Pantry Tomato Soup with Grilled Cheese Croutons
Prep time 15mins
Cook time 15mins
Serves or Makes: 4-5 Servings

Recipe Card

Tomato Soup


Grilled Cheese


  • 4 slices sourdough bread
  • 1 cup shredded cheddar
  • 1 cup grated parmesan
  • 4 tablespoons butter, at room temperature


  • Step 1

    Heat oil in a pot over medium heat and add diced onion and garlic and season with 1/2 of the salt and pepper and cook for 2-3 minutes until onions begin to soften.

  • Step 2

    Add in whole tomatoes, Tomatoes with basil, oregano, and garlic, and tomatoes with chiles and season with the rest of the salt and pepper.

  • Step 3

    Cook the tomatoes down for 5 minutes, stirring to combine.

  • Step 4

    Pour in stock to the large pot and stir again, letting the tomato soup cook for 10-15 minutes.

  • Step 5

    Take an immersion blender and blend the soup until smooth or as desired texture.

  • Step 6

    While soup cooks, butter one side of all 4 pieces of bread.

  • Step 7

    Heat a nonstick griddle or large pan over medium heat and add 1/2 of the parmesan cheese where the bread will go and and two slices of the bread butter side down on top of the cheese piles.

  • Step 8

    Sprinkle each piece of bread with cheddar cheese and then place the other two pieces of bread on top.

  • Step 9

    When the bottom side of the bread is brown, remove from the pan and add two more piles of parmesan and then flip the sandwiches to the other uncooked side.

  • Step 10

    Cook until the cheese is melty and the bread is golden and crusted with the parmesan cheese.

  • Step 11

    To serve, slice cubes of the grilled cheese and add to each bowl of tomato soup. Sprinkle with parsley if desired.