Tomato Soup with Grilled Cheese Croutons

Tomato soup and grilled cheese make a scrumptiously comforting cool weather pair. Add this recipe to your weeknight rotation for a quick go-to on busy days.



3 Tbsp olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 (28-ounce) can whole plum tomatoes

2 1/2 cups chicken broth

2 Tbsp sugar

1 Tbsp corn starch

2 Tbsp milk or milk alternative (rice milk, almond milk, etc.)

salt and pepper, to taste


1 loaf French bread, cut into 1-inch cubes

olive oil

salt and pepper, to taste

1/4 pound pepper jack or cheddar cheese, shredded


  1. In a large saucepan, heat olive oil. Add onion and garlic and cook until translucent, about 3 minutes.
  2. Add tomatoes, including juices, chicken broth and sugar. Bring the soup to a simmer and cook for 5 minutes. Using an immersion blender, blend the soup until smooth.
  3. In a small bowl, whisk together corn starch and milk until corn starch has dissolved. Stir in milk mixture and bring soup to a simmer. Cook for 10 minutes or until croutons are finished. Meanwhile begin croutons.
  4. Preheat oven to 400 degrees. Spread bread cubes evenly over parchment lined cookie sheet.
  5. Generously drizzle the bread cubes with olive oil, salt and pepper.
  6. Bake until bread cubes begin to turn golden brown, about 10 minutes. Top with cheese and bake 5 more minutes or until melted.
  7. Season soup with salt and pepper, to taste, and top with cheesy croutons.

Sarah is founder of Emma magazine. Featured by HGTV Magazine and Design Sponge for her interior styling, she makes regular appearances on a variety of morning shows sharing culinary and design tips. Born and raised in Arizona, she received her degree in broadcast journalism from Arizona State University and loves any adventure with her husband and three kiddos.

Be first to comment