Roasted Tomato Soup with Grilled Cheese Croutons

Creamy tomato soup in a white bowl topped with croutons, with a spoon and vegetables in the background.

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Roasted Tomato Soup with Grilled Cheese Croutons

This Roasted Tomato Soup with Grilled Cheese Croutons is rich, cozy, and kid-friendly. Roasted tomatoes and crispy air-fried grilled cheese make the perfect combo.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course, Soup

Cuisine: American

Servings: Servings

Calories: 398kcal

Author: Keri

Equipment

1 Air Fryer for the croutons
1 Immersion Blender or regular blender

Ingredients

For the Roasted Tomato Soup:

2 pounds Ripe Tomatoes Roma or vine ripened - cut into quarters
1 Onion medium - cut into quarters
4 Garlic Cloves peeled
3 tablespoon Olive Oil
1 teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Basil dried, or 1 tablespoon fresh basil
3 cups Vegetable Broth or chicken broth
1 tablespoon Tomato Paste
½ cup Half-and-Half or heavy cream - optional

For the Air Fryer Grilled Cheese Croutons:

4 slices Bread thick sliced, or any sandwich bread
4 slices Cheddar Cheese mozzarella or American cheese can also be used
2 tablespoon Butter softened

Instructions

For the Roasted Tomato Soup

Preheat oven to 425°F. Cut the tomatoes and onions into quarters.
Spread tomatoes, onion, and garlic on a baking sheet; drizzle with olive oil, sprinkle with salt, pepper, and basil.
2 pounds Ripe Tomatoes, 1 Onion, 4 Garlic Cloves, 3 tablespoon Olive Oil, 1 teaspoon Salt, ½ teaspoon Black Pepper, 1 teaspoon Basil
Roast for 35-40 minutes until tender and caramelized.
Transfer roasted vegetables to a pot. Add broth and tomato paste, then simmer for 10 minutes.
3 cups Vegetable Broth, 1 tablespoon Tomato Paste
Blend with an immersion blender until smooth.
Stir in cream if you are using it.
½ cup Half-and-Half

For the Air Fryer Grilled Cheese Croutons

While the tomatoes are roasting, prepare the grilled cheese croutons.
Place the cheese on the bread. Butter one side of each slice of bread.
4 slices Bread, 4 slices Cheddar Cheese, 2 tablespoon Butter
Air fry at 370°F for 6-8 minutes, until golden and crisp. Flip the grilled cheese halfway through cooking time.
Let cool slightly, then cut into small cubes.
Return the cheese filled croutons to the air fryer and continue toasting for 6 to 7 minutes or until crisp, shaking halfway.
Ladle the soup into bowls and top with a handful of warm cheesy croutons.

Notes

We prefer a thicker bread for the croutons but any sandwich bread will work.

Use your favorite cheese.

You can top the soup with a little grated Parmesan cheese and some chopped thyme for garnish if you like.

Nutrition