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Creamy Tomato Soup with Grilled Cheese Croutons

Creamy Tomato Soup with Grilled Cheese Croutons


Makes 8 servings

  • 1 cup Olive Oil
  • 1 cup Chopped Onion
  • 1 cup Chopped Carrot
  • 2 tbsp. Garlic, Finely Chopped
  • 4 cups Water
  • 32 ounces Tomato Sauce (Canned)
  • 16 ounces Tomato Paste (Canned)
  • 1 tbsp. Salt
  • 1 cup Half & Half
  • Slices Whole Grain Bread
  • 16 slices Jarlsberg® Cheese
  • 4 tbsp. Butter, Room Temperature
  • Chopped Parsley (Garnish)


Grilled cheese and tomato soup is a cozy classic. Give a twist by making these bite-sized grilled cheese “croutons” and topping your soup.


1. Heat oil in large saucepan over medium-high heat. Add onion and carrot and cook until tender, about 2-3 minutes. Add garlic and cook another minute.


2. Add water, tomato sauce, tomato paste and salt to saucepan and stir. Reduce heat and simmer for 15-20 minutes or until thickened slightly, stirring occasionally.


3. Remove soup from heat. Carefully blend mixture in saucepan with hand-held immersion blender until smooth. Stir in half and half. Set aside in a warm place.


4. Make grilled cheese croutons by buttering one side of each bread slice, then placing 2 Jarlsberg® slices on half the bread on the non-buttered side. Top with remaining bread slice, buttered side out, then cook in a non-stick skillet over medium heat until both sides are very crisp and cheese is melted. Remove from heat and let rest for 2 minutes. Trim top crust and cut into cubes. Place cubed “croutons” into each bowl of warmed tomato soup. Garnish with chopped parsley.


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Where To Buy

In addition to all major grocery stores, you can find Jarlsberg® at your local gourmet deli in the specialty cheese section.
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