Classic Tomato Soup with Grilled Cheese Croutons
This classic tomato soup recipe gets a delicious twist with the addition of grilled cheese croutons. This hearty and comforting soup is perfect for a cold winter day. The rich and flavorful tomato broth is simmered with a blend of herbs and spices, creating a warm and satisfying base for the soup. The grilled cheese croutons add a unique and satisfying crunch to each spoonful.
This recipe is a fun and creative way to eat grilled cheese sandwiches. It’s also a great way to add a touch of whimsy to a classic dish. So next time you make a grilled cheese sandwich, save some of the crusts for this delicious and unique soup.
Recipe Variations
- For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
- To make this soup vegetarian, use vegetable broth instead of chicken broth.
- Get creative with your toppings! Add a dollop of sour cream, a sprinkle of grated Parmesan cheese, or a handful of fresh herbs.
This Classic Tomato Soup with Grilled Cheese Croutons is a hearty and satisfying soup that is perfect for a cold winter day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
Ingredients
Tomato Soup
- 4 Tbsp butter
- 1 yellow onion, finely chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- two 28-oz cans crushed tomatoes with their juice
- 2 cups chicken stock
- 1/2 cup chopped fresh basil (plus more for topping if desired)
- 2 Tbsp sugar
- 1 Tbsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 cup heavy whipping cream
- 1/3 cup Parmesan cheese, grated (plus more for topping if desired)
Grilled Cheese Croutons
- 6 slices sourdough bread
- 1 1/2 cup shredded cheddar cheese
- 2 Tbsp olive oil
Instructions
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Sauté Vegetables: Heat butter in a nonreactive pot or enameled Dutch oven over medium heat. Add chopped onions and sauté for 10-12 minutes, stirring occasionally, until softened and golden brown. Add minced garlic and sauté for 1 minute more until fragrant.
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Simmer Soup Base: Add crushed tomatoes with their juice, chicken broth, and sugar/spices to the pot. Stir to combine. Bring to a boil, then reduce heat, partially cover, and simmer for 10 minutes.
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Blend (Optional):
- For a smooth soup: Use an immersion blender to blend the soup directly in the pot until desired consistency is reached.
- Alternatively, carefully transfer soup to a blender in batches (be cautious of hot liquid). Blend until smooth, pulsing initially. Return blended soup to the pot.
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Finish and Serve:
- Stir in heavy cream and Parmesan cheese.
- Simmer gently until heated through.
- Season with salt and pepper to taste.
- Ladle into warm bowls and garnish with additional Parmesan cheese and chopped fresh basil.
Grilled Cheese Croutons
- Preheat oven to 450F. Line a baking sheet with foil.
- Sprinkle shredded cheese on 3 slices of your bread; top with 3 more slices of bread.
- Brush olive oil on the outside of the bread slices (flipping so you get both sides).
- Place on baking sheet & bake, turning once, until golden and crisp. (About 10 minutes)
- Cut into cubes and serve with your soup. Makes about 4 cups bites.
Notes
- You may need to adjust your sugar, spices and cream level depending on the acidity of your canned tomatoes. If the soup is too sour – you can add more heavy cream or sugar to taste.
Keywords: Soup, Tomato, Cream, Grilled Cheese Sandwich, Croutons