Grilled Cheese Croutons
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These grilled cheese croutons are a fun and delicious way to top your tomato soup! They’re crispy, cheesy, and easy to make in just 20 minutes!
Who can resist toasty, ooey-gooey mini grilled cheeses? I certainly can’t. These grilled cheese croutons take everything I love about a classic childhood sandwich and turn it into bite-sized, golden cubes that are just begging to be piled onto a bowl of soup. They’re playful, comforting, and the kind of little extra that makes dinner feel fun.
I keep things simple with buttered white sandwich bread and plenty of sharp cheddar, but this is a great place to use whatever bread or cheese I have around—even slightly stale bread works beautifully here. I make grilled cheese the usual way, grilling it until the outside is crisp and the inside is melty, then trimming off the crusts and cutting the sandwiches into little cubes. The crusts never go to waste, though; they’re perfect for dunking straight into soup.
Dropped into a bowl of tomato soup, these grilled cheese croutons are pure cozy joy. If I have leftovers, I’ll reheat them in the oven the next day, where they get even crispier and somehow more irresistible. It’s a small twist, but one that always brings smiles to the table.
How to use grilled cheese croutons
These grilled cheese croutons are of course the perfect match for tomato soup. They’re what I serve with my tomato cheddar soup, which is pictured above. They also taste incredible with my simple tomato bacon soup.
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How do I store leftover croutons?
If you have some leftovers, store them in the fridge in an airtight container for up to 3 days. To reheat, place them on a baking sheet and bake until crisp.
Grilled Cheese Croutons Recipe
Ingredients
- 1 tablespoon butter (at room temperature)
- 4 slices white sandwich bread
- 4 ounces sharp cheddar cheese (shredded)
Instructions
- Spread the butter on one side of each of the slices of bread.1 tablespoon butter
- Heat a large frying pan over medium heat. Add two slices of the bread, buttered side down. Sprinkle the cheese on top of the bread and then top with the other two slices buttered side up.4 slices white sandwich bread, 4 ounces sharp cheddar cheese
- Cook for 2-3 minutes, until the bottom is golden brown. Flip the sandwiches over and cook for another 2-3 minutes until both sides are golden and the cheese has melted.
- Remove the grilled cheese sandwiches from the pan and let them cool for 5 minutes. Use a serrated knife to cut off the crusts – save them for dipping in soup! Then, cut the sandwiches into 1-inch croutons.
Video
Nutrition
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For more inspiration, make sure to check out all our soup recipes!
How incredibly epic are these! Simply brilliant!
My daughter not only loved making these with me, but also enjoyed eating them too. So much for saving them for another meal. LOL 🙂
Adorable, easy, and disappeared in no time at all LOL. Thanks for the fun and easy recipe! 🙂
Move over boring crackers, these grilled cheese croutons are now my favorite chili and soup topping!
This is a great idea, next time I have soup I plan on floating these little guys on top. I do love a grilled cheese sandwich, big and probably little too like these mini’s .