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creamy tomato soup with grilled cheese croutons - featured image

Best Creamy Tomato Soup with Crispy Grilled Cheese Croutons

  • Author: Sarah Wasserman
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This creamy tomato soup is silky smooth, perfectly balanced, and topped with crispy grilled cheese croutons for the ultimate comfort food experience. Ready in under 30 minutes with simple pantry ingredients, it’s a hug in a bowl that will become a regular in your dinner rotation.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) crushed tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • ½ cup heavy cream
  • 1 teaspoon sugar
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 4 slices thick-cut sourdough or country bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup shredded mozzarella or provolone

Instructions

  1. Place a large pot over medium heat and add 2 tablespoons of butter. Let it melt completely, then add the diced onion. Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in both cans of crushed tomatoes and the cup of broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Add the sugar, dried basil, dried oregano, and red pepper flakes if using. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away for 10 to 12 minutes, stirring occasionally.
  5. Remove the pot from the heat. Using an immersion blender, blend until completely smooth, about 1 to 2 minutes. If using a countertop blender, let the soup cool for 5 minutes first, then work in batches.
  6. Place the pot back over low heat. Stir in the heavy cream slowly. Taste and adjust seasoning with salt and pepper. Keep the soup warm while you make the croutons.
  7. Heat a non-stick skillet or cast-iron pan over medium heat. Spread the softened butter on one side of each bread slice.
  8. Place two slices butter-side down on a plate, then divide the shredded cheddar and mozzarella evenly between them. Top with the remaining bread slices, butter-side up.
  9. Place the sandwiches in the hot skillet and cook for 3 to 4 minutes per side, until golden brown and the cheese is fully melted. Press down gently with a spatula for even browning.
  10. Transfer the grilled cheese sandwiches to a cutting board and let them rest for 1 minute. Cut each sandwich into 1-inch cubes.
  11. Ladle the hot soup into bowls and pile the crispy grilled cheese croutons right on top. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes without making the soup sweet. For best results, use an immersion blender for easier cleanup. The croutons are best added right before serving to maintain their crunch. If making ahead, store soup and croutons separately. Reheat soup gently on the stovetop and refresh croutons in a 350°F oven for 5 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about 1.5
  • Calories: 425
  • Sugar: 12
  • Sodium: 720
  • Fat: 28
  • Saturated Fat: 17
  • Carbohydrates: 34
  • Fiber: 4
  • Protein: 14

Keywords: creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, 30 minute meal, tomato soup with grilled cheese, one pot soup

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Find it online: https://flavorfullrecipes.com/best-creamy-tomato-soup-with-crispy-grilled-cheese-croutons/