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Cozy Fresh Tomato Soup with Easy Grilled Cheese Croutons

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A velvety fresh tomato soup made in one pot, topped with crispy, buttery grilled cheese croutons. This comforting recipe is proof that the best meals come from a little bit of chaos and a whole lot of necessity.

Ingredients

Scale
  • 2.5 lbs (about 1.1 kg) fresh tomatoes (Roma or vine-ripened), roughly chopped
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, smashed
  • 3 tablespoons unsalted butter, divided
  • 1 cup (240 ml) low-sodium vegetable broth
  • Salt and black pepper to taste
  • Optional: Pinch of red pepper flakes
  • Optional: Fresh basil leaves for garnish
  • 4 thick slices sourdough bread
  • 4 oz (115 g) sharp cheddar cheese, freshly grated
  • 2 tablespoons unsalted butter, softened (for grilled cheese)

Instructions

  1. Roughly chop the tomatoes, removing any tough cores. Dice the onion and smash the garlic cloves.
  2. Place a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon of butter. Once melted and sizzling, add the diced onion. Cook for 5-7 minutes, stirring occasionally, until soft and translucent.
  3. Add the smashed garlic cloves and cook for 1 minute until fragrant.
  4. Add all the chopped tomatoes to the pot. Stir in a generous pinch of salt and optional red pepper flakes. Increase heat to medium-high and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, until tomatoes are very soft.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. (Alternatively, let cool for 10 minutes, then blend in batches in a countertop blender, leaving the lid slightly ajar to release steam.)
  6. Return the pot to low heat. Stir in the remaining 2 tablespoons of butter and the vegetable broth. Taste and adjust salt and pepper. Keep warm.
  7. While the soup simmers, make the grilled cheese: Butter one side of each sourdough slice. Place two slices buttered-side down on a cutting board. Sprinkle generously with grated cheddar. Top with remaining bread slices, buttered-side up.
  8. Heat a large non-stick skillet over medium heat. Place the sandwiches in the pan. Cook for 3-4 minutes per side, until deep golden brown and cheese is melted. Press gently with a spatula for even browning.
  9. Let the grilled cheese rest for 1 minute, then cut into 1-inch squares (about 16 croutons per sandwich).
  10. Ladle the hot soup into bowls. Pile grilled cheese croutons on top. Garnish with fresh basil if desired. Serve immediately.

Notes

For a deeper flavor, roast the tomatoes, onions, and garlic at 400°F (200°C) for 30 minutes before adding to the pot. The soup stores well in the refrigerator for up to 5 days, but the croutons are best made fresh. To freeze, cool the soup completely and store in freezer-safe containers for up to 3 months. For a vegan version, use olive oil or vegan butter and plant-based cheese.

Nutrition

Keywords: tomato soup, grilled cheese croutons, comfort food, one-pot soup, fresh tomato soup, easy dinner, vegetarian soup

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