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Cozy Creamy Tomato Soup with Grilled Cheese Croutons

creamy tomato soup with grilled cheese croutons - featured image
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This creamy tomato soup with crispy grilled cheese croutons is the ultimate comfort food. It’s quick, easy, and made with simple ingredients for a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) crushed tomatoes
  • 1 cup vegetable broth or chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough bread
  • 2 tablespoons salted butter, softened
  • 4 slices cheddar cheese
  • 2 slices provolone or mozzarella

Instructions

  1. Melt the 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Pour in both cans of crushed tomatoes and the broth. Stir, scraping up any browned bits. Add dried basil, oregano, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
  3. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, let cool slightly and blend in batches in a regular blender.
  4. Return the pot to low heat and stir in the heavy cream and balsamic vinegar. Taste and adjust salt and pepper. Add more cream or broth if desired.
  5. While the soup simmers, heat a non-stick skillet or griddle over medium heat. Butter one side of each bread slice. Place 4 slices butter-side down, layer with cheddar and provolone, then top with remaining bread slices butter-side up. Cook for 3-4 minutes per side until golden brown and cheese is melted. Let rest for 1-2 minutes, then cut into 1-inch squares.
  6. Ladle the soup into bowls. Top with a generous handful of grilled cheese croutons. Garnish with fresh basil or parsley if desired. Serve immediately.

Notes

For a dairy-free version, swap butter for olive oil and use full-fat coconut milk instead of heavy cream. For vegan, use plant-based butter and vegan cheese. The soup can be made ahead and stored in the fridge for up to 5 days. Freeze the soup (without croutons) for up to 3 months. Make fresh croutons when serving.

Nutrition

Keywords: tomato soup, grilled cheese croutons, creamy tomato soup, comfort food, easy soup recipe

Find it online: https://merrymorsel.com/cozy-creamy-tomato-soup-with-grilled-cheese-croutons/