Name: Creamy Tomato Soup with Grilled Cheese Croutons
Yield: 4 servings
Ingredients: *For the soup:**; 2 cans (28 ounces each) whole San Marzano tomatoes; 1 head garlic, top sliced off; 1 medium onion, halved; 3 tablespoons olive oil; 1 teaspoon sugar; ½ teaspoon dried oregano; ½ teaspoon dried basil; 2 cups chicken or vegetable stock; ½ cup heavy cream; Salt and freshly ground black pepper; Fresh basil, for garnish; *For the grilled cheese croutons:**; 4 slices sourdough bread; 2 tablespoons butter, softened; 4 ounces sharp cheddar cheese, grated; 2 ounces Gruyère cheese, grated

The ultimate comfort pairing, elevated. Roasted tomato soup — deep, sweet, and velvety — topped with cubed grilled cheese croutons that turn a childhood favorite into something worth making for company. The croutons sink satisfyingly into the soup, and every spoonful has a bit of both.

Ingredients

*For the soup:**
2 cans (28 ounces each) whole San Marzano tomatoes
1 head garlic, top sliced off
1 medium onion, halved
3 tablespoons olive oil
1 teaspoon sugar
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chicken or vegetable stock
½ cup heavy cream
Salt and freshly ground black pepper
Fresh basil, for garnish
*For the grilled cheese croutons:**
4 slices sourdough bread
2 tablespoons butter, softened
4 ounces sharp cheddar cheese, grated
2 ounces Gruyère cheese, grated

Method

Preheat your oven to 200°C (400°F).
Drain the canned tomatoes and spread them on a baking sheet with the garlic head (cut-side up) and onion halves. Drizzle with olive oil and sprinkle with sugar. Roast for 25 to 30 minutes until the tomatoes are caramelized at the edges and the garlic is soft.
Let cool slightly. Squeeze the roasted garlic cloves from their skins — they should be soft and paste-like. The key is roasting until the garlic is golden, not just soft. Under-roasted garlic tastes raw and sharp; properly roasted garlic is sweet and mellow.
Transfer the tomatoes, garlic, onion, and any juices to a blender. Add the oregano and basil. Blend until smooth. For the silkiest result, strain through a fine-mesh sieve to remove seeds and skin.
Pour the blended tomatoes into a large pot over medium heat. Add the stock and bring to a simmer. Cook for 10 minutes to let the flavors meld.
Stir in the cream off the heat or on very low heat — boiling cream causes it to break and lose smoothness. Season generously with salt and pepper. Keep warm over low heat. Taste and adjust: if the soup tastes flat, a pinch more sugar helps; if sour/tart, more cream balances it.
Make the grilled cheese croutons: Butter one side of each bread slice. Layer the cheddar and Gruyère on the unbuttered side of 2 slices. Top with the remaining 2 slices, butter-side up.
Cook in a skillet over medium heat for 2 to 3 minutes per side until golden and the cheese is melted. Let cool slightly, then cut into ½-inch cubes.
Ladle the soup into bowls. Float the grilled cheese croutons on top. Scatter fresh basil over the soup. Serve immediately.
*Storage:** The soup keeps refrigerated for 4 days. The croutons are best made fresh but can be stored separately for 1 day. Reheat the soup gently and make fresh croutons to assemble.
*Seasonal note:** San Marzano tomatoes are the gold standard for tomato soup — their low acidity and meaty texture make a naturally sweet, rich soup. If you have garden tomatoes at the end of summer, roast those instead of canned. The grilled cheese is deliberately simple — the point is the contrast between the creamy soup and the crispy, cheesy croutons.