Creamy Tomato White Bean Soup with Grilled Cheese Croutons

Tomato soup and grilled cheese have long been a cozy American lunch duo. This creamy version folds in silky cannellini beans and tops each bowl with crisp grilled-cheese croutons for extra comfort in every spoonful.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 470 cal
• 18g protein
• 48g carbs
• 24g fat
• 11g fiber

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Ingredients

• 2 Tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 Tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 3 cups vegetable broth
• 2 (15 oz) cans, drained and rinsed canned cannellini beans
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream or half-and-half
• 1/4 cup chopped, plus more for garnish fresh basil
• 4 slices sourdough bread
• 4 oz, shredded sharp cheddar cheese
• 1 Tbsp softened butter

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and cook 5–6 minutes, stirring occasionally, until translucent and starting to soften.
2. 2Stir in minced garlic and tomato paste; cook 1 minute until the paste darkens slightly and smells sweet and caramelized.
3. 3Pour in crushed tomatoes, vegetable broth, both cans of rinsed beans, oregano, red pepper flakes, salt, and black pepper. Bring to a lively simmer.
4. 4Reduce heat to medium-low, partially cover, and simmer 15 minutes so the flavors marry and the beans soften further.
5. 5Use an immersion blender to puree half the soup right in the pot, leaving plenty of whole beans for texture; alternatively blend in a regular blender and return.
6. 6Stir in the cream and chopped basil; simmer gently another 3 minutes. Taste and adjust salt or pepper—the soup should taste rich, tomato-forward, and lightly spicy.
7. 7While soup finishes, make grilled-cheese croutons: butter one side of each sourdough slice. Place two slices butter-side down in a skillet over medium heat, top with cheddar, and close with remaining slices butter-side up.
8. 8Cook 2–3 minutes per side until deep golden and cheese is melted. Transfer to a cutting board and cut into 1-inch cubes.
9. 9Ladle hot soup into bowls, top each with warm grilled-cheese croutons and extra basil. The croutons soak up just enough broth while staying crunchy on top.
10. 10Soup keeps 4 days refrigerated; reheat gently and add fresh croutons so lunch stays satisfying and textural.