Creamy Tomato Soup with Grilled Cheese Croutons: A nostalgic favorite made extra special for rainy-day comfort!
There’s something about tomato soup and grilled cheese that feels like a warm hug from childhood—especially on rainy days. This Creamy Tomato Soup with Grilled Cheese Croutons takes that beloved combo and makes it even cozier. A few simple upgrades turn canned tomato soup into a creamy, flavor-packed bowl of comfort, while the buttery, golden grilled cheese croutons add a playful twist that’ll have you dunking into a bowl of pure memories.
Perfect for a quick lunch, an easy dinner, or those days when you just need a little extra comfort in your life.
Ingredients
For the Creamy Tomato Soup:
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can tomato soup (or 2 cans condensed tomato soup)
- 1 cup chicken or vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar (optional, for balancing acidity)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
For the Grilled Cheese Croutons:
- 4 slices sandwich bread (white, sourdough, or whole wheat)
- 2 tablespoons softened butter
- 4 slices cheddar or American cheese
Supplies Needed
- Large pot or Dutch oven
- Skillet or griddle
- Cutting board
- Sharp knife
Instructions
Make the Tomato Soup
Melt butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds.
Pour in the canned tomato soup and chicken (or vegetable) broth. Stir well to combine. Add the dried basil, sugar (if using), and black pepper. Bring to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Let the soup simmer for another 5 minutes, then remove from heat.
Prepare the Grilled Cheese Croutons
Butter one side of each slice of bread. Place 2 slices, buttered side down, in a hot skillet over medium heat. Add 2 slices of cheese to each, then top with the remaining bread (buttered side up).
Cook until golden brown on both sides and the cheese is melted, about 2-3 minutes per side. Remove from the skillet and let cool slightly. Use a sharp knife to cut the grilled cheese sandwiches into bite-sized croutons.
Serve and Enjoy
Ladle the creamy tomato soup into bowls and top generously with the grilled cheese croutons. Serve with a spoon and maybe a cozy blanket for the full experience.
Storage Tips
Refrigeration: Store soup in an airtight container for up to 4 days. Grilled cheese croutons are best fresh but can be stored in a resealable bag for 1 day.
Freezing: Freeze the soup (without cream) for up to 3 months. Add cream when reheating for a fresh, velvety finish.
Recipe Tips & Tricks
Canned Soup Hack: Start with canned tomato soup, but add broth, onions, garlic, and cream to take it to the next level.
Crispy Croutons: Let grilled cheese cool slightly before cutting to keep the croutons crispy.
Flavor Boost: Add a pinch of red pepper flakes or a splash of balsamic vinegar for an extra flavor kick.
Variations
Spicy Tomato Soup: Stir in 1/2 teaspoon of smoked paprika or a dash of hot sauce for a little heat.
Herby Croutons: Use garlic butter and add a sprinkle of dried basil or oregano to the bread before grilling.
Creamy Basil Tomato Soup: Blend fresh basil into the soup for a bright, herby flavor.
FAQ
Can I use fresh tomatoes instead of canned soup?
Yes! Simmer 4-5 chopped fresh tomatoes with broth, onions, and garlic until soft, then blend for a fresh tomato base.
How do I keep grilled cheese croutons crispy?
Let the sandwiches cool slightly before cutting into croutons, and add them to the soup just before serving.
Can I make this soup dairy-free?
Absolutely! Use coconut milk instead of cream and vegan butter for the grilled cheese croutons.
Final Thoughts
This Creamy Tomato Soup with Grilled Cheese Croutons is everything you love about a childhood classic, upgraded with a cozy, modern twist. Whether you’re sipping it on a rainy day or serving it up for a quick family dinner, it’s sure to bring smiles with every dunk. Let me know—do you eat the croutons first or save them for last?
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Creamy Tomato Soup with Grilled Cheese Croutons
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 28-ounce can tomato soup
- 1 cup chicken or vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/2 cup heavy cream
Grilled Cheese Croutons:
- 4 slices sandwich bread
- 2 tablespoons butter
- 4 slices cheddar cheese
Instructions
- Sauté onion in butter until soft; add garlic. Stir in canned soup, broth, basil, and sugar. Simmer for 10 minutes.
- Stir in heavy cream and let simmer for 5 more minutes.
- Make grilled cheese sandwiches: butter bread, grill with cheese, and cut into bite-sized croutons.
- Serve soup hot with grilled cheese croutons on top.