Creamy Tomato Soup with Grilled Cheese Croutons

Happy Fall, y’all! I’m feeling all of the Fall vibes with this delicious, comforting tomato soup recipe.

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What is it about this time of the year that I love so much? Oh wait, I know! The pumpkin spice scents, cozy foods to cook and eat, warm colors, cooler temperatures… I could go on and on. Fall has always been one of my favorite seasons. Mitch and I both got married in the Fall (last November) so obviously we love this time of the year so much! With each season comes new recipes to cook and most importantly, to eat! I just love all of the produce which Fall brings to the table. For example, the herb, sage, is such a great enhancement to add to any Fall dish.

This twist on tomato soup is so fun and perfect! The saffron brings an entire new level of flavor to this classic soup recipe. Plus, the prosciutto gruyere croutons are OUT OF THIS WORLD. I highly recommend this recipe for any night of the week! It took me no time to prepare and I have leftovers for the next 2 days. I think this is great for a weeknight family dinner, lunch for kids of all ages, or just for yourself to have leftovers for the week. Give it a try OR make it even more convenient for yourself by ordering a batch through my meal prep service- Damn.Delicious.ATX. Simply email jilljanszen@gmail.com to place your order today!

*Only an option if you live in/around Austin.*

I hope you love this recipe as much as I do!!



Creamy Tomato Soup with Grilled Cheese Croutons

A unique and delicious twist on the classic tomato soup and grilled cheese combo!
Prep Time 5 mins
Cook Time 35 mins
Course Soup
Cuisine American
Servings 6 people


  • Large Pot
  • Ladle
  • Blender
  • Small Baking Sheet


Creamy Tomato Soup

  • 2 Tbsp Avocado Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion small dice
  • 3 cloves Garlic minced
  • 1/4 cup Dry White Wine
  • 28 oz Crushed Tomatoes
  • 4 cups Chicken or Vegetable Broth
  • 1 pinch Saffron
  • 3 sprigs Thyme
  • 1/2 cup Heavy Cream
  • Salt & Pepper to taste

Grilled Cheese Croutons

  • 4 slices Sourdough Bread
  • 4 oz Gruyere Cheese freshly grated
  • 2 Tbsp Unsalted Butter room temp
  • 3 slices Prosciutto
  • Fresh Sage Leaves


Creamy Tomato Soup

  • Begin by heating the 2 Tbsp oil and 1 Tbsp butter over medium heat in a large pot. Once the oil/butter mixture is hot, add the onion and cook until tender, about 6-8 minutes.
  • Then, add the garlic and cook until tender, about 2 minutes.
  • Deglaze the pan with white wine and allow to reduce by half.
  • Then, add the crushed tomatoes along with the chicken broth.
  • Add the saffron, thyme leaves and a healthy pinch of kosher salt and black pepper.
  • Allow the soup to reach a boil before reducing the heat to a simmer. Simmer for 20-25 minutes.
  • Carefully, transfer the soup to a blender. Blend until smooth.
  • Add the blended soup back to the pot followed by the heavy cream.
  • Season with salt and pepper to taste.
  • Keep the soup warm over very low heat.

Grilled Cheese Croutons

  • Preheat the oven to 325 degrees F OR heat a panini pan.
  • Butter both sides of the sourdough slices.
  • Evenly top each slice of sourdough with shredded gruyere cheese, prosciutto slices and sage leaves.
  • Toast in the oven until the cheese is golden and bubbly, and the prosciutto and sage crispy. *If using a panini pan, grill the sandwich according to normal panini pan instructions*
  • Cut the grilled cheese into 1" bite size pieces.


  • Ladle the hot soup into a bowl and top with the grilled cheese croutons. Bon Appetit!


For a vegetarian version, substitute the chicken broth with vegetable broth and leave the prosciutto out of the grilled cheese. 

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