All Day I Dream About Food

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Grilled Cheese Croutons & Simple Tomato Soup – Low Carb and Gluten-Free

Crispy toasted grilled cheese croutons pair perfectly with a quick tomato soup. Low carb and gluten-free.

Low Carb Grilled Cheese Croutons

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What I am about to discuss with you is a highly contentious subject, so if controversy makes you uncomfortable, I suggest you turn away now. Yes, friends, this is such a divisive issue, it’s been known to tear apart lifelong friendships. I am leery of bringing such a subject to All Day I Dream About Food, as I don’t generally like to give offense. I tend to keep my opinions on hot-button topics to myself on my blog. I like to keep things calm and even, and focus on the food and the recipes. But, as this subject concerns the recipe at hand, I must gird my loins and prepare for intense debate. I shall weather the storm, I am sure.

Low carb grilled cheese croutons recipe

The controversy in question is whether or not you spread butter on your grilled cheese before cooking, or you add the butter directly to the pan. Gasp! See, I told you, a shocking subject to discuss in polite company. It’s as contentious a subject as whether your toilet paper roll unspools over or under. I confess, I swing both ways. I’ve been known to butter the bread first, if the butter is properly softened and the bread is sturdy enough. I’ve also been lazy and just heated the butter right up in the pan.

The truth is that there are as many ways of making grilled cheese as there are people in the world. It’s the ultimate comfort food and it’s infinitely variable. You can be a grilled cheese purist, with only bread, cheese and butter, or you might be a crazy grilled cheese rebel, with multiple add-ins and dipping sauces. Since it’s National Grilled Cheese Month, I say we celebrate our diversity.

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To keep up the momentum in this wonderful campaign, I have joined forces with Land O’Lakes and 29 other bloggers for 30 Days of Grilled Cheese at Kitchen PLAY. I have always loved my grilled cheese paired with hot tomato soup, and the idea of turning grilled cheese sandwiches into croutons for soup was just pure genius. Not my genius, I’m sad to say, but I think I am probably the first to make a low-carb, gluten-free version! And Land O’Lakes® 4 Cheese Italian Blend is the perfect cheese for these little bites, because it combines the great flavour of Asiago, Parmesan and Romano with the creamy meltability of American. And you can buy it at the deli counter of many grocery retailers, sliced and ready to go.

Low Carb Grilled Cheese & Tomato Soup Recipe

 

5 from 3 votes
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Grilled Chees Croutons & Simple Tomato Soup – Low Carb and Gluten-Free
Crispy toasted grilled cheese croutons pair perfectly with a quick tomato soup. Low carb and gluten-free!
Ingredients
Croutons:
  • Half a recipe Low Carb Panini Bread baked and cooled
  • 6 ounces sliced Land O'Lakes® 4 Cheese Italian Blend
  • 3 tbsp butter softened
Tomato Soup:
  • 2 tbsp olive oil
  • 1/2 medium onion chopped
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper flakes
  • 4 cups chopped tomatoes
  • 3 cups low sodium vegetable stock or chicken stock
  • 1/2 cup whipping cream optional
Instructions
  1. For the croutons, cut panini bread into even squares, about 4 inches across. Carefully slice each square horizontally through the middle to create two thin slices.
  2. Place one or two slices of cheese on a thin slice of bread and then top with the other half of the bread square. Spread butter on both sides of each sandwich.
  3. Heat large skillet or griddle over medium heat and cook sandwiches until both sides are golden brown, about 4 minutes per side. Remove and let cool. Cut into 1-inch pieces.
  4. For the soup, heat olive oil in medium saucepan over medium heat until shimmering but not smoking. Add onion and cook until translucent, about 5 minutes.
  5. Season with salt, pepper and hot pepper flakes and cook 30 seconds more. Stir in tomatoes and broth and bring to a simmer. Cook 15 minutes.
  6. Use an immersion blender to puree, or transfer to a blender or food processor. Stir in whipping cream, if using.
  7. Serve hot with croutons sprinkled over the top.
Recipe Notes

Serves 8. Each serving has 12.9 g of carbs and 5.5 g of fiber. Total NET CARBS = 7.4 g.

*Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. Divine! I’m not sure there is anything more comforting than grilled cheese and tomato soup. Can you use canned tomatoes? If so, should I drain the liquid from them? Thanks for all you do. I LOVE your blog, Carolyn. 🙂

    Reply

  7. If your butter is too hard to spread on the bread first, you can always do what I do and use mayonnaise on the bread and fry in a skillet as usual. Works great! Also stops the discussion of buttering the bread vs. in the pan.

    Reply

  11. This went straight to the top of my list for comfort-foody weekend cooking! We are supposed to get more snow this weekend: figures – the snow finally melted off our lawn. Sigh. At least the Husky’s happy!

    Reply

    • Oh no, Heather! Sorry about the snow. We’ve had so much here in Boston, I’d be pretty upset if I saw more of it!

      Reply

  14. Now I want lunch at 6:30am! I’m a butter the bread kinda girl, but if you want to melt it in the pan instead, I won’t complain when you serve it up! I love this type of recipe…simple, real food. Yum. Theresa

    Reply

  15. My husband’s favorite bread is your panini, I have to make some today as a matter of fact! This looks fabulous and I’ve always buttered my bread, never heard of any other way, guess it’s how you were taught??

    Reply

  18. I am really happy I found your site. I first found you on foodgawker!! I have been gluten free for 5 years. My three boys have just gone gluten free and low carb, so I now have a reason to bake gluten free! I just avoided gluten free baked goods, because they were so high in carbs. Your site has been wonderful we made your skillet bread and it was awesome! Now we will try this, it looks wonderful! Thank you

    Reply

    • Sunflower seed flour, flax seed meal, chia seed meal. All of these will bake a little differently, though. I don’t think there is a great replacement for this particular recipe.

      Reply

  24. Let me just say.. This soup is very very good…. I am drinking a soup right now… I didn’t make the grilled cheese croutons.. But next time I will… I loveeeeeeeee Tomato Soup and now I can have it without feeling guilty…..

    Reply

  25. I made this soup and the grilled cheese croutons today. Man, oh man was my lunch delicious!! Thanks for another fabulous recipe, Carolyn.

    Reply

  26. Made this with tomatoes from my garden. Simple, easy, and delicious. I would use less red pepper for me, but my husband loved it peppery ! First time I’ve had tomato soup in 2 years since I was diagnosed diabetic. I enjoy a good plop of butter in my soup. Will try the croutons as the weather gets colder for a nice Saturday lunch.

    Reply

  27. I made the soup only and found it to be very bland. I added some butter, thyme, sherry and Worcestershire, and it’s greatly improved.

    Reply


  28. This is soo yummy ! I made it with fresh tomatoes & basil from our garden. I did add 1 small rib of celery and about 2 TBSP shredded carrot with the onion for more flavor. I cut down the red pepper flakes. It still is slightly peppery-I did use fresh ground pepper, so that might be it and I will note that for next time. I only added 2 TBSP cream at the end. It’s cooling now and I will be freezing it for the cooler weather. Thank you, thank you – tomato soup was my favorite and this tomato soup will be my new favorite !

    Reply


  29. I just tried this soup recipe today and yum, it is delicious! Thank you for giving me an easy alternative to the canned version. I will have to try the croutons tomorrow.

    Reply


  30. Love this soup! I would like to suggest that when you refer to another recipe in a recipe that you might provide a link, such as the panini recipe in this instance. Thank you so much for all of your hard work keeping up the blog and creating recipes!

    Reply

    • All those links were there but got erased when I had to update my recipe form. So it takes some time finding them all…

      Reply

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