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When the air turns crisp and the days grow shorter, there’s nothing quite as comforting as a warm bowl of soup. The very essence of coziness, soup is a staple that brings warmth and nourishment during the colder months. One of the most delightful soups to grace your kitchen is the Roasted Tomato Bliss Soup, a dish that embodies the bright and vibrant flavors of ripe tomatoes combined with a creamy texture that soothes the soul.

Roasted Tomato Soup with Grilled Cheese Croutons

Savor the warmth of homemade Roasted Tomato Bliss Soup with Crunchy Cheese Croutons, a perfect dish for chilly days. This delightful recipe combines the rich flavors of roasted tomatoes with a creamy texture, while crispy cheese croutons add an irresistible crunch. Discover the magic of fresh ingredients and simple steps to create a comforting bowl that nourishes both body and soul. Click through to explore this heartwarming soup recipe today and make it a staple in your kitchen!
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, unpeeled

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups vegetable broth

1 tablespoon balsamic vinegar

1 cup heavy cream (or coconut milk for a dairy-free version)

4 slices sourdough bread

1 cup shredded sharp cheddar cheese

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Roast the Veggies: On a large baking sheet, arrange the halved tomatoes, quartered onion, and unpeeled garlic. Drizzle with olive oil, and sprinkle with salt, pepper, dried basil, and oregano. Toss together to coat evenly.

      Bake: Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are caramelized and slightly charred.

        Blend the Base: Remove the baking sheet from the oven and let the vegetables cool slightly. Squeeze the garlic cloves from their skins into a blender, then add the roasted tomatoes and onion. Add the vegetable broth and balsamic vinegar. Blend until smooth.

          Heat the Soup: Pour the blended mixture into a pot over medium heat. Stir in the heavy cream (or coconut milk) and simmer for about 10 minutes. Adjust seasoning with more salt and pepper if needed.

            Prepare Croutons: While the soup simmers, heat a skillet over medium heat. Place the sourdough slices in the skillet and sprinkle shredded cheddar cheese evenly on each slice. Cook until the cheese is melted and bubbly. Flip to toast the other side, about 2-3 minutes.

              Cut Into Croutons: Once the grilled cheese slices are done, remove from the skillet and let cool slightly. Cut each slice into bite-sized croutons.

                Serve: Ladle the warm tomato soup into bowls and top with grilled cheese croutons. Garnish with fresh basil leaves.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4

                    - Presentation Tips: Drizzle a little olive oil over the soup before serving and place a few extra basil leaves on top for color. Serve the croutons on the side or perched on top of the soup. Enjoy your comforting bowl of flavors!