Creamy Tomato Soup with Grilled Cheese Croutons

Tomato soup and grilled cheese always felt like home. I grew up counting on this meal for warmth and comfort.

Eventually, I wanted to give that classic a little twist. Creamy tomato soup with grilled cheese croutons became my go-to.

Those croutons are just golden, cheesy sandwich cubes. They float on the soup and make every spoonful feel special.

This recipe gives you a smooth, rich tomato base. It’s creamy, bright, and topped with crunchy, gooey grilled cheese croutons.

You don’t just dip a sandwich now. You get that flavor and texture in every bite.

It’s simple to make and easy to customize. Want to swap in coconut milk or sourdough? Go for it.

Serve it for a quick dinner or a cozy weekend lunch. It’s a classic, but it feels fresh every time.

Why You Will Love Creamy Tomato Soup with Grilled Cheese Croutons

This soup brings comfort with a creamy twist. The cream smooths out the tang of tomatoes.

Grilled cheese croutons make things fun and practical. You get crunchy outside, melty inside, in every bite.

You can swap ingredients to fit your mood. Coconut milk or sourdough? Easy.

• Texture contrast: smooth soup and crunchy, cheesy croutons
• Balanced flavor: sweet tomatoes, cream, and a little heat if you want
• Easy serving: croutons are quick to make and cut
• Family-friendly: kids love the cubes, adults like the flavor boost

How To Make Creamy Tomato Soup with Grilled Cheese Croutons

You only need simple pantry staples and a few fresh things. Basic tools do the trick, nothing fancy.

The process is straightforward. Just pay attention to each step for the best flavor.

Ingredients

For the soup, grab 2 medium yellow onions, finely chopped. Add 3 garlic cloves, minced.

Use whole canned tomatoes or crushed tomatoes (about 28 ounces). A bit of brown sugar helps balance acidity.

Toss in 1 bay leaf, kosher salt, and black pepper. For liquid, pour in 4 cups low-sodium vegetable broth or chicken stock.

Finish with ½ cup heavy cream.

For the croutons, grab 4 slices of country white bread. Melt 2 tablespoons unsalted butter. Use about 1 cup shredded sharp cheddar cheese.

Mix in Gruyère if you’re feeling fancy.

Instruments

A Dutch oven works best, but any large pot is fine. Use a wooden spoon for stirring and a ladle for serving.

An immersion blender makes the soup smooth right in the pot. If you don’t have one, a potato masher gives a chunkier vibe.

For the croutons, a grill pan or panini press toasts sandwiches evenly. Use a sharp knife to cut the grilled cheese into cubes.

Keep a cutting board handy for everything.

Step-By-Step Instruction

Heat olive oil in your Dutch oven over medium heat. Add onions and cook until soft and lightly browned.

Stir in garlic for about a minute. Add tomatoes, broth, bay leaf, brown sugar, salt, and pepper.

Simmer for 20 minutes. Remove the bay leaf.

Blend the soup until smooth with an immersion blender. Stir in the heavy cream and simmer for 5 minutes.

Taste and adjust seasoning.

For the croutons, butter the bread slices and layer with cheese. Grill until golden brown.

Let the sandwiches rest for a minute. Cut them into bite-sized cubes.

Scatter the warm croutons over each bowl of soup before serving.

Tips & Tricks

I’ve made this soup a lot, and little tweaks can really help. You don’t need special tools—just a bit of planning.

• Choose the right tomatoes. Canned San Marzano tomatoes give a rich taste. If you use fresh, blend them well.
• Balance the flavor. Cream softens acidity. Red pepper flakes add heat. A splash of balsamic vinegar adds a hint of sweetness.

Let the grilled cheese sandwiches cool before cutting. This keeps the cheese set and the bread crisp.

• Bread matters. Sourdough or sturdy white bread holds up best. Thin bread falls apart too fast.
• Cut into small cubes. It’s easier to eat croutons with a spoon.

No panini press? A skillet works fine. Press sandwiches with a spatula for a golden crust.

Keep your soup warm on low heat while you prep the croutons. Everything comes together hot.

Ingredient Substitute

You don’t always have every ingredient, but you can make this soup work. I’ve swapped things out plenty of times.

• Crushed red pepper flakes – Use a pinch of cayenne pepper. It’s stronger, so go easy.
• Fresh parsley – Swap for fresh basil or dried Italian herbs. Basil is sweeter, dried herbs are earthy.
• Wheat bread – Sourdough or whole grain bread works great. Whole grain adds texture, sourdough is tangy.
• Heavy cream – Half-and-half or plain Greek yogurt works. Yogurt adds tang and keeps it creamy.
• Vegetable broth – Chicken broth makes it richer if you’re not keeping it vegetarian.

I’ve used coconut milk for a dairy-free version. It worked well.

Adjust swaps to fit what you have. The soup still feels cozy.

What To Serve With Creamy Tomato Soup with Grilled Cheese Croutons

This soup with croutons already feels like a meal. Sometimes a simple side just rounds it out.

I like to keep sides light so the soup stays the star.

Try something crisp and refreshing:

• Caesar salad with parmesan
• Cucumber slices or a quick cucumber salad
• Fruit salad with berries or melon

If you want something warm:

• Garlic bread with a golden crust
• Roasted vegetables like carrots or zucchini
• Sweet potato fries baked or air-fried

For crunch, you might like:

• Potato chips
• Onion rings
• Pickle spears for a tangy bite

Sometimes I add small bites for guests. Deviled eggs or creamy spinach dip with bread slices work well.

Each side balances the soup’s richness and adds texture.

How To Store Creamy Tomato Soup with Grilled Cheese Croutons

Don’t store the soup and croutons together. The bread will get soggy.

For the tomato soup, cool it to room temp first. Store in an airtight container in the fridge up to 4 days.

You can freeze it for about 2 months.

For the grilled cheese croutons, keep them in a sealed container. They last a day at room temp or 2–3 days in the fridge.

To make them crisp again, reheat in the oven or toaster oven.

When you’re ready to eat:

• Reheat soup on the stove, stirring often.
• Warm croutons in the oven at 350°F for 5–10 minutes.
• Add croutons to the soup just before serving.

This way, the soup stays smooth and the croutons stay crunchy.

Nutritional Value

When you grab a bowl of creamy tomato soup with grilled cheese croutons, you’re getting a mix of veggies, dairy, and grains. It’s a comforting meal but packs a decent amount of calories and fat.

Cream and cheese really up the richness. One serving with croutons lands at about 450–550 calories.

Calories depend on the bread, cheese, and cream you use. Lighter cream or whole-grain bread can knock down the calories a bit.

Here’s what you can expect per serving:

• Calories: about 450–550
• Fat: 28–35g (with 15–18g saturated)
• Carbohydrates: 38–45g
• Fiber: 7–8g
• Protein: 12–15g
• Sugar: 12–15g
• Sodium: 850–900mg
• Cholesterol: 50–70mg

Tomatoes give you fiber, vitamin C, and lycopene. Cream and cheese add protein and calcium, but they do bump up the saturated fat.

Bread gives you carbs for energy. If you pick whole-grain, you’ll get more fiber, too.

Want to lighten things up? Try swapping heavy cream for milk or half-and-half.

Cut back on cheese in the croutons, or go with a lower-sodium broth.

Honestly, small tweaks like these make the meal feel a bit more balanced.