Eat, Drink and Be Cozy: Cozy Tomato Soup with Sourdough Grilled Cheese Croutons
Get your PJ‘s on, grab your favorite soup bowl or mug and get ready to eat, drink and be cozy. This creamy, flavorful and warm tomato soup with sourdough grilled cheese croutons is your favorite childhood meal all grown up. It is so irresistible and will cure any of those winter blues this season. This meal is so simple with simple ingredients that will make for the ultimate individual or family meal everyone will love.
Does it even need to be said? I don’t think so! Creamy tomato soup with grilled cheese is as comforting as it gets. This classic meal has always been a fan favorite among children and adults for many years. These dreamy bowls are made with simple pantry items and seasonings and when the soup and croutons come together to become one something magical gets created.
I added a fun grilled cheese aspect by turning them into croutons to make for fun dipping, dunking and sinking into the soup. You can also simply just snack on them on their own. Using sourdough bread gives them that extra tangy flavor and once you start eating them you wont be able to stop!
When making the grilled cheese croutons, I used a panini maker to get the pressed grill marks. I high recommend using if you have one. If not, no worries! Alternatives can include a grill pan over the stove or just a simple regular pan. Once, grilled I cut the sandwich into strips and then cut the strips into cubes.
When making the tomato soup I did blend the soup into batches. Although this step is not entirely necessary, I do recommend doing it because all of the seasonings, broth, cream, carrots and tomatoes will get fully mixed and blended together to maximize the flavor and create a better texture (If not you will have carrot chunks in there, however you can also eliminate this ingredient as a whole as well if you would like).
This extra step takes no more than 15-20 minutes. I only filled my blender up about 1/3 of the way to ensure that it does not splatter (see photo above). If you have a hand held immersion blender, you can also take this route to blend right in the pot without having to transfer in batches.
This is the ultimate feel good meal and is perfect for make ahead batch meals, game day, family dinners or those cold fall and winter days. This meal will be just like your mom used to make back in the day, but even better because it does not come pre-made in a can.
Got those PJs on and soup in hand!? Tag @prettyplatebymichelle or #prettyplatebymichelle if you made this. I’d love to see your tomato soup and crouton creation!
Serves 6+, INGREDIENTS:
2 TBSP olive oil
2 TBSP butter (for the soup)
2 and 1/2 TBSP minced garlic
3/4 Cup yellow onion, diced
1 Cup carrots, shredded
1/2 TSP black pepper
Pinch of salt + 2 TSP
2 28 Oz cans crushed tomatoes
1 Cup heavy cream
4 Cups chicken broth or vegetable broth (I used chicken)
2 15 Oz can tomato sauce
1 TBSP dried Italian seasonings
1 TBSP fresh parsley
1 TSP fresh thyme leaves
1/2 TBSP sugar
Half a loaf of sourdough bread, cut in slices
1/2 cup butter (for the grilled cheese)
Mild cheddar cheese, shredded
Thinly sliced fresh basil (for garnish)
Dice your onion and set aside. Heat a large pot over medium heat. Add your olive oil and your 2 TBSP of butter. Melt and swirl around the pot to cover the entire surface. Once heated and melted add your onions and garlic and season with a pinch or two of salt and pepper. Cook for 2-3 minutes until fragrant and onions become translucent. Then, add your shredded carrots and cook another 2-3 minutes until tender.
Add your cans of crushed tomatoes, tomato sauce and broth. Mix together.
Add italian seasonings, fresh parsley, fresh thyme leaves, sugar, salt and pepper. Stir to combine. Add your heavy cream and stir again.
Once everything is mixed, turn your heat off and prepare your blender. Fill your blender about 1/3 of the way up and blend on low. Blend for 1-2 minutes until soup is fully mixed. Once done, pour in a separate pot. Repeat this process until all of the soup is blended. This took me about 15-20 minutes to do and I did about 6 separate batches.
Once you are done blending the soup. Bring your new pot full of blended soup to a boil over high heat. Once boiling turn the heat down to low and bring to a simmer. Your soup is done! YAY! Now, moving on to the sourdough grilled cheese croutons.
While your soup is simmering over low heat, prepare your panini press or your grilled cheese pan. Spray with non stick spray and bring the heat to medium.
Butter both sides of your sourdough loaf. Place one side butter side down on the grill pan, top with 2-3 handfuls of cheese (do this to your liking) and then place the other buttered slice on top, butter side up. If you are using a panini press, place the top down on the sandwich. If you are using a regular pan cook on one side for 3-5 minutes until bread is golden brown and cheese is melted and flip and repeat on the other side.
Once sourdough grilled cheese is done, remove from heat and let cool. While cooling prepare another grilled cheese and then repeat Step 8. Once your grilled cheese has cooled, slice your grilled cheese into sticks, then turn and slice each stick into cubes. Repeat This process until you have a sufficient amount of grilled cheese croutons or all of your bread is used up.
Using a ladle, ladle your warm tomato soup into your serving bowl of choice. Garnish with sourdough grilled cheese croutons, fresh basil leaves and drizzle with additional heavy cream. Serve right away and serve with extra sourdough grilled cheese croutons on the side.
PRETTY PLATE KITCHEN ITEMS USED: