Grilled Cheese Croutons

Have you heard about this delicious new trend? Several years ago I saw photos of grilled cheese croutons floating on hot soup.   I’ve been a fan of grilled cheese since childhood.  Now I’m finally trying to make grilled cheese croutons.




Homemade grilled cheese croutons in soup add a creamy, savory layer of flavor and texture that elevates winter soup into the a gourmet delight. Add them to tomato soup, pumpkin soup, vegetable soup, and even chicken soup. They’re wonderful tossed in a salad.





Stale bread makes the best grilled cheese.  Look for day old fabulous whole grain bread.  My favorite grilled cheese sandwich is cheddar cheese (not processed cheese) and the second is baby Swiss.  For even more flavor impact, try experimenting with your favorite cheeses. For best results, slice the soft types of cheese and shred the harder varieties. Here are some of great combinations to expand your taste buds’ experience:  blue cheese and feta or pepper jack, flavored or herbed goat cheese. Muenster and fontina, or gouda and medium cheddar.




Today I’m sprinkling my croutons on my creamy Basil Parmesan Tomato Soup.  So good!  If you are making mulitple grilled cheese sandwiches, the oven is the way to make them.  I tried my George Forman grill for a small amount of croutons for me, and it also worked perfectly.


Grilled Cheese Croutons

Use organic when available. Makes 1 serving.


Grilled Cheese Croutons

Take the classic cup of soup and a sandwich, like grilled cheese, and turn it into a hot bowl of soup topped with homemade grilled cheese croutons. Take various kinds of cheeses for great taste.
Course Salad, Soup
Cuisine American
Keyword croutons, grilled cheese, grilled cheese croutons
Servings 1 serving


  • 2 tbsp olive oil
  • 2 slices stale bread (day old)
  • 3 oz cheese grated or shredded room temperature


  • Line baking pan with aluminum foil
  • Lightly brush olive oil on each slice of bread on one side
  • Put oiled slice  down on pan, sprinkle cheese on top of slice and put 2nd slice on top oiled slice up
  • Broil 2 to 3 minutes or until golden brown
  • Flip sandwich over and broil until golden brown
  • Allow sandwich to cool on a rack until cheese is solid
  • Cut crust off the sandwich
  • Cut into nine squares
  • Use to garnish hot soup or salad



















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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

16 thoughts to “Grilled Cheese Croutons”

  1. This is just genius! Why haven’t I thought of this before. We love toasted cheese sandwiches with tomato soup but I haven’t thought of making croutons! x

  2. What a great idea! I always dip my toasted cheese sandwich into my tomato soup , which is a bit messy and impolite. Making it into croutons would taste better and even meet Emily Posts etiquette standards . )))

  3. Grilled Cheese sandwiches are popular with tomato soup and potato soup in our house – the croutons are a great new twist on an old favorite!

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