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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: EatingWell.com, August 2018


Recipe Summary

30 mins
30 mins


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

1 1/2 cups soup & 1/4 cup croutons
258 calories; protein 11.9g; carbohydrates 27.5g; dietary fiber 5g; sugars 8g; fat 13.2g; saturated fat 6.7g; cholesterol 29.3mg; vitamin a iu 148.4IU; vitamin c 27.8mg; folate 46mcg; calcium 235.8mg; iron 2.5mg; magnesium 31mg; potassium 616.6mg; sodium 429.9mg; thiamin 1.3mg.

2 vegetable, 2 fat, 1 starch, 1/2 high-fat protein