Easy tomato soup with grilled cheese croutons/sticks
Recipe Information
Tomato Soup with Grilled Cheese Croutons
Cultural Context
Tomato soup has its roots in the early 19th century, gaining popularity in American households as a comforting dish. Often paired with grilled cheese sandwiches, this combination became a staple of childhood lunches and nostalgic meals. Today, variations abound, with gourmet twists and artisanal breads elevating the classic pairing to new heights, appealing to both traditionalists and modern foodies alike.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast adds flavor with fewer calories
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil offers a healthier fat option
vegetable broth
🥗Healthier: homemade broth
💰Cheaper: water with seasonings
Homemade broth can be lower in sodium and more flavorful
Heat olive oil or ghee in a large pot over medium heat.
Add chopped yellow onions and sauté until translucent.
Stir in chopped carrots and celery, cooking until softened.
Add chopped Roma tomatoes and vegetable stock, then bring to a simmer.
Cook for an appropriate time until tomatoes are soft.
Blend the soup until smooth using an immersion blender or in batches.
Stir in heavy cream, sugar, and cloves, and season with salt and pepper to taste.
For croutons, butter slices of sourdough bread on one side.
Place cheese between two slices of bread, buttered sides out.
Grill on a skillet over medium heat until golden brown, about 3-4 minutes per side.
Cut grilled cheese into croutons.
Serve tomato soup hot, topped with grilled cheese croutons.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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