Few meals are as comforting as a warm bowl of tomato soup paired with a grilled cheese sandwich. But what if you could take this classic combination to the next level?
This instant pot tomato soup with crispy grilled cheese croutons is the perfect way to enjoy creamy, rich flavors with a satisfying crunch. It’s quick, easy, and packed with flavor, making it a must-try for anyone who loves instant pot recipes.
Why Use the Instant Pot?
The instant pot is a game-changer when it comes to soup recipes. Instead of spending hours simmering on the stove, pressure cooking locks in flavors and tenderizes ingredients in a fraction of the time.
The result? A smooth and velvety tomato soup that tastes like it’s been cooking all day. Plus, you can sauté and pressure cook in the same pot, making cleanup effortless.
A Twist on a Classic
Tomato soup and grilled cheese are a perfect match, but these grilled-cheese croutons take it to another level. Instead of dunking a whole sandwich, crispy, cheesy bites float right on top of the soup, giving you the best of both worlds in every spoonful.
The contrast between the silky soup and the crunchy, buttery croutons is pure perfection.
Tips for the Best Tomato Soup
- Use quality tomatoes: Whole canned tomatoes have the best flavor. Look for San Marzano or fire-roasted varieties.
- Blend for creaminess: An immersion blender makes it easy to create a smooth consistency without transferring hot liquid to a blender.
- Don’t skip the seasoning: Worcestershire sauce, Old Bay, and dried basil add depth to the soup. Adjust the seasoning to taste.
- Finish with dairy: A little heavy cream or half-and-half gives the soup a luscious texture. You can also use Boursin or cream cheese for added richness.
Customizing the Recipe
This instant pot tomato soup is delicious as is, but there are plenty of ways to make it your own:
- Make it dairy-free: Use coconut milk instead of cream and skip the cheese in the croutons.
- Add protein: Stir in shredded rotisserie chicken or cooked chickpeas for a heartier meal.
- Spice it up: Add red pepper flakes or a dash of hot sauce for extra heat.
- Boost the veggies: Blend in roasted red peppers or carrots for a natural sweetness.
Perfecting the Grilled-Cheese Croutons
The key to great grilled-cheese croutons is using the right bread and cheese. A sturdy bread like rye or sourdough holds up well, while a melty cheese like American, cheddar, or gouda ensures gooey bites.
For extra crispiness, spread a thin layer of butter or mayonnaise on the bread before grilling.
Once the sandwich is golden brown, let it cool slightly before cutting it into bite-sized cubes. These croutons stay crisp when added to the hot soup, creating a delightful contrast in texture.
Serving Suggestions
This soup is satisfying on its own, but you can enhance it with a few extras:
- A drizzle of olive oil or balsamic glaze for added depth.
- Fresh basil or parsley for a pop of color and freshness.
- A sprinkle of grated Parmesan for extra umami flavor.
- A side of roasted vegetables or a fresh salad for a balanced meal.
Why You’ll Love This Recipe
- Quick and easy: The instant pot does all the work, cutting down on cook time.
- Rich and flavorful: A blend of tomatoes, herbs, and cream creates a well-balanced soup.
- Perfectly crispy croutons: The grilled cheese bites add a fun and delicious touch.
- Great for meal prep: Make a big batch and store leftovers for easy lunches.
If you’re looking for simple yet satisfying instant pot recipes, this tomato soup with grilled cheese croutons is a winner. It’s cozy, comforting, and easy to customize.
Instant Pot Tomato Soup with Grilled-Cheese Croutons
Ingredients
For the Soup
- 3 tablespoons extra-virgin olive oil
- 1 bunch scallions sliced
- 1 yellow onion diced
- 1 large carrot peeled and cut into ½-inch disks, then halved
- 2 tablespoons cooking sherry
- 2 28-ounce cans whole peeled tomatoes, with juices
- 1 cup vegetable broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried basil
- 1 ½ teaspoons Old Bay seasoning
- 1 teaspoon dried thyme
- 1 6-ounce can tomato paste
- 1 cup heavy cream or half-and-half
- 1 5.2-ounce package Boursin cheese (any flavor) or 4 ounces cream cheese, cut into cubes
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
For the Grilled-Cheese Croutons
- 4 slices sandwich bread rye or pumpernickel swirl recommended
- Butter or mayonnaise for spreading
- Sliced melty cheese American cheese recommended
Instructions
Making the Soup in the Instant Pot
- Sauté the vegetables: Turn on the Sauté function in your Instant Pot and set it to High or More. Pour in the olive oil and heat for 3 minutes. Add the scallions, onion, and carrot. Stir occasionally and cook for 10 minutes, until softened and slightly browned.
- Deglaze the pot: Pour in the cooking sherry and stir well, scraping the bottom to loosen any browned bits. Cook for 1 minute to allow the alcohol to cook off.
- Pressure cook the soup: Add the canned tomatoes, vegetable broth, Worcestershire sauce, dried basil, Old Bay seasoning, and dried thyme. Stir everything together. Secure the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Once done, perform a quick release.
- Blend the soup: Remove the lid and stir in the tomato paste. Use an immersion blender (or work in batches with a countertop blender) to blend the soup until it becomes smooth.
Making the Grilled-Cheese Croutons
- While the soup is cooking, prepare the grilled cheese. Heat a frying pan over medium heat. Spread butter or mayonnaise on one side of each bread slice. Place the buttered side down onto the hot pan and layer 2-3 slices of cheese over it. Top with another slice of bread, buttered side up.
- Cook for 3-4 minutes per side, until both sides are golden brown and crispy. Let the sandwich cool for 2 minutes, then slice it into 1-inch cubes to create croutons.
Final Touches
- Add cream and cheese: Stir the heavy cream, Boursin (or cream cheese), seasoned salt, and black pepper into the soup. Blend again for a few seconds to ensure a creamy consistency.
- Serve and enjoy: Pour the soup into bowls and top with the grilled-cheese croutons. Serve warm and enjoy!
Notes
- Each grilled cheese sandwich makes about 8-10 croutons. If you want more croutons, simply make additional sandwiches.
- Using American cheese or another melty variety makes it much easier to cut the croutons cleanly.
- Feel free to customize the soup by adding red pepper flakes for heat or a splash of balsamic vinegar for added depth.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.