Creamy Tomato Soup Recipe With Grilled Cheese Croutons (30 Minutes) by Chef Gigi

Creamy Tomato Soup Recipe With Grilled Cheese Croutons (30 Minutes)

I don't know about you, but I love soup and sandwich night. Creamy tomato soup and grilled cheese is a classic combination. But turn that grilled cheese into croutons, and you've made tomato soup magic.

To make this nutritious recipe you will need the following ingredients for the soup: olive oil, yellow onion, carrots, fresh oregano, fresh flat-leaf parsley, garlic, canned chopped tomatoes, chicken broth, heavy cream and fresh basil leaves. For the grilled cheese croutons you will need bread, butter and cheddar cheese. This recipe is on the table in about 30 minutes!

Serve this easy tomato soup recipe with a salad for a complete meal. You can even pack it for lunch the next day. This homemade tomato soup recipe is great for meal prepping.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes

Total Time: 30 minutes
Servings: 4


  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 1 large carrot, peeled and chopped in 1/2- inch pieces
  • 1 - 2 teaspoon fresh oregano leaves
  • 1/2 cup fresh flat-leaf Italian parsley leaves
  • 4 garlic cloves, minced
  • 56 ounces (2 big cans) peeled and chopped tomatoes
  • 2 cups chicken broth
  • 1/2 cup heavy cream, plain Greek yogurt or your favorite nut milk
  • 10 - 12 fresh basil leaves, roughly chopped

Grilled Cheese Croutons

  • 8 slices bread, crusts removed
  • 8 - 12 tablespoons butter, softened
  • 8 slices sharp cheddar cheese

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Recipe Notes

  • You could use vegetable broth instead of chicken broth.
  • Use whatever cheese you enjoy making grilled cheese sandwiches.
  • A pizza cutter is an easy way to cut the sandwich into croutons.

Here’s how to make it:

  1. In a heavy stockpot, heat olive oil over medium-high heat. Add the onions and carrots. Sauté for 3 to 5 minutes until onions are beginning to turn golden brown and caramelized.
  2. Add the garlic, oregano and parsley. Cook an additional 1 to 2 minutes.
  3. Add the tomatoes with their juice and the chicken stock. Bring to a low simmer. Cook uncovered, for 12 -15 minutes. Season to taste with salt and pepper. Add fresh basil.
  4. Puree soup with an immersion blender or carefully in a regular blender. Return to pot. Add cream and more salt and pepper, if needed. Heat through (do not boil).
  5. While soup is cooking, make grilled cheese with bread, butter and cheese. Cut into "croutons." Serve soup piping hot garnished with grilled cheese croutons.

Nutrition Facts Per Serving

Calories: 695

Total Fat: 51g

Saturated Fat: 28.1g

Cholesterol: 120mg

Sodium: 1100mg

Total Carbohydrate: 38.5g

Dietary Fiber: 3.9g

Total Sugars: 8.6g

Protein: 22.3g

Vitamin D: 7mcg

Calcium: 563mg

Iron: 4mg

Potassium: 376mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
OMG, you are speaking my language: Comfort Food! Love this recipe, Chef Gigi Gaggero . Thank you for the yumminess! :-)
Tiffany Zook
Love the grilled cheese croutons idea...
Meredith Schneider
Mmmmmm Chef Gigi Gaggero ! That's a classic comfort food combination! Yes please!
Michael Kennedy
Boom. Perfection for rainy days in the Bay and when hiding from the polar vortex.
Linda Pampa
I love this recipe !!! mmm I have to try it!

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