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Easy Creamy Tomato Soup with Crispy Grilled Cheese Croutons

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This creamy tomato soup is velvety smooth, rich but not heavy, and topped with crispy, buttery grilled cheese croutons. It’s the perfect comfort food that comes together in under 30 minutes and is sure to change the mind of even the most skeptical tomato soup hater.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) whole peeled tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh basil, chopped
  • 4 slices sourdough or country bread
  • 2 tablespoons unsalted butter, softened
  • 4 slices sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Melt the butter: Place your Dutch oven over medium heat and add the 2 tablespoons of unsalted butter. Let it melt completely until it is foamy but not browned, about 2 minutes.
  2. Cook the onion: Add the diced onion to the pot. Stir it around to coat it in the butter. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the garlic: Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  4. Add the tomatoes and broth: Pour in both cans of whole peeled tomatoes, including the juice. Use your spoon to break the tomatoes into smaller pieces. Then add the 1 cup of broth, 1 teaspoon of sugar, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes (if using). Stir everything together.
  5. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15 minutes.
  6. Blend the soup: Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, work in batches, being careful with hot liquids.
  7. Finish with cream and butter: Return the pot to low heat. Stir in the 1/2 cup of heavy cream and an additional tablespoon of butter (if desired). Stir until the butter is melted and the soup is heated through. Season with salt and pepper to taste.
  8. Make the grilled cheese croutons: While the soup simmers, heat a non-stick skillet over medium heat. Spread the softened butter on one side of each slice of bread. Place two slices of bread, buttered side down, in the skillet. Top each with a slice of cheddar cheese. Place the remaining two slices of bread on top, buttered side up. Cook for 3 to 4 minutes per side, until golden brown and cheese is melted. If using Parmesan, sprinkle it on the outside of the bread before flipping.
  9. Cut the croutons: Transfer the grilled cheese sandwiches to a cutting board. Let them rest for 1 minute, then cut into 1-inch squares.
  10. Serve: Ladle the soup into bowls. Top each bowl with a generous handful of grilled cheese croutons. Garnish with fresh basil and a drizzle of extra cream if desired. Serve immediately.

Notes

Don’t skip the sugar; it balances the acidity of the tomatoes. Blend carefully to avoid splattering hot soup. Toast the croutons right before serving to keep them crispy. Use stale bread for the croutons for best crunch. Season in layers for deeper flavor. Use full-fat cream to prevent curdling.

Nutrition

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

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