Back

Roasted Tomato Soup with Grilled Cheese Croutons - Lunch Version

Plan This Recipe Print

Roasted Tomato Soup with Grilled Cheese Croutons - Lunch Version

Melissa
The Cook
8 Servings
18 Ingredients
6 Comments

The pairing of the grilled cheese croutons and the roasted tomatoes in this tomato soup makes for a perfect combination.

8 Servings
18 Ingredients
6 Comments

Ingredients

  • 6 cups Cherry Tomatoes
  • 2 tablespoons Olive Oil #1
  • 1 teaspoon Salt #1
  • ½ teaspoons Black Pepper #1
  • 2 tablespoons Butter #1
  • 1 tablespoon Olive Oil #2
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup dice Onion, Yellow
  • 28 ounces Diced Tomatoes, Canned
  • 4 cups Chicken Broth/Stock
  • ½ teaspoons Thyme #1
  • 1 cup Heavy Whipping Cream
  • ½ teaspoons Salt #2
  • ½ teaspoons Black Pepper #2
  • 4 tablespoons Butter #2
  • ¼ teaspoons Thyme #2
  • 4 individual slice Sandwich Bread, White
  • 2 individual Cheddar Cheese, Mild, Sliced

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine cherry tomatoes with olive oil #1, salt #1, and pepper #1 and spread evenly on a large baking pan.
  2. 4752971 Upgrade to a paid membership 28219 to unlock all instructions 99571
  3. 7713774 Upgrade to a paid membership 30648 to unlock all instructions 77149
  4. 8360277 Upgrade to a paid membership 67958 to unlock all instructions 71150
  5. 1663726 Upgrade to a paid membership 10474 to unlock all instructions 68467
  6. 8317331 Upgrade to a paid membership 25509 to unlock all instructions 99610
  7. 598678 Upgrade to a paid membership 20554 to unlock all instructions 77107
  8. 4435587 Upgrade to a paid membership 4881 to unlock all instructions 7913
  9. 1644708 Upgrade to a paid membership 85975 to unlock all instructions 96852
  10. 9323488 Upgrade to a paid membership 22822 to unlock all instructions 67357
  11. 3803424 Upgrade to a paid membership 61715 to unlock all instructions 34471
  12. 8390611 Upgrade to a paid membership 13508 to unlock all instructions 77800
  13. 4778472 Upgrade to a paid membership 19721 to unlock all instructions 20925
  14. 2654832 Upgrade to a paid membership 7570 to unlock all instructions 57835
  15. 5949563 Upgrade to a paid membership 5709 to unlock all instructions 95061
  16. 4812494 Upgrade to a paid membership 96486 to unlock all instructions 35189
  17. 5079071 Upgrade to a paid membership 90328 to unlock all instructions 94506
  18. 6639979 Upgrade to a paid membership 51376 to unlock all instructions 62935
  19. 4032612 Upgrade to a paid membership 23417 to unlock all instructions 16644
  20. 6899822 Upgrade to a paid membership 72850 to unlock all instructions 74898

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 2740983 Upgrade to a paid membership 70070 to unlock all instructions 23517
  3. 7846534 Upgrade to a paid membership 53509 to unlock all instructions 44209

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine cherry tomatoes with olive oil #1, salt #1, and pepper #1 and spread evenly on a large baking pan.
  2. Roast the tomatoes at 400 degrees for 35 to 45 minutes.
  3. In a large pot, heat butter #1 and the olive oil #2 over medium heat.
  4. Add the garlic and onion and saute until softened.
  5. Add the canned tomatoes with their juice, the chicken broth, thyme #1, and roasted tomatoes, including any liquid on the baking sheet.
  6. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.
  7. Using a food processor, blender, or immersion blender, puree the soup until it's smooth.
  8. Return soup to the pot and stir in the cream. Add salt #2 and pepper #2.
  9. Cool soup to room temperature.
  10. Croutons: Combine butter #2 and thyme #2 in a small bowl.
  11. Heat a large skillet over medium-high heat.
  12. Spread one side of each bread slice with butter mixture.
  13. Place half of the slices of bread in pan with buttered side down.
  14. Top with cheese and remaining slices of bread, buttered side up.
  15. Cook, turning once, until toasted on both sides. Remove from pan.
  16. Cool completely.
  17. Slice into 1-inch squares.
  18. Serve soup with croutons on top.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
338
Total Fat
27g
Saturated Fat
14g
Trans Fat
1g
Cholesterol
62mg
Sodium
1098mg
Total Carbohydrates
20g
Fiber
4g
Sugar
9g
Protein
6g
WW Freestyle
12

6 Comments

Join the discussion
  1. I made this today for lunch and it was amazing! My 3 year old gobbled it up, which means it’s a keeper for sure. Thanks!

  2. I made this today with tomates from my garden. I decided not to add the whipping cream, and instead of croutons, I’m having a quesadilla (I’m GF). This soup is good food!