Homemade Tomato Soup with Grilled Cheese Croutons

February 19, 2019


Perfect for a cold day or a quick weeknight meal, this twist on the classic combination is flavorful, simple and satisfying for kids and parents alike. It also has less sodium than the canned counterpart. Add a drizzle of balsamic vinegar and chopped fresh basil on top for extra flavor.


Makes 2 generous servings


PREP 5 mins

COOK 40 mins

TOTAL 45 mins




2 tablespoons olive oil

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, whole peeled or crushed

1 1/2 cups water or low-sodium chicken stock

1/2 teaspoon sea salt


2 slices 2% Cheddar cheese
2 slices whole grain bread



  1. Saute onion wedges in olive oil in a large pan and add water, the canned tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer.

  2. Cook, uncovered, for about 40 minutes, stirring occasionally.

  3. Blend the soup, leaving some texture, if preferred. An immersion blender makes quick work of this, or you can use a blender. (Note: If using a regular blender, it is best to blend in batches since the soup is so hot.


For Croutons:

  1. Place bread slices on a baking sheet and top each with a slice of cheddar cheese. 

  2. Broil for 5 minutes until cheese bubbles and bread is toasted. Cut into 1-inch bite-sized pieces.

  3. Serve soup with a drizzle of balsamic vinegar and cheese croutons on top. Optional topping: fresh chopped basil.


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