Roasted Tomato Sausage Soup with Grilled Cheese Croutons
Prep time
Total time
A creamy spicy soup with crunchy savory grilled cheese croutons. Perfect for a cool fall or winter afternoon.
Serves: 6-8 servings
  • 1 large cookie sheet filled with tomatoes sliced in half
  • 2 small onions
  • Handful of jalapenos (to taste)
  • 8 cups water or chicken stock
  • 1-2 bouillon cubes (if using water)
  • Fresh basil, oregano and thyme
  • 3 TB garlic, minced
  • 3 bratwursts or spicy sausages, cut into rings
  • 1 can condensed milk or heavy cream
  • Salt
  • Pepper
  • Bread
  • Sage butter
  • Cheese
  1. Chop up all the tomatoes, onion and jalepenos and spread over a non stick cookie sheet. Coat lightly with olive oil and season with pepper liberally, toss to coat all sides.
  2. Roast at 400 degrees til browned and bubbly (around 30-40 minutes) stirring once or twice.
  3. Heat stock with fresh herbs and garlic (or water w/bouillion-add plenty of extra seasoning but no salt if using bouillon.)
  4. Saute the sausage with more garlic if you like.
  5. Add sausage and all pan drippings to stock.
  6. Add roasted vegetables to stock and simmer gently for 20 minutes or longer. If desired puree some of the vegetables with an immersion blender-we like it chunky personally.
  7. Butter the bread with the sage butter (fresh sage chopped mixed with butter) and make grilled cheese sandwiches. Chop into bite size pieces.
  8. Just before serving add heavy cream to soup. Do not boil! If you do not have heavy cream add condensed milk to each serving of soup just before serving. Adding to whole pot will result in split milk over time.
  9. Top with croutons and fresh basil
Slightly modified from Family Fun's recipe.
Recipe by The Adventure Bite at