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Cozy Creamy Tomato Soup with Grilled Cheese Croutons

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This creamy tomato soup with crispy grilled cheese croutons is the ultimate comfort food. Made with simple pantry ingredients and ready in 35 minutes, it’s a cozy, kid-approved meal that tastes like a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough bread, thick-cut
  • 2 tablespoons salted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder

Instructions

  1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute, stirring constantly.
  2. Push the onions and garlic to one side of the pot. Add the tomato paste directly to the hot surface and let it sizzle for about 30 seconds before stirring it into the onions. Cook for 2-3 minutes until the paste darkens slightly.
  3. Add the dried basil, oregano, smoked paprika, and red pepper flakes (if using). Stir for about 30 seconds. Then pour in the crushed tomatoes and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.
  4. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally.
  5. While the soup simmers, heat a large skillet over medium heat. Butter one side of each sourdough slice. Place two slices butter-side down in the skillet. Top with the shredded cheddar and mozzarella, then sprinkle with garlic powder. Place the remaining bread slices on top, butter-side up. Cook for 3-4 minutes per side until golden brown and the cheese is fully melted. Let rest for 2 minutes, then cut into 1-inch squares.
  6. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth (about 60-90 seconds). If using a regular blender, work in batches and be careful with the hot liquid.
  7. Return the pot to low heat. Stir in the heavy cream and balsamic vinegar. Taste and adjust seasoning. Let it warm through for 2-3 minutes, but do not let it boil.
  8. Ladle the soup into bowls and pile a generous handful of grilled cheese croutons on top. Serve immediately.

Notes

Don’t skip the balsamic vinegar—it brightens and deepens the tomato flavor. Grate your own cheese for the best melting. Let the soup rest after blending for a silkier texture. For extra crispy croutons, toast the cubes on a baking sheet at 350°F for 5 minutes after cutting.

Nutrition

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

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