When the crisp chill of autumn arrives, there are few things more comforting than a steamy bowl of tomato soup. While it may seem easy to grab some Campbell’s and a can opener, making your own tomato soup is easier than you think, and the results are worth the added prep time! The unique twist to this recipe is the mini-grilled cheese crouton bites, which finish this off as the perfect treat to warm up with. We’re absolutely loving this simple idea from Catherine of Weelicious‘ new Weelicious Lunches Cookbook!



–2 teaspoons olive oil
–1 small onion, peeled and diced
–1 large carrot, peeled and diced
–2 garlic cloves, peeled and diced
–2 large tomatoes, diced (about 2 cups)
–2 cups vegetable or chicken stock
–1 tablespoon tomato paste
–1 teaspoon paprika
–1 teaspoon salt
–Butter (for the pan)
–4 slices of bread (any type you prefer)
–4 packaged slices of cheddar cheese


1. Heat the oil in a large soup pot over medium heat. Add the onions, and sauté for 2 minutes or until translucent. Add the carrots and garlic, and sauté for another 2 minutes.
2. Add the remaining ingredients to the pot, and stir to combine.
3. Bring to a boil, then reduce the heat to low, and simmer uncovered for 20 minutes.
4. Carefully move the soup to a blender, and blend until smooth. You can also use an immersion blender to mix the soup in the pot. (Note: If you do not have fresh tomatoes, you can use one 28-ounce can diced tomatoes and decrease the stock to 1 cup).
5. For the Grilled Cheese Croutons, butter a skillet, and put over medium heat.
6. Sandwich 2 slices of cheese between 2 slices of bread, and place in the hot skillet. Cook for 2 minutes on each side, or until the bread is browned and the cheese is melted. Repeat with the remaining bread and cheese.
7. Cut each sandwich into 12 pieces and serve with the Tomato Soup. (For crunchier croutons, place the sandwich cubes on a baking sheet and bake them for 5 minutes in a 400°F oven).


What’s your favorite soup to whip up from scratch?

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