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!


★★★★★ 1 vote

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

How to Make Tomato Parmesan Soup with Grilled Cheese Croutons


  1. 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.
  2. 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.
  3. 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

Printable Recipe Card

About Tomato Parmesan Soup with Grilled Cheese Croutons

Main Ingredient: Vegetable
Regional Style: American

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