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Quick Creamy Tomato Soup with Grilled Cheese Croutons

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A quick and easy 20-minute creamy tomato soup with crispy grilled cheese croutons. This one-pot comfort food is perfect for busy weeknights and uses simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and black pepper, to taste
  • 4 slices sturdy bread (sourdough, country white, or brioche)
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent—about 4 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
  2. Pour in the crushed tomatoes and broth. Add the dried basil, oregano, and sugar. Stir together and bring to a gentle simmer. Let it bubble away for 8 to 10 minutes, stirring occasionally.
  3. Remove the pot from heat. Using an immersion blender, pulse the soup about 5 to 7 times to break up larger tomato chunks but leave some texture. If using a regular blender, blend half the soup and stir it back into the pot.
  4. Stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Cover and keep warm over low heat.
  5. Heat a large non-stick skillet or cast iron pan over medium heat. Spread the softened butter on one side of each bread slice. Place two slices butter-side down in the pan. Divide the shredded cheddar evenly on top. Top with the remaining bread slices, butter-side up. Cook for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip each sandwich and cook for another 3 minutes until the cheese is melted and the second side is golden.
  6. Transfer the grilled cheese to a cutting board. Let it rest for 30 seconds. Cut the sandwiches into 1-inch squares or triangles. Ladle the warm soup into bowls and pile the grilled cheese croutons on top. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of canned tomatoes. Use room-temperature cheese for better melting. Toast the bread lightly before making grilled cheese for extra crunch. Store soup and croutons separately; soup keeps in fridge for up to 4 days and freezes for up to 3 months. Croutons are best fresh but can be reheated in a toaster oven at 350°F for 3 minutes.

Nutrition

Keywords: tomato soup, grilled cheese, croutons, quick dinner, comfort food, 20-minute meal, one-pot

Find it online: https://junomeals.com/quick-creamy-tomato-soup-with-grilled-cheese-croutons-easy-20-minute-recipe/