A creamy roasted tomato basil soup made from fresh tomatoes, finished with crispy grilled cheese croutons for the ultimate comfort meal.

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

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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.

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.