Tomato Soup With Grilled Cheese Croutons – Comfort Food Made Simple
Tomato soup with grilled cheese croutons is that cozy bowl you crave on a chilly day, only a little more fun. The soup is silky and bright, with just enough richness to feel satisfying. The croutons are bite-sized grilled cheese squares that stay crisp at the edges and melty inside.
It’s familiar, nostalgic, and easy to pull off on a weeknight. You can make it from pantry staples and still get a soup that tastes like it simmered all afternoon.
Tomato Soup With Grilled Cheese Croutons - Comfort Food Made Simple
Ingredients
Method
- Sauté the aromatics: In a large pot over medium heat, warm the olive oil and butter.Add the onion with a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
- Build the base: Add tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly.This deepens the flavor and tames bitterness.
- Add tomatoes and broth: Pour in the canned tomatoes (with juices) and the broth. If using whole peeled tomatoes, break them up with a spoon. Stir in sugar, oregano, basil, and red pepper flakes if using.
- Simmer: Bring to a gentle boil, then reduce to a simmer.Cook uncovered for 20–25 minutes, stirring now and then. The flavors will meld and the soup will thicken slightly.
- Blend: Turn off the heat. Use an immersion blender to puree until smooth.For extra silky texture, blend in batches in a countertop blender, venting the lid. Return to the pot.
- Add cream and season: Stir in the heavy cream. Taste and adjust with salt and black pepper.If the soup is too thick, splash in a bit more broth; if too thin, simmer a few minutes more.
- Make the grilled cheese: While the soup simmers, spread butter on one side of each bread slice. Sprinkle a tiny pinch of garlic powder over the butter if you like. Heat a skillet over medium.Place two slices, buttered side down, top with cheese, then close with the remaining slices, buttered side up.
- Cook to golden: Grill 2–3 minutes per side, pressing gently, until the bread is crisp and the cheese melts. Reduce heat if browning too fast. Transfer to a cutting board and let rest 1 minute.
- Cut into croutons: Slice each sandwich into 1-inch cubes with a sharp knife or serrated knife.Try not to squish them; a gentle sawing motion works best.
- Serve: Ladle soup into bowls. Top generously with grilled cheese croutons. Finish with a drizzle of good olive oil, a few basil ribbons, or Parmesan if desired.
What Makes This Recipe So Good
- Balanced flavor: Sweet tomatoes, a hint of garlic and onion, and a splash of cream create a smooth, comforting base.
- Textural contrast: Crunchy, buttery grilled cheese croutons add a playful crunch to every spoonful.
- Quick and approachable: Uses canned tomatoes and basic ingredients. Most of the time is hands-off simmering.
- Flexible: Works with dairy or non-dairy options, fresh or dried herbs, and several types of bread and cheese.
- Make-ahead friendly: Soup keeps well and reheats beautifully, so you can assemble bowls in minutes.
Ingredients
- Olive oil: 2 tablespoons
- Unsalted butter: 1 tablespoon
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Tomato paste: 2 tablespoons
- Crushed or whole peeled tomatoes: 2 cans (28 ounces each), preferably San Marzano
- Vegetable or chicken broth: 2 cups
- Sugar: 1 teaspoon (to balance acidity)
- Dried oregano: 1 teaspoon (or 1 tablespoon fresh)
- Dried basil: 1 teaspoon (or 1 tablespoon fresh)
- Heavy cream: 1/2 cup (or use half-and-half)
- Salt and black pepper: to taste
- Red pepper flakes: pinch, optional
For the grilled cheese croutons:
- Sandwich bread: 4 slices (sourdough or country loaf works well)
- Cheese: 4–6 ounces, shredded (cheddar, fontina, mozzarella, or a blend)
- Butter: 2 tablespoons, softened
- Garlic powder: pinch, optional
Optional finishes: Fresh basil, a drizzle of olive oil, or grated Parmesan.
Instructions
- Sauté the aromatics: In a large pot over medium heat, warm the olive oil and butter.Add the onion with a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
- Build the base: Add tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly.This deepens the flavor and tames bitterness.
- Add tomatoes and broth: Pour in the canned tomatoes (with juices) and the broth. If using whole peeled tomatoes, break them up with a spoon. Stir in sugar, oregano, basil, and red pepper flakes if using.
- Simmer: Bring to a gentle boil, then reduce to a simmer.Cook uncovered for 20–25 minutes, stirring now and then. The flavors will meld and the soup will thicken slightly.
- Blend: Turn off the heat. Use an immersion blender to puree until smooth.For extra silky texture, blend in batches in a countertop blender, venting the lid. Return to the pot.
- Add cream and season: Stir in the heavy cream. Taste and adjust with salt and black pepper.If the soup is too thick, splash in a bit more broth; if too thin, simmer a few minutes more.
- Make the grilled cheese: While the soup simmers, spread butter on one side of each bread slice. Sprinkle a tiny pinch of garlic powder over the butter if you like. Heat a skillet over medium.Place two slices, buttered side down, top with cheese, then close with the remaining slices, buttered side up.
- Cook to golden: Grill 2–3 minutes per side, pressing gently, until the bread is crisp and the cheese melts. Reduce heat if browning too fast. Transfer to a cutting board and let rest 1 minute.
- Cut into croutons: Slice each sandwich into 1-inch cubes with a sharp knife or serrated knife.Try not to squish them; a gentle sawing motion works best.
- Serve: Ladle soup into bowls. Top generously with grilled cheese croutons. Finish with a drizzle of good olive oil, a few basil ribbons, or Parmesan if desired.
Keeping It Fresh
- Storage: Refrigerate soup in airtight containers for up to 4 days.Keep croutons separate to preserve crunch.
- Freezing: The soup freezes well for up to 3 months. Skip the cream before freezing if you want the smoothest texture; add it after reheating.
- Reheating: Warm soup gently over medium-low heat, stirring. If it thickens in the fridge, loosen with broth or water.Re-crisp croutons in a 350°F (175°C) oven for 5–8 minutes.
- Make-ahead tip: Grill the sandwiches up to a day ahead. Chill whole, then reheat and cube just before serving for better structure.
Benefits of This Recipe
- Budget-friendly: Canned tomatoes and basic pantry items keep costs low without sacrificing taste.
- Kid-approved: Familiar flavors and fun croutons make it an easy win at the table.
- Customizable nutrition: Use low-sodium broth, adjust cream, and swap in whole-grain bread for extra fiber.
- Time-saving: Ready in under an hour, with most steps simple and forgiving.
- Comfort food upgrade: The croutons add a restaurant-style twist to a classic bowl of soup.
Pitfalls to Watch Out For
- Over-acidic soup: Canned tomatoes can be sharp. Balance with a teaspoon of sugar, a pat of butter, or a splash of cream.
- Curdling: Add cream off the heat or on very low heat.Boiling after adding dairy can cause splitting.
- Soggy croutons: Add them right before serving. If they sit too long, they’ll soak up the soup and lose their crunch.
- Uneven blending: Blend thoroughly for a silky texture. If using a blender, work in batches and vent the lid to avoid steam build-up.
- Burning the grilled cheese: Keep the heat medium to medium-low.Patience gives you melty centers and golden crusts.
Alternatives
- Dairy-free: Use olive oil instead of butter and coconut milk or cashew cream in place of heavy cream. Choose a vegan cheese that melts well or skip the croutons and use olive-oil-toasted bread cubes.
- Roasted tomato version: Roast halved fresh tomatoes, onion wedges, and garlic with olive oil and salt at 425°F (220°C) until caramelized, then blend with broth for a deeper flavor.
- Spicy kick: Add a chopped jalapeño with the onions or stir in harissa or Calabrian chili paste to taste.
- Herb-forward: Swap dried herbs for fresh basil and thyme added at the end for a brighter, garden flavor.
- Cheese swaps: Try Gruyère for nuttiness, pepper jack for heat, or a cheddar-mozzarella blend for pull and flavor.
- Gluten-free: Use gluten-free bread for the croutons and confirm your broth is gluten-free.
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use about 3 pounds of ripe tomatoes, core and roughly chop them, then simmer longer to reduce excess liquid.
Roasting first deepens the flavor and helps concentrate sweetness.
Do I have to add cream?
No. The soup is delicious without it. For a creamy feel without dairy, blend in a small boiled potato or a splash of unsweetened coconut milk.
What’s the best cheese for the croutons?
Cheddar is classic and flavorful.
For extra melt, mix cheddar with mozzarella or fontina. Avoid very hard cheeses alone, as they don’t melt as smoothly.
How can I make the soup thicker?
Simmer uncovered a bit longer to reduce, or blend in a piece of toasted bread. A spoonful of tomato paste can also add body and depth.
Can I make this in a slow cooker?
Yes.
Sauté the onion, garlic, and tomato paste on the stove first, then transfer to the slow cooker with tomatoes, broth, and seasonings. Cook on low for 6–8 hours, blend, and add cream at the end.
Is there a way to add protein?
Stir in cooked white beans or small meatballs, or top with crispy prosciutto. A dollop of ricotta whisked with Parmesan adds both protein and richness.
How do I keep the croutons crisp?
Let the grilled cheese rest 1 minute before cutting, and toast the cubes briefly in the oven if needed.
Add them to the bowl at the last second and serve right away.
Final Thoughts
Tomato Soup with Grilled Cheese Croutons is simple comfort with a playful twist. It’s weeknight-easy, pantry-friendly, and endlessly customizable. Whether you keep it classic or add your own spin, you’ll get a bowl that feels both nostalgic and fresh.
Keep the soup smooth, the croutons golden, and dinner practically makes itself.
