So you want comfort food but can’t commit to cooking something that takes an eternity, right? Same. This mild tomato soup with grilled cheese croutons is basically childhood nostalgia dressed up in a way that makes you feel like a responsible adult. Except—you still get to dunk grilled cheese into soup. Honestly, it’s a win-win for both your inner child and your current self who pretends to “meal plan.”
Why This Recipe is Awesome
It’s tomato soup and grilled cheese in one bowl—need I say more? The soup is smooth, cozy, and mellow (no harsh acidity that makes you pucker like you just licked a lemon). The grilled cheese croutons? They’re crispy on the outside, gooey in the middle, and basically tiny golden nuggets of joy. Plus, this is foolproof—if you can chop an onion and operate a blender, you’re good. And if you mess it up, just blame the blender.
Ingredients You’ll Need
For the soup:
- 2 tablespoons butter (the real MVP of cozy cooking)
- 1 tablespoon olive oil (because balance, right?)
- 1 onion, chopped (don’t cry, it’s worth it)
- 2 garlic cloves, minced (measure with your soul)
- 2 cans (14 oz each) crushed tomatoes (canned is fine—no shame here)
- 3 cups vegetable or chicken broth (whatever you’ve got in the pantry)
- 1 teaspoon sugar (yes, sugar—trust me, it mellows the acidity)
- 1/2 teaspoon dried basil (or fresh if you want to flex)
- 1/2 cup heavy cream (optional but highly recommended for extra smooth vibes)
- Salt and pepper, to taste
For the grilled cheese croutons:
- 4 slices bread (the sturdier the better, but white bread works too)
- 2 tablespoons butter (for golden perfection)
- 4 slices cheddar or American cheese (aka melty happiness)
Step-by-Step Instructions
- Heat butter and olive oil in a big pot. Add onion and cook until soft and translucent, about 5 minutes. Try not to snack while waiting.
- Toss in garlic and cook just until fragrant. Don’t burn it—burnt garlic is a tragedy.
- Pour in crushed tomatoes and broth. Stir. Bring to a simmer like you’re summoning comfort itself.
- Add sugar, basil, salt, and pepper. Let it simmer for about 15 minutes. The house will smell amazing by now.
- Blend the soup with an immersion blender until smooth. No immersion blender? Carefully transfer to a regular blender in batches (but don’t scald yourself—soup burns are not chic).
- Stir in cream if you’re using it. Taste, adjust seasoning, and pat yourself on the back.
- Meanwhile, make grilled cheese sandwiches: butter the bread, sandwich the cheese, and cook in a skillet until golden and melty.
- Let the grilled cheese cool slightly, then cut into small squares (aka croutons of glory).
- Ladle soup into bowls, top with grilled cheese croutons, and try not to eat them all before they hit the soup.
Common Mistakes to Avoid
- Skipping the sugar. Just a pinch cuts the tomato acidity and makes everything smoother.
- Over-toasting grilled cheese. Burnt bread doesn’t equal “extra flavor”—it equals sad croutons.
- Adding cream too early. It can curdle if you let it boil. Add it at the end, and all will be well.
- Blending hot soup recklessly. Steam explosions are real. Don’t be that person.
Alternatives & Substitutions
- No cream? Use milk, half-and-half, or even coconut milk for a dairy-free twist.
- Out of cheddar? Swiss, provolone, or mozzarella all melt beautifully.
- Want extra veggies? Add roasted red peppers, carrots, or even zucchini to the soup before blending.
- Gluten-free? Use gluten-free bread for the croutons and no one will know the difference.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely. The soup keeps well in the fridge for 3–4 days. Just add the croutons right before serving so they stay crisp.
Can I freeze it?
Yes, the soup freezes beautifully (without the cream—add that after reheating). Grilled cheese croutons, not so much. They’re best fresh.
Do I need an immersion blender?
Nope. It’s convenient, but a regular blender or food processor works fine. Just blend in batches and be careful.
Can I use fresh tomatoes instead of canned?
Sure! Roast them first to deepen the flavor. Just know it’ll take a little extra time.
What bread works best for croutons?
Sourdough or a sturdy sandwich bread holds up best. Wonder Bread is fine, but it might get soggy faster.
Can I skip the croutons and just make regular grilled cheese?
Of course—but then you’re missing out on tiny crispy cheese pillows in your soup. Your loss.
Final Thoughts
This mild tomato soup with grilled cheese croutons is the ultimate cozy meal. It’s nostalgic, easy to whip up, and feels way fancier than it actually is. Whether you’re making it for a lazy weeknight dinner, a rainy day, or just because you want an excuse to eat melted cheese cubes, it always delivers. So grab your pot, your bread, and your cheese—then prepare to live your best comfort-food life.