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!
Jump to:
- Why we love this recipe ❤️
- What are croutons? 🍞
- Ingredients you need 🍅
- Ingredient notes and substitutions 📝
- How to make this recipe 👩🏻🍳
- Recipe FAQs 🧐
- Equipment we used for this recipe 🥣
- What to serve with this recipe 🍽️
- Other soup recipes we love! 🥰
- We want to know what you think! 🤔
- Tomato Soup With Grilled Cheese Croutons
Why we love this recipe ❤️
Is there anything more warm and wonderful than a steaming hot bowl of homemade tomato soup and a crispy gooey grilled cheese sandwich?
That combo belongs in the Lunchtime Hall Of Fame, and the only possible improvement I can think of is to have the grilled cheese sandwich actually floating in the soup.
And you don’t have to pick – you can have a spoonful that has BOTH. Both is good. Both is delicious!
I’m also here to tell you that tempting as it might be to run for that can of Campbells, homemade tomato soup is SO much better and not that hard. And crispy gooey grilled cheese croutons deserve really great soup.
What are croutons? 🍞
A crouton is a small cube of toasted bread. Sometimes they are flavored with dried herbs or garlic or cheese, and they are a scrumptious crunchy topping for salads or soups. Fun fact: the French word for crust is “croute,” which is super close to crouton…ooh-la-la!
Ingredients you need 🍅
Ingredient notes and substitutions 📝
- Tomatoes: Whole peeled tomatoes are sometimes in the canned veggie aisle and sometimes with the pasta sauces.
- Broth: If you want this recipe to be fully vegetarian you can use vegetable broth instead of chicken broth.
- Cheese: We like American cheese for a classic grilled cheese, but you can swap in your favorite cheese.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Puree tomatoes with their juices in a food processor.
STEP 2: Heat 2 tablespoons olive oil in a medium pot over medium high heat. Add garlic and onion and cook, stirring, about 6 minutes or until onions are tender.
Add tomatoes and chicken broth and bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
STEP 3: 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.
STEP 4: Heat a skillet or griddle over medium high heat.
Butter four slices of bread. Put cheese in between slices and cook in skillet butter side down until deep golden brown on each side.
STEP 5: Cool slightly, then cut into crouton-sized cubes.
STEP 6: Ladle soup into bowls and float croutons on top. Serve at once.
Recipe FAQs 🧐
You can! But I promise it is worth the time to make this super easy homemade version.
An immersion blender (which is also called a hand blender or a stick blender) is a portable handheld little blender that can purée foods right in the pot, saving you the time and mess of getting out your regular counter blender. Pro Tip: Make sure you keep the blender end under the surface of the soup so it doesn’t splash around.
The soup part can absolutely be made ahead and reheated over medium heat on the stovetop. Make the grilled cheese croutons right before you are ready to serve it up.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
- Griddle: Perfect for making everything from these sandwiches to these cinnamon oat pancakes!
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Medium Pot: We have a drawerful of these, but this pot is the one we reach for first.
- Immersion Blender: This time-saving appliance lets you blend whatever you are blending right there in the pot!
- Ladle: We love this perfectly shaped one for scooping out soup or stew.
What to serve with this recipe 🍽️
We like to round out this comfort food tomato soup with a cream cheese biscuit or a hunk of country style bread (maybe with a slather of homemade butter…yum!). And for dessert, how about a banana brownie?
Other soup recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Tomato Soup With Grilled Cheese Croutons
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!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
- One 28 ounce can peeled plum tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 sweet onion, peeled and diced
- 1 1/2 cups chicken broth
- Salt and pepper
- 1 tablespoon soft butter
- 4 slices sandwich bread
- 4 slices American cheese (you can sub in cheddar or swiss if you like!)
Instructions
- Puree tomatoes with their juices in a food processor.
- Heat 2 tablespoons olive oil in a medium pot over medium high heat. Add garlic and onion and cook, stirring, about 6 minutes or until onions are tender.
- Add tomatoes and chicken broth and bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
- 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.
- Heat a skillet or griddle over medium high heat.
- Butter four slices of bread. Put cheese in between slices and cook in skillet butter side down until deep golden brown on each side.
- Cool slightly, then cut into crouton-sized cubes.
- Ladle soup into bowls and float croutons on top. Serve at once.
Notes
- Tomatoes: Whole peeled tomatoes are sometimes in the canned veggie aisle and sometimes with the pasta sauces.
- Broth: If you want this recipe to be fully vegetarian you can use vegetable broth instead of chicken broth.
- Cheese: We like American cheese for a classic grilled cheese, but you can swap in your favorite cheese.
Mimi Rippee says
This is brilliant! What a great idea. And that dog……❤️
http://www.chefmimiblog.com
Thank you so much Mimi! And yes, she’s a peach! :)