Creamy Tomato Soup with Rosemary Fontina Grilled Cheese Croutons for a cozy soup and grilled cheese experience. Comfort food defined.
Making this Creamy Tomato Soup with Rosemary Fontina Grilled Cheese Croutons was almost as fun as eating it. There’s something so perfectly fitting about this warm bowl of creamy soup teamed up with a seriously yummy grilled cheese in one bite portions.
Grilled cheese is a serious business; it’s one that most people hold so dear that only “theirs” will do. I encourage you to give this one a try. It can be paired with any soup or salad and the soup shown here is a mere suggestion. The rosemary pieces are such a great compliment to the grilled cheese and the soup. It give the dish a true wintery and cozy feel with it’s warm scent and flavour.
Fontina is a great melting cheese and it’s not too strong so it paired nicely with the rosemary. My only regret is not having more croutons in the bowl.
Soup recipe: From Bon Appetit, Creamy Tomato Soup. I strongly encourage you to only add 6 cups of water instead of the 8 cups called for in the recipe. Those extra 2 cups make a world of difference in tasting a water down soup and not. I’d also double down on the garlic. It’s Winter and we all need that extra hit of garlic to keep the bigs away.
If you love soup here are a few more ideas for you to ponder:
- Instant Pot Split Pea and Ham
- Roasted Carrot Soup (would also be SUPER yummy with these croutons!)
- Slow Cooker Creme of Leek Soup
- Beet, Ginger and Coconut Milk Soup (vegan, but crazy good)
Creamy Tomato Soup with Rosemary Fontina Grilled Cheese Croutons for a cozy soup and grilled cheese experience. Comfort food defined.
- 2 slices sourdough bread (3/4" thick)
- 1/8 tsp finely chopped fresh rosemary
- 4-6 slices Fontina cheese (or another melting cheese like gruyere, Monterey jack, etc.)
- 1 tbsp salted butter, room temperature
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Butter the outside of the bread slices. I'd suggest a full coverage of butter, smeared evenly over the bread. This butter is what will make your bread golden.
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Heat a non-stick pan to med-low heat. Place one slice of bread, buttered side down into the pan. Top with cheese, sprinkle with rosemary, and top with remaining slice of bread, buttered side out.
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Cook for 5-7 minutes, until bread is golden brown and cheese has started to melt. Flip and cook for 3-5 more minutes, until the second side is also golden brown.
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Transfer sandwich to a cutting board and cut into 1" croutons.
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Place croutons on top of a bowl of warmed soup.
Soup recipe: From Bon Appetit, Creamy Tomato Soup
Enjoy! xo
