Tomato Parmesan Soup with Grilled Cheese Croutons

Cathy Jacobsen


Hands Down...This is the best tomato soup I have ever tried and that is saying a lot because I am a self proclaimed tomato soup critic.
This is slightly chunky so if you prefer to blend it a hand blender works wonders. The grilled cheese croutons are a favorite for kids and adults alike!

pinch tips: How to Skin Carrots, Potatoes and Apples





30 Min


30 Min


Stove Top


4 Tbsp
1 small
onion chopped
2 stalk(s)
celery chopped
2 medium
carrots chopped
1 clove
garlic chopped
1 tsp
oregano dried
1 Tbsp
basil dried
4 Tbsp
all purpose flour
2 can(s)
organic chopped tomatoes and liquid
4 c
chicken stock
1 tsp
kosher salt
1/2 tsp
black pepper
2 c
half and half
1 c
parmesan cheese

Directions Step-By-Step

Melt butter in 3 qt saucepan. Add Onions, Celery and Carrots,Garlic Oregano and Basil. Cook for 5 minutes or until the vegetables begin to soften.
Add flour and cook for 3-4 minutes until light brown in color.
Add tomatoes with liquid ,then add Chicken Stock. Cook over medium heat until vegetables are soft and soup has thickened.
Add salt, Pepper, Parmesan and half & half.
For Grilled Cheese Croutons:

Cut crusts off any type of sandwich bread, place a slice of cheddar in the middle and butter the outside. Grill on a griddle of saute pan until cheese is melted and the bread is toasted. Slice into 1-2 "cubes and place on top of the soup.
Serve immediately

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy