Creamy Roasted Tomato Basil Soup with Parmesan Grilled-Cheese Croutons

Classic tomato soup gets a cozy upgrade when ripe tomatoes roast until sweet and jammy before blending with fresh basil and cream. Parmesan grilled-cheese cubes stand in for croutons, turning every spoonful into lunchtime comfort.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 445 cal
• 16g protein
• 38g carbs
• 27g fat
• 6g fiber

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Ingredients

• 2½ lb roma tomatoes, halved
• 1 large yellow onion, quartered
• 6 garlic cloves, peeled
• 3 Tbsp olive oil
• 1¼ tsp kosher salt
• ½ tsp black pepper
• 3 cups vegetable or chicken broth
• 1 packed cup fresh basil leaves
• ½ cup heavy cream
• 2 Tbsp tomato paste
• 1 tsp sugar
• 4 sourdough bread slices
• 1 cup sharp cheddar, shredded
• ⅓ cup grated Parmesan
• 2 Tbsp softened butter

Instructions

1. 1Preheat oven to 425°F. Arrange tomato halves cut-side up, onion quarters, and garlic cloves on a rimmed sheet pan; drizzle with olive oil, season with salt and the black pepper, and roast 35–40 minutes until tomatoes collapse and edges char lightly.
2. 2Transfer the entire contents of the pan, including juices, to a large Dutch oven or heavy pot. Add broth, tomato paste, and sugar; bring to a lively simmer over medium heat.
3. 3Stir in the fresh basil leaves and cook 2 minutes just until wilted and fragrant. Remove from heat.
4. 4Using an immersion blender, puree the soup until completely smooth and velvety, about 1–2 minutes; alternatively carefully blend in batches in a countertop blender and return to the pot.
5. 5Stir in the heavy cream and remaining salt; keep warm over low heat, tasting and adjusting seasoning so it is bright and balanced, not acidic.
6. 6Meanwhile make the croutons: butter one side of each sourdough slice. Place two slices butter-side down in a skillet over medium heat, pile cheddar and Parmesan on top, and crown with remaining slices butter-side up.
7. 7Cook grilled-cheese sandwiches 3–4 minutes per side, pressing gently, until deep golden and cheese is fully melted; transfer to a board and cool 1 minute.
8. 8Cut each sandwich into 1-inch cubes to create cheesy croutons that will float on the soup and stay crunchy on the outside.
9. 9Ladle hot soup into four bowls. Top each serving with a generous handful of the warm Parmesan grilled-cheese croutons and a few extra torn basil leaves.
10. 10For meal prep, cool soup completely and refrigerate up to 4 days; reheat gently on the stove and toast fresh mini grilled cheeses the day you serve so the croutons stay crisp.