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Creamy Tomato Soup with Grilled-Cheese Croutons

  • Cook Time: 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings

Ingredients

Grilled-Cheese Croutons

  • 8 slices of crusty bread
  • 2 tbsp. unsalted butter, softened
  • 2 c. shredded sharp cheddar cheese, divided
  • 4 slices provolone cheese

Creamy Tomato Soup

  • 1 (24-ounce) jar Tomato Basil Sauce
  • 1 (14-ounce) can diced tomatoes
  • 1 ½ c. vegetable stock
  • ½ tsp. Spice Islands garlic powder
  • ½ c. Parmesan cheese, grated, plus more for topping
  • 1 c. milk or half-and-half
  • Salt and pepper, to taste

Directions

Grilled-Cheese Croutons

  1. Spread butter over one side of each slice of bread. Turn the slices over and top with cheddar and one slice of provolone cheese. Place the remaining slice of bread on top, buttered side up.
  2. Heat a non-stick skillet over medium-high heat and place sandwiches in skillet. Cover skillet and cook until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1” cubes.

Creamy Tomato Soup

  1. In a large saucepan over medium-high heat, combine Victoria® Tomato Basil Sauce, diced tomatoes, vegetable stock, salt, pepper, and garlic powder. Bring to a low boil, then reduce heat to medium-low.
  2. Stir in milk and grated Parmesan cheese. Stir until smooth and cheese has melted. Allow to cook over low heat for 5-10 minutes.
  3. Serve soup hot with grilled-cheese croutons in each bowl.