Roasted Tomato Soup with Crispy Gruyère Toasts

4.88 from 24 votes

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It’s official soup season! Let’s welcome this special roasted tomato soup recipe with crispy gruyère toasts. All it takes is one pan to roast these veggies up, blended until creamy and tossed with cream. Finish off with cheesy, crispy and crunchy gruyère toasts. All this flavors combined together is absolutely epic!

Roasted Tomato Soup with Crispy Gruyère Toasts

This is a great way to use up any last-minute fresh garden tomatoes that may be getting bad, too.

PS: serve this tomato soup with a grilled cheese sandwich for the ultimate dinner! Also: if you’re looking for a vegan option to this roasted tomato soup, try our Roasted Tomato Basil Soup!

What ingredients do you need for this roasted tomato soup recipe?

Tomatoes: We are using farmer’s market roma tomatoes and cherry tomatoes as the base for this tomato soup but, you can totally opt to use any tomatoes on hand like heirloom tomatoes, plum tomatoes or any tomatoes you can find and love!

To finish off the base of the soup: yellow onion, head of garlic or one head cloves garlic, extra-virgin olive oil, vegetable broth (to keep this vegetarian!) or chicken broth.

Heavy cream: If you want to make this recipe vegetarian friendly (and omit the cheesy toasts), remove the cream all together or sub with full fat coconut milk.

Fresh basil leaves: We are blending with, and topping basil with this soup. But you can also use any of your favorite fresh herbs like thyme or rosemary to name a few.

Balsamic vinegar: I love the tartness and acidity of balsamic vinegar in my tomato soup. However, if your tomatoes are super tangy already, this may be fine to omit!

Salt and pepper: With options to add other seasonings like red pepper flakes.

For your Gruyère Toasts: We are using a sourdough baguette (French works too), olive oil, shredded gruyère cheese and salt and pepper. You can also opt to use parmesan cheese or cheddar cheese, or even a shredded gouda would be fun and smoky in this recipe!

Roasted Tomato Soup with Crispy Gruyère Toasts

Instructions to make the best tomato soup

Begin the base of your tomato soup

To make this in the oven: Preheat your oven to 400 degrees F. In an oven safe dish, toss in your tomatoes, onion, garlic, olive oil and salt and pepper in a single layer. Roast for 30-40 minutes until everything is tender and the tomatoes are beginning to burst and char.

If you want to cook this on the stovetop alternatively: Place all the same above ingredients with olive oil, salt and pepper and sauté in a large pot on medium heat. Let it simmer out, burst and get tender!

Make your toasts

In the meantime, on a baking sheet, thinly slice baguette, drizzle on olive oil and shredded gruyère to cover the surface area of the toasts, season with salt and pepper. Bake until the gruyère is melted, a little crispy and the thing slices of baguette are crispy, about 15 minutes. Set aside until serving. These cheese croutons are so good.

Blend and serve!

Once your mixture is fully roasted, pour your tomato mixture in a high speed blender (alternatively you can use an immersion blender) with vegetable broth, or chicken broth and your basil leaves, make sure you include all the liquid, oils and tomato juices from the pan from roasting! Blend until smooth.

Adjust with salt, pepper and sugar. Finish with heavy cream and balsamic vinegar. Adjust seasoning to your preference. Serve in bowls, top with your toasts, fresh basil and serve!

Roasted Tomato Soup with Crispy Gruyère Toasts

Some ideas and inspiration to serve with this dish:

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Roasted Tomato Soup with Crispy Gruyère Toasts
4.88 from 24 votes

Roasted Tomato Soup with Crispy Gruyère Toasts

It’s almost the start of Fall, which means it’s official soup season in my book! Let’s welcome this special roasted tomato soup with crispy gruyère toasts
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 3

Ingredients 

For Your Soup

  • 6 roma tomatoes, halved
  • 1 cup cherry tomatoes, whole
  • 1 medium yellow onion, roughly chopped
  • 1 head of garlic, halved, 2 small heads of garlic if you like it more garlicky
  • 1/4 cup extra-virgin olive oil
  • 1 cup vegetable broth, or chicken broth
  • 1/4 cup heavy cream, adjust with more cream if you prefer
  • 5 large basil leaves, plus more for serving
  • 1 teaspoon balsamic
  • Kosher salt and freshly ground black pepper, you can adjust with sugar as well if you prefer

For Your Gruyère Toasts

  • 1 french or sourdough baguette, thinly sliced
  • olive oil and shredded gruyère, enough to fill the surface of the toasts
  • salt and pepper to taste

Instructions 

  • Begin the base of your tomato soup. To make this in the oven: Preheat your oven to 400 degrees F. In an oven safe dish, toss in your tomatoes, onion, garlic, olive oil and salt and pepper. Roast for 30-40 minutes until everything is tender and the tomatoes are beginning to burst and char.
  • If you want to cook this on the stovetop alternatively as another method (no oven): Place all the same above ingredients with olive oil, salt and pepper in a large pot on medium heat. Let it simmer out, burst and get tender!
  • Make your toasts. In the meantime, on a baking sheet, thinly slice baguette, drizzle on olive oil and shredded gruyère to cover the surface area of the toasts, season with salt and pepper. Bake until the gruyère is melted, a little crispy and the thing slices of baguette are crispy, about 15 minutes. Set aside until serving.
  • Blend and serve! Once your mixture is fully roasted, pour your tomato mixture in a high speed blender (alternatively you can use an immersion blender). You will squeeze out the roasted garlic in the blender, and discard the skins. Blend with vegetable broth, or chicken broth and your basil leaves, make sure you include all the liquid, oils and tomato juices from the pan from roasting! Blend until smooth.
  • Serve! Adjust with salt, pepper and sugar. Finish with heavy cream and balsamic vinegar. Adjust seasoning to your preference. Serve in bowls, top with your toasts, fresh basil and serve!

Video

Nutrition

Calories: 264kcal, Carbohydrates: 9g, Protein: 2g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 22mg, Sodium: 331mg, Potassium: 421mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1734IU, Vitamin C: 28mg, Calcium: 31mg, Iron: 1mg
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36 Comments

  1. I’m confused as to when or how to add the cream and balsamic! To I blend them in or add a little in the bowl per person to taste?

    1. Blend your vegetables (tomato, onions, garlic, broth), then toss in your cream and balsamic, mix to combine (or do a quick blend/pulse if using the blender), then add all in bowls to serve. Let me know if you have any other questions!