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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 comforting, creamy tomato soup topped with crispy grilled cheese croutons. This quick and easy recipe is perfect for cozy nights and is made with simple pantry ingredients.

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
  • 1 cup vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 2 ounces cream cheese, softened
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough or hearty white bread
  • 2 tablespoons butter, softened
  • 1 cup shredded sharp cheddar cheese
  • Optional: a sprinkle of garlic powder or Italian seasoning

Instructions

  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Pour in both cans of crushed tomatoes and the cup of broth. Stir in the sugar, dried basil, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and let cook for 10 minutes.
  3. Remove the pot from heat. Use an immersion blender to blend the soup until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  4. Return the pot to low heat. Add the softened cream cheese and stir until melted and incorporated. Slowly pour in the heavy cream, stirring constantly. Let warm through for 2-3 minutes. Season with salt and pepper to taste.
  5. While the soup simmers, heat a non-stick skillet or griddle over medium heat. Butter one side of each bread slice. Place bread butter-side down, pile shredded cheese on the other side, and top with remaining bread slices, butter-side up. Cook for 3-4 minutes per side until golden brown and cheese is melted.
  6. Let the grilled cheese rest for 1 minute, then cut into 1-inch cubes using a sharp knife or pizza cutter.
  7. Ladle the hot soup into bowls and top generously with the grilled cheese croutons. Garnish with fresh basil or black pepper if desired.

Notes

For extra-crispy croutons, toast the cubed grilled cheese in a 375°F oven for 5 minutes before adding to soup. Store soup and croutons separately; croutons are best fresh. Soup can be frozen for up to 3 months.

Nutrition

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

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