Creamy Tomato Soup with Grilled Cheese Croutons
A comforting and flavorful creamy tomato soup topped with crunchy, golden grilled cheese croutons. Perfect for cozy lunches or dinners.
Equipment
- Large saucepan or Dutch oven
- Wooden spoon
- Immersion blender or regular blender
- Baking sheet
- skillet or griddle
- Sharp knife and cutting board
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp sugar
- Salt and black pepper to taste
- 1 tsp dried basil optional
- 4 slices bread
- 2 tbsp butter softened
- 1 cup shredded cheddar or American cheese
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onions and sauté until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, broth, sugar, basil (if using), salt, and pepper. Simmer for 15 minutes.
- Use an immersion blender (or transfer carefully to a blender) to puree the soup until smooth.
- Stir in cream and simmer for another 5 minutes. Adjust seasoning as needed.
- Meanwhile, butter one side of each bread slice. Place cheese between two slices, buttered sides out, and grill in a skillet until golden and cheese melts.
- Let the sandwich cool slightly, then cut into small crouton-sized cubes.
- Ladle the soup into bowls and top with grilled cheese croutons. Serve hot.
Notes
Nutrition Facts (per serving, approx. 1 of 4):
- Calories: 420
- Protein: 11g
- Carbohydrates: 32g
- Fat: 28g
- Fiber: 4g
- Sugar: 10g
- Sodium: 780mg