Creamy Tomato Soup with Grilled Cheese Croutons
A comforting twist on the classic pairing that transforms grilled cheese into crispy croutons. This smooth, herb-seasoned tomato soup combines crushed tomatoes with roasted red peppers for depth, while Parmesan cheese and half-and-half create a luxurious texture without heavy cream. The grilled cheese croutons add a playful textural contrast - golden cubes of melted cheddar that provide the nostalgic comfort of dunking without the mess. Perfect for chilly weeknight dinners or casual entertaining when you want familiar flavors with restaurant-style presentation.
Ingredients
- 2 cans (28 ounces each) no salt added crushed tomatoes
- 2 cups unsalted chicken stock
- ½ cup jarred roasted red peppers
- 1 tbsp sugar
- 1 ½ tsp McCormick Gourmet Organic Basil
- 1 ½ tsp McCormick Gourmet Organic Garlic Powder
- 1 ½ tsp McCormick Gourmet Onion Powder, California
- 1 leaf McCormick Gourmet Organic Bay Leaves, Turkish
- 1 ½ cups fat free half-and-halfheavy cream1:1richnessadds dairy
for richer soup
- ½ cup freshly grated Parmesan cheese
- ½ tsp McCormick Gourmet Organic Black Pepper, Coarse Ground
- ¼ cup reduced fat mayonnaise
- ¼ tsp McCormick Gourmet Organic Thyme
- 6 slices very thin bread
- 3 oz reduced fat Cheddar cheese, thinly sliced
Instructions
- 1
Blend crushed tomatoes, stock, roasted red peppers, sugar, basil, garlic powder and onion powder until smooth
- 2
Pour mixture into large saucepan and add bay leaf
- 3
Bring to boil, then reduce heat to low and simmer 10 to 15 minutes
- 4
Add half-and-half and Parmesan cheese, simmer until heated through
- 5
Season with pepper and remove bay leaf before serving
- 6
Mix mayonnaise and thyme until well blended
- 7
Spread mayonnaise mixture on one side of each bread slice
- 8
Assemble 3 sandwiches with mayonnaise side facing out
- 9
Spray large skillet with cooking spray and heat on medium
- 10
Cook sandwiches 3 minutes per side until lightly browned
- 11
Cool slightly then cut each sandwich into 9 croutons
- 12
Top each bowl of soup with 3 croutons
Tips
Use no-salt tomatoes and unsalted stock to control sodium levels, especially when adding salty Parmesan cheese.
Cut croutons uniformly for even browning and professional presentation. Let sandwiches cool briefly before cutting to prevent cheese from oozing out.
Simmer the soup gently after adding dairy to prevent curdling. The half-and-half should just heat through without boiling.
Good to Know
Refrigerate soup and croutons separately for up to 3 days. Reheat soup gently on stovetop.
Soup can be made 1 day ahead. Prepare croutons fresh for best texture.
Serve immediately while croutons are warm and crispy.
Common Mistakes
Let sandwiches cool before cutting to avoid cheese spillage.
Simmer gently after adding dairy to prevent curdling.
Substitutions
FAQ
Can I make this soup dairy-free?
Replace half-and-half with coconut milk and omit Parmesan cheese. The soup will be lighter but still creamy from the coconut milk.
What if I don't have roasted red peppers?
Skip them or roast fresh bell peppers yourself. The soup will be slightly less complex but still delicious with just tomatoes.
How long do the croutons stay crispy?
Croutons are best served immediately. They'll stay crispy for about 30 minutes if kept uncovered at room temperature.