Tomato soup is already comforting, but tomato soup with grilled cheese croutons is the kind of comfort that shows up with a blanket and says, “Do not worry, dinner is handled.”
This creamy tomato soup is warm, smooth, and simple enough for a weekday lunch or an easy dinner. The grilled cheese croutons make it feel a little more fun without making the recipe complicated.
Because yes, we could serve grilled cheese on the side, but cutting it into little crispy squares makes it feel like we tried harder than we actually did. A win is a win.
You can make this soup with pantry ingredients, and it comes together without fancy steps. It is cozy, budget-friendly, and perfect for days when you want something homemade but not exhausting.
Why You’ll Love This Recipe
- It uses simple pantry ingredients.
- The soup is creamy without being too heavy.
- Grilled cheese croutons make it fun and filling.
- It works for lunch, dinner, or meal prep.
- It is kid-friendly and adult-friendly, which is not always easy to achieve.
Ingredients You’ll Need
Canned tomatoes: Crushed tomatoes or whole peeled tomatoes both work. Whole tomatoes usually give a richer flavor if you blend them.
Onion and garlic: These build a simple flavor base.
Broth: Vegetable broth or chicken broth both work well.
Cream or milk: A little cream makes the soup smooth and rich. Milk or half-and-half can also work.
Bread and cheese: These become the grilled cheese croutons. Use a cheese that melts well, such as cheddar, American, mozzarella, or Monterey Jack.
Butter or olive oil: For cooking the onion and making the grilled cheese crisp.
How to Make Creamy Tomato Soup
Start by cooking chopped onion in butter or olive oil until soft. Add garlic and cook briefly, just until fragrant. Garlic burns quickly, and burnt garlic has a dramatic personality, so keep an eye on it.
Add the canned tomatoes, broth, salt, pepper, and a small pinch of sugar if the tomatoes taste too acidic. Simmer for about 15 to 20 minutes so the flavors come together.
Blend the soup until smooth. You can use an immersion blender directly in the pot or carefully transfer it to a blender in batches.
Stir in cream or milk at the end. Warm it gently, but do not boil aggressively after adding dairy.
How to Make Grilled Cheese Croutons
Make a simple grilled cheese sandwich with buttered bread and cheese. Cook it in a skillet until both sides are golden and the cheese is melted.
Let it rest for a minute, then cut it into small squares. If you cut it too soon, the cheese may slide everywhere. Still delicious, just less photogenic.
Spoon the tomato soup into bowls and top with grilled cheese croutons right before serving.
Tips for Success
Use good canned tomatoes if you can. Since tomatoes are the main flavor, quality makes a difference.
Blend the soup well for a smoother texture. If you like a rustic soup, blend only part of it.
Add cream at the end. This keeps the texture smooth and prevents curdling.
Cut grilled cheese into croutons just before serving so they stay crisp.
Easy Variations
For a spicy soup, add red pepper flakes or a small spoon of chili paste.
For a basil tomato soup, stir in fresh basil before blending.
For a lighter version, use milk instead of cream.
For extra protein, serve with shredded chicken or white beans stirred into the soup.
What to Serve With It
This soup is already satisfying with grilled cheese croutons, but it also pairs well with a simple green salad, roasted vegetables, or a turkey sandwich.
How to Store Leftovers
Store tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Store grilled cheese croutons separately if possible. They are best fresh, but you can reheat them in a skillet or toaster oven.
The soup can be frozen without the cream for best texture. Add cream after reheating.
FAQ
Can I use fresh tomatoes?
Yes, but canned tomatoes are easier and more consistent, especially when tomatoes are not in season.
Can I make this soup dairy-free?
Yes. Use coconut milk or a dairy-free cream alternative, and use dairy-free cheese for the croutons.
Do I have to blend the soup?
No. You can leave it chunky, but blending gives it that classic creamy texture.
Can I make it ahead?
Yes. The soup reheats well. Make the grilled cheese croutons fresh for best results.
Creamy Tomato Soup with Grilled Cheese Croutons
Ingredients
Equipment
Method
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 4 to 5 minutes.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the tomatoes, broth, salt, black pepper, and sugar if using.
- Simmer for 15 to 20 minutes, stirring occasionally.
- Blend the soup until smooth using an immersion blender, or carefully transfer it to a blender in batches.
- Stir in the cream, milk, or half-and-half and warm gently.
- Make a grilled cheese sandwich in a skillet with buttered bread and cheddar cheese.
- Cook until both sides are golden and the cheese is melted.
- Let the grilled cheese rest for 1 minute, then cut it into small squares.
- Serve the tomato soup warm, topped with grilled cheese croutons.
Notes
For the smoothest soup, blend well after simmering. If you plan to freeze the soup, freeze it before adding the cream, then stir in the cream after reheating. Add the grilled cheese croutons right before serving so they stay crisp.