Tomato Soup with Bacon Grilled Cheese Croutons

With bacon grilled cheese croutons, tomato soup will never be the same.


  • 2 tablespoons butter
  • 1/4 cup onion, chopped
  • 3 cloves garlic
  • 2 (28 ounce) cans whole tomatoes
  • 2 cups chicken stock
  • 1/2 teaspoon thyme, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • For the croutons:
  • 4 slices bread
  • 4 slices cheddar cheese
  • 6 strips of bacon, cooked
  • 2 tablespoons butter
  • Parsley, for garnish


  1. In a pot, add butter and saute onion and garlic, until softened. Transfer the onion and garlic to a blender, along with the tomatoes. Puree until smooth.
  2. Add tomato mixture, chicken stock, and thyme into the pot. Bring to a simmer, cover, and cook for 10 minutes.
  3. Meanwhile, make the grilled cheese croutons: assemble sandwiches by placing 2 slices of cheese and 2 to 3 slices of bacon in between 2 slices of bread. Heat butter in a pan and brown sandwiches until the cheese has melted and the bread is toasted. Set aside to slightly cool.
  4. Slice into crouton cubes.
  5. To serve, ladle soup into bowls and place grilled cheese croutons on top.