Roasted Tomato Basil Soup with Mini Grilled Cheese “Croutons” [+ Video]
This Roasted Tomato Basil Soup is easy to make, and we topped it with grilled cheese croutons just for fun! A simple dinner that kids will love!
I know that I can’t be the only one that still has tomato coming out her ears. Right? I was wracking my brain about what to do with our huge colander stacked high with tomatoes, when I suddenly thought, what if I use those flavors, but make a soup to help move us into fall?
DING DING DING! Creamy tomato basil soup with mini grilled cheese croutons was born.
I love those little grilled cheese bites that act like little croutons in the soup. I’m not even kidding, it’s so delicious together.
Ingredients in Roasted Tomato Basil Soup
To make this easy fresh tomato soup recipe, you’ll need the following:
- Fresh tomatoes
- Garlic
- Olive oil
- Onion
- Salt and pepper
- Dark brown sugar
- Chicken broth
- PRO TIP: If you want to make this recipe vegetarian, swap the chicken broth for vegetable broth.
- Heavy cream
- Fresh basil leaves
- Baguette
- Fresh mozzarella cheese
- Butter
The measurements for all the ingredients are listed in the recipe card at the end of the post. I actually love to make several batches of this recipe so I can freeze a bunch to eat throughout the whole winter. There is just nothing more comforting than a warm bowl of tomato basil soup with a little fresh parmesan cheese sprinkled on top and a grilled cheese sandwich on the side for dipping! Yes please!
What Are the Best Tomatoes for Tomato Soup?
We recommend using Roma tomatoes or vine ripened tomatoes for this creamy tomato basil soup. Avoid using beefsteak tomatoes, as we find they lack the bold flavor this soup needs. Larger tomatoes also hold a lot of water which thins out a soup.
Should the Tomatoes Be Peeled?
Peeling the tomatoes is optional but I haven’t ever felt like it was necessary. Roasting the tomatoes softens the tomato skin and blending them breaks them down until you would never know the skins were on. If you do want to peel them, the skins should slide off easily right after roasting the tomatoes.
How to Make Roasted Tomato Basil Soup
Making tomato basil soup with fresh tomatoes is easier than you might think! Here’s an overview of the recipe:
- Roast tomatoes: Roast the tomatoes until soft and then let them cool a little.
- Blend: Add the tomatoes to a blender and blend until pureed.
- PRO TIP: If you have an immersion blender, you can use that instead. Move the tomatoes to a large bowl or sauce pan and blend the tomatoes there. Then they are easily measured to make sure you have enough.
- Sauté: Heat up some olive oil in a large sauce pot then add the garlic and onions and sauté until fragrant.
- Boil: Add the pureed tomatoes and all the rest of the ingredients for the soup (except the cream) and bring to a boil.
- Simmer: After boiling for 10 minutes, reduce the heat, add the cream, and let the soup simmer for 10-15 minutes.
- Prep: While the soup is simmering, make the grilled cheese croutons.
- Serve: When the soup is ready, place the croutons on top and serve.
The complete instructions are detailed in the recipe card down below.
What is the Difference Between Tomato Soup and Tomato Basil Soup?
The addition of basil is the obvious difference. I think most people will “basil” to a menu or a recipe title if fresh basil is a key ingredient in the tomato soup. It does make a huge difference in the taste and deliciousness of a tomato soup!
What is the Difference Between Tomato Soup and Tomato Bisque?
There is a lot of differing opinions out there on this topic. Some people argue that a bisque has a heavy cream added, but there are a lot of tomato soup recipes out there that include cream. In fact, it’s my personal opinion that all tomato soup recipes should include cream. It helps balance out the acidity of the tomatoes. So from our perspective, there’s no significant difference between tomato soup and tomato bisque.
Tips for Making Fresh Tomato Basil Soup
- The best soup is always made when you roast the vegetables first. It adds so much flavor! Roasting tomatoes always sounds a little fancy when in fact it’s the easiest thing you can do in the kitchen. Slice, drizzle with olive oil, salt and pepper and roast in the oven.
- If you’d like to make this tomato soup healthier, you can use a blend of heavy cream and unsweetened almond milk. Or, use all unsweetened almond milk!
- For an extra punch of flavor, try adding a few shakes of dried Italian herbs and/or red pepper flakes to this soup as it’s simmering.
- You can use really any kind of bread you’d like to make the grilled cheese croutons. We just like using a baguette since it crisps up nicely.
How to Store Creamy Tomato Basil Soup
Easy tomato basil soup will keep 2-3 days in the refrigerator. Be sure it is stored in an airtight container. The soup can be reheated in the microwave or on the stove top.
Good news! Tomato soups freeze very well! However, we recommend leaving the cream out if planning on freezing this soup. If you plan to freeze the soup, let it cool completely (without the cream) and pour it into a freezer safe container or ziploc bag. It will keep for up to 3 months. When you’re ready to eat it, let it thaw overnight in the fridge, then pour it into a large pot and reheat it on the stove top. Stir the cream in as it reheats.
What How This Roasted Tomato Basil Soup is Made…
As the seasons transition from summer to fall, grab all those delicious garden tomatoes and make this easy roasted tomato basil soup recipe! It freezes well and will be a warm comforting and healthy dinner recipe to serve all winter long! And don’t skip those grilled cheese croutons!
More Easy Soup Recipes:
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Roasted Tomato Basil Soup
Description
This roasted tomato basil soup is easy to make, and we topped it with grilled cheese croutons just for fun! A simple dinner that kids will love!
Course 50 of the Best Easy Soup Recipes for Families, All Your Favorite Fall Recipes to Warm up to
Cuisine American
Keyword basil, caprese, grilled cheese, lunch, soup, tomatoes, vegetarian
Prep Time 5 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 6 -8
Calories 246kcal
Author Sweet Basil
Roast the tomatoes:
Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil.
8-12 Tomatoes, Olive Oil
Drizzle the tomatoes with olive oil and toss to coat.
Olive Oil
Sprinkle evenly with kosher salt and black pepper.
Salt and Pepper
Roast at 425F for 20-40 minutes or until shriveled and soft.
Remove from the oven.
Make the soup:
Let tomatoes cool for a few minutes and then place the tomatoes, reserving the juices, into a blender (we use Blendtec) and puree until you have 3 cups. If you come up short just add tomato sauce to reach 3 cups.
Drizzle about 2 teaspoons of olive oil in a large sauce pot.
2 teaspoons Olive Oil
Heat over medium high heat until shimmering.
Add the garlic and onions, turn down to medium and stir frequently.
2 Tablespoons Onion, 2 Cloves Garlic
Allow to cook until fragrant, about 30 seconds.
Add the tomato puree, juice, chicken stock, brown sugar, salt and pepper.
3 Cups Roasted Tomato Puree, 1 Cup Tomato Juice, 1 teaspoon Salt, 1 Tablespoon Dark Brown Sugar, 1 Cup Chicken Broth, Pepper
Stir and then allow to come to a boil.
Boil for 10 minutes and turn down to a simmer.
Add the cream and simmer for 10-15 minutes.
1 Cup Heavy Cream
Make the grilled cheese croutons:
Meanwhile, place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden. (You're just making little grilled cheeses)
Baguette, Butter, Fresh Mozzarella Cheese
Remove to a cutting board and chop into 1/2 to 1-inch squares.
Fill a bowl with soup, fresh basil and mini grilled cheese croutons. Enjoy!
1 Tablespoon Fresh Basil
To freeze: If you wish to freeze this soup for winter, wait to add the cream until you are ready to eat it.
Want to go healthier? We use half cream, half unsweetened almond milk or even all unsweetened almond milk. Serving: 1cup | Calories: 246kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 593mg | Potassium: 1114mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2818IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 3mg
READ: Roasted Tomato Basil Soup with Mini Grilled Cheese “Croutons” [+ Video]