Creamy Sun-Dried Tomato Soup with Grilled Cheese Croutons

The crouton renaissance is here. After seeing people trade stale cubes of bread for leftover pizza, Hawaiian rolls, cornbread and chips, it wasn’t long until these mini grilled cheese croutons popped up on tomato soup, turning the classic sweater-weather combo on its head. Here’s our version: creamy sun-dried tomato soup with grilled cheese croutons.

We’re not just putting mini grilled cheeses on soup and calling it a brand-new recipe. The soup, too, is an elevated take on classic tomato soup, made with intensely sweet-tart sun-dried tomatoes for a super-concentrated tomatoey flavor. There’s a lot of extra umami depth, and the half-and-half makes the soup creamy without drowning it in rich heavy cream.

Ingredients for Creamy Sun-Dried Tomato Soup with Grilled Cheese Croutons

• Sweet red pepper: The best way to cut a bell pepper is to remove the top, slice the pepper lengthwise to expose the center, then carefully remove the membrane. From there, you can slice and finely dice the pepper.
• Onion: We prefer a sweet onion in this soup over any other type of onion. Pungent red or yellow onions are too abrasive here.
• Sun-dried tomatoes: Drain the oil from your jar of sun-dried tomatoes, then measure out 1 cup of the julienned tomatoes.
• Broth: Our recipe calls for vegetable broth to keep this soup vegetarian-friendly, but you can certainly use chicken broth instead.
• Petite diced tomatoes: One can of petite diced tomatoes adds bulk to the soup without sacrificing tomato flavor.
• Tomato paste: You won’t need the whole can of tomato paste for the soup. Save it for other tomato paste recipes like chicken Parm with vodka sauce or Tuscan chicken soup.
• Half-and-half cream: This milk and cream blend isn’t as thick and rich as heavy cream, but it’s a little more unctuous than plain milk.
• Grilled cheese croutons: You’ll make grilled cheese croutons from the usual grilled cheese fixings, including bread, butter, cheese and mayo (because grilled cheese cooks better in mayo!).

Directions

Step 1: Cook the soup

In a 6-quart stockpot or Dutch oven, heat the butter over medium heat until it’s melted. Add the red pepper, onion and celery, and cook, uncovered, over medium heat, stirring frequently, until the vegetables are softened, five to seven minutes. Add the garlic and sun-dried tomatoes and cook and stir for one minute longer.

Stir in the vegetable broth, tomatoes, sherry, tomato paste, sugar, salt and pepper, and mix well. Bring the soup to a boil, then reduce the heat and let the soup simmer, uncovered, for 20 to 25 minutes to let the flavors blend.

Step 2: Add heavy cream

Remove the stockpot from the heat. Using a blender, puree the soup in batches until it’s completely smooth. Slowly stir in the heavy cream, stirring continuously to incorporate it. Return the stockpot to the stove to heat the soup through.

Editor’s Tip: If you have an immersion blender, use that instead of a blender. It’ll be much quicker!

Step 3: Make the grilled cheese

Meanwhile, spread the mayonnaise on one side of each slice of bread. Add the butter to a large skillet or electric griddle over medium-low heat. In batches, place a slice of bread, mayo-side down, on the skillet, then place a slice of Gruyere cheese on two slices of bread. Top with one of the remaining bread slices, mayo side facing outward.

Cook the grilled cheese until they’re golden brown on the bottom, two to three minutes. Flip the sandwiches and cook them for another two to three minutes or until they’re golden brown on the bottom.

Editor’s Tip: If your grilled cheese is toasting before the cheese is melted, turn the heat down. The heat isn’t able to reach the middle of the sandwich before browning the bread.

Step 4: Turn the grilled cheese into croutons

Using a sharp chef’s knife, cut the grilled cheeses into 1-inch cubes or smaller. Whether to leave the crust on or off is your choice.

Step 5: Serve the soup

Ladle the soup into bowls, then garnish it with basil, parsley and the grilled cheese croutons.

Recipe Variations

• Use Parmesan crisps instead: If making a grilled cheese sandwich feels like too much work, cheese crisps are the next-best topper. All you have to do is cook rounds of cheese in a skillet and wait for them to become golden and crispy. You can buy them at the store, too.
• Make it spicy: If you like a little kick, try using a can of petite diced tomatoes with jalapenos in it, or finishing your bowl of soup with red chili flakes. You could also limit the spice to just your croutons by making chili crisp grilled cheese.
• Play with the grilled cheese components: Make your favorite grilled cheese recipe for this soup, and cut the sandwich up into little croutons. A pesto grilled cheese or Marry Me–style grilled cheese would pair beautifully with the sun-dried tomato soup.

How to Store Creamy Sun-Dried Tomato Soup with Grilled Cheese Croutons

Allow any leftover soup and croutons to cool completely to room temperature, then store them separately in airtight containers so the croutons don’t become soggy. Reheat them separately, toasting the croutons in the oven or microwave, and reheating the soup on the stovetop.

Can you freeze sun-dried tomato soup with grilled cheese croutons?

Yes, you can freeze the soup and croutons. Allow them to cool completely to room temperature, then transfer them to separate freezer-safe, airtight containers. Freeze them for up to two months, then thaw them overnight in the fridge before reheating them.

Creamy Sun-Dried Tomato Soup with Grilled Cheese Croutons Tips

How should I serve sun-dried tomato soup with grilled cheese croutons?

Serve sun-dried tomato soup with grilled cheese croutons with a side salad to freshen up the rich, heavy flavors. I particularly love an easy Caesar salad with this soup, but even something as simple as cucumber salad or broccoli cranberry salad would work. Roasted vegetables (broccoli, asparagus, carrots) are a great pairing for the winter.

Can I make this meal dairy free?

Yes, you can make this meal dairy free. Use vegan butter in place of regular butter, and omit the half-and-half or replace it with a dairy-free heavy cream substitute. Use your favorite dairy-free cheese in place of the Gruyere or mozzarella.