Roasted tomato soup is a family favorite. Roasted with fresh basil, garlic, chilli flakes and Balsamic vinegar, the soup is rich, tasty and silky smooth. Golden, melty grilled cheese croutons adds texture and ensures every bite is simply delicious.
Table of Contents
- Tomatoes. I use a mixture of fresh tomatoes. Roma tomatoes, plum tomatoes, cherry tomatoes, beef steak, etc. are all great options. Try to use the ripest (overly ripe tomatoes work well here) tomatoes you can find.
- Head of garlic. Fresh garlic cloves can be used instead.
- Olive oil.
- Balsamic vinegar.
- Chilli flakes / red pepper flakes.
- Fresh basil.
- Oregano. I used fresh but dried can also be used. Other fresh herbs like thyme will also be delicious.
- Salt and black pepper.
- Chicken Broth/stock. I used chicken stock but you can use vegetable broth too.
- Heavy cream / whipping cream. Coconut milk can be used as a dairy-free vegan substitute.
- Bread of your choice. I used sourdough but any bread will work. Gluten-free bread is great if you prefer keeping this meal gluten free.
- Cheese. I used cheddar but any good melting cheese will work.
How to make roasted tomato soup
- Roast the tomatoes: Roast the tomatoes are per the recipe below in a hot oven until caramelized and softened.
- Make the soup: In a large pot set over medium-high heat, melt a tablespoon of butter. Add a finely diced onion and sauté until soft and fragrant. Squeeze the roasted garlic into the pot then discard the skins. Transfer the roasted tomatoes to the pot along with any juices. If there are sticky, burnt on bit on the baking dish, scrape them off as well as you can and add to the pot. Stir in the broth/stock then bring to a boil and cook for 10 minutes.
- Blend the soup: Once the soup has simmered for 10 minutes, transfer the soup to a blender (or use a stick blender/immersion blender) and blend until smooth. Pour back into the pot then add the cream, taste and adjust seasoning if necessary. Simmer for 5 minutes then serve with a swirl of cream (optional) and fresh basil leaves.
This soup is delicious served with any crusty bread of your choice but I love making little grilled cheese croutons to float on top of the soup. You can of course also serve it with a classic grilled cheese alongside.
Can I make this ahead?
Roasted tomato soup is a great recipe to prepare ahead. The soup can be made and stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat the soup in the microwave until hot throughout.
Tomato soup is thinner and creamier than tomato sauce which tends to be fresh or roasted tomatoes blended with aromatics.
Roasting tomatoes allows caramelization to take place creating rich, delicious flavor. Boiling tomatoes will soften them but won’t do much for their flavor.
Yes, you can. Roasting canned tomatoes will deepen and concentrate their flavor.
Roasted tomato soup with grilled cheese croutons
- 1 kg (2lbs) tomatoes roughly chopped
- 1 head garlic
- 2 tbsp olive oil
- 1 tbsp Balsamic vinegar
- handful fresh basil
- 1 sprig fresh oregano (or use 2tsp dried)
- 1 tsp chilli flakes
- 2 tsp sea salt flakes
- 1 tsp pepper
For the soup
- 1 tbsp butter
- 1 onion finely chopped
- 3 cups chicken stock
- 1 cup cream
- salt and pepper to taste
For the grilled cheese croutons
- sliced bread
- grated cheddar cheese
- Preheat the oven to 200°C/390°F.
- Place the tomatoes in a large baking dish or baking sheet.
- Slice the top off the garlic and add to the tomatoes with the fresh basil, oregano, chilli flakes, salt and pepper.
- Drizzle over the olive oil and the Balsamic vinegar. Place the tomatoes in the oven and allow to roast for 30-45 minutes until the tomatoes start to char around the edges.
- Remove from the oven.
- In a large pot set over medium-high heat, melt a tablespoon of butter.
- Add a finely diced onion and sauté until soft and fragrant.
- Squeeze the roasted garlic into the pot then discard the skins.
- Transfer the roasted tomatoes to the pot along with any juices. Pour in the broth/stock then bring to a boil and cook for 10 minutes.
- Once the soup has simmered for 10 minutes, transfer the soup to a blender and blend until smooth.
- Pour back into the pot then add the cream, taste and adjust seasoning if necessary. Simmer for 5 minutes while you make the grilled cheese sandwiches.
- Add grated cheese to sliced bread. Top with another slice of bread and butter generously on the outside.
- Cook the grilled cheese in a pan set over medium heat until golden brown on both sides.
- Remove the grilled cheese from the heat and allow to cool for a few minutes then slice into cubes with a hot knife.
- Ladle the hot soup into serving bowls then add a swirl of cream (optional).
- Add grilled cheese croutons and fresh basil then serve immediately.
- Calories calculated include only the soup, per portion (this recipe serves 6 – 8 people), not the grilled cheese sandwiches.