Cream of Tomato Soup
Cream of Tomato Soup with grilled cheese croutons. Oven roasted tomatoes plus fresh herbs and cream blended into an easy, silky, 0utrageously delicious comfort meal. Top with homemade grilled cheese croutons.
It was tough saying goodbye to summer this year (except the bathing suit part), but cooler weather means it’s time for one of my favorite combinations, Tomato Soup and Grilled Cheese.
This Cream of Tomato Soup was made with the last of my garden tomatoes along with some herbs and comes with a modern twist, Grilled Cheese Croutons that have become my new obsession. If you’re reading this and it’s not tomato season, some Romas from the local market will do the job, too.
Tomato Soup has been my go-to comfort meal since I was a little girl. I loved the creaminess and tangy tomato taste from that classic red and white can (what did I know?).
This Cream of Tomato Soup is way better than any canned version you’ll find in stores. Plus, if you’re tomato garden is running rampant, this is your recipe.
Cream of Tomato Soup is easy to make, leaves your house smelling amazing and the grilled cheese croutons ~ well, they almost overshadow the soup itself.
Cream of Tomato Soup Ingredients:
- Roma tomatoes
- garlic cloves
- olive oil
- sea salt and fresh cracked black pepper
- tomato paste
- chicken stock
- fresh thyme
- heavy cream (optional: half and half)
- chicken stock
How to make Cream of Tomato Soup:
Preheat oven to 425 degrees.
Place the tomatoes and onion on a baking sheet, tuck the garlic cloves into the tomatoes so they aren’t directly on the cookie sheet then drizzle the olive oil over the top.
Season with salt and pepper then lay the thyme sprigs over the top and roast 25 minutes or until the tomatoes are softened and are starting to caramelized on the bottom and edges.
Remove the baking sheet from the oven, discard the thyme sprigs then transfer the tomatoes, veggies, juices and brown bits to a pot.
Grilled Cheese Croutons:
Grilled cheese croutons are optional but if you like a good grilled cheese sandwich with your tomato soup, give these a try. The variety of cheese you can use is up to you.
You’ll want a good melting cheese ~ anything from classic American to Smoked Gouda or even Pepper Jack if you’re looking for a little kick.
Start with 4 slices of hearty sandwich bread. Brush the outsides of the bread with butter then add any variety of cheese you prefer inside. Add the top of the bread to form a sandwich then cook in a skillet over medium heat until golden brown. Turn and cook the opposite side then cut into squares.
Looking for an authentically delicious Roasted Tomato Marinara? Look no further.
If you tried this Cream of Tomato Soup recipe or any other on the blog then I’d love to hear from you with a comment or star rating.
- 2 to 2 1/2 pounds Roma tomatoes
- 3 tablespoons olive oil
- sea salt and fresh cracked black pepper to taste
- 3 cloves garlic chopped
- 1 medium onion chopped
- 1 cup chicken stock
- 3-4 sprigs fresh thyme
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1/4 cup heavy cream can substitute half and half
- Preheat oven to 425 degrees.
- Place the tomatoes and onion on a baking sheet, tuck the garlic cloves into the tomatoes so they aren’t directly on the cookie sheet then drizzle the olive oil over the top.
- Season with salt and pepper then lay the thyme sprigs over the top and roast
- Roast 25 minutes or until the tomatoes are softened and are starting to caramelized on the bottom and edges.
- Remove the baking sheet from the oven, discard the thyme sprigs then transfer the tomatoes, veggies, juices and brown bits to a pot.
- Add the butter, stock and tomato paste.
- Cook over medium heat 5 minutes then add the cream and smooth using an immersion blender. If you don't have an immersion blender, cool the soup then transfer to a standard blender.