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Creamy Tomato Soup with Grilled Cheese "Croutons"
5 from 45 votes

Creamy Tomato Soup with Grilled Cheese "Croutons"

This recipe combines a smooth, creamy tomato soup with crunchy grilled cheese cubes that serve as croutons. The soup features a blend of tomatoes, onion, garlic, and a touch of red pepper flakes for slight heat, all enriched with heavy cream and brown sugar to balance acidity. The grilled cheese cubes add a buttery, cheesy contrast, making it a comforting meal or starter that offers a combination of creamy and crispy textures.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Course: Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 garlic minced, cloves
  • ¼ teaspoon red pepper flakes crushed
  • 1 bay leaf
  • 2 whole tomatoes 28-ounce cans
  • ½ cup heavy cream
  • 1 tablespoon brown sugar
  • ¾ cup vegetable broth low-sodium
  • 1 tablespoon parsley for garnish, chopped fresh leaves
For the grilled cheese croutons
  • 1 tablespoon olive oil
  • 4 lices white bread or wheat bread
  • 2 tablespoons butter softened, unsalted
  • 4 ounces cheddar cheese shredded sharp

Instructions

    Cup of Yum
  1. Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
  3. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
  4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
  5. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
  6. Serve immediately with “croutons”, garnished with parsley.

Notes

  • The grilled cheese sandwiches should be cooked until golden and cheese is melted fully before cutting into cubes to ensure perfect croutons.
  • Let the soup cool slightly before blending to avoid splattering from hot liquid.
  • Use fresh parsley for garnish to add a bright herbal note.
  • Adjust salt and pepper to taste once the soup is blended for balanced seasoning.