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+ servings

Tomato Soup with Grilled Cheese Croutons

Nothing better than this classic combination
Course Lunch
Cuisine All-American
Keyword Bread, cheese, grilled cheese, Soup, tomatoes
Servings 4
Calories 194kcal
Author Lynn / Turnips 2 Tangerines


  • 3 medium tomatoes, peeled, seeded and quartered
  • 1 1/2 cups chicken stock
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove minced
  • 1/3 cup tomato paste
  • 2 teaspoons dried parsely
  • 2 teaspoons instant chicken bouillon granules
  • 2 teaspoons lemon juice
  • few dashes bottled hot sauce
  • 1 teaspoon sugar
  • salt and pepper, to taste
  • Grilled Cheese Croutons
  • 1 to 2 tablespoons butter, room temperature
  • 2 slices white bread
  • 3 oz cheese slices of your choice


  • In a large saucepan, combine tomatoes, water, onion, celery, garlic, tomato paste, parsley, bouillon granules, lemon juice, hot sauce, sugar, salt and pepper. Bring to a boil and reduce heat. Cover and simmer about 20 minutes or until celery and onion are tender. Cool slightly, place half of the tomato mixture into a blender, blend well. return mixture back to the saucepan and heat 5 to 10 minutes longer. Serve with grilled cheese croutons.
  • Make grilled cheese croutons. Heat a pan over medium heat.
  • Completely butter one side of each slice of bread.
  • Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of bread, buttered side up
  • Cook until golden brown, about 2 to 4 minutes.
  • Flip and cook until golden brown on the other side, about 2 to 4 minutes.
  • Cut the crust from the grilled cheese, cut into 1 inch squares.


Serving: 1g | Calories: 194kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 692mg | Potassium: 611mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1420IU | Vitamin C: 20.5mg | Calcium: 64mg | Iron: 1.5mg