Tomato Soup with Grilled Cheese Croutons
Tomato Soup with Grilled Cheese Croutons is based on a classic soup and sandwich, made simple with just a few ingredients. This comforting meal is a perfect weeknight meal and can easily be doubled!
Classic Tomato Soup and Grilled Cheese
Tomato Soup and Grilled Cheese Sandwiches were a staple in our house back in the day. But my idea of Tomato Soup was opening up a can of Campbell’s Tomato Soup and adding some milk. Zap it in the microwave and voila. Dinner is served.
This recipe takes a little bit more work but it is 100 times tastier – trust me!
Why This Recipe Works:
- SIMPLE RECIPE – This recipe uses simple ingredients and is fairly quick. While the soup is simmering, make the grilled cheese croutons.
- FLAVORFUL – We’ve always loved tomato soup and this one doesn’t disappoint. You can use heavy cream for an even creamier soup.
- KID AND ADULT APPROVED – The kids always enjoyed this meal and we still make it today amidst the empty nest. Adding the grilled cheese croutons are a fun way to eat it too!
Try our Creamy Tomato Bisque or Roasted Tomato Tortellini Soup next!
Ingredients Needed:
Here’s what you’ll need when you go grocery shopping. I’m guessing you may have all of these items already!
- Fresh produce: onion, garlic, fresh basil (optional).
- Canned goods: crushed tomatoes, tomato sauce, and chicken broth.
- Spices: kosher salt, freshly ground black pepper, and dried basil
- Sugar: granulated sugar
- Milk products: half and half (or use heavy cream)
- Grilled Cheese: sourdough bread, butter, and cheese (we like smoked gouda, sharp cheddar, white cheddar, or gruyere cheese)
How to make Tomato Soup and Grilled Cheese Croutons:
Step 1
Sauté veggies. Heat a medium stockpot to medium-high heat. Add diced onion and sauté for 3-4 minutes, or until softened. Add garlic and seasonings (salt, pepper, and dried basil) and stir for a minute or so.
Step 2
Add tomatoes. Then add the crushed tomatoes, tomato sauce, and sugar. Stir and then transfer mixture into a large blender. Blend until very smooth. Pour back into the stockpot.
Step 3
Add chicken broth. Add chicken broth and simmer soup for 15-20 minutes.
Step 4
Add half and half. Then pour in the half and half and simmer for another five minutes, or until hot.
Step 5
Prep grilled cheese. Meanwhile, make grilled cheese. Butter one side of each slice of bread. Add cheese to two slices of the bread (unbuttered sides) and top with remaining bread.
The buttered sides should be on the outsides of the grilled cheese for browning purposes.
Step 6
Cook grilled cheese. Heat a cast iron skillet to medium-high heat. Place both grilled cheeses in the hot pan. Cook until browned on one side and then flip. Cook on the other sides and then slice into bite sized chunks (or croutons).
Step 7
Serve. Serve soup with another swirl of half and half, some fresh basil, and the grilled cheese croutons.
Store leftover soup in an airtight container in the refrigerator for 3-4 days.
Recipe FAQs:
Yes, you can use fresh tomatoes in place some or all of the crushed tomatoes. Sauté them with the onion and then blend.
We prefer using fire-roasted crushed tomatoes for extra flavor. You can also adjust the dairy and use heavy cream to make it richer.
We recommend using a blender to get the soup super creamy. The immersion blender will work but it won’t be as smooth.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Tomato Soup with Grilled Cheese Croutons Recipe
Ingredients
For the soup:
- 1 Tablespoon olive oil
- 1/2 cup onion – diced
- 3 cloves garlic – minced
- 1 teaspoon dried basil
- kosher salt and freshly ground black pepper – to taste
- 28 oz. fire-roasted crushed tomatoes
- 15 oz. tomato sauce
- 2-3 cups lower-sodium chicken broth
- 1 Tablespoon granulated sugar
- 1 cup half and half – or more
- fresh basil – to serve
For the grilled cheese croutons:
- 4 slices sourdough bread
- 2 Tablespoon butter
- 4 slices smoked gouda cheese – or any cheese you like
Instructions
- Sauté veggies. Heat a medium stockpot to medium-high heat. Add diced onion and sauté for 3-4 minutes, or until softened. Add garlic and seasonings (salt, pepper, and dried basil) and stir for a minute or so.
- Add tomatoes. Then add the crushed tomatoes, tomato sauce, and sugar. Stir and then transfer mixture into a large blender. Blend until very smooth. Pour back into the stockpot.
- Add chicken broth. Add chicken broth and simmer soup for 15-20 minutes.
- Add half and half. Then pour in the half and half and simmer for another five minutes, or until hot.
- Prep grilled cheese. Meanwhile, make grilled cheese. Butter one side of each slice of bread. Add cheese to two slices of the bread (unbuttered sides) and top with remaining bread.The buttered sides should be on the outsides of the grilled cheese for browning purposes.
- Cook grilled cheese. Heat a cast iron skillet to medium-high heat. Place both grilled cheeses in the hot pan. Cook until browned on one side and then flip. Cook on the other sides and then slice into bite sized chunks (or croutons).
- Serve. Serve soup with another swirl of half and half, some fresh basil, and the grilled cheese croutons.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3-4 days.
- We prefer using fire-roasted crushed tomatoes for extra flavor. You can also adjust the dairy and use heavy cream to make it richer.
- You can use fresh tomatoes in place of some or all of the crushed tomatoes. Sauté them with the onion and then blend.
Made this tonight for my family. They requested tomato soup and grilled cheese, so I said, “why, yes, I remember seeing a Sue Bee Homemaker post on just this!” Looked it up and there it was…super easy and super good! Admittedly, my family of all boys is easy to please, but the soup was perfect and WAY BETTER THAN A CAN! I used the half and half which seemed perfect for the creamy finish but not too heavy.
Hi Becky! I’m so glad you tried the tomato soup! Thanks so much for your feedback. 🙂
I love this Tomato Soup and this recipe exceeds the standard! I love it and it reminds me of the soup that my Mom used to make!
It’s an oldie but a goodie. 🙂
Hi Sue, or is it Suebee?, this would be a great addition to the tomato theme over at Food on Friday (which is on right now). Each month there are 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter
This looks so good, I think I need to make some this week!
I hope you try it Melanie!!
This is PURE COMFORT FOOD! Looks fantastic, especially on a cold day like today!
I could dive in that bowl of soup right now. The cheese melting on top of the soup makes me want a big spoon so i could slurp some up. I think this is comfort food in a bowl!
Thank you Cynthia!!
This is a good looking bowl of soup. 🙂 Perfectly warm and comforting on a cold day. Beautiful photos!
Thank you Kimberly!! 🙂
This looks so yummy and cozy. Perfect for the recent cold front. 🙂
Visited your blog few days back and today again. For some strange reason there was an issue with commenting. So, here is just my two cent. The tomato soup is something we all like and your recipe does not appear to take too long preparation time (20-25 minutes is quite legit). We’ll try it out someday. And the pictures are itself mouth-watering.
Yes, this soup is very easy to prepare. And delicious! Thanks for stopping by!
This soup is gorgeous and way better than the canned stuff! We just got a foot of snow yesterday so thinking I need to make this soup for dinner tonight 😉 Beautiful pics too!
Hope you enjoy it! Stay warm, Karrie!
How all does not like soup? Personally I do like. The recipe looks mouth-watering. Thanks for sharing the recipe. Hope it tastes as good!
I love soup! Almost all soups, but the tomato soup is a favorite of mine. This looks fabulous, especially with the grilled croutons! I can’t wait to try it!
Thanks Elaine! I hope you enjoy it! 🙂