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Creamy Tomato Soup with Grilled Cheese Croutons

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A velvety tomato soup topped with crispy, cheesy grilled cheese croutons. This easy recipe combines two classic comfort foods into one irresistible bowl, perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 8 slices sourdough bread (about 1/2 inch thick)
  • 4 tablespoons unsalted butter, softened
  • 2 cups shredded sharp cheddar cheese
  • Optional: 1/4 teaspoon garlic powder

Instructions

  1. Start the soup base. Melt the 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the tomatoes and broth. Pour in both cans of crushed tomatoes and the broth. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring every now and then.
  3. While the soup simmers, make the croutons. Preheat your oven to 400°F (200°C). Lay the 8 slices of sourdough bread on a clean work surface. Spread the softened butter on one side of each slice. Flip four of the slices over so the buttered side is down. Divide the shredded cheddar cheese evenly over these four slices (about 1/2 cup per slice). Top with the remaining four slices, buttered side up. You should have four sandwiches.
  4. Toast the sandwiches. Place the sandwiches on a baking sheet. Bake for 8-10 minutes, then carefully flip each sandwich with a spatula. Bake for another 5-7 minutes, until the bread is golden brown and the cheese is fully melted and bubbly. Let them cool on the baking sheet for 2-3 minutes.
  5. Blend the soup. Remove the soup pot from the heat. Using an immersion blender, puree the soup until it’s completely smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth. Be careful with hot liquids.
  6. Finish the soup. Return the pureed soup to the pot (if you used a blender). Stir in the heavy cream, sugar, dried basil, and salt and pepper to taste. Adjust seasoning as needed. Keep the soup warm over low heat while you cut the croutons.
  7. Cut the croutons. Using a sharp knife, cut each grilled cheese sandwich into 1-inch squares. You should get about 16-20 croutons per sandwich.
  8. Assemble and serve. Ladle the creamy tomato soup into bowls. Top generously with the grilled cheese croutons. Serve immediately while the croutons are still crispy and the soup is hot.

Notes

Don’t skip the sugar; it balances the acidity of canned tomatoes. Use room temperature cream to prevent curdling. For extra-crispy croutons, place sandwiches on a wire rack set inside the baking sheet. The soup tastes even better the next day; make fresh croutons just before serving.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, tomato soup with grilled cheese

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