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Easy Creamy Tomato Soup with Crispy Grilled Cheese Croutons

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A velvety smooth tomato soup made with simple pantry ingredients, topped with crunchy, cheesy grilled cheese croutons. This comforting 30-minute meal is perfect for cozy days and is sure to become a family favorite.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup low-sodium vegetable or chicken broth
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup heavy cream
  • ¼ cup freshly grated parmesan cheese (optional)
  • 4 slices sourdough or crusty bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup parmesan cheese, grated
  • Pinch of garlic powder (optional)

Instructions

  1. Melt 2 tablespoons of 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 30 seconds.
  2. Push the onions and garlic to one side of the pot. Add the tomato paste to the exposed area and cook for 1-2 minutes until it darkens slightly.
  3. Pour in both cans of crushed tomatoes and the cup of broth. Stir, scraping up any browned bits. Add sugar, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
  4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  5. Return the pot to low heat. Stir in the heavy cream and grated parmesan (if using). Warm through for 2-3 minutes, but do not boil. Adjust seasoning to taste.
  6. While the soup simmers, butter one side of each bread slice. On the unbuttered sides, pile on the shredded cheddar and grated parmesan. Top with the other slice of bread, buttered side up. Heat a non-stick skillet or cast iron pan over medium heat. Cook the sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Let cool for a minute, then cut into 1-inch cubes.
  7. Ladle the soup into bowls and top with the crispy grilled cheese croutons. Garnish with fresh basil or a drizzle of extra cream if desired. Serve immediately.

Notes

Don’t skip caramelizing the tomato paste—it deepens the flavor. For the croutons, day-old bread works best. If the soup tastes flat, add a pinch more salt or sugar. A splash of balsamic vinegar can brighten the flavor.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, easy tomato soup, comfort food, 30-minute meal

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