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Creamy One-Pot Tomato Soup with Easy Grilled Cheese Croutons

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A velvety, creamy tomato soup made in one pot with cheesy grilled cheese croutons that steam right on top. This quick and easy weeknight dinner is comfort food reimagined—faster, simpler, and just as soul-soothing.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) crushed tomatoes (preferably San Marzano)
  • 2 cups low-sodium vegetable or chicken broth
  • 1 teaspoon granulated sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ cup heavy cream or full-fat coconut milk
  • 4 thick slices sourdough or country bread (day-old preferred)
  • 4 ounces sharp cheddar cheese, shredded
  • 1 tablespoon butter, melted

Instructions

  1. Melt the 2 tablespoons of butter in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Pour in both cans of crushed tomatoes and the broth. Stir to combine, scraping up any browned bits. Add the sugar, oregano, salt, and pepper. Stir well.
  3. Bring the soup to a gentle simmer over medium-low heat. Partially cover the pot and cook for 15 minutes, stirring once halfway through.
  4. Turn off the heat. Using an immersion blender, blend the soup until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.) Taste and adjust salt if needed.
  5. Stir in the heavy cream or coconut milk until fully incorporated. The soup should be thick enough to coat the back of a spoon but still pourable. Add a splash more broth or water if needed.
  6. While the soup simmers, tear the bread into rough 1-inch pieces. Brush the cut sides lightly with melted butter. Toss the bread pieces with the shredded cheddar so the cheese sticks to the buttered surfaces.
  7. Bring the soup back to a gentle simmer over medium-low heat. Scatter the cheesy bread pieces evenly over the surface. Cover the pot tightly and cook for 6 to 8 minutes, until the cheese is melted and the bread is tender on the bottom but slightly chewy on top. For extra browning, remove the lid for the last 2 minutes.
  8. Ladle the soup into bowls, making sure each serving gets a generous pile of cheesy croutons. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of canned tomatoes. Use day-old bread for croutons that hold their shape. Shred your own cheese for best melting. Once cream is added, keep heat at medium-low and never let the soup boil. For extra crunch, toast bread pieces in a dry skillet for 2 minutes before adding to soup. Store soup and croutons separately; soup keeps up to 5 days in the fridge, croutons up to 2 days. Soup freezes well for up to 3 months (without cream and croutons).

Nutrition

Keywords: tomato soup, grilled cheese croutons, one-pot soup, creamy tomato soup, comfort food, weeknight dinner

Find it online: https://siennaspoon.com/creamy-one-pot-tomato-soup-with-easy-grilled-cheese-croutons/