Homemade Tomato Soup with Grilled Cheese Croutons
Skip the dipping and add your grilled cheese croutons right into the most perfect bowl of tomato soup. This is an easy, one-pot soup perfect perfect for when that tomato soup and grilled cheese craving hits!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Makes: 4 servings
Ingredients
Tomato Soup
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes*
- 6 oz tomato paste
- 28 oz canned whole peeled tomatoes
- 3 cups broth (vegetable or chicken)
- 1/3 cup heavy cream, optional
- 1 optional torn fresh basil leaves
- kosher salt and freshly cracked black pepper, to taste
Grilled Cheese Croutons
- softened butter
- 4 slices sourdough bread
- 1 1/4 cups shredded sharp cheddar cheese
Instructions
- Saute the onions and garlic. Melt the butter in a dutch oven or soup pot over medium heat. Once the butter is melted and foamy, add the diced onion and garlic and stir well. Cook for 3-4 minutes, stirring occasionally, until the onions are soft. Add the crushed red pepper flakes and cook for 1 minute more.
- Cook the tomato paste. Add the tomato paste to the pot and stir really well until the tomato paste is incorporated into the onions. Cook for another 4-5 minutes until the tomato paste has darkened in color slightly.
- Add the tomatoes and broth. Add the canned tomatoes and juices to the pot and stir well. Break the tomatoes up slightly, season with salt and pepper, and stir in the broth. Add the torn fresh basil leaves. Lower the heat, cover, and simmer for 30 minutes.
- Blend. Use an immersion blender or traditional blender and blend the soup until smooth. Transfer back to the soup pot and add the cream and any additional salt and pepper as needed.
- Make the croutons. Heat a skillet over medium heat. Spread softened butter on one side of the bread slices. Place two slices of bread in the skillet, top with the shredded cheese, and the other slice of bread with the buttered side up. Cook until golden brown, then flip, and cook until the cheese is melted and the bread is golden brown. Transfer to a cutting board and cut into small squares.
- Serve the soup. Ladle the soup into bowls and top with the grilled cheese croutons and a bit more fresh basil, if desired.
Notes
*You can use less or more red pepper flakes depending on your spice preference.
To store: Let the soup cool to room temperature before transferring to an airtight container. Refrigerate for up to 5 days. For best results, always reheat soup on the stove.
To freeze: Transfer the cooled soup to a freezer-safe ziplock bag or container. Freeze for up to 3 months. Defrost overnight in the fridge before reheating on the stove.
Nutrition
Calories: 579kcalCarbohydrates: 56gProtein: 20gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 88mgSodium: 1949mgPotassium: 981mgFiber: 6gSugar: 16gVitamin A: 2252IUVitamin C: 31mgCalcium: 388mgIron: 6mg
