Tomato Cream Soup With Grilled Cheese Croutons Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • for soup:
  • 28 oz can diced tomatoes
  • 13.6 oz can coconut milk, *don't shake & use the top cream only!
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried thyme, divided
  • 3 tbsp all purpose flour
  • for grilled cheese:
  • loaf of bread
  • 8 oz block of sharp cheddar cheese
  • 1 stick unsalted butter
  • thyme, dried
  1. In food processor combine all soup ingredients until smooth. Pour into large saucepan & bring to boil stirring occasionally. Reduce to simmer until ready to serve.
  2. In large skillet melt 1 tbsp butter over medium high heat. Cut cheese into ½ inch slices & place in between 2 slices of bread. Close sandwich & place on skillet. Cook for 2 minutes pressing down on bread with the back of a spatula, add 1 more tbsp butter, flip sandwich, & cook additional 1-2 minutes or until cheese is melted & sandwich is golden brown. Cut into bite sized croutons.
  3. Serve individually & top with croutons & additional sprinkle of thyme, enjoy!
food processor
large saucepan
mixing spoon
large skillet
measuring cup
Recipe by Public Lives, Secret Recipes at