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Clamato tomato soup with grilled cheese croutons
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Clamato tomato soup with grilled cheese croutons

A non-traditional version of the classic tomato soup with the bold and fresh flavors flavors of Clamato® Ingredients


For the tomato soup

  • 1 cup of Clamato Tomato Cocktail
  • 1 can peeled (28 oz) Roma tomatoes
  • 1 medium onion, diced diced
  • 2 garlic cloves, peeled and mashed peeled and mashed
  • 2 tablespoons of olive oil
  • 2 teaspoons of fresh thyme leaves
  • Salt and black pepper to taste

for the grilled cheese croutons

  • 4 slices of bread (preferably sourdough)
  • shredded cheddar cheese
  • butter


  • In a Dutch oven, cook a medium onion with three tablespoons of olive oil until soft.
  • Add two cloves of garlic and cook until fragrant.
  • Now open a can (28 oz) of peeled Roma tomatoes.
  • Place the tomatoes in a blender with the onions, garlic, about two teaspoons of fresh thyme leaves, and a cup of Clamato Tomato Cocktail.
  • Blend until smooth.
  • Transfer to the Dutch oven and let it simmer for about 25 minutes. Season with salt and black pepper.
  • Make the grilled cheese croutons by generously buttering one side of slice of bread ( I like sourdough bread for this) and place butter-side-down onto a preheated skillet. Sprinkle with cheddar cheese. Butter another slice of bread and place butter-side-up on top of the sandwich.
  • Grilled until lightly brown and cheese is melted.
  • Cut into small bite-sized pieces to garnish your soup.