I love love grilled cheese! It’s so quick and easy to make and it melts in your mouth. I really can’t eat grilled cheese solo and always pair it up with the perfect side, tomato soup. I remember the first time I made this combo. I enhaled 2 bowls and threw a ton of the grilled cheese croutons in the bowl.
Here’s the recipe! This is the ultimate Winter Comfort food!
TOMATO SOUP WITH GRILLED CHEESE
Crispy, gooey grilled cheese croutons
Tomato-Basil Soup with Grilled Cheese Croutons – Easy, healthy and hearty! Top with crispy, gooey grille
In collaboration with Red Gold Tomatoes, a longtime favorite brand of mine, I created this recipe to not only fill leading domestic hunger-relief .
Tomato-Basil Soup with Grilled Cheese Croutons – Easy, healthy and hearty! Top with crispy, gooey grilled cheese
Makes 5-6 servings
For the tomato soup:
- 1 Tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried basil
- Pinch of kosher salt (fresh black pepper is optional)
- 1-1/4 cups low-sodium chicken broth
- 1 (28-ounce) can Red Whole Peeled Tomatoes
- 1 Tablespoon brown sugar
- 1 Tablespoon chopped fresh parsley/basil, optional (I love it for garnish)
For grilled cheese croutons:
- 2 Tablespoons unsalted butter, softened
- 4 slices sandwich bread (white or wheat) – I always enjoy eating the whole wheat kind
- 1 cup shredded cheddar cheese (uou can use Swiss, colby jack, mozzarella, etc.)
For the tomato soup:
In a medium pot set to medium heat, add olive oil. Add garlic, red pepper flakes, basil, salt and pepper. Stir frequently.
Stir in broth, tomatoes and brown sugar. Cover pot and bring to a boil. Reduce heat and simmer until tomatoes are soft and able to be gently mashed with a fork, about 30 minutes.
Puree with a blender, or a food processor and puree in batches if necessary. Soup must be cooled down before purée. Return to pot, off heat, and cover until ready to serve.
For the croutons:
Set pan to medium-high heat. Spread 1/2 tablespoon butter on 1 side of each bread slice. Turn the slices over. Top 2 slices with cheddar (or cheese choice that you decide). Place remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
Ladle soup into serving bowls and top with grilled cheese croutons. Sprinkle with chopped parsley or basil.
For a creamier soup, whisk in 1/4 cup of heavy cream off-heat, just before serving. I usually add a bit of cream to the soup! It is optional though!