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


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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


  • 1Melt 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.
  • 2Add 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.
  • 3For 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

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About Tomato Parmesan Soup with Grilled Cheese Croutons

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

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