Italian Tomato Soup with Pizza-Grilled Cheese Croutons takes the classic combo of grilled cheese and tomato soup to a whole new level of deliciousness!
Let me show you how to make another one of my favorite Best Fall Soup Recipes.
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Today I'm sharing with you this delicious recipe for Italian Tomato Soup with Pizza Grilled Cheese Croutons from the Eat at Home Tonight Cookbook that I was pleased to review for Tiffany King.
The cookbook offers so many great ideas to help us all get dinner on the table for our families. Here are just a few of the chapters included in the cookbook:
- I Only Have 15 Minutes Tonight
- My Refrigerator is Empty Tonight
- We Can’t Sit Down to a Meal Tonight
- I Don't Have Time for Dishes Tonight
Table of Contents
Eat at Home Weekly Meal Planning
If you like this recipe as much as I know you will, you're going to want to sign up for the Eat at Home Menu Plans are on sale, also from Tiffany, this week! If you've been struggling with getting dinner on the table for your family, this is the plan for YOU!
You have four different menu plans to choose from:
- Traditional
- Wholesome Traditional
- Slow Cooker
- No Flour, No Sugar
Menu Plans and Grocery Lists Made for YOU!More Information
Helpful Kitchen Tools
More InformationMore InformationMore Information
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Butter
- Onion
- Garlic
- Flour
- Canned Tomato Sauce
- Beef Broth
- Dried Basil, Oregano, Salt and Pepper
- Sugar
- Italian Bread
- Mozzarella Cheese
- Pepperoni
Step-by-Step Instructions
- Step 1: Melt 2 tablespoons of the butter in a large stock pot over medium heat.
- Step 2: Add onion and garlic and cook over medium heat till soft. Whisk in flour and cook 1 minute.
- Step 3: Gradually add the tomato sauce and beef broth whisking to blend.
- Step 4: Stir in the basil, oregano and sugar and season with salt and pepper.
- Step 5: Reduce the heat to low and let the soup simmer while you make the sandwiches.
How to Make Homemade Croutons
- Step 6: Use the remaining 4 tablespoons of butter to butter 2 slices of bread per sandwich. Place half the bread slices buttered-side down on a baking sheet.
- Step 7: On each slice of bread, layer a slice of cheese, a few pepperoni followed by another slice of cheese. Top each with a second slice of bread, buttered-side up.
- Step 8: Broil until the bread is toasty. Flip the sandwiches and broil until the second side is toasty too. Remove from the oven and cut the sandwiches in bit-size cubes.
Serving Tips
Serve the soup in bowls topped with the grilled cheese sandwich croutons.
Before You Begin!
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Italian Tomato Soup with Grilled Cheese Coutons
Ingredients
For the Soup
- 6 tablespoon salted butter
- 1 small onion diced
- 2 garlic cloves crushed
- 2 tablespoon all-purpose flour
- 2 15 ounce cans tomato sauce
- 1 14.5 ounce can beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- salt and pepper to taste
For the Pizza-Grilled Cheese Croutons
- 1 loaf Italian bread sliced about ½ inch thick
- 8 ounces mozzarella cheese sliced
- 6 ounces pepperoni
Instructions
- Melt 2 tablespoons of the butter in a large stock pot over medium heat.
- Add onion and garlic and cook over medium heat till soft.
- Whisk in flour and cook 1 minute.
- Gradually add the tomato sauce and beef broth whisking to blend.
- Stir in the basil, oregano and sugar and season with salt and pepper.
- Reduce the heat to low and let the soup simmer while you make the sandwiches.
- Use the remaining 4 tablespoons of butter to butter 2 slices of bread per sandwich.
- Place half the bread slices buttered-side down on a baking sheet.
- On each slice of bread, layer a slice of cheese, a few pepperoni followed by another slice of cheese.
- Top each with a second slice of bread, buttered-side up.
- Broil until the bread is toasty.
- Flip the sandwiches and broil until the second side is toasty too.
- Remove from the oven and cut the sandwiches in bit-size cubes.
This recipe is from the Eat at Home Tonight Cookbook. Shared with permission from Tiffany King as part of the cookbook review.
This recipe has been updated since it first appeared in 2018 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Jo says
I made this this morning for todays lunch! Very yummy
Lois says
Thank you so much for the 5 star review! Glad you enjoyed the recipe!