Creamy Tomato and Jersey Milk Soup with Grilled Cheese Croutons

A comforting and flavorful tomato soup made with rich Jersey milk for extra creaminess, topped with crispy grilled cheese croutons.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.40/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Comfort Food•Light & Fresh•Indulgent

Ingredients

Servings

28ouncesCanned Diced Tomatoes(Use good quality diced tomatoes.)

£0.80

2mediumFresh Tomatoes(Roughly chopped, any variety will work.)

£0.70

4cupsJersey Milk(Whole milk preferred for richness.)

£1.50

2cupsVegetable Broth(Low sodium preferred.)

£0.40

1mediumYellow Onion(Diced)

£0.30

2clovesGarlic(Minced)

£0.15

1teaspoonDried Basil

£0.05

0.5teaspoonDried Oregano

£0.03

1teaspoonSugar(To balance the acidity of the tomatoes.)

£0.01

to tasteSalt

£0.01

to tasteBlack Pepper

£0.01

2tablespoonsButter(Unsalted)

£0.15

4slicesBread(Your favorite bread for grilled cheese.)

£0.40

4slicesCheddar Cheese(Or your favorite cheese for grilled cheese.)

£1.00

1tablespoonOlive Oil

£0.10

Total Cost

£5.61

£1.40 per serving

Instructions

1.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the canned diced tomatoes, fresh tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally.
3.
While the soup is simmering, prepare the grilled cheese croutons. Butter one side of each slice of bread. Place two slices of bread, butter-side down, in a small pan or griddle over medium heat. Place a slice of cheddar cheese on each slice of bread. Top with the remaining slices of bread, butter-side up. Cook until golden brown and the cheese is melted, about 3-4 minutes per side.
4.
Remove the grilled cheese sandwiches from the pan and let them cool slightly. Cut each sandwich into small cubes (crouton size).
5.
Once the soup has simmered for 20 minutes, carefully blend the soup using an immersion blender until smooth. Alternatively, you can blend it in batches in a regular blender. Be careful when blending hot liquids.
6.
Stir in the Jersey milk and heat gently. Do not boil.
7.
Serve the soup hot, topped with the grilled cheese croutons.

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My Notes

Nutrition Information

Nutrition per serving (500g)

550 kcal / 2301 kJ

Carbs

42g

16% of RDA

Fat

33g

47% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

25 g

28% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer flavor, roast the fresh tomatoes and onion before adding them to the soup.

Adjust the amount of sugar to your liking, depending on the acidity of your tomatoes.

If you don't have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending to avoid splattering.

For a vegan option, substitute the Jersey milk with cashew cream or coconut milk.

Garnish with fresh basil leaves or a swirl of cream for extra visual appeal.

Cooking Equipment

Stovetop

Large pot

Small pan or griddle

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, roast the fresh tomatoes and onion before adding them to the soup.

Adjust the amount of sugar to your liking, depending on the acidity of your tomatoes.

If you don't have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending to avoid splattering.

For a vegan option, substitute the Jersey milk with cashew cream or coconut milk.

Garnish with fresh basil leaves or a swirl of cream for extra visual appeal.

Creamy Tomato and Jersey Milk Soup with Grilled Cheese Croutons

Ingredients

Instructions