Tomato Soup with Grilled Cheese Croutons

Creamy Tomato Soup with Grilled Cheese Croutons. This is so delicious and comforting - the perfect winter recipe! You need to try it.

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Cook: 50 MINS


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Preheat oven to 180°C/ 365°F.
Slice tomatoes into quarters, then transfer to a large baking tray. Chop off the pointy end of garlic bulb, revealing the flesh of garlic cloves, wrap with tin foil and drizzle 1/2 tsp of olive oil, before adding to baking tray. Drizzle tomatoes with tbsp of olive oil and add a pinch of seasoning. Bake for 20 mins.
Remove tray from oven and add red chilli and onions. Drizzle red chilli and onions with tbsp of olive oil, then bake for 20-25 mins.
Add all roasted veg to a large, deep pan or saucepan, removing stem from red chilli and setting garlic aside to cool. Add veg stock and oregano to pan, stir and then bring pan to a rapid simmer. Once garlic is cooled, squeeze flesh out of the garlic cloves and add to pan. Stir to combine once more and simmer for 30 mins.
Once simmered, transfer to a blender and blitz until smooth. Add slice of bread and tomato puree and blend once more whilst adding 1/2 tbsp of olive oil to emulsify soup. You can transfer soup back to pan at this point to keep warm or serve immediately, but taste for seasoning before serving either way.
Meanwhile, to make toasties, preheat a non-stick pan on medium heat and add a splash of olive oil, before spreading light mayonnaise between one side of each slice of sourdough. Frying one toastie at a time, place bottom slice in pan, with light mayonnaise facing downwards, then add cheese slices, followed by top slice. After 2-3 mins of frying, flip and fry the other side until golden brown. Repeat for remaining toastie.
Ladle soup into large bowls, then add chicken slices (optional) and garnish with basil leaves and single cream. Add Grilled Cheese Croutons to soup and enjoy!

Nutritional Info

Per serving (with chicken slices):

Cals – 415

Carbs – 49g

Protein – 31g

Fat – 6g


Serves 3

For the Creamy Soup:

  • 2 tbsp of extra virgin olive oil, plus 1/2 tsp for garlic.
  • 800g of large tomatoes, we used San Marzano.
  • 1 whole head of garlic.
  • 2 onions - chopped.
  • 1 red chilli.
  • Tbsp of oregano
  • 1lt veg stock.
  • 1 slice of bread - crusts removed.
  • 2 tbsp of tomato puree.
  • Salt and pepper, to taste.
  • Basil leaves, to garnish.
  • Light cream, to garnish.

Grilled Cheese Croutons:

  • 4 slices of sourdough.
  • 4 slices of melting cheese.
  • 2 tbsp of light mayonnaise.

Optional extra:

  • 300g of cooked chicken breast slices (75g per person).

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