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Heirloom Tomato Soup With Grilled Cheese Croutons

Eva Amurri Martino shares her Heirloom Tomato Soup With Grilled Cheese Croutons recipe

My favorite time for tomatoes is right at the end of the summer, when they’re super ripe and sweet.  I love slicing them and topping them with Maldon salt and a drizzle of Extra Virgin Olive oil. When I was a kid, we had a garden at our home upstate.  My Mom used to keep a salt shaker in the glove compartment during the summer months, and we would grab a tomato or two as we were running to the car for camp or sports drop-offs and eat the tomatoes like apples in the car with a sprinkle of salt!

Eva Amurri Martino chops up bread for her Grilled Cheese Croutons

As we’re heading in to Fall, I thought I would share another way I love using tomatoes in a cozy soup recipe that is as comforting as it gets.  It gets topped with yummy grilled cheese croutons for an extra chewy burst of flavor and deliciousness! If you’re making this when heirloom tomatoes are not in season, you can substitute a mix of cherry and roma tomatoes, and just continue with the recipe as described.  The recipe can feed 4-6 people comfortably! Even my kiddos approve…

Eva Amurri Martino ladles her Heirloom Tomato Soup into a bowl
Eva Amurri Martino ladles her Heirloom Tomato Soup into a bowl

Ingredients…

Heirloom Tomato Soup…

  • 5 tbsp of Olive Oil
  • 4-5 Heirloom Tomatoes, (Halved). Roma Tomatoes & Cherry Tomatoes are fine to use if that’s all that’s available!
  • 8 Cloves of Garlic (Peeled & Whole)
  • Salt
  • Ground Pepper
  • 1-2 Yellow Onions (Sliced in Thin Rounds)
  • 5 cups Vegetable Broth
  • 1 small Log of Goat Cheese
  • A large handful of Basil Leaves

Grilled Cheesee Croutons…

  • 6 Slices of your Bread of Choice (Sour Dough is a great option!)
  • 8oz Sharp Cheddar Cheese (Sliced or Shredded)
  • 1 tbsp of Butter
Eva Amurri Martino enjoys her Heirloom Tomato Soup With Grilled Cheese Croutons recipe

Instructions…

Heirloom Tomato Soup…

  • Preheat the oven 425ºF.
  • Toss tomatoes with 3 tbsp of olive oil and season with salt and pepper in a medium mixing bowl.
  • Toss onion and garlic with 2 tbsp of olive oil and season with salt and pepper in a small mixing bowl.
  • Once mixed, place tomatoes on a rimmed baking sheet lined with aluminum foil, and place onion and garlic on a separate half baking sheet lined with aluminum foil.
  • Place both baking sheets into the oven side by side, letting the onions roast for 35 minutes and the tomatoes roast 45 minutes.
  • Toss out any onion or tomato that is burnt.
  • Pour tomatoes and onions into a large pot. (I used one from Le Creuset for even cooking!)
  • Add the 4 cups of vegetable broth and bring to boil.
  • Once boiling, reduce to simmer for 20 minutes. (Optional: Feel free to add the leftover 1 cup of broth if you’d prefer a thinner consistency.)
  • Remove soup from burner and blend with an immersion blender (or regular blender).
  • Add the log of goat cheese until combined.
  • Serve warm and topped with grilled cheese croutons! (recipe below)

Grilled Cheese Croutons…

  • Brush the 6 slices of bread with butter.
  • Place 3 of the slices butter-side down on a non-stick skillet.
  • Slice or shred the cheddar cheese and place on top of the bread
  • Top with the remaining 3 slices of bread, with the butter-side facing up.
  • Cook over medium-low heat until the bottom is golden brown.
  • Flip and then cook the opposite side until golden and cheese is melted.
  • Remove from heat and let cool.
  • Cut into small squares.
Eva Amurri Martino enjoys her Heirloom Tomato Soup With Grilled Cheese Croutons recipe

Heirloom Tomato Soup Recipe

As we're heading in to Fall, I thought I would share another way I love using tomatoes in a cozy soup recipe that is as comforting as it gets.  It gets topped with yummy grilled cheese croutons for an extra chewy burst of flavor and deliciousness! If you're making this when heirloom tomatoes are not in season, you can substitute a mix of cherry and roma tomatoes, and just continue with the recipe as described.  The recipe can feed 4-6 people comfortably! Even my kiddos approve!
Course: Soup
Keyword: soup
Servings: 4 people
Author: Happily Eva After

Equipment

  • small mixing bowl
  • medium mixing bowl
  • immersion blender or blender
  • oven
  • pot

Ingredients

  • 5 tbsp olive oil
  • 4-5 heirloom tomatoes halved
  • 8 cloves garlic peeled & whole
  • salt
  • ground pepper
  • 1-2 yellow onions sliced into 1/2 inch rounds
  • 5 cups vegetable broth
  • 1 log goat cheesee
  • basil a large handful

Instructions

  • Preheat the oven 425ºF.
  • Toss tomatoes with 3 tbsp of olive oil and season with salt and pepper in a medium mixing bowl.
  • Toss onion and garlic with 2 tbsp of olive oil and season with salt and pepper in a small mixing bowl.
  • Once mixed, place tomatoes on a rimmed baking sheet lined with aluminum foil, and place onion and garlic on a separate half baking sheet lined with aluminum foil.
  • Place both baking sheets into the oven side by side, letting the onions roast for 35 minutes and the tomatoes roast 45 minutes.
  • Toss out any onion or tomato that is burnt.
  • Pour tomatoes and onions into a large pot. (I used one from Le Creuset for even cooking!) 
  • Add the 4 cups of vegetable broth and bring to boil
  • Once boiling, reduce to simmer for 20 minutes. (Optional: Feel free to add the leftover 1 cup of broth if you'd prefer a thinner consistency.)
  • Remove soup from burner and blend with an immersion blender (or regular blender).
  • Add the log of goat cheese until combined.
  • Serve warm and topped with grilled cheese croutons and Enjoy!

Grilled Cheese Croutons Recipe

 Yummy grilled cheese croutons for an extra chewy burst of flavor and deliciousness!
Servings: 4 people

Equipment

  • non-stick skillet
  • cooking brush

Ingredients

  • 6 slices hearty bread
  • 8 oz sharp cheddar shredded or sliced
  • 1 tbsp butter

Instructions

  • Brush the 6 slices of bread with butter.
  • Place 3 of the slices butter-side down on a non-stick skillet.
  • Slice or shred the cheddar cheese and place on top of the bread.
  • Top with the remaining 3 slices of bread, with the butter-side facing up.
  • Cook over medium-low heat until the bottom is golden brown.
  • Flip and then cook the opposite side until golden and cheese is melted.
  • Remove from heat and let cool.
  • Cut into small squares.
Eva Amurri Martino shares her Heirloom Tomato Soup With Grilled Cheese Croutons recipe

Shop the look…

Photographs by Julia Dags

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13 Comments

  1. Jenny says:

    Yum!! Printed the recipe so I can make it next week. Thanks!

    08.22.19 Reply
    • Woot! So glad I finally made these recipes printable! Soooo much easier

      08.22.19 Reply
  2. Courtney says:

    Omggggg can’t wait to try this!!

    08.22.19 Reply
  3. Jamie Lynne says:

    Any way to “pin” this recipe on Pinterest?! Look delish!

    08.22.19 Reply
  4. Nikki says:

    I made this yesterday! I used Texas Toast for my croutons…so delicious!

    08.22.19 Reply
  5. Cesilie says:

    This looks delicious! Really excited to try come Fall. I also sent to my bff!!
    And going to try the croutons with this great gluten free sourdough I recently found!

    08.23.19 Reply
  6. Alicia says:

    I might be missing it… wouldn’t be unheard of for me 😆. When does the garlic go in? In the oven or with the broth? Thanks!! Can’t wait to try this!!

    08.26.19 Reply
    • Hi! So sorry about that, I corrected the recipe, forgot to add that in the directions!

      08.27.19 Reply
  7. Lauren says:

    What do we do with the garlic? Making it right now- so excited 🙂

    08.26.19 Reply
    • Hi Lauren! Sorry I corrected the recipe, total brain fart 😉

      08.27.19 Reply
  8. Deb says:

    These are great!!! Thank you so much.

    Your Mama raised you healthy!

    08.28.19 Reply