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Tomato Soup with Grilled Cheese Crouton Bites
4.8 from 15 votes

Tomato Soup with Grilled Cheese Crouton Bites

Kid-friendly recipe for Tomato Soup with tasty Grilled Cheese Croutons from Catherine McCord and Weelicious Lunches. Easy, healthy, delicious.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 140 kcal
Course: Soup
Cuisine: American

Ingredients

Tomato Soup
  • 2 teaspoons olive oil
  • 1 onion small, diced
  • 1 carrot large, peeled and diced
  • 2 garlic cloves, diced
  • 2 tomato about 2 cups, large, diced
  • 2 cups vegetable stock
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon salt (or to taste)
Grilled Cheese Crouton
  • 4 bread slices, any type; e.g., sourdough or gluten free
  • 4 cheddar cheese thin slices
  • butter or oil

Instructions

To make soup:
    Cup of Yum
  1. Heat the oil in a large soup pot over medium heat. Add the onions and sauté for 2 minutes, or until translucent.
  2. Add the carrots and garlic and sauté for 2 minutes more.
  3. Add the remaining soup ingredients to the pot and stir to combine.
  4. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes till all ingredients are soft.
  5. Carefully move the soup to a blender and blend until smooth. You can also use an immersion blender to blend the soup in the pot.
To make croutons:
  1. Heat a skillet over medium heat. Butter the slices of bread on one side.
  2. Place 2 slices of cheese on two of the slices of bread on the un-buttered side.
  3. Place the other buttered slices on top to form two sandwiches, so the buttered sides are on the exterior and the cheese is within. Place the sandwiches in a hot skillet.
  4. Cook for 2 minutes on each side, or until the bread is browned and the cheese is melted.
  5. Remove the sandwiches from the pan and allow to cool enough for you to handle them. Cut each sandwich into 1x1 inch pieces.
  6. Place the sandwich cubes on a lined or lightly greased baking sheet and bake them for 5-7 minutes in a 400 degree oven, or until golden brown and crunchy.
  7. Remove croutons from the oven and serve with the tomato soup.

Notes

  • You will also need: large soup pot, blender or immersion blender, skillet, sheet pan
  • Note: The soup in this recipe is vegan/pareve and dairy free if you don't add the croutons.
  • Note:
  • The soup in this recipe is vegan/pareve and dairy free if you don't add the croutons.
  • Variation: If you do not have fresh tomatoes, you can use one 28-ounce can diced tomatoes and decrease the stock to 1 cup.
  • Variation:
  • If you do not have fresh tomatoes, you can use one 28-ounce can diced tomatoes and decrease the stock to 1 cup.

Nutrition Information

Calories 140kcal (7%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 3g (5%) Cholesterol 1mg (0%) Sodium 1249mg (52%) Potassium 339mg (7%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3655IU (73%) Vitamin C 12.7mg (14%) Calcium 66mg (7%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 140

% Daily Value*

Calories 140kcal 7%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 3g 5%
Cholesterol 1mg 0%
Sodium 1249mg 52%
Potassium 339mg 7%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 3655IU 73%
Vitamin C 12.7mg 14%
Calcium 66mg 7%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.