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Creamy Tomato Soup with Crispy Grilled Cheese Croutons

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A velvety tomato soup topped with crispy, golden-brown cubes of grilled cheese sandwiches. This comforting dish combines two classic comfort foods into one soul-soothing bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup chicken or vegetable broth (low-sodium)
  • 1/2 cup heavy cream
  • 1 teaspoon dried basil (or 2 tablespoons fresh, chopped)
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon red pepper flakes
  • 4 slices sourdough or country bread
  • 2 tablespoons butter, softened
  • 1 cup shredded cheddar cheese
  • Optional: 1/4 cup grated Parmesan
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan (for garnish)
  • A drizzle of olive oil or heavy cream (for garnish)

Instructions

  1. Heat a large pot or Dutch oven over medium heat. Add the butter and let it melt until foamy but not browned. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and soft. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Pour in the crushed tomatoes and broth. Stir, scraping up any browned bits from the bottom. Add the dried basil, sugar, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low. Cook for 15-20 minutes, stirring occasionally.
  3. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches. Return the pureed soup to the pot.
  4. Stir in the heavy cream. Start with 1/4 cup and add more if desired. Taste and adjust seasoning with salt, pepper, or sugar. Keep warm over low heat.
  5. Heat a non-stick skillet or griddle over medium heat. Spread a thin layer of softened butter on one side of each bread slice. Place two slices butter-side down in the skillet. Top each with a generous handful of shredded cheddar (and Parmesan if using). Place the remaining bread slices on top, butter-side up. Cook for 2-3 minutes per side until golden brown and cheese is melted. Press down gently with a spatula.
  6. Let the grilled cheese sandwiches cool for 1-2 minutes on a cutting board. Use a sharp knife to cut them into 1-inch cubes.
  7. Ladle the soup into bowls. Top each bowl with a generous handful of crispy grilled cheese croutons. Garnish with torn fresh basil, a sprinkle of Parmesan, and a drizzle of olive oil or extra cream. Serve immediately.

Notes

For best results, use day-old bread for the croutons to prevent sogginess. Make the grilled cheese right before serving to keep croutons crispy. Don’t skip the sugar—it balances the acidity of the tomatoes. If using a regular blender, let soup cool slightly and blend in batches to avoid splattering.

Nutrition

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

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