Creamy Tomato Soup Recipe With Grilled Cheese Croutons (30 Minutes, High-Fiber, High-Protein) High Protein Recipes High Fiber Recipes Sandwiches Soups Lunch Dinner Vegetarian Budget Recipes

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. Plus this high-protein, high-fiber comfort food recipe may take you back to childhood.

To make this nutritious, creamy tomato soup 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 (get the scoop on the health benefits of tomatoes), chicken broth, heavy cream and fresh basil leaves. For the grilled cheese croutons you will need bread, butter and cheddar cheese. This high-protein and high-fiber recipe is on the table in about 30 minutes! (Check out the health benefits of fiber and the health benefits of protein.)

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

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 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

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. (You could use vegetable broth instead of chicken broth.) Bring to a low simmer. Cook uncovered, for 12 to15 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." (Use whatever cheese you enjoy making grilled cheese sandwiches. A pizza cutter is an easy way to cut the sandwich into croutons.) Serve soup piping hot garnished with grilled cheese croutons.

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