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Creamy Tomato Soup with Grilled Cheese Croutons
Nothing is better during any season than homemade tomato soup; it's fast, easy, creamy, and delicious warm or cold. Packed with flavor, this how-to tomato basil soup recipe is made even better with the addition of grilled cheese croutons.
Course
dinner, Lunch, Soup
Cuisine
america
Keyword
creamy tomato soup, grilled cheese croutons, homemade tomato soup, tomato basil soup, tomato soup
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
14
servings
Calories
146
kcal
Author
Ashlee Marie
Ingredients
Tomato Soup
1
Tbsp
reserved oil from sun-dried tomatoes
or olive oil
1
chopped onion
4
cloves
garlic
minced
1
tsp
sugar
1
tsp
kosher salt
1/4
tsp
pepper
1
Tbsp
dried basil
1/2
tsp
dried oregano
2/3
C
sliced sun-dried tomatoes
packed in oil
28
oz
cans crushed tomatoes
14
oz
chicken broth
4
oz
full fat cream cheese
1/4
tsp
red pepper flakes
Grilled Cheese Croutons
4
slices
bread
4
Tbsp
Butter
softened
4
slices
cheddar cheese
US Customary
-
Metric
Instructions
Tomato Soup
Place oil in a large saucepan over medium heat.
Add onion and garlic.
Cook for 3-4 minutes or until vegetables are tender, stirring often.
Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes.
Bring soup to a boil and then reduce heat to simmer.
Cover pan and simmer for 30 minutes.
Use a hand blender and blend smooth
Add cream cheese and stir until melted
Add additional salt and pepper to taste and serve
Grilled Cheese Croutons
place the cheese between the bread and butter the outsides
Put the bread butter-side down on pre-heated pan
Grill until golden, flip and grill the other side
let cool slightly then cut into cubes with a serrated knife
Video
Nutrition
Calories:
146
kcal
|
Carbohydrates:
11
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
21
mg
|
Sodium:
518
mg
|
Potassium:
329
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
425
IU
|
Vitamin C:
13.1
mg
|
Calcium:
110
mg
|
Iron:
1.4
mg