Pressure Cooker Creamy Tomato Soup with Grilled Cheese Croutons
- 2 tablespoons grapeseed oil
- 1 small yellow onion, cut into ½-inch dice
- 1 large carrot, peeled and cut into ½-inch dice
- 1 garlic clove, minced
- salt and ground black pepper to taste
- 1 cup vegetable stock
- 2 (28 ounce) cans whole tomatoes
- 1 cup half-and-half
- 4 slices sharp Cheddar cheese
- 4 slices whole-wheat sandwich bread
- 2 slices Colby cheese
- 4 tablespoons unsalted butter, at room temperature
For best results, we recommend using:
- Heat oil in pressure cooker set to Sauté on Normal.
- Sauté carrot, onion, and garlic in hot oil until softened, 8 to 10 minutes; season with salt and pepper.
- Pour vegetable stock into the pot to deglaze, scraping any browned bits from the pot with a flat-edged utensil.
- Stir tomatoes with the stock; season with salt and pepper.
- Select Pressure Cook (Manual) and cook for 30 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Blend soup in the pot with an immersion blender fitted with a blade attachment until smooth.
- Stir half-and-half through the soup; season with salt and pepper.
- Layer 2 slices Cheddar cheese onto 1 bread slice; top with 1 slice Colby cheese and a second slice of bread. Spread 1 tablespoon butter over the top of the top bread slice. Repeat process with remaining bread, cheese, and butter
- Heat a skillet over medium heat. Lay sandwiches, butter sides down, into the skillet. Spread 1 tablespoon butter onto the top of each sandwich. Cook sandwiches until golden brown and the cheese has melted, 3 to 5 minutes per side.
- Remove sandwiches to a cutting board and cut into 1-inch squares.
- Ladle soup into shallow bowls and top with the grilled cheese croutons to serve.
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.
What others are saying
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.
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.
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 :)
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!
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.