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The classic Creamy Tomato Soup With Cheddar Bacon Grilled Cheese Croutons   simmers on your stove top and will warm you up on a chilly fall day topped with grilled cheese croutons of crispy bacon, sharp cheddar cheese and potato bread.
Creamy Tomato Soup with Bacon Cheddar Grilled Cheese Croutons
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
It’s hard to believe that our Creamy Tomato Soup starts with a can of tomato soup. Just add canned diced tomatoes and a touch of cream, top with our Grilled Cheese Croutons, and lunch just became a dining experience!
Course: Soup
Cuisine: American
Keyword: creamy tomato soup, grilled cheese and tomato soup
Servings: 4
Author: Gwynn Galvin
  • 2 slices potato bread
  • 2 slices sharp cheddar cheese , about 1 oz. each slice
  • 2 slices bacon , crisp-cooked and drained
  • 1 Tbs. butter
  • 1 can (10.75 oz.) condensed tomato soup
  • 1 can (14 1/2 oz.) diced tomatoes with garlic and olive oil
  • 3/4 cup water
  • 1/4 cup heavy cream
  • chopped parsley , optional
  1. Top one slice potato bread with one slice cheese, cooked bacon, remaining slice cheese and remaining slice potato bread.
  2. Melt butter in small nonstick skillet over medium heat. Cook sandwich until cheese is melted and sandwich is golden, turning once and pressing gently so cheese melts into bacon, about 2 minutes per side.
  3. Transfer to cutting board. Cut into 12 “croutons”.
  4. Meanwhile, in medium saucepot combine tomato soup, diced tomatoes with their juices and water. Bring to a simmer over medium heat, stirring occasionally.
  5. Stir in heavy cream. Simmer until heated through, about 1 minute. Remove from heat.
  6. Top with croutons. Sprinkle with chopped parsley, if desired.
Recipe Notes

Makes 4 cups soup