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Creamy Tomato Soup with Grilled Cheese Croutons

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A cozy, quick, and delicious creamy tomato soup topped with crispy, cheesy grilled cheese croutons. Perfect for rainy days or any night you need a comforting, crowd-pleasing meal that comes together in 30 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) whole peeled tomatoes (preferably San Marzano)
  • 1 cup low-sodium chicken or vegetable broth
  • 2 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 slices sourdough or hearty white bread
  • 2 tablespoons unsalted butter, softened (for spreading on bread)
  • 4 ounces sharp cheddar cheese, shredded
  • 2 ounces mozzarella cheese, shredded

Instructions

  1. Sauté the aromatics: Place a large pot over medium heat and add 2 tablespoons of butter. Once melted and bubbling, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the tomatoes: Pour in both cans of whole peeled tomatoes with their juice. Use a wooden spoon to break them up slightly. Add the chicken broth, sugar, dried basil, and red pepper flakes (if using). Stir to combine.
  3. Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes, allowing flavors to meld.
  4. Blend until smooth: Remove the pot from heat. Use an immersion blender to blend until completely smooth (30-45 seconds). If using a regular blender, let the soup cool for 5 minutes, then blend in batches carefully.
  5. Add the cream and cream cheese: Return the pot to low heat. Add the cubed cream cheese and stir until melted and incorporated (about 2 minutes). Slowly pour in the heavy cream while stirring. Season with salt and black pepper to taste.
  6. Make the grilled cheese croutons: While the soup simmers, heat a non-stick skillet over medium heat. Spread softened butter on one side of each bread slice. Place two slices buttered-side down on a plate. Divide the shredded cheddar and mozzarella evenly between them, then top with the remaining bread slices, buttered-side up. Cook in the hot skillet for 3-4 minutes per side, until golden brown and cheese is melted. Press down gently with a spatula halfway through.
  7. Cut the croutons: Let the grilled cheese rest for 1 minute on a cutting board. Cut into 1-inch squares (about 16-20 croutons per sandwich).
  8. Serve immediately: Ladle the hot soup into bowls and pile a generous handful of grilled cheese croutons on top.

Notes

Don’t skip the cream cheese—it adds a velvety texture and subtle tang. Toast the bread at medium heat for perfect golden croutons. Season in layers for depth. Let the soup rest 5 minutes before blending to avoid splatters. Start the grilled cheese when the soup simmers to finish at the same time. Store soup and croutons separately; soup keeps in the fridge for up to 5 days or freezes for 3 months. Make fresh croutons when reheating leftovers for best texture.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, comfort food, quick dinner, easy soup, vegetarian soup, cozy meal

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