Tomato & Red Pepper Soup with Cheese Croutons Recipe

There are few food pairings as iconic and universally loved as tomato soup and grilled cheese. The creamy, tangy bite of roasted tomatoes, the subtle sweetness of red bell peppers, and the crunch of buttery, cheesy croutons come together in this Roasted Red Pepper & Tomato Soup with Crispy Grilled Cheese Croutons. It’s a modern twist on a classic comfort food, perfect for the cooler months, but delicious enough to enjoy year-round.

In this post, we’ll walk you through every detail you need to master this soul-satisfying recipe—from roasting the vegetables for maximum flavor, to tips on achieving the crispiest, cheesiest croutons.

Why You’ll Love This Recipe

• Comforting and cozy – The soup warms you from the inside out with deep, roasted flavors.
• Easy to make – With just a handful of fresh ingredients and pantry staples.
• Kid- and family-friendly – A hit with all ages, especially with those cheesy croutons.
• Meal-prep friendly – Make it ahead and enjoy it for lunch or dinner throughout the week.

Ingredients Breakdown

For the Soup Base:

• Tomatoes: Roma or plum tomatoes work best for their low moisture and rich flavor.
• Red Bell Peppers: Adds a hint of sweetness and deepens the color and complexity.
• Onion & Garlic: Foundational aromatics that build depth.
• Olive Oil: Helps the veggies caramelize while roasting.
• Spices: Smoked paprika and thyme add warmth and earthiness.
• Vegetable Broth: Adds liquid and rounds out the flavor; chicken broth works too.
• Tomato Paste: Boosts the tomato flavor.
• Heavy Cream (Optional): For a velvety finish.
• Sugar (Optional): Helps balance the acidity from the tomatoes.

For the Grilled Cheese Croutons:

• Bread: Sourdough, Italian, or any crusty bread.
• Cheese: Sharp cheddar melts well and offers a rich, bold taste.
• Butter: For that golden, crisp finish.

Step-by-Step Instructions

1. Roast the Vegetables

Preheat your oven to 200°C. On a baking tray, arrange halved tomatoes, bell peppers (skin-side up), quartered onions, and unpeeled garlic cloves. Drizzle with olive oil and season with salt, pepper, smoked paprika, and thyme.

Roast for 25-30 minutes or until veggies are charred and softened. Let them cool slightly before peeling the garlic and removing any overly blackened skin from the peppers.

2. Blend the Base

Add roasted vegetables to a blender. Pour in the broth and tomato paste. Blend until smooth. If you prefer a chunkier soup, pulse rather than purée.

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3. Simmer the Soup

Transfer the mixture to a soup pot over medium heat. Bring to a gentle simmer. Stir in the sugar and cream (if using). Let it cook for 10 more minutes to meld the flavors. Taste and adjust seasoning.

4. Prepare the Grilled Cheese

Butter one side of each slice of bread. Place the cheese in between two slices, buttered side out. Grill on a skillet until golden brown and cheese is melted. Let cool for 1 minute and then cut into cubes.

5. Make Them Crispy

To turn the cubes into crispy croutons, return them to the skillet and toast each side for about 30 seconds. This adds crunch and prevents sogginess in the soup.

6. Serve

Ladle the soup into bowls, top with grilled cheese croutons, and garnish with fresh basil, a drizzle of olive oil, and cracked black pepper.

Tips for Success

• Use ripe tomatoes for the sweetest, most flavorful soup.
• Char the vegetables slightly for a smoky flavor boost.
• Use an immersion blender if you prefer not to transfer hot liquid into a traditional blender.
• Make extra grilled cheese for snacking on the side.

Recipe Variations

• Spicy Kick: Add a pinch of red pepper flakes while blending.
• Vegan Version: Use coconut milk instead of cream and vegan cheese for the croutons.
• Hearty Option: Add white beans or cooked pasta to the soup.
• Herby Twist: Add fresh rosemary or oregano to the roasting tray.

Storage & Reheating

• Refrigerator: Store the soup in an airtight container for up to 4 days.
• Freezer: Freeze without the cream for up to 2 months. Thaw and reheat, then add cream.
• Grilled Cheese Croutons: Best served fresh, but you can store them in an airtight container for 1 day and re-toast before using.

What to Serve With It

• A fresh green salad
• Roasted vegetables
• Garlic bread or focaccia
• A glass of red wine or sparkling water with lemon

Final Thoughts

This Roasted Red Pepper & Tomato Soup with Crispy Grilled Cheese Croutons is more than just a meal—it’s an experience. Whether you’re serving it on a rainy night, as a dinner party starter, or just meal-prepping for the week, it’s a guaranteed crowd-pleaser. It’s nostalgic yet elevated, simple yet sophisticated.

So grab your favorite soup pot, roast those veggies, and take the classic tomato soup to new heights.

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Tomato & Red Pepper Soup with Cheese Croutons Recipe

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Cooking Method: Grilling, Roasting, Stovetop Cuisine: American, Mediterranean Courses: Dinner, Lunch, Snacks

Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins Difficulty: Beginner Cooking Temp: 200  C Servings: 4 Best Season: Fall, Winter

Description

This Roasted Red Pepper & Tomato Soup with Crispy Grilled Cheese Croutons is the perfect blend of smoky, sweet, and savory flavors, finished with crunchy bites of cheesy goodness. It’s a cozy, comfort-food classic elevated with fire-roasted vegetables and buttery grilled cheese cubes — ideal for chilly nights or an easy weeknight dinner.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup Base

• 4 large Roma tomatoes, halved
• 2 whole red bell peppers, de-seeded and halved
• 1 medium yellow onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.5 tsp dried thyme
• 2 cups vegetable broth (or chicken broth for non-vegetarian)
• 2 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 0.25 cup heavy cream (optional, for creaminess)

For the Grilled Cheese Croutons

• 4 slices sourdough bread or any thick-cut bread
• 1 cup sharp cheddar cheese, grated
• 2 tbsp unsalted butter, softened

For Garnish (Optional)

• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil (for drizzling)
• 1 tsp cracked black pepper

Instructions

Roast the Vegetables

1. Preheat your oven to 200°C. Place halved tomatoes, bell peppers (skin side up), onion quarters, and garlic cloves on a baking tray. Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and thyme. Roast for 25–30 minutes or until veggies are soft and slightly charred. Let cool slightly, then peel garlic.

Blend the Soup Base

1. Transfer the roasted vegetables and peeled garlic into a blender. Add the tomato paste and vegetable broth. Blend until smooth. For a more rustic texture, pulse instead of pureeing.

Simmer the Soup

1. Pour the blended mixture into a large pot over medium heat. Bring to a simmer. Add sugar (if needed), stir in the cream (optional), and let it cook for 5–10 minutes, adjusting salt to taste.

Make Grilled Cheese Sandwiches

1. While the soup simmers, prepare the grilled cheese. Butter one side of each bread slice. Place cheese between two slices (butter side out). Grill in a skillet over medium heat until both sides are golden and cheese is melted.

Cut and Crisp the Croutons

1. Remove grilled cheese from the pan and let cool for 1 minute. Cut into bite-sized cubes. For extra crunch, return the cubes to the skillet and toast each side for 30 seconds.

Serve

1. Ladle the warm soup into bowls. Top with grilled cheese croutons, drizzle with olive oil, sprinkle with basil, and finish with cracked black pepper.

Note

Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. Grilled cheese croutons are best fresh, but can be toasted again before serving.

Make Ahead: Soup can be made a day in advance and reheated.

Variations:

• Add red chili flakes for heat.
• Use coconut cream for a dairy-free version.
• Try mozzarella or gouda for different grilled cheese flavors.

Freezing: The soup (without cream) freezes well for up to 2 months.

Keywords: quick dinner, comfort food, vegetarian, cozy soup, easy weeknight recipe