Grilled Cheese Croutons with Tomato Soup

This isn’t any soup-and-sandwich pairing. Tomato soup tastes even better when you swap croutons with irresistible grilled cheese bites to top it off.



Tomato Soup

  • 1 1/2 tbsps oil (vegetable, olive or canola)
  • 1 cup onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp rosemary, fresh, chopped
  • 1 tsp thyme, fresh, chopped
  • 2 cans(14.5 oz) tomato purée
  • 2 1/2 cups chicken stock
  • 2 tbsp Crystal Farms® Butter, unsalted
  • 1 tsp kosher salt
  • 1/4 tsp black pepper, ground
Recommended Crystal Farms Product Substitutions: Crystal Farms Reduced Fat Sharp Cheddar Cheese


  • Preheat oven to 375˚ F.
  • For the grilled cheese croutons, spread mayo on one side of each bread slice. Layer the shredded Cheddar cheese between the full bread slices. In a nonstick sauté pan over medium-high heat, add the sandwich and griddle until nicely browned on each side, about 3 minutes per side.
  • Remove grilled cheese from pan and cool for 10 minutes under refrigeration.
  • Slice the grilled cheese into ½-inch cubes. Arrange on a parchment-lined cookie sheet and bake for 10 minutes. Reserve.
  • For the soup, in a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Sauté for 10 minutes until onions are translucent.
  • Add the tomatoes and chicken stock. Bring to a simmer.
  • Once at a simmer, add the butter, salt and black pepper and then purée in a blender until smooth.
  • Garnish with grilled cheese croutons and serve immediately.