Fire Roasted Creamy Tomato and Basil Soup With Grilled Cheese Croutons

Lisa Kotler
by Lisa Kotler
8 servings
1 hr 10 min

On a cold and damp fall day or even on a meatless Monday, there is nothing better than a bowl of steaming tomato soup and a side of grilled cheese. This is a delicious recipe for Fire Roasted Creamy Tomato and Basil Soup with a Grilled Cheese Crouton. I made the grilled cheese crouton quite large so that it is filling and I used cheddar cheese.

The soup will keep in your fridge for several days in a mason jar. I blended the soup using a hand blender, but you can certainly use a blender or food processor. I also love the fact that the tomatoes are roasted and I put in a cup of basil, which just adds to the rich flavour. I used whatever fresh tomatoes I had on hand in the fridge, as you can see from the photo, but Roma would be best.

Fire Roasted Creamy Tomato and Basil Soup With Grilled Cheese Croutons
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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  • * 9 tomatoes sliced lengthwise (preferably Roma)
  • * 3 tbsp extra virgin olive oil, divided
  • * Sprinkle of garlic powder, salt and pepper
  • * 2 tbsp unsalted butter
  • * 1 yellow onion diced
  • * 4 garlic cloves minced
  • * 1 tbsp fresh thyme minced
  • * 1 tsp salt
  • * ½ tsp ground black pepper
  • * 1 28 oz. can fire roasted tomatoes, crushed
  • * 1 cup basil fresh, roughly chopped
  • * 1 tbsp sugar
  • * 2 cups vegetarian stock
  • * 2/3 cup heavy cream
  • * Grilled cheese crouton for garnish
  • * Handful of fresh chives, chopped for garnish

* Pre-heat oven to 375
* Spread tomato halves on a baking sheet. Drizzle with 1 tbsp olive oil, and then sprinkle with salt, black pepper and garlic powder
* Roast tomatoes for 1 hour. Remove from oven and set aside.
* Heat 2 tbsp oil, or butter, in a large pot over medium-high heat.
* Add onion, and sauté for about 5 minutes.
* Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
* Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
* Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
* Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
* Stir in the cream.
* To make the grilled cheese croutons, use a large cookie cutter to cut out your favourite bread. Add some butter to one side of your bread, your favourite cheese, add a little oil to a frying pan and grill to a golden brown. Add the crouton to the top of the served soup and sprinkle with chopped chives. Serve
Lisa Kotler
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