! - Serve and Enjoy
I ladle the soup into bowls, top with the grilled cheese croutons, and drizzle a touch of olive oil or cream on top. Every spoonful is cozy, creamy, and perfectly balanced the kind of meal that always makes me smile.
Related Recipes
Ways to Customize and Enjoy
- Roasted Tomato Basil Soup with a Twist – Add a pinch of red pepper flakes or smoked paprika for warmth.
- Panera-Inspired Creamy Tomato Basil Soup – Stir in a little more cream and serve with a sprinkle of parmesan for that café-style richness.
- Pair It Up – I love serving it with a crisp salad or one of my favorite pasta salad recipes for a complete meal.
- Lighten It Up – Skip the cream and use extra broth for a brighter, fresher version of tomato soup with fresh tomatoes.
- Add a Friend – For soup nights, try serving this alongside spicy ramen noodle soup for variety, or finish with something smooth and comforting like butternut squash soup for dessert-like coziness.
This recipe is also one of my favorite ways to highlight seasonal tomato recipes especially when I have too many garden tomatoes to count.
Bringing It All Together
This tomato basil soup with grilled cheese croutons is everything I want in a cozy meal creamy, flavorful, and just a little nostalgic. It’s quick enough for a weeknight but elegant enough to serve to guests. The roasted tomatoes bring a depth of flavor you just can’t get from canned soup, and those buttery croutons make every bite unforgettable.
I hope this becomes one of your favorite go-to soups, whether you’re curling up with a blanket or serving it as part of a comforting family dinner. Let me know how you make it your own I love seeing how my kitchen favorites become part of yours.
Tomato Basil Soup with Grilled Cheese Croutons
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy roasted tomato basil soup made from fresh tomatoes, finished with crispy grilled cheese croutons for the ultimate comfort meal.
Ingredients
2 lbs ripe Roma or plum tomatoes, halved
1 medium onion, sliced
3 cloves garlic
2 tbsp olive oil
1 tbsp tomato paste
3 cups vegetable broth
½ cup heavy cream
½ cup fresh basil leaves
1 medium carrot, chopped
Salt and pepper to taste
For the Grilled Cheese Croutons:
4 slices sourdough bread
2 tbsp butter
½ cup shredded cheddar
½ cup shredded mozzarella
Instructions
- Preheat oven to 400°F. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes.
- Transfer roasted ingredients to a pot. Add tomato paste and 1 cup of broth. Stir to combine.
- Add remaining broth and carrot. Simmer 10–15 minutes.
- Stir in basil and blend until smooth. Add cream and adjust seasoning.
- For the croutons: Butter bread slices, fill with cheese, and cook until golden. Cut into cubes.
- Serve soup topped with grilled cheese croutons and a drizzle of cream.
Notes
Use canned San Marzano tomatoes if fresh ones aren’t in season.
Add red pepper flakes for a little spice.
Store leftovers up to 3 days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1bowl
- Calories: 390
- Sugar: 11
- Sodium: 780
- Fat: 23
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 12
- Cholesterol: 45
