Roasted Tomato Soup with Crispy Cheddar Croutons
By Jessica RudolphPublished on October 1, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
2½ pounds plum tomatoes, cored and cut into eighths2 onions, chopped coarse1 red bell pepper, stemmed, seeded, and chopped coarse5 garlic cloves, unpeeled¼ cup extra-virgin olive oil 1¾ teaspoons table salt, divided½ teaspoon pepper 3 tablespoons unsalted butter, divided2 slices hearty white sandwich bread 4 ounces sharp cheddar cheese, shredded (1 cup), divided1 cup hot vegetable broth, plus extra as needed
Before You Begin
Top soup with chopped fresh basil or chives, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine 2½ pounds plum tomatoes cut into eighths, 2 coarsely chopped onions, 1 coarsely chopped red bell pepper, 5 unpeeled garlic cloves, ¼ cup extra-virgin olive oil, 1 teaspoon table salt, and ½ teaspoon pepper on foil-lined rimmed baking sheet. Roast, stirring once or twice, until softened and brown in spots, 25 to 35 minutes.
- Melt 1 tablespoon unsalted butter in 12-inch nonstick skillet over medium heat. Place 2 slices hearty white sandwich bread in skillet and cover evenly with ½ cup shredded sharp cheddar. Cover and cook until cheese is melted, about 4 minutes. Flip bread, top with remaining ½ cup shredded cheddar, cover, and cook until cheese on underside is deep golden brown, about 2 minutes. Flip again and cook, uncovered, until cheese on underside is deep golden brown, about 2 minutes. Transfer to wire rack.
- Squeeze garlic from skins. Transfer vegetables and squeezed garlic to blender. Add 1 cup hot vegetable broth, remaining 2 tablespoons butter, and remaining ¾ teaspoon salt and puree until smooth, about 1 minute. Add extra hot broth as needed until soup is desired consistency. Cut bread into 1-inch pieces. Serve, topping soup with croutons.
Time
45 minutesYield
Serves 4Ingredients
2½ pounds plum tomatoes, cored and cut into eighths
2 onions, chopped coarse
1 red bell pepper, stemmed, seeded, and chopped coarse
5 garlic cloves, unpeeled
¼ cup extra-virgin olive oil
1¾ teaspoons table salt, divided
½ teaspoon pepper
3 tablespoons unsalted butter, divided
2 slices hearty white sandwich bread
4 ounces sharp cheddar cheese, shredded (1 cup), divided
1 cup hot vegetable broth, plus extra as needed
Ingredients
2½ pounds plum tomatoes, cored and cut into eighths
2 onions, chopped coarse
1 red bell pepper, stemmed, seeded, and chopped coarse
5 garlic cloves, unpeeled
¼ cup extra-virgin olive oil
1¾ teaspoons table salt, divided
½ teaspoon pepper
3 tablespoons unsalted butter, divided
2 slices hearty white sandwich bread
4 ounces sharp cheddar cheese, shredded (1 cup), divided
1 cup hot vegetable broth, plus extra as needed
Ingredients
2½ pounds plum tomatoes, cored and cut into eighths
2 onions, chopped coarse
1 red bell pepper, stemmed, seeded, and chopped coarse
5 garlic cloves, unpeeled
¼ cup extra-virgin olive oil
1¾ teaspoons table salt, divided
½ teaspoon pepper
3 tablespoons unsalted butter, divided
2 slices hearty white sandwich bread
4 ounces sharp cheddar cheese, shredded (1 cup), divided
1 cup hot vegetable broth, plus extra as needed
Why This Recipe Works
Roasting fresh tomatoes, onions, red pepper, and garlic cloves before pureeing them with vegetable broth brings depth to this simple soup. The unpeeled garlic turned creamy and mellow in the oven, and it was easy to squeeze the roasted cloves from their skins before adding them to the blender. A couple tablespoons of butter pureed with the vegetables added richness and body. To garnish the soup, we made cheesy croutons by creating a layer of crispy cheddar frico on both sides of two slices of bread and then cutting them into 1-inch pieces.
Before You Begin
Top soup with chopped fresh basil or chives, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine 2½ pounds plum tomatoes cut into eighths, 2 coarsely chopped onions, 1 coarsely chopped red bell pepper, 5 unpeeled garlic cloves, ¼ cup extra-virgin olive oil, 1 teaspoon table salt, and ½ teaspoon pepper on foil-lined rimmed baking sheet. Roast, stirring once or twice, until softened and brown in spots, 25 to 35 minutes.
- Melt 1 tablespoon unsalted butter in 12-inch nonstick skillet over medium heat. Place 2 slices hearty white sandwich bread in skillet and cover evenly with ½ cup shredded sharp cheddar. Cover and cook until cheese is melted, about 4 minutes. Flip bread, top with remaining ½ cup shredded cheddar, cover, and cook until cheese on underside is deep golden brown, about 2 minutes. Flip again and cook, uncovered, until cheese on underside is deep golden brown, about 2 minutes. Transfer to wire rack.
- Squeeze garlic from skins. Transfer vegetables and squeezed garlic to blender. Add 1 cup hot vegetable broth, remaining 2 tablespoons butter, and remaining ¾ teaspoon salt and puree until smooth, about 1 minute. Add extra hot broth as needed until soup is desired consistency. Cut bread into 1-inch pieces. Serve, topping soup with croutons.
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