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Homemade Tomato Soup with Grilled Cheese Croutons


  • 4 Tbs. butter
  • 1/2 small onion minced
  • 6 Tbs. flour
  • 1/4 tsp. baking soda
  • 96 oz can tomato juice
  • 4 cups milk cold
  • 4 tsp. sugar
  • salt and pepper to taste
  • 1/8 tsp. garlic powder

For the Grilled Cheese Croutons

  • 2 slices Italian bread per person
  • 2 slices cheese per person Cheddar, American, Provolone etc
  • butter


  • Melt butter in 5 qt. soup pot.
  • Add onion and cook over medium heat till soft.
  • Whisk in flour and baking soda and cook 1 minute.
  • Gradually add tomato juice, whisking to blend.
  • Whisk in cold milk in a steady stream, very slowly.
  • Season with sugar, salt, pepper and garlic powder.
  • Heat to warm over low heat, but do not let boil.

For the Grilled Cheese Croutons

  • Make 1 grilled cheese sandwich per person, using 2 slices of cheese. Two different types is really good.
  • Cut finished sandwiches into cubes.
  • Separate pieces and place on cookie sheet.
  • Bake at 275 degrees for about 10 minutes.
  • Serve with soup.


Grilled cheese croutons are best when fresh. We let each person decide whether to eat the croutons in the soup or along with it.