Cream of Tomato Soup With Bacon-Grilled Cheese Croutons

Cream of Tomato Soup With Bacon-Grilled Cheese Croutons
  • Prep Time: 25
  • Total Time: 60
  • Servings: 8

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About this Recipe

You're gonna need a bigger pot-- this dish as an absolute classic!


2 tbsp (30 mL) Olive oil
2 Onions, chopped
2 Stalks celery, chopped
1 Carrot, chopped
3 Cloves garlic, peeled, smashed
12 Roma tomatoes, chopped
2 Bay leaves
Sprig thyme
8 cups (2 L) Vegetable broth
10 Slices Dempster’s® Stays Fresh® White Bread, divided
1 1/3 cups (325 mL) Grated Cheddar cheese
6 Slices Maple Leaf® Bacon, chopped and cooked
1/4 cup (60 mL) Softened butter
1/3 cup (80 mL) Whipping cream (35 %)
Salt and Pepper
2 tbsp (30 mL) Freshly chopped basil


HEAT olive oil in a large pot over medium-high heat. Add onion, celery, carrot and garlic. Sauté for 5-6 minutes. Add tomatoes, bay leaves and thyme. Cook, stirring occasionally for 3-4 minutes. Pour in vegetable broth. Bring to a boil, reduce heat and simmer for 20-30 minutes. Remove from the heat.

REMOVE bay leaves and sprig of thyme. Break up 2 slices of bread and add to the soup. Using a hand blender or regular blender, puree soup until smooth. Return to the stove over low heat.

ASSEMBLE grilled cheese for croutons. Sprinkle 1/3 cup (60 mL) of grated cheese over each of 4 slices of bread. Divide the bacon bits between the bread, sprinkle with remaining cheese and top with remaining bread. Butter each side of the sandwich.

HEAT a large non-stick skillet over medium heat. Grill cheese sandwiches for 3-4 minutes per side or until golden. Remove from the pan to a cutting board and cut into 1-2 inch (2.5-5 cm) squares.

STIR cream into soup and heat through. Season with salt and pepper. Ladle hot soup into serving bowls and garnish with fresh basil and bacon-grilled cheese croutons. Serve immediately.


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