My Tomato Soup with Grilled Cheese Croutons does not involve opening a can of soup. This homemade version is still simple, but so much tastier. The grilled cheese croutons are the final touch, and make it delish!
Tomato Soup and Grilled Cheese Sandwiches were a staple in our house pre-kids.
Let me take you back to the early 90’s when oversized shirts and really big hair was in style. Oh and do you remember Zuba pants? Those stretchy pants with crazy designs, sort of resembling a zebra, and REALLY comfy. And then there were Air Jordan’s (we even lived in Chicago then) and Guess jeans. So many great memories of that era. So much BAD fashion.
So then there was Tomato Soup and Grilled Cheese. I made a lot of it in the early days. 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 wa-laaa. Dinner is served.
But this. THIS is not a can of Campbell’s. And truthfully, it’s also not difficult to make. My homemade version of tomato soup is basically only a few ingredients plus a few spices.
It literally takes only 25-30 minutes, and 15-20 minutes of that time is letting the soup simmer. It’s also fairly healthy. Just a little bit of half and half (or milk) to give it a creamy texture.
Tips for making this recipe:
- To making this soup creamy, you will need to puree the ingredients with an immersion blender. There may be tiny bits of onion, but no big chunks.
- Use a panini maker to make “pretty” grilled cheese. You will get those nice dark grill marks that is necessary for great presentation – if you are a food blogger like me.
- You can make this lighter by using milk instead of half and half.
Adding the croutons to the top of the soup really makes this dish unique. I’m smiling here. Because for real – my family was impressed. They loved eating the tomato-soup-soaked-croutons, instead of simply dipping a sandwich in the soup. I love it when they appreciate my food presentation.
Make this soup recipe next: Mexican Roasted Corn Chowder
You can stay up-to-date with SueBee Homemaker by:
- signing up for post updates (top right-hand corner of my blog)
- liking my Facebook Page
- and following me on Pinterest
I’m also sharing tidbits of my life on Instagram.
Classic tomato soup made with tomatoes, onion, basil, and half and half, topped with sourdough grilled cheese croutons.
- 2 Tablespoons olive oil
- 2 cloves garlic diced
- 1 medium onion diced
- 1 28 oz. can crushed tomatoes
- 4 cups chicken broth low sodium
- salt and pepper to taste
- 2 teaspoons dried basil
- 2 teaspoons sugar
- 3/4 cup half and half or milk
- 4 slices sourdough bread
- 2 Tablespoon butter
- 4 slices smoked gouda cheese or any cheese you like
- fresh basil for serving
- heavy cream or half and half for serving
In a medium saucepan on medium high heat, add olive oil. Then add onion and sauté until onions are soft. Add garlic and stir for 30 seconds.
Add crushed tomatoes, chicken broth, salt and pepper, dried basil, and sugar. Let simmer for about 15 - 20 minutes.
Take pot and place on countertop or in sink. Using immersion blender, puree soup until creamy. There will still be small bits of onion.
Return pot to stove, add half and half and simmer another 5 minutes. Remove from heat.
Meanwhile, make grilled cheese croutons. Butter sourdough bread and put butter side down in pan (or panini maker). Put cheese on top, followed by remaining slices of bread. Cook until warm.
Slice grilled cheese into croutons. Serve soup with croutons, fresh basil, and a swirl of cream or half and half.