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What's Left in the Fridge Chunky Tomato Soup with Grilled Cheese Croutons

Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Servings: 2


  • A half sheet pan of tomatoes
  • 1/4 of an onion
  • 4 cloves of garlic
  • 1 tbsp dried basil
  • 1 tbsp dried chili flakes
  • enough chicken stock to make it into soup
  • 2 pieces of bread
  • a few slices of cheese
  • a bit of margarine
  • olive oil
  • salt and pepper


  • Lay out tomatoes, onions and garlic on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper.
  • Roast on 375 F for an hour, or longer if it looks like they need to be roastier.
  • Transfer the veggies into a pot on medium heat. Add the basil, chili flakes, and stock.
  • Bring to a boil, then simmer for 30 minutes.
  • Use an immersion blender to blend it up into soupy goodness.
  • Make your grilled cheese! You know how to do this. I like to use margarine on the bread on the pan side because it spreads nicer. 
  • Cut up the grilled cheese and throw it in your soup when serving.