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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 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!
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 this!
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!
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!
Some ideas & inspiration to serve with this dish:
- Red Wine Braised Short Ribs
- Harissa & Sumac Roasted Chicken with Tzatziki
- Moroccan Inspired Rack of Lamb with Turmeric Couscous
Looking for more soup recipes? Check Out The Below!
- Lemon Chicken Orzo Soup
- Heirloom Tomato Soup with Sesame Croutons
- Creamy Potato Leek Soup
- Roasted Butternut Squash Soup
If you do make this roasted tomato soup recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Updated from September 2021
Watch How To Make This Recipe
Roasted Tomato Soup with Crispy Gruyère Toasts
Equipment
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
- salt and pepper to taste 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
extremely delicious and simple recipe to make! definitely a crowd pleaser 🙂
Thanks for your review Sofia!
Do you remove the garlic skins before blending?
Hi Gene! Yes squeeze out the roasted garlic when blending and discard the skins!
How much does it feed ?
2-3 people!
so easy and tastes amazing. the texture of this soup is so creamy and delicious. will definitely make again. I didn’t have veg or chicken broth, so I used beef broth and still turned out great. yum!!
Hi Nikki! Thanks for your review, I’m SO happy you enjoyed! 🙂
It was delicious, and texture turned out great. Thanks so much for this recipe!
Thank you! So glad you enjoyed!
Do you remove the skins of the tomatoes?
No! I just blend until smooth. If you’d prefer, you totally can remove the skins!
I loved the simplicity and ease of this recipe! Amazing flavor- and we made it along with your garlic bread grilled cheese recipe! My partner loved it too!
Hi Lauren! Thank you so much for your review, so glad you enjoyed! Love the pair with the grilled cheese. 🙂
I don’t like creamy tomatoe soup. However, the whole process here looked amazing. Especially the vegetables for roasting. I’m in the process of making this recipe right now. I plan to keep a few of the extra cherry tomatoes and halve them, along with a few of the roasted diced onions to put into the soup after blending. Then I will add a few pieces of Asparagus. Will have with BLTs. Can’t wait.
YUM! Enjoy, Debbie!
Thanks for this recipe! I made this for dinner but I was kind of let down by it. It had no flavor and was very watery. I follow recipes a lot and cook all the time. I really feel like this missed the mark. Already making plans to revamp it. Still I wanna say thank you for sharing – maybe if you could include some tips on making it thicker & richer?
Excellent recipe! Turned out great! Thanks for sharing!
So glad you enjoyed!!
This soup is so good and easy to make that I end up making it just about every week.
Delicious and easy
Thank you Jennifer!! So glad you enjoyed!