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Creamy Tomato Soup with Grilled Cheese Croutons (Only 30 Minutes)

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A quick and easy creamy tomato soup topped with buttery, crunchy grilled cheese croutons. Ready in 30 minutes, this comforting one-bowl meal is perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) fire-roasted crushed tomatoes
  • 1 cup low-sodium vegetable broth or chicken broth
  • ½ cup heavy cream
  • 1 teaspoon sugar
  • ½ teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 4 slices thick-cut sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • ¼ teaspoon garlic powder (optional)
  • Pinch of salt
  • Fresh basil leaves, chiffonaded (optional garnish)
  • Extra drizzle of heavy cream or olive oil (optional garnish)
  • Red pepper flakes (optional garnish)
  • Grated Parmesan cheese (optional garnish)

Instructions

  1. Place a large pot over medium heat and melt 2 tablespoons of butter. Add the diced onion and cook for about 4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Pour in both cans of fire-roasted crushed tomatoes, the broth, sugar, dried thyme, and a generous pinch of salt and pepper. Stir, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally.
  3. Remove the pot from heat. Using an immersion blender, blend until completely smooth (about 60 seconds). Alternatively, let cool for 5 minutes and blend in batches in a regular blender. Return to the pot. Stir in the balsamic vinegar and heavy cream. Taste and adjust seasoning. Keep warm over low heat.
  4. Heat a large skillet over medium heat. Spread softened butter on one side of each sourdough slice. Divide shredded cheddar evenly between two slices (unbuttered side), then top with the remaining slices (buttered side up). Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Let rest for 1 minute, then slice into ½-inch cubes. Sprinkle with garlic powder and a pinch of salt.
  5. Ladle hot soup into bowls. Top generously with grilled cheese croutons. Garnish with fresh basil, a drizzle of cream, or red pepper flakes if desired. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes. Toast croutons just before serving to keep them crunchy. Use room temperature cream to prevent curdling. Season in layers for deeper flavor. While the soup simmers, prep the croutons to save time.

Nutrition

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

Find it online: https://gleefulfork.com/creamy-tomato-soup-with-grilled-cheese-croutons-only-30-minutes/