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93% would make again

Tomato Soup With Grilled Cheese Croutons

Name a better pair than tomato soup and grilled cheese–while we wait, we’ll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.

Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 6 servings

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 garlic cloves, minceds
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 28 oz 1 can of whole peeled tomatoes
  • 3 cups vegetable stock
  • 1 large sprig of fresh basil
  • 1 cup heavy cream
  • 4 slices of bread
  • unsalted butter, room temperature
  • sliced cheddar cheese

Nutrition Info

    Calories 729
    Fat 57g
    Carbs 49g
    Fiber 4g
    Sugar 16g
    Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  2. Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
  3. Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
  4. Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
  5. Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
  6. Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2–3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
  7. Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
  8. Serve the tomato soup topped with the grilled cheese croutons.
  9. Enjoy!

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