Pin This creamy tomato soup with grilled cheese croutons transforms the classic comfort food pairing into one elegant dish. The velvety smooth tomato base gets elevated with herbs and cream, while bite-sized grilled cheese squares float on top like golden treasures. Perfect for rainy days, busy weeknights, or whenever you need a hug in a bowl.
The first time I made this soup for my nieces, they squealed with delight at the floating grilled cheese pieces. Now it's our special tradition whenever they visit, and they insist on helping cut the little "cheese boats" for the soup.
Ingredients
- Canned crushed tomatoes: provide consistent quality and flavor year round
- Yellow onion: creates the essential aromatic base for depth
- Tomato paste: intensifies the rich tomato flavor without extra cooking time
- Heavy cream: transforms the soup into a luxurious silky texture
- Sharp cheddar cheese: offers the perfect balance of flavor and meltability for the croutons
- Sourdough bread: delivers a tangy contrast and holds up well when cubed
- Dried herbs: infuse the soup with aromatic notes without overwhelming the tomato flavor
Instructions
- Sauté Aromatics:
- Heat olive oil in a large saucepan over medium heat and add chopped onion. Cook for a full 5 minutes until they become translucent and start to soften. This creates the flavor foundation for the entire soup, so be patient and let them properly soften without browning.
- Build Flavor Base:
- Add minced garlic and tomato paste to the softened onions. Cook for exactly one minute, stirring constantly. The tomato paste needs to caramelize slightly to develop deeper flavor, but garlic burns easily so watch carefully. You should smell the wonderful aroma of garlic blooming.
- Simmer The Soup:
- Pour in the crushed tomatoes and vegetable broth, then add sugar and dried herbs. The sugar balances the natural acidity of tomatoes while the herbs infuse gradually. Bring everything to a gentle simmer, then reduce heat, cover and let cook for 20 minutes, stirring occasionally to prevent any sticking on the bottom.
- Blend Until Smooth:
- Remove the pot from heat before blending to prevent dangerous splashes. If using an immersion blender, blend directly in the pot until completely smooth, about 1 to 2 minutes. If using a countertop blender, work in batches filling only halfway, and place a towel over the lid for safety as hot liquids expand.
- Finish With Cream:
- Return the blended soup to low heat and stir in the heavy cream. The transformation is immediate as the bright red soup turns a beautiful orange hue. Season carefully with salt and pepper, tasting as you go. The cream mellows the acidity, so adjust seasoning after adding it.
- Create Grilled Cheese Croutons:
- Butter the outside of bread slices and place cheese between them. Cook in a skillet over medium heat for 2 to 3 minutes per side until golden brown and cheese is completely melted. The key is medium heat which allows the cheese to melt while the bread turns perfectly golden without burning.
- Cut And Serve:
- Let the grilled cheese sandwiches cool for just 1 to 2 minutes before cutting. This prevents the melted cheese from oozing out completely. Cut into 1 inch cubes and immediately top the hot soup with these croutons. Serve right away while the croutons are still crisp on the outside but beginning to soak up the soup.
Pin The tomato paste is my secret weapon in this recipe. Most people underestimate how much depth it adds in just that one tablespoon. I learned this technique from my grandmother who always kept a tube of tomato paste in her refrigerator for soups and stews.
Make Ahead Options
This soup actually improves with time as the flavors meld together. You can make the soup portion up to three days ahead and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash more cream if needed to restore the silky texture. Always make the grilled cheese croutons fresh just before serving, as they lose their magical contrast of crispy exterior and soft interior if made ahead.
Ingredient Substitutions
No heavy cream available Half and half or whole milk can work in a pinch, though the soup will be slightly less luxurious. For a dairy free version, full fat coconut milk creates a surprisingly delicious alternative with a subtle tropical note that complements the tomatoes beautifully.
The bread choice matters more than you might think. While sourdough is my favorite for its tangy flavor and sturdy texture, any good quality bread works. Whole grain adds a nutty element, while brioche creates an almost dessert like decadence with its buttery richness.
Fresh herbs can replace dried when available. Use 1 tablespoon fresh for each teaspoon of dried called for in the recipe, adding them during the last five minutes of simmering instead of at the beginning.
Serving Suggestions
For an elegant dinner party presentation, serve this soup in small cups as an appetizer with a single crouton perched on top and a tiny basil leaf for color. Your guests will be impressed by this elevated take on the childhood classic.
Turn this into a complete meal by adding a simple side salad with arugula, thinly sliced pear, and a light vinaigrette. The peppery greens and sweet fruit provide the perfect contrast to the rich soup.
For the ultimate comfort food experience, serve in mugs by the fireplace on a cold evening. The handle makes it easy to cradle the warming soup while the croutons add a fun interactive element that both children and adults appreciate.
Storage Tips
Refrigerate leftover soup in an airtight container for up to 4 days. The soup may separate slightly when chilled but will recombine when gently reheated over low heat while stirring constantly.
Freeze soup without the cream for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir in fresh cream just before serving.
Store any leftover grilled cheese separately from the soup and reheat in a toaster oven to restore crispness before cutting into croutons.
Pin This soup is best enjoyed immediately after assembly to appreciate the texture of the croutons. It's a delightful way to elevate a simple meal into something truly special.
Recipe Questions
- → Can I use fresh tomatoes instead of canned?
Yes, substitute with about 2 pounds of peeled, chopped fresh tomatoes. Simmer until soft, then blend.
- → What’s the best bread for cheese croutons?
Sourdough or country bread gives sturdiness and flavor, but any hearty loaf works well.
- → How can I make this dish vegan?
Use plant-based butter, cream, and cheese substitutes for a delicious vegan option.
- → Is there a way to add extra depth of flavor?
Try a pinch of smoked paprika in the soup or include roasted garlic for more complexity.
- → What cheese alternatives can I use?
Gruyère or mozzarella are great choices for a melty texture and mild taste if cheddar isn't preferred.
- → Can I prepare the soup ahead of time?
Yes, the soup can be made in advance and reheated gently. Make croutons fresh for best texture.