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Creamy Tomato Soup with Crispy Grilled Cheese Croutons

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This creamy tomato soup is elevated with crispy grilled cheese croutons, creating a comforting and satisfying meal that’s perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
  • 1 cup chicken or vegetable broth (low-sodium)
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • Salt and black pepper to taste
  • 4 slices sourdough bread (or any sturdy bread like ciabatta or Texas toast)
  • 2 tablespoons salted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Start the soup base. In a large Dutch oven or heavy-bottomed pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the tomatoes and broth. Pour in the 28-ounce can of whole peeled tomatoes, crushing them with your spoon or spatula as they go in. Add the 1 cup of chicken or vegetable broth, the 1 teaspoon of sugar, and the 1/2 teaspoon of dried basil. Stir together and bring to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally.
  3. Blend until smooth. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, let the soup cool for 5-10 minutes first, then carefully blend in batches, leaving the lid slightly ajar to let steam escape.
  4. Finish the soup. Return the pot to low heat. Stir in the 1/2 cup of heavy cream until fully incorporated. Season with salt and black pepper to taste. Let it warm through for another 2-3 minutes, but do not let it boil.
  5. Make the grilled cheese croutons. While the soup is simmering, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the softened salted butter on one side of each slice of sourdough bread. Place the bread, buttered side down, on a cutting board. On the unbuttered side, sprinkle a generous layer of the shredded cheddar and mozzarella cheese. Top with another slice of bread, buttered side up. Press gently to sandwich the cheese.
  6. Toast the croutons. Place the assembled sandwiches on the prepared baking sheet. Bake for 8-10 minutes, then carefully flip each sandwich with a spatula and bake for another 5-7 minutes, until the bread is golden brown and crispy and the cheese is melted and bubbly. Let them cool for 2 minutes on a wire rack. Then, using a sharp knife, cut each sandwich into 1-inch squares.
  7. Serve immediately. Ladle the creamy tomato soup into bowls and top generously with the crispy grilled cheese croutons. Serve right away so the croutons stay crunchy. Garnish with a sprinkle of fresh basil or a drizzle of extra cream if desired.

Notes

For the croutons, ensure the bread is well-toasted to maintain crunch. Use room temperature cream to prevent curdling. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. The croutons are best made fresh.

Nutrition

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

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