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Homemade Tomato Soup with Grilled Cheese Croutons

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February 21, 2017

A new take on the best accompaniment to a bowl of hot soup!

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4-6 servings


Homemade Tomato Soup

2 tbsp butter

1 onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

1 tsp smoked paprika (hot smoked paprika is even better if you like a little 'heat')

1 28 oz. can diced tomatoes (undrained)

4 cups chicken broth

Grilled Cheese Croutons (recipe below)

Grilled Cheese Croutons

4 slices 1/2" thick white bread

2 tbsp unsalted butter, melted

1/2 cup cheese, grated (120 g)


Homemade Tomato Soup

1In a medium soup pot, melt the butter over medium heat; cook the onion and celery until softened, about 8 minutes, stirring as needed.

2Add the garlic and cook 1 minute. Remove the pan from the heat; stir in the paprika, oregano, salt, pepper, and cayenne. Add the tomatoes and broth.

3Return to the heat and bring to a boil; reduce the heat, cover and simmer for 15 minutes.

4Puree with an immersion blender or in batches in a regular blender. Return it to the saucepan, and heat gently to serve. Add a few Grilled Cheese Croutons right before serving.

Grilled Cheese Croutons

1Heat a skillet or sandwich grill. Brush one side of each slice of bread with melted butter.

2Turn the slices over and pile cheese on two of the slices and place remaining two slices on top of the cheese, buttered sides up. Grill the sandwiches on both sides for about 5 minutes, until nicely browned.

3Allow to rest for 1 minute and cut into 1-inch cubes.