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Easy Creamy Tomato Soup with Grilled Cheese Croutons

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A velvety smooth tomato soup made with roasted tomatoes and a touch of cream, topped with crispy, cheesy grilled cheese croutons. This cozy, satisfying meal comes together in about 30 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves, for garnish
  • 4 slices sourdough or country bread
  • 2 tablespoons unsalted butter, softened
  • 4 ounces sharp cheddar cheese, thinly sliced or shredded
  • 2 ounces mozzarella cheese, thinly sliced or shredded
  • Pinch of salt

Instructions

  1. Start the soup base: Place a large pot or Dutch oven over medium heat and add 2 tablespoons of butter. Let it melt completely, then add the diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the garlic: Toss in the minced garlic and cook for another 30 to 60 seconds, just until fragrant.
  3. Add the tomatoes and broth: Pour in both cans of whole peeled tomatoes, including the juice. Use a wooden spoon to break up the tomatoes a bit. Then add the chicken or vegetable broth, sugar, salt, pepper, and red pepper flakes if using. Stir everything together.
  4. Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
  5. Blend until smooth: Remove the pot from the 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 and blend until smooth. Return the blended soup to the pot.
  6. Add the cream: Place the pot back over low heat and stir in the heavy cream. Let it warm through for 2 to 3 minutes, but do not let it boil. Taste and adjust seasoning.
  7. Make the grilled cheese croutons: While the soup simmers, lay the 4 slices of bread on a cutting board. Spread the softened butter on one side of each slice. Flip two slices over and divide the cheddar and mozzarella evenly between them. Top with the remaining two slices, buttered side up.
  8. Cook the grilled cheese: Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, until the bread is golden brown and crispy and the cheese is melted. Press down gently with a spatula for even browning.
  9. Cut into croutons: Transfer the grilled cheese to a cutting board and let them rest for 1 minute. Then cut each sandwich into 1-inch squares.
  10. Serve: Ladle the creamy tomato soup into bowls. Top generously with the grilled cheese croutons and garnish with fresh basil leaves. Serve immediately.

Notes

For best results, use whole peeled tomatoes (San Marzano recommended). Sourdough bread holds up well for croutons. To make dairy-free, substitute butter with olive oil and heavy cream with full-fat coconut milk. For vegan, use plant-based butter and cheese. The soup can be made ahead and stored in the refrigerator for up to 5 days. Freeze without cream for up to 3 months.

Nutrition

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

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