Creamy Tomato Soup with Grilled Cheese Croutons
Cook time
Total time
Serves: 3
Tomato Soup
  • 8-9 large tomatoes, washed and cored
  • 6 cloves of garlic, peeled
  • 1 shallot, quartered (use ¼ an onion if you don't have a shallot)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 4 leaves basil, sliced thinly (chiffonade)
  • 4 leaves sage, sliced thinly (chiffonade)
  • ¼ cup heavy cream
  • ¼ teaspoon sugar
  • salt and pepper, to taste
Grilled Cheese Croutons
  • 6 slices crusty bread
  • 2 tablespoons butter, plus more for the pan
  • 9 slices cheese (I used Swiss)
Tomato Soup
  1. Preheat your oven to 375 degrees F. Line a baking sheet with foil and spray lightly with non-stick spray. Place your cored tomatoes on the sheet. Make two foil packets and place the garlic in one and the shallot or onion in the other. Sprinkle the tomatoes, garlic, and shallot with the salt and pepper, then drizzle lightly with the olive oil. Close up the packets and place on the sheet with the tomatoes. Roast for 30-35 minutes, until the garlic is golden and the tomatoes are slightly charred on the top parts of the skin.
  2. Place the tomatoes, shallot, and garlic in a food processor or a large bowl. Sprinkle with half of the basil and half of the sage. Either use your processor or immersion blender to puree everything. If you need to work in batches, that's fine, just have a pot ready to put the pureed soup in to keep it warm. Add in the cream and sugar last and taste for seasoning (I added a pinch of salt and pepper and a bit more basil and sage to suit my tastes). Warm in a pot over medium heat to re-heat, if necessary (I used an immersion blender and did not need to do this).
  3. Divide the soup into 3 bowls. Sprinkle with any remaining basil and sage and top with the grilled cheese croutons (recipe follows).
Grilled Cheese Croutons
  1. Butter both sides of each slice of bread. Over medium-high heat, heat a small amount of butter (about a teaspoon) in a pan and wipe it away with a paper towel when foaming, so that the surface is non-stick but there are no pools of standing butter. Toast 2 slices of bread on one side for a minute or two, then flip. Add 3 slices of cheese to one of the toasted sides, then place the other slice, toasted side down facing the cheese, to top. Use a spatula to press together.
  2. Toast until the other side of the bread is golden, then flip and toast the other side of the sandwich. Remove to another place and continue until you have 3 sandwiches. Serve whole or cut up into small squares and use as croutons for a garnish.
Recipe by The Crepes of Wrath at