Tomato Soup with Grilled Cheese Croutons

Tomato Soup with Grilled Cheese Croutons

1 Review
From:, August 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons butter, divided
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, chopped
  • 1 (28 ounce) can whole peeled tomatoes, preferably San Marzano
  • 3 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth
  • ¼ cup heavy cream (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 large slices whole-wheat country bread
  • 2 ounces sliced sharp Cheddar cheese (3 slices)
  • ¼ cup chopped fresh basil


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, preheat a panini maker.
  5. 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.
  6. 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.
  7. 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 information

  • Serving size: 1½ cups soup & ¼ cup croutons
  • Per serving: 258 calories; 13 g fat(7 g sat); 5 g fiber; 27 g carbohydrates; 12 g protein; 46 mcg folate; 29 mg cholesterol; 8 g sugars; 0 g added sugars; 148 IU vitamin A; 28 mg vitamin C; 236 mg calcium; 2 mg iron; 430 mg sodium; 617 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Calcium (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 2 fat, 1 starch, ½ high-fat protein

Reviews 1

October 09, 2018
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By: Jackstng
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.
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