This tasty Roasted Yellow Tomato Soup with Grilled Cheese Croutons is quick and easy to prepare. Summer and fall are the best times to make this recipe because garden-fresh tomatoes are plentiful. Depending on what you serve it with, it can be enjoyed on hot summer days or cool autumn evenings.
Why does grilled cheese go with tomato soup?
After the war, standards were modified, and in institutional food service circumstances, such as school cafeterias, it was decided that grilled cheese sandwiches needed to be accompanied by something else to produce a more full meal. That something else turned out to be tomato soup, which was high in vitamin C.
What is the difference between grilled cheese and toasted cheese?
An open-faced toast is toasted cheese. Grilled cheese, on the other hand, is made with two slices of bread. A grilling pan is used to make grilled cheese. Toasted cheese, on the other hand, is made in an oven/broiler.
Are grilled cheese and tomato soup good for you when you’re sick?
One of the greatest is grilled cheese with soup, which is also a classic. The mixture can help to soothe a sore throat, ease a stomach, and offer much-needed carbs to a body that is in desperate need of energy.
What are the ingredients to make roasted yellow tomato soup with grilled cheese croutons?
To make a recipe with 4 servings, prep time is 20 minutes, cook time is 2 hours, and you are going to need the following ingredients.
For the soup:
- Ripe yellow tomatoes – Yellow tomatoes are sweeter than red tomatoes and have a gentler, less acidic flavor.
- Garlic powder – Adds a subtle fullness of flavor
- Sea salt and fresh cracked black pepper – Seasonings that most recipes call for.
- Chicken or vegetable broth – For a flavorful base of the soup.
- Fresh basil – To add color and freshness to each bite.
- Yellow onion – Has a strong flavor that mellows out during cooking, becoming sweet and flavorful.
- Celery – It creates an aromatic foundation.
- Fresh garlic – Gives out a nutty taste kick.
- Ground cumin – To add spiciness.
- Heavy whipping cream – For a creamy base of the soup.
Use the same color tomatoes for a more appealing presentation. When you combine yellow and red tomatoes, you get an unappealing, not-found-in-nature color that isn’t particularly appealing.
For the grilled cheese croutons:
- Sourdough bread – Favorite bread that’ll perfectly pair with this recipe.
- Melted butter – Gives richness, tenderness, and structure.
- Brie cheese – Soft and creamy, with a mild yet deeply-satisfying taste.
How to make roasted yellow tomato soup with grilled cheese croutons?
Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.
Keep in mind that the natural sweetness of tomatoes can be brought out by roasting them slowly. However, because of the browning that occurs throughout this process, the soup will be darker compared to using raw tomatoes.
Start by preheating the oven to 300°F with the top oven rack in the center position. Use parchment paper or a Silpat™baking mat to line a large, rimmed baking sheet then set aside.
Place ½ inch thick slices of yellow tomatoes on a baking sheet that has been prepped. To avoid overcrowding, leave space between pieces. Season with salt and black pepper to taste and a pinch of garlic powder.
Then place the baking sheet in the oven for 2 hours, or until the tomatoes are beautifully browned around the edges.
Next is to remove the crust from the sourdough bread and cut each piece into four rectangles of similar size. Brush one side with melted butter and lay on a grill pan set over medium heat, greased side down. Grill marks should form after a few minutes of toasting. Remove each slice of sourdough from the flame and turn it over so the grill marks are facing up. Spread some of the sliced Brie on each piece of bread then set aside.
Remove the tomatoes from the oven once they have finished roasting and allow them to cool slightly. Add the roasted tomatoes, broth, basil, onion, celery, garlic, cumin, and heavy cream to a high-powered blender or food processor. To taste, season with salt and black pepper.
After that, cover and process at high speed until the roasted veggies are smooth and well mixed. (To prevent the hot liquid from exploding, make sure the lid is adequately vented.) Season to taste and adjust seasonings as necessary. Add more chicken or vegetable stock, one tablespoon at a time, if required, and re-blend until desired consistency is reached.
Adjust the top oven rack to the second-highest position and the oven broiler to high shortly before serving. Place the grill pan in the broiler for 1-2 minutes, or until the Brie is soft and melting. (Be careful not to let the Brie melt completely.)
Finally, to serve, ladle the soup into individual serving dishes and garnish with grilled cheese croutons and fresh basil sprigs. Enjoy!
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- Ripe yellow tomatoes, approximately 2 pounds
- 2 t. garlic powder
- Sea salt and fresh cracked black pepper, to taste
- ½ c. chicken or vegetable broth
- 1 large bunch fresh basil, washed and patted dry, plus additional sprigs for garnish
- 1 medium yellow onion, peeled and cut into quarters.
- 2 stalks celery, washed and cut into chunks
- 2 large (or 3 small) cloves fresh garlic, peeled
- 1 T. ground cumin
- 3 T. heavy whipping cream, room temperature or slightly warmed
- Place top oven rack in the center position and pre-heat oven to 300°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
- Slice yellow tomatoes ½-inch thick and place on the prepared baking sheet. Leave room between slices to prevent over-crowding. Sprinkle with garlic powder and season with salt and black pepper, to taste.
- Place baking sheet in the oven and roast approximately 2 hours or until the tomatoes are nicely browned around the edges.
- Remove crust from sourdough bread and cut each slice into 4 equal-sized rectangles. Brush one side with melted butter and place buttered side down on a grill pan set over medium heat. Toast just until browned grill marks appear. Remove from heat and flip each piece of sourdough over so the grill marks are facing up. Top each piece of bread with some of the sliced Brie. Set aside.
- When the tomatoes are done roasting, remove from oven and cool slightly. Transfer roasted tomatoes to a high-powered blender or food-processor, along with broth, basil, onion, celery, garlic, cumin, and heavy cream. Season with salt and black pepper, to taste.
- Cover and blend on high until the roasted vegetables are smooth and thoroughly combined. (Make sure the lid is properly vented to prevent the hot liquid from exploding). Taste and adjust seasonings as needed. If desired, add additional chicken or vegetable stock, one tablespoon at a time, and re-blend to achieve desired consistency.
- Right before serving, adjust top oven rack to the second highest position and set the oven broiler to high. Place grill pan under broiler for 1-2 minutes or until the Brie is soft and just starting to melt. (Watch carefully so the Brie doesn’t melt completely).
- To serve, transfer the soup into individual serving bowls and top each bowl with a grilled cheese crouton and a sprig of fresh basil. Enjoy
Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 359mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 8g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.