Print

Creamy Tomato Soup with Grilled Cheese Croutons

creamy tomato soup with grilled cheese croutons - featured image
Print Recipe

A velvety tomato soup made with a secret potato trick for creaminess, topped with crispy grilled cheese croutons. This quick and easy comfort food comes together in about 30 minutes using simple pantry staples.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes (preferably San Marzano)
  • 1 cup low-sodium chicken or vegetable broth
  • 1 small Yukon Gold potato, peeled and diced (about ½ cup)
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 4 slices sourdough or country bread
  • 2 tablespoons unsalted butter, softened (for spreading)
  • 4 ounces sharp cheddar cheese, grated (about 1 cup)
  • 2 ounces Gruyère or provolone, grated

Instructions

  1. Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in both cans of crushed tomatoes, the broth, and the diced potato. Stir in the oregano and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 15 to 20 minutes, or until the potato pieces are fork-tender. Stir occasionally.
  3. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, being careful of hot liquid expansion.
  4. Return the pot to low heat. Stir in the heavy cream or half-and-half. Taste and season with salt and pepper. Keep warm while making the croutons.
  5. Heat a large skillet over medium heat. Spread the softened butter on one side of each bread slice. Place two slices butter-side down on the skillet. Top with the grated cheeses, dividing evenly. Place the remaining bread slices on top, butter-side up. Cook for 3 to 4 minutes per side, until golden brown and the cheese is fully melted. Press down gently with a spatula for even browning.
  6. Transfer the grilled cheese to a cutting board. Let rest for 1 minute, then cut each sandwich into 1-inch squares.
  7. Ladle the hot soup into bowls. Top generously with the grilled cheese croutons. Serve immediately.

Notes

Don’t skip the potato—it adds natural creaminess. Season in layers for deeper flavor. Use stale bread for crispier croutons. Add croutons just before serving to prevent sogginess. The soup tastes even better the next day.

Nutrition

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

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