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
Scale
- 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.