Sheet Pan Soup with Pesto Grilled Cheese Croutons
This cozy roasted soup comes together entirely on a sheet pan — no boiling required!
It’s rich, comforting, and perfect for chilly nights. The best part? Pesto grilled cheese croutons
that get crispy, gooey, and melt right into your bowl. It’s soup + sandwich, simplified and elevated.
Ingredients:
- 1.5 lbs ripe tomatoes, halved
- 1 red bell pepper, quartered
- 1 small yellow onion, peeled and quartered
- 5 garlic cloves, peeled
- 3 tbsp olive oil
- Salt & pepper to taste
- 2 cups vegetable broth
- 0.5 cup heavy cream or coconut cream (optional)
- Fresh basil (for garnish)
- 4 slices sourdough or artisan bread
- 1 cup shredded mozzarella or gruyu00e8re cheese
- 2 tbsp pesto
- Butter for grilling
Instructions
- Preheat oven to 425°F. On a large sheet pan, toss tomatoes, pepper, onion, and garlic with olive oil, salt, and pepper.
- Roast for 30–35 minutes, until soft and slightly caramelized.
- Transfer roasted veggies to a blender with broth and cream (if using). Blend until smooth. Taste and adjust seasoning.
- Pour soup into a pot to warm, or serve right from the blender if hot enough.
- For grilled cheese croutons: Spread pesto on one side of each slice of bread. Layer cheese and grill in a buttered skillet until golden and melty.
- Cut grilled cheese into cubes and top each bowl of soup with the warm, crunchy croutons. Garnish with basil.
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