A hearty and creamy tomato-based vegetable soup that is full of good-for-you veggies and topped off with crunchy grilled cheese croutons.

Favorite Vegetable Soup +Grilled Cheese Croutons

This recipe makes a lot of soup which is fun for leftovers! Out of this batch I put 2 quarts in the freezer for later and I still had a couple of days of leftovers for lunch!

Food in the freezer is always a good idea for those days that are just so busy or lazy… I’m sure we have all been there 😅

Tomato or tomato-based soups require one thing and that is a grilled cheese sandwich. And so, the grilled cheese croutons were born! Aren’t they the cutest?? They are super easy to make – all you need are an oven or toaster oven, bread, and cheese 🙂 One sandwich makes 12 croutons! No butter or fat of any kind was used to make these which makes them slightly healthier.

The ingredients list for this recipe is simple and includes foods that you most likely have at home.

Favorite Vegetable Soup + Grilled Cheese Croutons

A hearty and creamy tomato-based vegetable soup that is full of good-for-you veggies and topped off with crunchy grilled cheese croutons.

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Course: Main Course

Cuisine: American

Keyword: vegetable soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Author: Damaris

Ingredients

2 tbsp olive oil
2 cups potatoes, peeled & diced
1 medium onion, peeled & diced
2 cloves garlic, minced
1 28 oz. crushed tomatoes
1 28 oz. vegetable broth
1 tsp salt & pepper
2 cups kidney beans, cooked
2 cups frozen green beans
2 cups frozen corn
3 tbsp tomato paste
2 tbsp brown sugar
2 tbsp red wine vinegar
1 tbsp worcestershire sauce
1/2 cup tomato sauce
4 slices bread
2 slices cheddar cheese

Instructions

Heat olive oil in an 8-quart stockpot. Add potatoes and onions. Cook for about 5 minutes. Add garlic and cook about a minutes, stirring.
Add all remaining ingredients. Cover pot and cook on medium/low heat for about 30 minutes. Check veggies and cook a few minutes more if needed.
Heat oven to 400 degrees. Lay 4 slices of bread in a bread pan. Layer cheese slices over 2 slices of bread. Toast the bread for 8-10 minutes or until lightly browned. Sandwich together and cut each sandwich into 12 croutons.
Top the soup with grilled cheese croutons and fresh or dried parsley.