Print

Best Creamy Tomato Soup with Parmesan Grilled Cheese Croutons

creamy tomato soup with parmesan grilled cheese croutons - featured image
Print Recipe

A rich and creamy tomato soup topped with crispy, cheesy parmesan grilled cheese croutons. This comforting dish is perfect for entertaining and comes together in under 45 minutes.

Ingredients

Scale
  • 28 oz can whole peeled tomatoes (preferably San Marzano)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth (low-sodium)
  • ½ cup heavy cream
  • ¼ cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon balsamic vinegar
  • 6 slices sourdough bread (about ½ inch thick)
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, finely grated
  • 3 tablespoons unsalted butter, softened
  • ½ teaspoon garlic powder

Instructions

  1. Sauté the aromatics: In a large pot or Dutch oven over medium heat, melt 3 tablespoons butter. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Make the roux: Sprinkle 2 tablespoons flour over the cooked onions and garlic. Stir constantly for about 1 minute until the flour is incorporated and light golden.
  3. Add tomatoes and broth: Pour in the can of whole peeled tomatoes with their juices, breaking them up with a wooden spoon. Add 2 cups broth, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (if using), and a pinch of salt. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  4. Blend until smooth: Remove pot from heat. Use an immersion blender to blend until completely smooth. Alternatively, let cool for 5 minutes, then blend in batches in a regular blender (fill no more than halfway, remove center cap, cover with a towel).
  5. Add cream and finish: Return blended soup to low heat. Stir in ½ cup heavy cream, ¼ cup fresh basil, and 1 tablespoon balsamic vinegar. Warm through for 2-3 minutes without boiling. Season with salt and pepper to taste.
  6. Make the Parmesan grilled cheese croutons: In a small bowl, mix 3 tablespoons softened butter with ½ teaspoon garlic powder. Spread on one side of each bread slice. Flip slices and pile shredded cheddar on unbuttered sides, then sprinkle with grated Parmesan. Top with another slice of bread, buttered side up. Heat a large skillet over medium heat. Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Let rest for 1 minute, then slice into 1-inch cubes.
  7. Assemble and serve: Ladle hot soup into bowls. Top generously with grilled cheese croutons. Serve immediately.

Notes

Don’t skip the balsamic vinegar—it brightens the tomatoes. Shred your own cheese for best melting. Make soup a day ahead for deeper flavor. Keep croutons separate until serving to prevent sogginess.

Nutrition

Keywords: creamy tomato soup, grilled cheese croutons, parmesan, comfort food, dinner party, easy soup

Find it online: https://gleamgulp.com/best-creamy-tomato-soup-with-parmesan-grilled-cheese-croutons/