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Creamy Tomato Soup with Crispy Grilled Cheese Croutons

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A velvety, tangy tomato soup with a whisper of sweetness, topped with crispy, cheesy grilled cheese croutons. This quick and easy comfort food is perfect for cozy nights and is made with simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) whole peeled tomatoes (preferably San Marzano, crushed by hand)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • Salt and black pepper, to taste
  • 4 slices sourdough or hearty white bread
  • 2 tablespoons unsalted butter, softened
  • 4 ounces sharp cheddar cheese, grated
  • 2 ounces mozzarella cheese, grated
  • Pinch of garlic powder (optional)

Instructions

  1. Start the soup base: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the tomatoes and broth: Pour in the crushed whole peeled tomatoes and the broth. Stir in the sugar, dried basil, and a pinch of salt and pepper. Bring to a gentle simmer, then reduce heat to low and let cook for 10 minutes.
  3. While the soup simmers, make the croutons: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread softened butter on one side of each bread slice. Flip the bread over and pile the grated cheddar and mozzarella on the unbuttered side of two slices. Top with the remaining two slices, buttered side up, to make two sandwiches.
  4. Bake the croutons: Place sandwiches on the prepared baking sheet and bake for 10-12 minutes, flipping halfway through, until golden brown and cheese is melted. Let cool for 2 minutes.
  5. Puree the soup: Remove soup from heat. Use an immersion blender to puree until smooth and velvety. If using a standard blender, work in batches and be careful with hot liquid.
  6. Finish the soup: Stir in the heavy cream until fully incorporated. Taste and adjust seasoning. Keep warm over low heat.
  7. Cube the croutons: Using a sharp knife, cut the grilled cheese sandwiches into 1-inch cubes (about 16-20 cubes total).
  8. Serve immediately: Ladle soup into bowls and top generously with crispy grilled cheese croutons. Serve right away.

Notes

For extra crispy croutons, after cutting them, broil for 1-2 minutes. Use room-temperature cream to prevent curdling. Season in layers for best flavor. The soup tastes even better the next day.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, comfort food, quick dinner, easy soup, vegetarian

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