Tomato Soup with Grilled Cheese Croutons Recipe

Closeup on a bowl of tomato soup and grilled cheese croutons

4.80 from 10 votes

Tomato Soup with Grilled Cheese Croutons Recipe

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!

Course Soup

Cuisine American

Keyword grilled cheese croutons, tomato soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 533kcal

Author Sue Ringsdorf

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.
1 Tablespoon olive oil, 1/2 cup onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon dried basil
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.
28 oz. fire-roasted crushed tomatoes, 15 oz. tomato sauce, 1 Tablespoon granulated sugar
Add chicken broth. Add chicken broth and simmer soup for 15-20 minutes.
2-3 cups lower-sodium chicken broth
Add half and half. Then pour in the half and half and simmer for another five minutes, or until hot.
1 cup half and half
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.
4 slices sourdough bread, 2 Tablespoon butter, 4 slices smoked gouda cheese
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.fresh basil

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.

Nutrition