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Grilled Cheese Soup with Tomato Croutons

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6 servings, 1 cup each

A loaf of tomato focaccia bread is cut into cubes and baked until crispy to make the yummy croutons for this grilled cheese soup.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spread bread cubes onto rimmed baking sheet. Bake 8 min. or until lightly toasted, stirring after 5 min.
  • Meanwhile, melt butter in large saucepan on medium heat. Add onions; cook and stir 6 to 7 min or until crisp-tender. Add flour; cook and stir 2 min. Whisk in broth. Bring to boil. Gradually stir in milk; simmer on low heat 5 min or until thickened, stirring constantly.
  • Add VELVEETA and peppers; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended. Serve topped with croutons.

Serving Suggestion

Serve this creamy soup with a crisp mixed green salad, and cooked lean meat, poultry or fish.


Can't find tomato-flavored focaccia? You can use plain focaccia bread or a French bread baguette instead. Mix 1 can (6 oz.) tomato paste, 1/2 tsp. each dried oregano leaves and dried basil leaves, and 1/4 tsp. garlic powder until blended. Cut bread into thin slices; spread with tomato paste mixture. Place on baking sheet. Bake in 350ºF oven 5 to 6 min. or until lightly toasted. Serve with the soup as is, or cut into cubes and serve individual bowls of soup.


  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 320
Total fat 12g
Saturated fat 7g
Cholesterol 35mg
Sodium 770mg
Carbohydrate 41g
Dietary fiber 2g
Sugars 8g
Protein 13g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 35 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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