Tomato Soup with Grilled Cheese Croutons

 

🍅 Tomato Soup with Grilled Cheese Croutons

 

Tomato Soup with Grilled Cheese Croutons is a heat, comforting dish that combines clean, flavorful tomato soup with crispy, golden cubes of grilled cheese sandwich. It’s a really perfect balance of tangy, creamy, crunchy, and tacky—best for lunch, dinner, or a cozy rainy day meal.

Ingredients

For the Tomato Soup:

1 tablespoon olive oil or butter

1 small onion, finely chopped

2 cloves garlic, minced

800 g sparkling ripe tomatoes (chopped) or canned overwhelmed tomatoes

1 tablespoon tomato paste (non-obligatory, for deeper taste)

2 cups vegetable broth

½ teaspoon sugar (optional, to balance acidity)

Salt and black pepper to flavor

¼ cup sparkling basil leaves (or ½ teaspoon dried basil)

¼–½ cup cream (optional, for extra richness)

For the Grilled Cheese Croutons:

four slices bread (white, entire wheat, or sourdough)

2–3 slices cheddar or mozzarella cheese

1–2 tablespoons butter

Instructions

Step 1: Prepare the Soup

Heat olive oil or butter in a huge pot over medium warmness. Add the chopped onion and sauté for about five mins until soft and translucent. Stir inside the minced garlic and cook dinner for any other 30 seconds till aromatic.

Add the chopped tomatoes, tomato paste (if using), vegetable broth, salt, pepper, and sugar. Stir properly and produce to a gentle boil. Reduce the heat and allow the soup simmer for 15–20 minutes to permit the flavors to blend.

Add clean basil, then blend the soup till clean the usage of an immersion blender or a normal blender (cool slightly before blending if using a countertop blender). Return the soup to the pot and stir in cream if preferred. Taste and adjust seasoning.

Step 2: Make the Grilled Cheese

 Butter one aspect of every slice of bread. Place cheese among two slices with the buttered aspects facing outward. Heat a pan over medium heat and grill the sandwich till golden brown on both aspects and the cheese is fully melted, approximately 2–3 minutes according to side.

Remove from the pan and let it cool slightly. Cut into small cubes to create croutons.

Serving

Ladle the hot tomato soup into bowls and top generously with grilled cheese croutons. Garnish with fresh basil, cracked black pepper, or a light drizzle of cream.

Tips and Variations

For a deeper flavor, roast the tomatoes earlier than making the soup.

Add a pinch of chili flakes for a gentle warmness.

Use smoked cheese for a richer flavor.

For a vegetarian protein increase, simmer a handful of crimson lentils with the soup and mix till smooth.

To make it vegan, use plant-primarily based butter, dairy-unfastened cheese, and coconut milk instead of cream.

This dish is hearty, pleasant, and complete of fresh tomato flavor with a fun, crispy twist from the tacky croutons.