There’s nothing quite like a classic bowl of tomato soup — especially when it’s taken to the next level with buttery, crisp grilled cheese croutons. This dish brings together the richness of San Marzano tomatoes, aromatic saffron, and the creaminess of orzo and heavy cream.
The finishing touch? Mini grilled cheese bites made with melted Gruyère and country white bread, toasted to golden perfection. It’s comfort food redefined — perfect for chilly days, lazy Sunday lunches, or anytime you need a cozy, soul-warming meal that feels like a big, cheesy hug.
Full Recipe:
For the Soup:
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3 tablespoons good olive oil
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3 cups yellow onions, chopped (about 2 medium onions)
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1 tablespoon minced garlic (about 3 cloves)
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4 cups chicken stock, preferably homemade
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1 (28-ounce) can crushed tomatoes, preferably San Marzano
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Large pinch of saffron threads
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Kosher salt and freshly ground black pepper to taste
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1/2 cup orzo pasta
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1/2 cup heavy cream
For the Grilled Cheese Croutons:
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4 slices country white bread (1/2-inch thick)
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2 tablespoons unsalted butter, melted
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4 ounces Gruyère cheese, grated
Directions:
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In a large pot or Dutch oven, heat the olive oil over medium heat.
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Add chopped onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown.
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Stir in the garlic and cook for another minute.
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Add chicken stock, crushed tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil.
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Reduce heat and let simmer for 15 minutes.
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Meanwhile, bring a medium pot of salted water to a boil. Cook orzo for 7 minutes, then drain.
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Add cooked orzo to the soup, stir in the heavy cream, and simmer for another 10 minutes, stirring often.
To Make the Grilled Cheese Croutons:
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Heat a panini grill or skillet.
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Brush one side of each bread slice with melted butter.
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Place Gruyère on the unbuttered side of two slices, then top with remaining bread slices, buttered side out.
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Grill for about 5 minutes, until golden brown and the cheese has melted.
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Let sit for 1 minute, then cut into 1-inch cubes.
Serve soup hot with grilled cheese croutons scattered generously on top.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: approx. 375 kcal per serving | Servings: 4 to 6 servings
The Ultimate Comfort Duo: Tomato Soup with Grilled Cheese Croutons
Few pairings in the culinary world are as iconic and soul-soothing as tomato soup and grilled cheese. Ina Garten, the Barefoot Contessa herself, has taken this beloved combination and elevated it into a restaurant-worthy dish that’s easy enough to make at home. Her Easy Tomato Soup with Grilled Cheese Croutons isn’t just a nod to nostalgia — it’s a testament to how simplicity and quality ingredients can create something magical. The result? A deeply flavorful, silky tomato soup paired with bite-sized, buttery grilled cheese croutons that float on top like golden treasures.
This dish captures the heart of what comfort food should be: warm, inviting, and uncomplicated, yet full of character and layers of flavor. It’s the kind of meal that wraps around you like a cozy blanket on a chilly evening.
Ina Garten’s Signature Touch
What sets this version of tomato soup apart is Ina Garten’s thoughtful attention to detail and flavor. She doesn’t just rely on canned tomatoes — although she recommends the best: San Marzano — she layers flavor through aromatics like garlic and onion, builds richness with chicken stock and saffron, and finishes with a splash of heavy cream for a luxurious texture.
That pinch of saffron might surprise some, but it’s a quintessential Barefoot Contessa move: elevate the everyday with a hint of elegance. Saffron adds a subtle depth, almost floral and earthy, that mingles beautifully with the acidity of tomatoes and richness of cream.
Instead of plain grilled cheese on the side, Ina turns the sandwich into crunchy croutons made with Gruyère and thick-sliced bread — adding a contrast of texture and a gourmet twist. Each cube is buttery, cheesy, and perfectly crisp, offering the ideal bite-sized complement to every spoonful of soup.
The Origin of Tomato Soup and Grilled Cheese
Tomato soup has been around in various forms for centuries. Traditionally, it’s a rustic dish made from stewed tomatoes, often enhanced with herbs, onions, and sometimes bread to thicken. It gained massive popularity in the United States during the early 20th century with the advent of canned tomato soup — thank you, Campbell’s — turning it into a pantry staple and household comfort food.
Grilled cheese, similarly, became an American classic around the Great Depression era, when bread and processed cheese were affordable and widely available. The marriage of these two comfort foods happened naturally. The rich, gooey sandwich acted as the perfect dipper for the acidic, savory soup. It was satisfying, inexpensive, and easy to prepare — the quintessential American lunch.
Ina Garten’s version keeps the essence of this tradition alive while giving it a gourmet refresh, perfect for modern palates.
Why This Soup Works So Well
There are a few reasons why this soup is so beloved and why it’s worth trying at home. First, it’s easy to make. Despite its restaurant-quality feel, the recipe is surprisingly straightforward. The ingredients are accessible, the prep time is short, and the techniques are beginner-friendly.
Second, it’s versatile. Want to make it vegetarian? Swap the chicken stock for vegetable broth. Want to spice it up? Add a pinch of red pepper flakes or smoked paprika. Want it chunkier? Blend only half the soup and leave the rest as-is.
The orzo pasta Ina includes is another great touch. It makes the soup heartier, more filling, and gives a little chew that contrasts nicely with the creamy broth and crispy croutons.
And then, of course, there are the grilled cheese croutons. These alone could be a snack or appetizer, but dropped into the tomato soup, they absorb just enough of the liquid to get soft in the center while staying crisp on the outside. Each bite is rich, melty, and intensely satisfying.
Tips for Making This Dish Even Better
While Ina’s version is near-perfect, here are some personal tips that can help you make it your own:
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Use homemade or high-quality stock. This is the foundation of your soup’s flavor. A rich, gelatinous chicken or veggie stock can really take this dish to the next level.
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Don’t rush the onions. Taking time to let them caramelize properly over medium-low heat will add a natural sweetness and umami that enhances the tomato base.
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Gruyère is king. It’s nutty, melty, and complex, making it ideal for the croutons. But you can also try aged cheddar, Fontina, or even a bit of brie for variety.
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Use stale or day-old bread. This helps the croutons hold up better in the soup and creates a better crust when grilled.
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Saffron is optional but recommended. If you have it, use it — a little goes a long way. It adds that unmistakable touch of warmth and luxury.
Perfect Pairings and Serving Ideas
This dish is quite complete on its own, but if you want to round it out into a full meal, consider a few of these ideas:
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A light salad with arugula, lemon vinaigrette, and shaved parmesan cuts through the richness.
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A glass of white wine — think Chardonnay or Sauvignon Blanc — complements the creamy, acidic soup.
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Roasted vegetables like asparagus or Brussels sprouts make for a nourishing side.
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A light dessert, like lemon sorbet or a crisp apple galette, balances the meal nicely.
This soup is also fantastic for gatherings. Serve it in small mugs or bowls at a dinner party, or make it a fun family-style meal by letting everyone top their soup with as many croutons as they like.
Storage, Reheating, and Make-Ahead Tips
Another wonderful thing about this soup is how well it stores. It actually tastes better the next day as the flavors meld and deepen.
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze without the cream if you’re making a big batch. Add the cream upon reheating for best texture.
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Reheat gently: Use a saucepan over low-medium heat. Stir often to avoid scorching.
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Croutons: Store separately in an airtight container at room temperature. Reheat in the oven or air fryer to crisp them up again.
This makes it a great meal prep option for busy weeks or even a comforting gift for a friend in need of a little extra warmth.
A Recipe for All Seasons
Though tomato soup and grilled cheese often bring to mind cozy winter nights, this version is truly a year-round favorite. Thanks to canned San Marzano tomatoes, which are sweet and flavorful all year, you’re not limited to tomato season.
The lightness of the soup, combined with the creamy finish and chewy orzo, makes it equally fitting for spring lunches, summer dinners, or autumn suppers. Whether you serve it solo or as part of a larger meal, it always hits the spot.
Conclusion: A Modern Classic Worth Mastering
Ina Garten’s Easy Tomato Soup with Grilled Cheese Croutons embodies everything we love about comfort food: warmth, simplicity, and a touch of indulgence. It takes a humble classic and adds gourmet flourishes without complicating the process. This is more than a soup; it’s an experience — a reminder that good food doesn’t have to be fussy to be fabulous.
Whether you’re a beginner in the kitchen or a seasoned cook, this dish is sure to become a staple in your repertoire. Serve it to guests and they’ll be impressed. Make it for yourself and you’ll feel wrapped in cozy satisfaction. From Ina’s kitchen to yours, this is a modern classic that deserves a permanent place in your home.