Creamy Roasted Garlic–Tomato Soup with Grilled Cheese Croutons

Creamy Roasted Garlic–Tomato Soup with Grilled Cheese Croutons Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 45 minutes



3 to 4 pounds Roma tomatoes, halved lengthwise

1 teaspoon olive oil, plus more for roasting

Salt and black pepper to taste

1 small garlic head (see Variation)

1 sweet onion, diced

One 6-ounce can no-salt-added tomato paste

2 tablespoons coconut sugar (or brown sugar)

2 tablespoons white wine vinegar

2 teaspoons dried basil

1 teaspoon dried oregano

3 cups low-sodium vegetable broth

½ cup unsweetened nondairy milk (soy-free if necessary)

1 tablespoon nutritional yeast, optional

2 to 3 tablespoons chopped fresh basil, optional


4 vegan sandwich bread slices (gluten-free if necessary)

Basic Cashew Cheese Sauce, Melty Variation

Vegan butter (soy-free if necessary)


1Preheat the oven to 400°F . Line one or two baking sheets with parchment paper or silicone baking mats.

2Spread out the tomato halves on the baking sheet(s), cut side up. Drizzle with olive oil and sprinkle with salt and pepper.

3Trim the top off the head of garlic so that all the cloves are exposed.

4Place the head on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper.

5Wrap the foil around the head so that it’s completely enclosed.

6Roast the garlic and the tomatoes for about 40 minutes, until the garlic is soft and the tomatoes slightly charred.

7Remove from the oven. Unwrap the garlic so it can cool. Set the tomatoes aside.

8While the garlic is cooling, heat 1 teaspoon olive oil in a large pot over medium heat.

9Add the onion and sauté until translucent. Transfer to a blender.

10Once the garlic is cool to the touch, squeeze each clove over a small plate or bowl so that the garlic pops out.

11Transfer all the garlic to the blender along with the onions, roasted tomatoes, tomato paste, sugar, vinegar, dried basil, and oregano. Blend until smooth.

12Combine the tomato mixture and broth in the large pot and bring to a boil.

13Reduce to a simmer and cook for about 15 minutes, stirring occasionally, until heated through and slightly thickened.

14Stir in the milk and nutritional yeast (if using) and cook for another 5 minutes.

15Reduce the heat to low and cover to keep the soup warm.

16While the soup is simmering, make the croutons : Lay out 2 slices of bread, spread them with cheese, and top each with another slice of bread.

17Spread butter on the outsides of each sandwich.

18Heat a frying pan, preferably cast iron, over medium heat.

19Place both sandwiches in the pan and cook for 2 to 3 minutes per side, until each side is crispy and golden.

20Remove from the heat and cut each sandwich into six squares.

21Spoon the soup into bowls and top each serving with a sprinkle of fresh basil (if using) and 3 or 4 grilled cheese croutons (or serve them on the side and add them as you eat). Serve immediately.

22Leftover soup will keep in an airtight container in the fridge for 3 to 4 days.

23If your family doesn’t care for garlic, you can totally leave it out altogether.

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