Tomato Soup with Grilled Cheese Croutons is a classic soup and sandwich, made simple with just a few ingredients. This is a perfect weeknight meal, and can easily be doubled!
Course Soup
Cuisine American
Keyword grilled cheese, tomato soup
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 496kcal
Author Sue Ringsdorf
Ingredients
For the soup:
2Tablespoonsolive oil
1smallonion- diced
2clovesgarlic- diced
128 oz.can crushed tomatoes
4cupschicken broth- lower sodium
2teaspoonsdried basil
2teaspoonssugar
salt and pepper- to taste
3/4cuphalf and half- or milk
fresh basil- for serving
extra swirl of half and half- for serving
For the grilled cheese croutons:
4slicessourdough bread
2Tablespoonbutter
4slicessmoked gouda cheese- or any cheese you like
Instructions
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, and puree soup until creamy. There will still be small bits of onion. If you use a blender, those bits will be gone.
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 half and half.
Notes
If you want a sweeter soup, use more sugar. Two teaspoons is not very much, so feel free to add more.
You can make this lighter by using milk instead of half and half. Or make it richer with heavy cream.