Tomato Soup with Grilled Cheese Croutons

I am a Campbell’s Tomato Soup girl! I grew up walking home from school at lunch time (sometimes through the snow, no joke) keeping my fingers crossed that lunch would be Campbell’s Tomato Soup and a grilled cheese sandwich.


As I grew up, I gravitated toward tomato & basil soup, chunky tomato soup, and other iterations, but I never forgot my love for the original!

Along comes this awesome recipe, and lo & behold, I’m seven years old again! The flavor of this soup is identical to Campbells, and the little grilled cheese pieces taste exactly how Mom made our sandwiches!

It’s kind of fun walking down memory lane and this one will do the same for you!

Tomato Soup with Grilled Cheese Croutons

Tomato Soup with Grilled Cheese Croutons

Makes: 10-12 servings

Total Time: 1 hour


Roasted Tomato Soup:

2 28-oz cans diced tomatoes

2 tbsp olive oil

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

2 tbsp olive oil

1 small yellow onion, diced

2 medium carrots, peeled and diced

2 medium celery stalks, diced

1 large garlic clove, minced

2 tbsp flour

3 cups chicken broth

1 dried bay leaf

2 tsp sugar

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp butter

2 tbsp chopped fresh basil


Grilled Cheese Croutons:

4 slices white bread

2 tbsp unsalted butter, softened

2 slices cheddar cheese

Preheat oven to 425°F. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving the juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons of olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast in oven for 15 minutes.

While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add flour and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.

Remove from heat, discard bay leaf and puree the soup (using a hand held or countertop blender) until smooth. Stir in 2 tbsp butter and chopped basil.

For the croutons, spread butter on both sides of bread slices. Heat a frying pan over medium heat and place 2 slices in the pan. Top each with 1 slice of cheese and place remaining bread slices on the cheese. Cook for 2 minutes, until underside is golden brown, flip and cook 1-2 minutes more. Remove from pan, cooling a few minutes before slicing. Cut into 1-inch squares and sprinkle a small handful on each bowl of soup.

Recipe from Bite Me More

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