When the air gets just a little bit crisp, my mind immediately goes back to my childhood kitchen. Tomato soup and grilled cheese—it was the ultimate pairing, the one meal that fixed anything! But you know me, I always need to give a classic a playful little nudge. That’s why I absolutely adore serving up my ultimate comfort food: Creamy Tomato Soup with Grilled Cheese Croutons.
This isn’t that thin, watery stuff from a can, not by a long shot! We take the time to roast the vegetables first, which builds this incredible depth of flavor in the soup base. And the croutons? They are tiny, golden pockets of melted sharp cheddar and Gruyere perfection. This dish hits that perfect balance of smooth, creamy soup and that satisfying, crispy texture that just makes you smile.
As a Family Cooking Specialist, I’ve seen firsthand how food connects us, and this recipe is pure nostalgia for me. It brings my family together just like it did when I was a kid, laughing around the table. It’s simple, yet feels incredibly special.
Why You Will Love This Creamy Tomato Soup with Grilled Cheese Croutons
This isn’t just soup; it’s a hug in a bowl, which is why it’s one of my top Easy Dinner Recipes! You are going to adore splitting your time between making the soup smooth and crisping up those cheesy bites.
- Rich Flavor Depth: Roasting those tomatoes, onions, and garlic first makes a huge difference. It’s the secret to making this recipe a true Comfort Food Classic!
- Texture Heaven: You get that wonderfully luxurious, creamy soup base perfectly contrasted by crispy, gooey grilled cheese croutons floating on top.
- Kid Approved: Even the pickiest eaters clean their bowls because it’s familiar, cheesy, and fun to eat.
- Weeknight Friendly: While there’s roasting time, the hands-on steps are quick, making this perfect for a cozy night in.
Essential Ingredients for Creamy Tomato Soup with Grilled Cheese Croutons
Okay, when you gather your supplies for this special bowl, remember that the quality of your produce really shines through since we’re roasting everything first for that deep flavor. I’ve laid out exactly what you need for the soup and those glorious croutons. This recipe is sized just right to give us five hearty servings, which usually means leftovers for my lunch tomorrow!
Don’t skip the roasting step—it’s key to avoiding a watery tomato soup. You can read more about how roasting brings out the sun in the tomatoes over on my roasted tomato soup guide, but for this recipe, here’s what you need:
For the Creamy Tomato Soup Base:
- You need 6 medium tomatoes, and make sure you halve them.
- 1 small yellow onion, cut up into wedges, no need to chop perfectly.
- 5 cloves of garlic, whole and peeled—they mellow out beautifully when roasted.
- 1 tablespoon of extra virgin olive oil, just for the roasting tray.
- Just a small pinch: ½ teaspoon kosher salt and ½ teaspoon pepper.
- 1 teaspoon granulated sugar—this really balances the acidity of the tomatoes, trust me!
- 1 ½ cups (that’s 360 g) of chicken broth, this is what gives it that comforting backbone.
- 2 tablespoons fresh basil, chopped up fine, reserved for stirring in at the end.
- ¼ cup (59.5 g) heavy cream for that luxurious silkiness.
- ¼ cup (25 g) parmesan cheese, grated finely, for a little salty tang in the soup.
- ½ teaspoon garlic salt—this adds a lovely little boost to the seasoning.
For the Grilled Cheese Croutons and Topping:
- 4 slices of your favorite sturdy bread—I use sourdough usually if I have it!
- ¼ cup (57 g) butter, divided, for grilling and topping.
- We need two kinds of cheese for that ultimate melt! You’ll need 2 slices of sharp cheddar cheese, divided for layering.
- 1 ¼ cups (141 g) Gruyere cheese, finely shredded, divided—this melts like a dream.
- 1 ¼ cups (141 g) sharp cheddar cheese, finely shredded, divided.
- A little extra fresh basil, chopped, just for sprinkling on top for color.
Expert Steps for Perfect Creamy Tomato Soup with Grilled Cheese Croutons
This is where the magic happens, folks, turning simple veggies into a deeply flavored soup base while simultaneously crafting the crunchy topping! It takes a little multi-tasking, but that’s what makes this recipe feel more like a culinary event than just throwing dinner together. For the best results, we move fast between the oven and the skillet.
Roasting Vegetables for the Creamy Tomato Soup with Grilled Cheese Croutons Base
First things first: we need to concentrate those tomato flavors! Preheat your oven up to 400°F and grab a baking sheet lined with parchment paper—that makes cleanup SO much easier. Lay out your tomatoes (cut side up!), onions, and garlic right there on the tray. Drizzle everything generously with olive oil, and then sprinkle on your salt, pepper, and that little bit of sugar we talked about. Roast this lovely pile for about 45 minutes. You want them soft, maybe a little caramelized on the edges. Once they’ve cooled down enough to handle, gently peel those tomatoes. It’s no big deal if you leave a few little bits of skin on; they blend right into the soup!
Making the Crispy Grilled Cheese Croutons
While the veggies are roasting, let’s get those fabulous croutons going. You need one slice of bread buttered on one side, then flip it. Now layer on your sharp cheddar slice, and top it with the other slice of bread, making sure the second side is buttered up. Cook this low and slow in a non-stick skillet—and I mean *low* heat—for about three minutes per side. We want that golden crust, but we also need that cheese perfectly melted inside! Once they’re golden and gooey, take them out and cut each sandwich into fun, bite-sized cubes, about a half-inch big. Set those aside for a moment.
Finishing the Creamy Tomato Soup with Grilled Cheese Croutons Assembly
Now, take all those roasted veggies back to the kitchen and drop them into a big pot. Add your chicken broth and fresh basil, and blend it up until it’s smooth as silk—I use my immersion blender right in the pot, way easier! Put that pot over medium heat to warm back up. Stir in your heavy cream, grated Parmesan, and garlic salt, stirring until everything is hot and the cheese is melted in. Now, for the grand finale! Ladle the hot soup into oven-safe bowls. Top each serving with about 6 or 7 of those grilled cheese croutons, then sprinkle on that remaining Gruyere and sharp cheddar cheese. Pop those bowls under a preheated broiler for just 2 or 3 minutes. Watch them like a hawk! You want that cheese bubbly and just beginning to brown up, giving you that amazing textural contrast. This step is what elevates this from simple soup to an amazing, Comforting Soup Classic!
Tips for Success Making Creamy Tomato Soup with Grilled Cheese Croutons
Even though this recipe is straightforward, those little expert touches—the ones I’ve learned over years of making this for my own family—are what really make the difference between good and truly memorable. If you want your soup to hit that high standard of rich, Hearty Meals, pay attention to these tips.
First, for the absolute silkiest texture imaginable, don’t skip straining the soup after you blend it, especially if you’re worried about lumps in your roasted garlic or tomato skin fragments. It takes an extra minute, but wow, the payoff is worth it.
Second, when picking your tomatoes, try to use vine-ripened tomatoes if they are in season. They naturally have more sugars and deeper flavor than those pale winter varieties, meaning you might even use less added sugar!
Lastly, for the croutons, make the grilled cheese slightly crispier than you normally would. Since they are going to soften a bit when submerged in the hot soup, you need that extra firm crust to hold up until they reach your mouth. That crunch is everything!
Ingredient Notes and Substitutions for Your Creamy Tomato Soup with Grilled Cheese Croutons
One of the best parts about a classic recipe like this is how adaptable it is! I love making tweaks to fit what I have—or what suits a dietary need—without losing that core comfort food feeling. This recipe truly shines as one of those reliable Homemade Dinner Recipes that you can manipulate.
If you’re finding yourself out of certain ingredients, don’t panic! We can totally make swaps that still bring amazing flavor to the table, especially for both the broth and those wonderful cheeses.
The Broth Swap: Making it Vegetarian
The recipe calls for chicken broth, which adds a lovely savory depth that complements the roasted tomatoes. However, if you’re making this vegetarian, or you just ran out of chicken stock, vegetable broth is an absolutely perfect substitute. Just use the exact same measurement, 1 ½ cups. You might find you need to add just a tiny extra dash of salt at the end, since vegetable broth can sometimes be milder, but honestly, the roasted veggies do most of the heavy lifting here!
Cheese Talk: Swapping Cheddar and Gruyere
Those two cheeses—sharp cheddar and Gruyere—are chosen because they melt beautifully and offer a nutty, sharp combination. If you don’t have Gruyere, don’t stress. A good quality Swiss cheese (like Emmentaler) melts similarly and gives a nice mild, nutty push. For the sharp cheddar requirements, you can use Monterey Jack if you want less sharpness, but I really recommend trying to keep that sharp cheddar in there—it cuts through the richness of the cream beautifully.
A little trick: For the best melt in the croutons, try to grate the cheese yourself instead of buying pre-shredded. Pre-shredded bags often have starch added to keep them from clumping, and that can sometimes make your grilled cheese slightly less gooey when it melts!
Serving Suggestions for Creamy Tomato Soup with Grilled Cheese Croutons
Since this dish nails the soup-and-sandwich combo all in one bowl, you really don’t need much else! But as we all know, sometimes you just want a little something extra on the side to round out a meal, especially when you’re aiming for those perfect Cozy Dinner Ideas.
The richness of the cream, the tang of the tomato, and the cheesy croutons are the stars here, so think light and crisp for anything you serve alongside it.
Simple Sides for a Hearty Meal
If you’re serving this up on a chilly evening and need to bulk it out a little more, I always reach for something green to cut through that wonderful richness.
- A Simple Green Salad: Don’t overthink it! A handful of mixed greens, maybe a few wafer-thin slices of cucumber, tossed in a bright, acidic vinaigrette—think lemon juice and olive oil. It’s refreshing!
- Roasted Asparagus: If asparagus is in season, roasting it quickly with just salt and pepper is fantastic. It adds a nice earthy snap that contrasts beautifully with the creamy soup texture.
- Crusty Bread (Wait, I know!): I know we already have croutons covered, but if you have some leftover plain, crusty bread sitting around, offering it on the side for dipping into the leftover soup broth is always a winner. Just don’t put the cheese on it—we keep the croutons special for the bowls!
Finishing Touches That Make a Difference
Presentation really matters when you’re having a cozy meal. Remember that fresh basil we chopped up earlier? Be generous sprinkling that over the top right before serving. The aroma alone is just heavenly!
Also, don’t forget a little pot of freshly cracked black pepper on the table. A tiny bit of fresh pepper grinds right over the cheesy, broiled topping wakes up all those roasted tomato flavors beautifully. It really completes the dish without adding any extra effort!
Storage and Reheating Instructions for Creamy Tomato Soup with Grilled Cheese Croutons
Listen, I know this Creamy Tomato Soup with Grilled Cheese Croutons is the star of the show, and you might have leftovers because it makes such a hearty meal! But the golden rule here—and this is crucial for preserving that beautiful texture we worked so hard for—is keeping the soup and the croutons completely separate. If you store them together, you are going to end up with sad, soggy bread cubes, and we simply cannot have that!
When it comes to wrapping things up, I always use glass containers. Why? Because they don’t absorb odors, and they let you see exactly how much delicious soup you have left for lunch the next day!
Storing the Soup Base
The soup base itself, once cooled completely, should be stored in an airtight container in the refrigerator. It tastes even better the next day, honestly! That roasting process really lets the tomato and basil flavors deepen overnight. You can safely store the soup for up to four days in the fridge. If you want to keep it longer than that, pop it into a freezer-safe container—just leave about an inch of headspace at the top for expansion. It freezes beautifully for up to three months!
Reheating the Soup Base
Microwaving works great for quick reheating if you’re just doing a single serving. Just stir it halfway through to make sure it heats evenly. But if you’re warming up a bigger batch, I always prefer the stovetop. Put the soup in a saucepan over medium-low heat. Low and slow is the way to go here; you don’t want to boil it once the cream is in there, just gently warm it until it’s steamy and perfect. You can read about creative serving methods, like using a bread bowl, if you want to make leftovers feel fancy!
Keeping the Grilled Cheese Croutons Crisp
This is the most important part! The grilled cheese croutons must be stored totally separate. Once they have cooled completely after coming out of the broiler, store them in a zip-top bag or a paper bag—not plastic, as plastic can trap moisture and make them soft fast. They are best eaten the day they are made, but they hold up okay for about 24 hours at room temperature.
If you need to revive them, don’t microwave them! That’s a trap. Pop them back under the broiler for literally one minute, or toss them in a dry skillet over medium heat for two minutes, turning often. They’ll crisp right back up faster than you can say “comfort food!” Then, just sprinkle them right on top of your hot, reheated soup right before serving.
Frequently Asked Questions About Creamy Tomato Soup with Grilled Cheese Croutons
Whenever I share this recipe, my inbox fills up with wonderful questions! It usually means people are already planning to make this meal, and I love that! Here are some of the questions I get most often about transforming this classic into the perfect Cheesy Dinner Recipe.
Can I make the soup base ahead of time?
Oh yes, absolutely! I mentioned this earlier, but it bears repeating because it makes life so much easier. You can roast all your vegetables and blend your creamy tomato soup base up to four days in advance. Keep it covered in the fridge. The flavor actually gets richer! When you’re ready to eat, just reheat the soup gently on the stove. The only thing you *must* do right before serving is make the grilled cheese sandwiches and broil them with the final cheeses on top—that final crispy texture won’t keep well overnight.
What is the secret to making this work for Weeknight Dinner Ideas?
I totally get this! Weeknights are tight. The roasted vegetables do take about an hour total, but most of that is hands-off baking time. To make it faster, you can roast the vegetables the night before! Then, the next evening, all you have to do is blend the soup, quickly grill the cheese sandwiches, cube them, assemble the bowls with the final cheeses, and broil. That cuts your active time down to maybe 20 minutes, which is perfect for a cozy, warm Weeknight Dinner Idea!
Can I use an air fryer instead of the oven for the croutons?
That’s a creative idea! While I stick to the traditional pan-grill because I need that soft interior cheese melt, you could certainly air fry the *cubes* after you’ve already made the sandwiches and cut them up. After cubing the sandwiches, toss them very lightly with just a touch of butter or oil, and air fry at 375°F for about 5-7 minutes until they are golden and crisp. Remember, you still need to broil the final assembled bowls separately to get that bubbly cheese topping, so you’ll be using your oven appliance anyway at the end!
What cheese works best for the grilled cheese topping if I don’t have Gruyere?
If Gruyere is off the table, you need a cheese that melts smoothly but still packs some flavor. For a classic, family-friendly taste, skip fancy imports and go for a good quality, aged white cheddar—it melts similarly but keeps that little bit of bite. If you need maximum gooeyness, Fontina is another excellent melter that pairs wonderfully with sharp cheddar. Avoid cheeses that sweat a lot of oil when melted, like some mozzarella blends; we want the cheese to bind the crouton together, not just turn into a greasy puddle!
Share Your Creamy Tomato Soup with Grilled Cheese Croutons Experience
I just love hearing from you all when you try one of my cherished Family Dinner Ideas! There is nothing better than reading comments about how a meal brought warmth and joy to your own kitchen table.
Now that you’ve mastered the art of roasting vegetables for depth and perfected that incredible contrast between the creamy soup and those crunchy, broiled cheese croutons, I want to know what you thought!
Did your kids love dipping their croutons? Did you try swapping out the Gruyere for something else? Please don’t be shy!
- Take a moment to drop a rating right down below—your feedback helps other busy parents find the best cozy meals!
- Leave a comment and tell me how this took you back to your own favorite childhood comfort food memory.
- If you made this amazing Creamy Tomato Soup with Grilled Cheese Croutons, snap a picture! Tag me on social media so I can see your beautiful creations.
I’m Sophia Reed, and as a Family Cooking Specialist, my goal is always to help you celebrate those everyday moments around the dinner table. Happy cooking, everyone!
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Creamy Tomato Soup with Grilled Cheese Croutons
- Total Time: 70 min
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
A comforting, smooth tomato soup served with crispy grilled cheese croutons, inspired by classic family meals.
Ingredients
- 6 medium tomatoes, halved
- 1 small yellow onion, cut into wedges
- 5 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon granulated sugar
- 1 ½ cups (360 g) chicken broth
- 2 tablespoons fresh basil, chopped
- ¼ cup (59.5 g) heavy cream
- ¼ cup (25 g) parmesan cheese, grated
- ½ teaspoon garlic salt
- 4 slices bread
- ¼ cup (57 g) butter, divided
- 2 slices sharp cheddar cheese, divided
- 1 ¼ cups (141 g) Gruyere cheese, finely shredded, divided
- 1 ¼ cups (141 g) sharp cheddar cheese, finely shredded, divided
- basil, chopped for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Add tomatoes (cut side up), onions, and garlic to the lined baking sheet.
- Drizzle the entire sheet with olive oil. Sprinkle with salt, pepper, and sugar.
- Roast for 45 minutes, or until the vegetables soften completely. Cool the vegetables slightly, then peel the tomatoes.
- While the tomatoes roast, prepare the grilled cheese sandwiches. Butter one side of each bread slice.
- In a non-stick skillet over low heat, place one bread slice (buttered side down). Top with 1 slice of cheese and the second bread slice (buttered side up).
- Cook for about 3 minutes on each side, until golden brown and the cheese melts. Remove the sandwich. Repeat to make the second sandwich.
- Cut each grilled cheese sandwich into ½-inch cubes, about 16 pieces each. Set the croutons aside.
- After peeling the roasted tomatoes and removing stems, add the roasted vegetables to a large pot.
- Add chicken broth and basil. Blend with an immersion blender and set the pot over medium heat.
- Add the heavy cream, parmesan, and garlic salt. Cook, stirring occasionally, until the soup is warmed through and the cheese melts.
- Arrange the oven rack to the top middle position and set the oven to broil.
- Place 5 small (6 ounces each) oven-safe bowls or ramekins on a large baking sheet. Divide the soup evenly into each bowl. Top each serving with 6-7 grilled cheese croutons, then ¼ cup of Gruyere, and then ¼ cup sharp cheddar.
- Place the bowls of soup under the broiler for 2-3 minutes, watching carefully, until the cheese bubbles and browns.
- Cool slightly before serving. Garnish with chopped basil.
Notes
- This recipe makes 5 servings.
- For a smoother soup, strain the blended mixture before returning it to the pot.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 450
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 5
- Protein: 18
- Cholesterol: 60
Keywords: Creamy Tomato Soup, Grilled Cheese Croutons, Easy Dinner Recipes, Comfort Food Dinners, Cozy Dinner Ideas, Classic Homemade Recipes, Family Dinner Ideas, Cheesy Dinner Recipes, Weeknight Dinner Ideas