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Cozy Fresh Garden Tomato Soup with Grilled Cheese Croutons

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A deeply comforting tomato soup made with roasted garden tomatoes and garlic, finished with balsamic vinegar and topped with crunchy grilled cheese croutons. This recipe is quick, easy, and perfect for using up fresh tomatoes.

Ingredients

Scale
  • 2.5 pounds ripe garden tomatoes (about 6–8 medium tomatoes; Roma or vine-ripened work beautifully)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, skin on for roasting
  • 2 tablespoons olive oil
  • 1 cup vegetable broth (or chicken broth; low-sodium preferred)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon balsamic vinegar
  • 2 slices of bread from the grilled cheese (set aside before assembling the sandwiches)
  • 8 slices sturdy bread (sourdough or a good country loaf)
  • 4 tablespoons unsalted butter, softened
  • 4 ounces sharp cheddar cheese, thinly sliced or shredded
  • 4 ounces Gruyere cheese, thinly sliced or shredded
  • Pinch of garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the tomatoes in half lengthwise and place them cut-side up on the baking sheet. Nestle the garlic cloves (still in their skins) among the tomatoes. Drizzle everything with the olive oil and sprinkle with a pinch of salt and pepper. Roast for 30-35 minutes, until the tomatoes are soft and starting to brown at the edges.
  3. While the tomatoes roast, start the grilled cheese. Butter one side of each bread slice. On the unbuttered sides, layer the cheddar and Gruyere. Top with another slice of bread, buttered side up. Heat your skillet over medium heat. Cook the sandwiches for 3-4 minutes per side, until golden brown and the cheese is melted. Press down gently with the spatula for even browning.
  4. Set aside two slices of bread from the grilled cheese. Tear or cut these two slices into small pieces and set aside.
  5. Remove the garlic from its skins. Once the roasted tomatoes and garlic are cool enough to handle, squeeze the soft garlic cloves out of their skins.
  6. In your large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until translucent and starting to soften.
  7. Add the roasted tomatoes and garlic to the pot. Add the dried oregano, red pepper flakes (if using), and a generous pinch of salt and pepper. Stir and cook for 2 minutes, until fragrant.
  8. Pour in the vegetable broth and add the reserved grilled cheese bread pieces. Bring to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
  9. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches.
  10. Stir in the balsamic vinegar. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes are very acidic.
  11. Cut the remaining grilled cheese sandwiches into 1-inch squares.
  12. Serve immediately. Ladle the soup into bowls and top generously with the grilled cheese croutons. Garnish with fresh basil or a drizzle of olive oil if desired.

Notes

Roasting the tomatoes and garlic is key for deep flavor. Don’t skip the balsamic vinegar—it brightens the soup. For best results, make fresh croutons just before serving. The soup thickens as it sits; thin with broth when reheating.

Nutrition

Keywords: tomato soup, grilled cheese croutons, garden tomatoes, comfort food, easy soup, vegetarian

Find it online: https://dahliadishes.com/cozy-fresh-garden-tomato-soup-with-grilled-cheese-croutons/