Tomato Soup with Grilled Cheese Croutons

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings, can be increased as needed! 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


You could have tomato soup with a grilled cheese sandwich…or you could have it all at once with this recipe for tomato soup with grilled cheese croutons!


  • One 28 ounce can peeled plum tomatoes, pureed with their juice in food processor
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 1 1/2 cups chicken stock
  • Coarse salt and fresh ground pepper
  • 1 tablespoon soft butter
  • 2 slices sandwich bread
  • 2 slices American cheese (you can sub in cheddar or swiss if you like!)


  1. Heat 2 tablespoons olive oil in saucepan over medium heat.
  2. Add red pepper flakes, garlic and onion and cook, stirring, about 6 minutes or until onions are tender.
  3. Add tomatoes and chicken stock and bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
  4. Puree in blender (or with immersion blender) until smooth and season to taste with salt and pepper. Return to pot and keep warm while you make the sandwiches.
  5. Heat a skillet over medium high heat.
  6. Butter two slices of bread. Put cheese in between slices and cook in skillet until deep golden brown on each side.
  7. Cool slightly, then cut into crouton-sized cubes.
  8. Ladle soup into bowls and float croutons on top. Serve at once.