Name a better pair than tomato soup and grilled cheese–while we wait, we’ll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.

Quick Info

⏱️ 45 min • 🍽️ 6 servings • ⭐ 96%

Nutrition

191 cal • 2g protein • 7g carbs • 19g fat

Tags

[Healthy] • [Low-Carb] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon sugar
• 1 28-ounce can of whole peeled tomatoes
• 3 cups vegetable stock
• 1 large sprig of fresh basil
• 1 cup heavy cream
• 4 slices of bread
• Unsalted butter, room temperature, to taste
• Sliced cheddar cheese, to taste

Instructions Preview

1. Make the soup: In a large pot or Dutch ove…
2. Add the salt, pepper, thyme, red pepper fl…
3. Remove the basil sprig, then use an immers…

…and 6 more steps

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