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Slow-Cooker Creamy Tomato Basil Soup with Grilled Cheese Croutons

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by: Tablespoon Kitchens
Updated Mar 13, 2018
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From now on, we’re turning all of our grilled cheese sandwiches into croutons for this creamy, hearty and ultra-easy tomato soup.

More About This Recipe

  • Is there a more nostalgic food than grilled cheese and tomato soup? We don’t think so. This kid classic gets an adult upgrade with fresh basil and cloves of garlic, turning traditional tomato soup into restaurant-worthy tomato-basil soup. This recipe is made completely from scratch but the slow cooker takes all the intimidation out of the cooking process. And we wouldn’t dream of giving you a tomato soup recipe without a ooey, gooey grilled cheese sandwich to dunk with. These grilled cheese croutons go directly in the soup and are perfectly spoonable so you don’t have to get your hands dirty. You can put them in any type of soup, too because really, what soup doesn’t pair well with bread and melted cheese?

Slow-Cooker Creamy Tomato Basil Soup with Grilled Cheese Croutons

  • Prep Time 25 min
  • Total 3 hr 10 min
  • Servings 6
  • Ingredients 13
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Ingredients

Soup

  • 2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 1/2 cups vegetable broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1/3 cup fresh basil, finely chopped

Croutons

  • 4 slices Italian or homestyle white bread
  • 2 tablespoons butter, softened
  • 4 tablespoons grated Parmesan cheese
  • 4 oz Cheddar cheese, thinly sliced

Instructions

  • Step 
    1
    Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, onion, garlic, sugar, salt and pepper. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
  • Step 
    2
    Add whipping cream. Cover; cook about 15 minutes or until hot. Stir in basil.
  • Step 
    3
    Meanwhile, spread one side of each bread slice with butter. Sprinkle 1 tablespoon Parmesan cheese on top of buttered side of each slice. Press gently to adhere cheese to bread.
  • Step 
    4
    Heat 12-inch skillet over medium heat. Place 2 slices bread, buttered side down, in skillet and top each with half of the Cheddar cheese. Place remaining 2 slices of bread, buttered side up, on top of cheese. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Cool 5 minutes; cut each into 1-inch cubes. Serve with soup.

Nutrition

400 Calories
24g Total Fat
10g Protein
33g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
15g
73%
Trans Fat
1g
Cholesterol
75mg
26%
Sodium
1180mg
49%
Potassium
115mg
3%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
11%
Sugars
17g
Protein
10g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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