Barefoot Contessa Easy Tomato Soup & Grilled Cheese Croutons Recipe

There’s nothing more comforting than tomato soup paired with grilled cheese—unless it’s Ina Garten’s version, which takes this classic combo to the next level. Her Easy Tomato Soup is rich, flavorful, and effortless, while the grilled cheese croutons add a fun, bite-sized twist that’s perfect for dipping.

What Is Barefoot Contessa Easy Tomato Soup & Grilled Cheese Croutons?

This recipe features a creamy tomato soup made with onions, garlic, canned tomatoes, basil, and a touch of cream, paired with mini grilled cheese sandwiches cut into croutons. It’s comforting, hearty, and a brilliant upgrade to a beloved American staple.

Other Popular Ina Garten Recipes

• Barefoot Contessa Cream of Fresh Tomato Soup
• Barefoot Contessa Baked Shrimp Scampi
• Ina Garten Linguine with Shrimp Scampi
• Tomato Soup & Grilled Cheese Croutons
• Ina Garten’s Tomato Orzo Soup
• Barefoot Contessa Roasted Tomato Basil Soup

Reasons to Try Ina Garten’s Tomato Soup and Grilled Cheese Croutons

• Easy to prepare – Uses pantry staples
• Fun presentation – Especially great for kids or entertaining
• Flavor-packed – Basil, garlic, and onions build depth
• Perfect for lunch or dinner – A satisfying main dish
• Make-ahead friendly – Soup stores and reheats well
• Creamy and cozy – Without being too heavy
• Barefoot Contessa style – Simple, elevated comfort

Ingredients Needed to Make Barefoot Contessa Easy Tomato Soup

• 3 tablespoons good olive oil
• 1½ cups chopped yellow onions
• 3 garlic cloves, minced
• 4 cups chicken stock (or vegetable stock)
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can whole peeled plum tomatoes in juice
• 1 tablespoon kosher salt
• 1½ teaspoons black pepper
• ¾ cup fresh basil leaves (plus more for garnish)
• 1 tablespoon sugar (optional, to balance acidity)
• ¾ cup heavy cream

For the Grilled Cheese Croutons:

• 4 slices of white or sourdough bread
• 2 tablespoons unsalted butter, softened
• 4 ounces sharp cheddar or Gruyère, grated

Instructions to Prepare the Barefoot Contessa Tomato Soup and Croutons

Step 1: Sauté the Onions and Garlic

Heat olive oil in a large pot over medium heat. Add onions and cook for 8–10 minutes until soft and translucent. Add garlic and sauté for 1 more minute.

Step 2: Simmer the Soup

Add chicken stock, crushed tomatoes, whole tomatoes with juice, salt, and pepper. Bring to a boil, lower the heat, and simmer uncovered for 30–40 minutes.

Step 3: Blend and Finish

Turn off the heat and stir in basil and heavy cream. Use an immersion blender to purée the soup until smooth (or blend in batches). Taste and add sugar if needed.

Step 4: Make the Grilled Cheese Croutons

Heat a skillet or griddle over medium heat. Butter one side of each bread slice. Place cheese between two slices (buttered sides out) and grill until golden and cheese is melted. Cool slightly, then cut into 1-inch cubes.

Step 5: Serve

Ladle hot soup into bowls and top with grilled cheese croutons. Garnish with extra basil or a drizzle of cream, if desired.

What to Serve With Tomato Soup and Grilled Cheese Croutons

• Green salad or Caesar salad – Lightens up the meal
• Roasted vegetables – Adds color and nutrition
• Basil pesto swirl – For a gourmet garnish
• Crispy bacon or pancetta bits – Adds salty crunch
• Crème fraîche or sour cream – For extra richness
• Garlic knots or focaccia – Great for dipping
• Chili flakes or smoked paprika – To spice it up

Expert Tips for Mastering the Recipe

• Use good-quality canned tomatoes – Makes a noticeable difference
• Add sugar only if needed – Taste first; some tomatoes are naturally sweet
• Don’t skip the fresh basil – It brightens the entire soup
• Blend the soup carefully – Avoid overfilling the blender with hot liquid
• Let grilled cheese cool slightly before cutting – Keeps croutons intact
• Use sharp cheddar or Gruyère – Both melt beautifully and add bold flavor
• Keep croutons crunchy – Add just before serving

Variations of the Recipe

• Add red pepper flakes – For a subtle kick
• Use coconut milk instead of cream – Dairy-free version
• Top with crispy prosciutto – For a salty, savory garnish
• Make it vegan – Use vegetable broth and omit cream
• Try tomato-basil grilled cheese – For double basil flavor
• Add a drizzle of truffle oil – For an upscale touch
• Use multigrain or rye bread – For a twist on the croutons

How to Store Leftovers

• Refrigerate soup in airtight container – Lasts up to 4 days
• Store croutons separately – Reheat in oven to restore crunch
• Freeze soup (without cream) up to 3 months – Add cream after thawing
• Label and date containers – For easier planning
• Reheat soup gently – Avoid boiling once cream is added
• Portion soup before freezing – Quick weekday lunches
• Avoid freezing croutons – They lose texture

How Do I Reuse Leftover Soup or Croutons?

• Use soup as pasta sauce – Add with cooked pasta and cheese
• Add rice or beans – Makes a heartier meal
• Serve with baked potatoes – Pour over for a cozy combo
• Turn into tomato risotto – Stir into Arborio rice with parmesan
• Top croutons with a poached egg – For a gourmet brunch
• Use soup as a base for shakshuka – Crack in eggs and bake
• Blend with cooked carrots or red peppers – To adjust flavor profile

Nutritional Value (per 1½ cup soup with croutons)

• Calories: 360
• Fat: 24g
• Carbohydrates: 28g
• Protein: 8g
• Fiber: 4g
• Sodium: 860mg
• Sugar: 10g

Final Words

Ina Garten’s Easy Tomato Soup with Grilled Cheese Croutons is comfort food at its best—rich, creamy soup paired with golden, cheesy bites.

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