Crispy toasted grilled cheese croutons pair perfectly with a quick tomato soup. Low carb and gluten-free.
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.
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.
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.
Grilled Chees Croutons & Simple 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 tablespoon butter softened
Tomato Soup:
- 2 tablespoon olive oil
- ½ medium onion chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 4 cups chopped tomatoes
- 3 cups low sodium vegetable stock or chicken stock
- ½ cup whipping cream optional
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Use an immersion blender to puree, or transfer to a blender or food processor. Stir in whipping cream, if using.
- Serve hot with croutons sprinkled over the top.
Notes
*Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.
Mary says
The soup is wonderful. Exactly what I was craving.
Lynn Kirouac says
Hi Carolyn, I have been looking for a plain old tomato soup recipe and this one might be it. Last night I cooked the Tomato Bisque and was not a fan due to the avocado and avocado oil. I am going to try this one but can you tell me what the net carb count would be without the grilled cheese croutons?
Barbara says
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!
Carolyn says
All those links were there but got erased when I had to update my recipe form. So it takes some time finding them all…
jenny says
Hi! I made the soup…it was awesome!! Want to make it again, but with the croutons; were you ever able to fine the link to the panini bread recipe that you use in this dish?
Carolyn says
I’m afraid not, sadly.
Cas says
Is it the same recipe as your Low Carb Flatbread recipe found here:
https://alldayidreamaboutfood.com/brie-ham-and-green-apple-panini-low-carb-and-gluten-free
Carolyn says
That can be used, yes.
Barbara says
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.
Barbara B says
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 !
Tom says
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.
Barbara says
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.
Carolyn says
Oh, I bet the butter makes it extra good!
Patti says
I made this soup and the grilled cheese croutons today. Man, oh man was my lunch delicious!! Thanks for another fabulous recipe, Carolyn.
Robin says
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…..
Kim says
I am allergic to nuts, any alternatives for Almond flour that is low carb?
Thank you
Carolyn says
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.
Danielle @ Green Smoothie for Beauty says
This was always a favourite of mine before I started cut out Gluten. I’m looking forward to giving this a go :).
Danielle
Katrina @ In Katrina's Kitchen says
I have been craving grilled cheese croutons. No joke. Then I flip over here- a match made in heaven!