Tomato Soup with Grilled Cheese Croutons

Name: Tomato Soup with Grilled Cheese Croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cans Canned Whole Peeled Tomatoes; 2 count Yellow Onion; 6 count Garlic Cloves; 6 Cups Chicken Broth; 1 Cup Heavy Cream; 0.3 Cup Olive Oil; 2 Tsp Dried Basil; 16 slices Sandwich Bread; 24 Oz Sharp Cheddar Cheese; 0.5 Cup Unsalted Butter

Creamy tomato soup topped with real grilled-cheese cubes

Prep: 15 min
Cook: 40 min
Serves 8
Difficulty: medium

Creamy tomato soup topped with real grilled-cheese cubes

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

998Cal

38gProtein

77gCarbs

62gFat

Ingredients

4 cans Canned Whole Peeled Tomatoes
2 count Yellow Onion
6 count Garlic Cloves
6 Cups Chicken Broth
1 Cup Heavy Cream
0.3 Cup Olive Oil
2 Tsp Dried Basil
16 slices Sandwich Bread
24 Oz Sharp Cheddar Cheese
0.5 Cup Unsalted Butter

Instructions

Start the tomato base: Heat olive oil in a large pot over medium. Cook onion with a pinch of salt until soft and translucent, 6–8 minutes. Add garlic and basil; stir 45 seconds until fragrant. Add tomatoes with their juice and broth. Bring to a simmer.
Simmer and blend smooth: Simmer uncovered 15 minutes, stirring occasionally, until the soup thickens slightly and raw onion flavor is gone. Blend with an immersion blender until completely smooth — or cool slightly and blend in batches if using a countertop blender. Return to the pot, stir in cream, and season with salt and pepper. Hold at a bare simmer (do not boil cream).
Make grilled cheese croutons: Butter one side of each bread slice. Flip dry sides up and cover with cheddar. Pair slices into sandwiches and press in a skillet over medium-low with a spatula weight until deeply golden and cheese melts, about 4 minutes per side. Transfer to a cutting board.
Cube the melts and finish soup: Cut grilled cheese sandwiches into ¾-inch cubes — these are your croutons, not raw bread. Ladle hot soup into bowls and float a handful of cheesy croutons on top. Serve extra croutons in a warm pan at the line so they stay crisp.

Tonight's spread

Keep the pot on low simmer on the stove — ladle from the side so the bottom doesn't scorch.
Set shredded cheese, crackers, and hot sauce in a row beside the pot.
Line up Tomato Soup with Grilled Cheese Croutons on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Substitutions

Ground turkey swaps 1:1 for beef in chili if the crew wants leaner.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil