Pressure Cooker Creamy Tomato Soup with Grilled Cheese Croutons

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


Mealthy Tip

Want a lighter option? Use low-fat plain yogurt instead of half-and-half! An immersion blender is the perfect tool for one-pot meals. Instead of transferring the soup in batches to a traditional blender, the small stick blender goes right into the cooking pot to blend the soup ingredients.

Nutrition Facts

Per Serving: 413 calories; 30g fat; 23.7g carbohydrates; 14g protein; 70mg cholesterol; 817mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 413 Calories from Fat268
% Daily Value*
Total Fat 30g 46%
Saturated Fat16g 78%
Trans Fat0.5g
Polyunsaturated Fat4.7g
Monounsaturated Fat7.7g
Cholesterol 70mg 23%
Sodium 817mg 34%
Total Carbohydrate 23.7g 8%
Dietary Fiber2g 9%
Protein 14g
Vitamin A53% Vitamin C17%
Calcium28% Iron9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

"croutons"! LOL I've been dipping my grilled cheese in tomato soup for years & never once thought of doing it this way. I'm a bit ashamed. I was afraid they'd get too soggy being left in the soup, but that wasn't remotely an issue. I got a tip from a friend about putting capers in grilled cheese, which I have loved since trying. Works here, too (as long as you like capers, which you should). I used the San Marzano tomatoes because they're great & I love having those cans around the kitchen.

Image of Caro Hodgin

Caro Hodgin says:

Absolutely wonderful. Love that this uses whole peeled tomatoes - they are so great when tomatoes are out of season. I'll try using fresh tomatoes during the summer, but really, tomato soup is so much better in the winter! I made this recipe, froze half, and ate the other half right out of the pot. Absolutely wonderful - creamy, velvety, lovely! Did not make grilled cheese croutons but will have to give that a try sometime :)

Image of Tal Levitas

Tal Levitas says:

I'm a huge fan of this recipe. It's so much easier and quicker than my non pressure cooker tomato soup recipe. Using grilled cheese as croutons is a stroke of genius. Will be making this again.

Image of Laura Griffin

Laura Griffin says:

Tomato soup and grilled cheese go together like PBJ, but these grilled cheese croutons are everything! Love this soup, and love making it in my pressure cooker even more. It's so creamy, thanks to the half and half, which I had only ever used in my coffee until now. Love this recipe, it's perfection!

Image of Erica Schaefer

Erica Schaefer says:

I made my grilled cheese croutons while the tomato soup was cooking in the MultiPot. Clever! I'm new to the world of pressure cooking, so the little things make me happy, like how easy it is to deglaze the pot. It works wonders. Instead of using half and half, I did heavy whipping cream, it was yummy.