Creamy Tomato Soup Recipe Does Something Brilliant With Grilled Cheese

Oh my goodness, it's so COLD out there! Can you think of a better food to warm your body and soul than a hearty, delicious, and -- yes -- extremely kid-friendly soup?

Tomato soup is a notoriously easy one to make, a quality that comes in handy on days when your commute drags you down and the last think you want to do is slave away in a kitchen when you get home. But what really kicks this creamy soup recipe up a notch is the addition of fun grilled cheese croutons. It's pretty common to see grilled cheese sandwiches accompany tomato soup as a side dish -- but grilling them into a crispy state of perfection and chopping them into cute crouton cubes = amaaazing


You won't need a million ingredients to create this mouthwatering masterpiece, and it only takes 35 minutes from start to finish. This recipe is brought to you from a blog called Damn Delicious. For me, one of the beautiful things about making a pot of soup is that it usually gifts me with a week of glorious leftovers. But take note: this particular recipe yields just 4 servings, so be sure to adjust your measurements as needed. 

Creamy Tomato Soup With Grilled Cheese Croutons


For the Grilled Cheese Croutons

  • Olive oil
  • 2 tablespoons unsalted butter, softened
  • 4 slices wheat bread
  • 4 ounces shredded sharp cheddar cheese

For the Soup

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 2 (28-ounce) cans whole tomatoes
  • 1/2 cup heavy cream
  • 1 tablespoon brown sugar
  • 3/4 cup low-sodium vegetable broth
  • 1 tablespoon chopped fresh parsley leaves, for garnish


  • Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and place remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes, and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
  • Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
  • Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
  • Serve immediately with “croutons,” garnished with parsley.


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