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Cozy Creamy Tomato Soup with Grilled Cheese Croutons

creamy tomato soup with grilled cheese croutons - featured image
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A velvety tomato soup with crispy, cheesy grilled cheese croutons that turns a simple meal into next-level comfort food. This quick and easy recipe comes together in under 30 minutes using simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled tomatoes
  • 1 cup vegetable broth or chicken broth
  • ½ cup heavy cream
  • 1 teaspoon sugar
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh basil leaves, for garnish
  • 4 slices sourdough bread
  • 2 tablespoons butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated

Instructions

  1. Place a large pot over medium heat and add the butter. Let it melt completely, about 2 minutes. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add both cans of whole peeled tomatoes (with their juices) and the broth to the pot. Use a spoon to break up the tomatoes. Add the sugar, salt, pepper, and red pepper flakes if using. Stir together. Bring to a gentle boil, then reduce heat to low and let simmer for 15-20 minutes until the tomatoes are broken down.
  3. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then carefully transfer in batches (fill no more than halfway) and blend until smooth. Return the blended soup to the pot.
  4. Place the pot back over low heat. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning. Let warm through for 2-3 minutes, but do not let it boil.
  5. While the soup simmers, heat a large skillet over medium heat. Spread the softened butter on one side of each bread slice. Place bread butter-side down on a cutting board. Sprinkle shredded cheddar and Parmesan evenly over two slices. Top with remaining bread slices, butter-side up. Cook sandwiches in the skillet for 3-4 minutes per side until golden brown and cheese is melted. Let cool for 2 minutes, then cut into 1-inch cubes.
  6. Ladle the soup into bowls. Top generously with grilled cheese croutons. Garnish with fresh basil leaves and an extra sprinkle of black pepper if desired. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes. Use full-fat dairy for the best texture. For extra crispy croutons, toast the bread cubes on a baking sheet at 350°F for 5 minutes after cutting. Let the soup rest for 5 minutes after adding cream for best flavor. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Store croutons separately.

Nutrition

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

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