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Best Easy Roasted Tomato Soup with Grilled Cheese Croutons

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This light and creamy roasted tomato soup with crispy, melty grilled cheese croutons is the ultimate comfort food. Roasting the tomatoes brings out their natural sweetness, while Greek yogurt keeps it light and healthy.

Ingredients

Scale
  • 2½ pounds ripe Roma or vine tomatoes, halved
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 2 cups vegetable broth or low-sodium chicken broth
  • ⅓ cup plain Greek yogurt (2% or full-fat)
  • Optional: 2 tablespoons heavy cream or light cream cheese
  • 4 slices sourdough or whole wheat bread
  • 4 ounces sharp cheddar cheese, grated
  • 2 tablespoons butter, softened

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange halved tomatoes cut-side up on the sheet, along with chopped onion and whole garlic cloves. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper, and oregano. Toss gently to coat, then spread in a single layer. Roast for 35-40 minutes until tomatoes are soft and caramelized.
  2. Transfer roasted vegetables to a large soup pot. Add broth. Use an immersion blender to puree until smooth, or transfer to a countertop blender in batches (vent the lid to avoid pressure buildup). Blend until completely smooth.
  3. Place pot over medium heat. Stir in Greek yogurt (and heavy cream or cream cheese if using). Whisk continuously until fully incorporated and heated through, about 3-5 minutes. Do not let boil. Adjust seasoning to taste. Keep warm.
  4. Heat a non-stick skillet or griddle over medium heat. Butter one side of each bread slice. Place two slices butter-side down, top with grated cheddar, then top with remaining slices butter-side up. Cook for 2-3 minutes per side until golden brown and cheese is melted. Let rest 1 minute.
  5. Cut each grilled cheese into 1-inch cubes. Ladle soup into bowls and top with croutons. Garnish with fresh basil or olive oil if desired. Serve immediately.

Notes

Don’t overcrowd the baking sheet; use two sheets if needed. Roast garlic whole to avoid bitterness. Blend while warm for smoothest texture. Taste before adding extra salt. Always vent blender lid when blending hot liquids. For best texture, add croutons just before serving.

Nutrition

Keywords: roasted tomato soup, grilled cheese croutons, creamy tomato soup, healthy tomato soup, comfort food, vegetarian soup

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