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Creamy Tomato Soup with Crispy Grilled Cheese Croutons

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A velvety, rich tomato soup topped with salty, buttery, crispy grilled cheese croutons. This comforting bowl is perfect for cozy nights and delivers a nostalgic, satisfying experience in every spoonful.

Ingredients

Scale
  • 3 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounces (800 grams) canned whole peeled tomatoes (preferably San Marzano)
  • 1 cup (240 ml) chicken or vegetable broth
  • ½ cup (120 ml) heavy cream
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 thick slices sourdough or country bread
  • 4 ounces (115 grams) sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Start the soup base: Place a large pot over medium heat and add 2 tablespoons of unsalted butter. Let it melt and foam slightly, about 1 minute. Add the diced onion and cook, stirring occasionally, for 5 to 6 minutes until soft and translucent.
  2. Bloom the garlic and tomato paste: Add the minced garlic and tomato paste to the pot. Stir constantly for about 1 minute until the tomato paste darkens and becomes fragrant.
  3. Add the tomatoes and broth: Pour in the entire can of whole peeled tomatoes with their juices. Break the tomatoes into smaller chunks with a spoon. Add the broth, dried oregano, and red pepper flakes (if using). Stir, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes.
  4. Blend until smooth: Remove the pot from heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, let the soup cool for 5 minutes, then blend in batches in a countertop blender, filling only halfway and holding the lid down with a towel.
  5. Finish with cream: Return the pot to low heat. Stir in the heavy cream until fully incorporated. Season with salt and pepper to taste. Keep warm while making the croutons.
  6. Make the crispy grilled cheese croutons: Heat a large non-stick skillet over medium heat. Spread softened butter on one side of each bread slice. Place two slices buttered side down on a cutting board, divide the shredded cheddar evenly between them, and top with the remaining two slices, buttered side up. Cook sandwiches for 3 to 4 minutes per side until golden brown and cheese is melted. Let rest for 1 minute.
  7. Cut and crisp the croutons: Cut each grilled cheese into ½-inch cubes. Return the cubes to the same skillet over medium heat. Cook, stirring occasionally, for 2 to 3 minutes until all sides are extra crispy.
  8. Serve immediately: Ladle the soup into bowls and top with a generous handful of crispy grilled cheese croutons. Serve right away while croutons are crunchy.

Notes

Don’t skip caramelizing the tomato paste—it adds depth. Season in layers for best flavor. Once cream is added, keep heat low to prevent curdling. Make extra croutons as they are the best part. For the grilled cheese, ensure the skillet is hot before adding sandwiches to avoid soggy bread.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, tomato soup with croutons, cozy dinner, quick soup

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