Roasted Tomato Soup with Grilled Cheese Croutons

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Jump to RecipeBowl of tomato soup with grilled cheese croutons on top.

Tomato soup and grilled cheese is a classic combination that never goes out of style. This recipe for homemade tomato soup with grilled cheese croutons is sure to satisfy your cravings and warm you up on a chilly day.

Tomato Soup Ingredients and Substitutions

Onion: You need 1 diced onion in this recipe. Preferably yellow onion but red onion works too. If you don’t have that substitute it with 1 large shallot.

Garlic: If you love garlic feel free to use 4 cloves instead of 3.

Tomato Paste: I use a full can of tomato paste here. But if you have the tomato past in a tube, use about 1/4 cup.

Crushed Tomatoes: If you can, try to find fire roasted tomatoes. If you can only find regular crushed tomatoes that is fine too. I would just add extra salt and red pepper flakes to give it more flavor.

Cream: If you want to reduce the calories in the soup, use only about 1/2 cup of cream. I do think having some cream really adds to the flavor of the soup.

Sharp Cheddar: If you don’t have cheddar you can substitute for monterey jack, pepper jack, or parmesan cheese.

Basil: If you don’t have fresh basil add 1 tsp of dried basil or just skip this step all together.

Large bowl of tomato soup.

What type of bread to use for Grilled Cheese Croutons

The beauty with a grilled cheese is that you can really use any type of bread and it will be delicious. I typically use a classic whole wheat or sourdough bread. A rye bread would also be great in this recipe.

How to Make Grilled Cheese Croutons

Making grilled cheese croutons is actually a pretty simple and easy recipe. There are a few tricks to help them hold their shape. Here is how to make grilled cheese croutons:

  1. Before making your grilled cheese, toast the bread. This helps get both sides crispy so it holds it’s shape. If you don’t have a toaster just place the bread on a hot skillet for a minute each side to start crisping them up.
  2. Next, butter one side of each piece of toast. With the butter side out, add the shredded cheese to the center and place the sandwich on the hot skillet, like you would a regular grilled cheese.
  3. Cook each side until lightly browned and the cheese is melted.
  4. Remove the sandwich from the pan and let cool slightly (about 5 minutes). Then cut into small squares. If you cut it when the sandwich is too hot, the cheese will just ooze out of the sandwich.
Close up of tomato soup and croutons.

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Roasted Tomato Soup with Grilled Cheese Croutons

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Roasted Tomato Soup

  • 1 tbsp olive oil
  • 1 onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 can (6 oz) tomato paste
  • 1 large can (28 oz) cans of fire roasted crushed tomatoes
  • 1/2 cup water
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • freshly ground black pepper
  • 3/4 cup heavy cream
  • 1 oz sharp cheddar (about 1/2 cup, packed)
  • fresh chopped basil, for topping

Grilled Cheese Croutons

  • 4 slices of bread (sourdough or whole wheat)
  • 2 oz sharp cheddar cheese (about 1 cup)
  • 1 tbsp of butter


  1. Add olive oil to a pot over medium heat. Add in the onion and cook for about 3 minutes. Then, add in your garlic and cook for another 2 minutes.
  2. Add the tomato paste to the pot and mix it in with the onion and garlic and toast for a minute. Next add in the crushed tomatoes, water, salt, red pepper flakes, and pepper. Stir and let simmer for 10 minutes. (I loosely cover the pot so the tomato soup doesn’t splash out of the pot while simmering.)
  3. While that is simmering, make your grilled cheese croutons. Start by lightly toasting each piece of bread in the toaster. Then butter one side of each piece. Place the butter side down on a hot skillet, add your shredded cheddar cheese, and top with another piece of toast butter side out. Cook each side until golden brown and cheese is melted.
  4. Let the grilled cheese cool for at least 5 minutes before cutting them into squares.
  5. To finish the soup, add in the cream and cheddar cheese. Stir until everything is incorporated and the cheese is melted. Taste and add more salt if needed, add more cheese or cream if you want it richer, or add more chili flakes if you want more spice. I normally add a few more pinches of salt at this point.
  6. Top the soup with fresh chopped basil and the grilled cheese croutons.


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