Tomato Soup with Grilled Cheese Croutons

Warm up with a cup of tomato soup topped with crispy grilled cheese croutons! This homemade tomato soup is packed with red-orange veggies and is the perfect meal for those cold winter nights!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • 6 quart covered stock pot

Ingredients

  • 1 onion yellow, diced
  • 1 red pepper, diced
  • 1 glove minced garlic
  • olive oil
  • 1 tablespoon tomato paste
  • 28 ounce can crushed tomatoes with oregano, onion and garlic
  • 14.5 ounce can chicken broth
  • ½ cup half and half
  • ½ cup shredded parmesan cheese
  • Salt and pepper
  • Crushed red pepper (optional)

Instructions

Tomato Soup

  • Sauté onion and red pepper in 2 tablespoons of olive oil until softened over medium-high heat. Add minced garlic and sauté for 1 minute.
  • Add tomato paste to sautéed vegetables. Stir until well combined. Cook for 1 minute.
  • Add crushed tomatoes, chicken broth salt, pepper and crushed red pepper. Reduce heat to medium-low. Allow mixture to simmer for 15 minutes.
  • Using immersion blender, blend soup until smooth.
  • Add half and half and parmesan cheese just before serving.

Grilled Cheese Croutons

  • Heat skillet over medium heat. While pan is heating, butter sliced bread on one side and lightly sprinkle buttered side with garlic powder.
  • Place buttered side down on heated skillet. Place one slice of cheese on unbuttered side and then place another slice of buttered garlic bread, butter side up over the cheese.
  • Grill sandwich until slightly brown and then flip using a spatula in order to grill opposite side.
  • Once both sides are grilled, remove from skillet onto cutting board. Cut sandwich into bite size pieces to make “croutons”.
  • Serve grilled cheese croutons over the top of tomato soup.
  • Love this soup but want some more? Check out Nonna's One-Pot Italian Soup! Or would you like to learn more about the food you eat? Check out our friend Big Sky FarmHer!
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