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Creamy Tomato Soup with Grilled Cheese Croutons

Creamy, wholesome tomato soup with cheesy grilled cheese croutons make this a must-have for the fall/winter.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4 servings


For the soup:

  • 4 tablespoon butter
  • 1 yellow or white onion roughly chopped
  • 3 cloves garlic roughly chopped
  • 2 28 oz cans diced peeled tomatoes
  • 1 tablespoon tomato paste
  • ½ teaspoon cayenne pepper
  • ¾ cup heavy cream
  • 2 tablespoon fresh basil finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • Salt & pepper

For the grilled cheese croutons:

  • 2-3 tablespoon of butter room temp
  • 6 - 8 slices of white bread more or less slices depending on how many croutons you want
  • 4 oz shredded cheddar cheese
  • 4 oz shredded mozzarella cheese


  • In a Dutch oven, sauté the butter, onion and garlic until fragrant and the onions are slightly transparent.
  • Add in the tomatoes, tomato paste, hefty pinch of salt and pepper, and cayenne and let simmer for 10-15 minutes
  • Using either an immersion blender or by transferring to a blender, puree tomato mixture.
  • Return to the Dutch oven and finish with heavy cream, basil and parsley.
  • For the grilled cheese croutons, spread room temperature butter on one side of each slice of bread. Add equal parts cheddar and mozzarella cheese to 4 slices (about ½ inch thick), and top with other slice of bread.
  • Put butter side down on a medium-high heated non-stick skillet. Flip to the other side once the first side is medium-browned.
  • Once done cooking,Cut into 1 inch thick cubes and add as a topper to the soup.
Author: Haley