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Roasted Heirloom Tomato Soup with Grilled Cheese Croutons

Prep Time 20 mins
Cook Time 2 hrs
Course Soup
Servings 4


  • 2 lbs. ripe yellow or red tomatoes cut into ½ inch slices
  • 1 tbsp garlic powder
  • Sea salt and black pepper to taste
  • 2 slices sourdough bread crusts removed
  • 2 tbsp unsalted butter melted
  • ½ cup chicken or vegetable broth
  • 1/3 cup fresh basil roughly chopped, plus additional sprigs for garnish
  • 1 medium yellow onion quartered
  • 2 large stalks celery roughly chopped
  • 2 cloves fresh garlic peeled
  • 1 tsp ground cumin
  • 3 tbsp heavy whipping cream room temperature
  • 3 oz. Brie cheese crust removed, cut into thin slices


  • Preheat oven to 300ºF and line a large rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
  • Arrange sliced tomatoes on the prepared baking sheet without overcrowding. Sprinkle with garlic powder, and season with salt and black pepper, to taste. Place baking sheet in pre-heated oven and roast approximately 2 hours or until the tomatoes are browned around the edges.
  • When the tomatoes are almost ready, cut each slice of sourdough bread into equal-sized rectangles and brush one side with melted butter. Place buttered side down on a grill pan set over medium heat. Once grill marks appear, remove from heat and flip each piece of sourdough over so the grill marks are facing up. Set aside.
  • Remove tomatoes from oven and transfer to a high-powered blender or food-processor, along with the broth, basil, yellow onion, celery, garlic, cumin, and heavy cream. Season with salt and black pepper, to taste.
  • Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional broth or water, one tablespoon at a time, and re-blend to achieve desired consistency. Set aside.
  • Place top oven rack on the second highest position and pre-heat the broiler to high.
  • Top each slice of grilled bread with a piece of sliced Brie and place the grill pan under broiler for 1-2 minutes, or until the Brie is soft and just starting to melt. Don’t broil too long or the Brie will run off the bread base.
  • To serve, transfer the hot soup to individual serving bowls and top with the grilled cheese croutons and a sprig of fresh basil, if desired. Enjoy!
Keyword Soup