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Classic Creamy Tomato Soup with Perfect Grilled Cheese Croutons

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This creamy tomato soup is paired with crispy, cheesy grilled cheese croutons for the ultimate comfort food experience. Ready in under 30 minutes with pantry-friendly ingredients, it’s a one-bowl wonder that feels like a warm hug.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled tomatoes
  • 1 teaspoon granulated sugar
  • 1/2 cup heavy cream
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough or country bread (about 1/2 inch thick)
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • Flaky sea salt for finishing

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Pour in both cans of whole peeled tomatoes with their juice. Use a wooden spoon to break them up. Add the sugar, dried basil, oregano, and red pepper flakes if using. Stir and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally.
  3. Use an immersion blender to blend the soup until smooth, or blend only about three-quarters for some texture. If using a countertop blender, work in batches and be careful with hot liquid. Return the blended soup to the pot.
  4. Stir in the chicken or vegetable broth and heavy cream. Keep the heat on low and let the soup warm through for another 5 minutes. Taste and adjust seasoning, adding more salt as needed. Stir in fresh basil if using.
  5. While the soup simmers, heat a skillet over medium-low heat. Spread softened butter on one side of each bread slice. Place two slices butter-side down in the skillet. Divide the shredded cheese evenly over the bread, then top with the remaining two slices, butter-side up. Cook for 3 to 4 minutes until golden brown, then flip and cook for another 3 to 4 minutes, pressing gently with a spatula.
  6. Transfer the grilled cheese to a cutting board and let rest for 30 seconds. Slice into 1-inch squares or triangles. Ladle the soup into bowls, top generously with the croutons, and finish with flaky sea salt and black pepper.

Notes

Don’t rush the onions; low and slow brings out sweetness. Add cream at a gentle simmer to prevent curdling. Use sturdy bread like sourdough for croutons to avoid sogginess. Make croutons right before serving for best crunch. The pinch of sugar is essential to balance acidity.

Nutrition

Keywords: tomato soup, grilled cheese croutons, comfort food, creamy tomato soup, easy soup recipe, 30-minute meal

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