Cold weather calls for something comforting, and this Tomato Soup with Croissant Grilled Ham & Cheese delivers exactly that. Fire-roasted tomatoes simmer with onion, carrot, garlic, and a touch of chipotle for gentle heat, creating a soup that’s rich, smooth, and deeply savory. Blending the vegetables gives the soup a naturally creamy texture, finished with just enough half-and-half to round things out without overpowering the tomato flavor.
The croissant grilled ham and cheese takes the classic pairing in a buttery direction. Flaky croissant bread crisps beautifully on a cast iron griddle while Havarti melts around thick-sliced ham. Cooking everything on the pellet grill adds subtle wood-fired character and makes this an easy one-grill meal from start to finish.
Served with a dollop of crème fraîche and plenty of soup for dipping, this dish hits all the right notes—warm, familiar, and satisfying. It’s a great option for weeknight comfort cooking or a relaxed weekend lunch when you want something cozy that still feels a little special.
What You’ll Love About This Recipe
Smooth, creamy tomato soup without heavy cream overload
Fire-roasted tomatoes bring natural sweetness and depth
Croissant bread adds rich, flaky texture to classic grilled ham and cheese
Pellet grill cooking keeps everything outdoors and hands-off
Perfect cold-weather comfort food
Tomato Soup with Croissant Ham & Cheese
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
American
Servings
8
Prep Time
10 minutes
Cook Time
45 minutes
Calories
210
A cozy bowl of fire-roasted tomato soup paired with buttery croissant grilled ham and cheese, all cooked on the pellet grill.
Start by prepping the vegetables. Dice the onion and grate the carrot. The cuts don’t need to be perfect since everything will be blended later, but keeping them consistent helps them cook evenly. Microplane the garlic so it melts right into the soup.
Heat an enameled cast iron Dutch oven over medium heat with a couple tablespoons of olive oil. Add the onion and carrot and let them soften, stirring occasionally. Season generously with Cattleman’s Grill Lone Star Brisket Rub, leaning into the salt and pepper to help draw moisture from the vegetables.
Once the vegetables are soft, stir in the garlic and a whole chipotle pepper in adobo. Add the fire-roasted tomatoes and chicken stock, then let the soup simmer gently for about 30 minutes.
Blend the soup until smooth using an immersion blender. Stir in the half-and-half or cream and keep warm while you prepare the sandwiches.
Preheat the pellet grill to 450°F with the cast iron griddle installed. Add a light coating of olive oil to the griddle and place the croissant bread cut-side down. Top with Havarti cheese and thick-sliced ham, then close the lid and toast for about 90 seconds.
Flip the sandwiches and move them to an indirect zone on the griddle so the cheese finishes melting without adding more color. Serve the soup hot with a dollop of crème fraîche and the croissant grilled ham & cheese on the side for dipping.
Recipe Note
Recipe FAQ
Can I make the soup ahead of time?
Yes. The soup reheats very well and can be made a day in advance.
Is the chipotle pepper spicy?
It adds mild heat and smokiness. You can omit it for a milder soup.
Can I use a blender instead of an immersion blender?
Yes, just blend carefully in batches and allow steam to escape.
What cheese works best if I don’t have Havarti?
Fontina or mild white cheddar melt well and pair nicely with tomato soup.
Recipe Highlights & Insights
This recipe uses grated carrot instead of diced to add sweetness that fully melts into the soup. Cooking the grilled ham & cheese on a cast iron griddle creates even browning while the pellet grill adds subtle wood flavor. The croissant bread acts almost like a buttery crouton for dipping.
