Photo of Grilled tomato soup with garlic croutons by WW

Grilled tomato soup with garlic croutons

Total Time
12 min
6 min
6 min
Add a deliciously charred flavored to your favorite soup by grilling ripe tomatoes instead of blanching them. Use garden fresh tomatoes to add an even fresher flavor to the dish. The homemade croutons a delicious crunch to the soup and taste so much better than store bought. They're easy to make and the bread can be thrown onto the grill at the same time as the tomatoes. You can double the crouton recipe and save the other half to serve on your salad the next day. Serve this tasty soup with a salad or alongside your favorite sandwich. It makes a quick weeknight dinner or a refreshing lunch.



5 medium clove(s), unpeeled, cut crosswise in half

Fresh tomato(es)

2 pound(s), ripe, halved (about 6 tomatoes)

Uncooked onion(s)

1 medium, cut into 1⁄2-inch-thick slices

Wheat bread

1 slice(s), "country style" (1/2 inch thick)

Vegetable broth

1 cup(s)


2 Tbsp, fresh, chopped

Olive oil

4 tsp

Table salt

½ tsp


tsp, thinly sliced, for garnish


  1. Spray the grill rack with olive oil nonstick spray; preheat the grill to medium or prepare a medium fire.
  2. Thread the garlic on a skewer (if using a wooden skewer, soak in water about 30 minutes). Lightly spray the cut sides of the tomatoes with nonstick spray. Place the tomatoes, onion, and skewered garlic on the grill rack. Grill until the tomato skins are lightly charred, the onions are tender, and the garlic is softened, 6 – 8 minutes. Transfer the vegetables to a jelly-roll pan; let cool.
  3. Meanwhile, spray both sides of the bread with nonstick spray and place on the grill rack. Grill until golden brown, about 1 minute on each side. Peel the garlic; rub the bread with one of the garlic halves. Cut the bread into cubes.
  4. Put half of the tomatoes, onion, and the remaining garlic in a blender; puree until almost smooth. Pour into a bowl. Repeat with the remaining tomato and onion. Stir in all the remaining ingredients except sliced basil. Ladle the soup into 4 bowls. Top with the basil and croutons. Yields 1 cup per serving.