Tomato Soup with Grilled Cheese Croutons

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Skip the dipping and add crispy grilled cheese croutons right into your soup instead. Don't have a panini press? Make the grilled cheese for the croutons in a skillet or in a waffle maker instead. Opt for San Marzano tomatoes if you can. They have a much richer flavor and they tend to be lower in sodium.

Hilary Meyer

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tomato Soup with Grilled Cheese Croutons

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

High-Calcium Bone-Health Nut-Free Healthy Aging Soy-Free Egg-Free Low-Calorie

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Ingredients

2 tablespoons butter, divided
1 small onion, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
1 (28 ounce) can whole peeled tomatoes, preferably San Marzano
3 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth
¼ cup heavy cream (Optional)
¼ teaspoon salt
¼ teaspoon ground pepper
2 large slices whole-wheat country bread
2 ounces sliced sharp Cheddar cheese (3 slices)
¼ cup chopped fresh basil

Directions

Heat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.
Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.
Meanwhile, preheat a panini maker.
Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.
Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.
Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.

Tips

To make ahead: Prepare through Step 3 and refrigerate for up to 3 days. Reheat before serving.

Originally appeared: EatingWell.com, August 2018

Nutrition Facts (per serving)

258	Calories
13g	Fat
28g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups soup & 1/4 cup croutons
Calories 258
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 5g	18%
Total Sugars 8g
Protein 12g	24%
Total Fat 13g	17%
Saturated Fat 7g	34%
Cholesterol 29mg	10%
Vitamin A 148IU	3%
Vitamin C 28mg	31%
Folate 46mcg	12%
Sodium 430mg	19%
Calcium 236mg	18%
Iron 3mg	14%
Magnesium 31mg	7%
Potassium 617mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Tomato Soup with Grilled Cheese Croutons

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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