Skip the dipping and add crispy grilled cheese croutons right into your soup instead. Don't have a panini press? Make the grilled cheese for the croutons in a skillet or in a waffle maker instead. Opt for San Marzano tomatoes if you can. They have a much richer flavor and they tend to be lower in sodium. Source:, August 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.

  • Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.

  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.

  • Meanwhile, preheat a panini maker.

  • Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.

  • Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.

  • Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.


To make ahead: Prepare through Step 3 and refrigerate for up to 3 days. Reheat before serving.

Nutrition Facts

258 calories; 13.2 g total fat; 6.7 g saturated fat; 29 mg cholesterol; 430 mg sodium. 617 mg potassium; 27.5 g carbohydrates; 5 g fiber; 8 g sugar; 11.9 g protein; 148 IU vitamin a iu; 28 mg vitamin c; 46 mcg folate; 236 mg calcium; 3 mg iron; 31 mg magnesium; 1 mg thiamin;

Reviews (1)

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Rating: 5 stars
This was excellent. The soup was so easy and tasty. i added the cream at the end but next time I'll try it without cream. Read More