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Slow Cooker Tomato Soup with Grilled Cheese Croutons

A twist on a classic comfort food pairing, this vegetarian recipe is sure to become a family favorite. Mini grilled cheese is served right on top of the soup so every bite is the perfect combo.

Serves 6
Ready in 485 mins
Prep time 5 mins
Cooking time 480 mins
324 calories per serving


> 2 (28 oz) can Nature's Promise Whole Peeled Tomatoes 
> 1 (6 oz) can tomato paste
> 1 medium onion, finely chopped
> 4 cloves garlic, chopped
> 2 cups low-sodium vegetable broth
> 2 tsp dried oregano
> 1/2 tsp sugar
> 1/4 tsp salt
> Cooking spray
> 8 slices whole grain bread
> 8 slices American or Cheddar cheese 
> 1/2 cup low-fat milk
> 2 tbsp unsalted butter, cut up


To a large slow cooker, add the whole peeled tomatoes, tomato paste, onion, garlic, broth, oregano, sugar, and salt. Season with pepper. Cover and cook on high 7–8 hours.
Forty-five minutes before serving, preheat oven to 425°F. Line a large sheet pan with parchment. Lightly coat parchment with the cooking spray.
Arrange bread slices on sheet pan and coat tops with cooking spray. Toast bread 6–8 min., until browned on top. Flip bread slices and toast another 5 min. Place 1 slice cheese on each bread slice. Toast 2 min., until cheese begins to melt. Sandwich bread slices together to form 4 sandwiches. Toast another 4–5 min., until golden brown on both sides. Remove from oven.
To slow cooker, add the milk and butter, stirring until butter is melted. With immersion blender, purée soup until smooth. Season with salt and pepper to taste. Cut each grilled cheese into 9 cubes. Divide soup among serving bowls. Top with mini grilled cheeses.

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