This Tomato Soup with Croissant Toast Points is a comforting, grill-friendly take on a classic favorite. Built in an enameled cast iron Dutch oven, the soup starts with olive oil, onions, and carrots cooked down until sweet and tender, then seasoned with Cattleman’s Grill Lone Star Texas Brisket Club for savory depth. Garlic and a chipotle in adobo add warmth and subtle smokiness, while chicken stock simmers down to concentrate flavor before being finished with half and half for a smooth, creamy texture.
The croissant toast points bring richness and contrast to the bowl. Toasted on a hot griddle in olive oil, the croissant loaf develops crisp edges and a buttery interior before being topped with havarti cheese and melted until perfectly gooey. Quartered into shareable pieces, they’re ideal for dipping and scooping.
This recipe is simple, efficient, and well-suited for outdoor cooking, making it an excellent option for cool-weather meals, casual gatherings, or anytime you want comfort food without leaving the grill.
What You’ll Love About This Recipe
Comforting flavors with subtle smoky heat
Built entirely in cast iron on the grill
Creamy texture without being heavy
Croissant toast points add richness and crunch
Easy to scale for family meals or entertaining
Tomato Soup with Croissant Toast Points
Tom Jackson
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
American
Servings
8
Prep Time
35 minutes
Cook Time
15 minutes
Calories
290
Creamy tomato soup with a hint of chipotle, served with cheesy croissant toast points.
Preheat your grill or griddle for medium heat, setting up a stable cooking zone suitable for cast iron. Place an enameled cast iron Dutch oven over the heat and add the olive oil, allowing it to warm before cooking.
Add the diced onion and grated carrots to the Dutch oven and season generously with Cattleman’s Grill Lone Star Texas Brisket Club. Cook, stirring occasionally, until the onions soften and the vegetables begin to break down.
Stir in the garlic and cook for about one minute until fragrant, taking care not to scorch it. Add the chipotle in adobo, the chicken stock and tomatoes, stirring to combine. Allow the soup to simmer and reduce for about 20 minutes, maintaining a gentle heat.
Once reduced, stir in the half and half and continue cooking until the soup is smooth and warmed through. Adjust seasoning as needed.
While the soup finishes, heat olive oil on a flat-top or griddle. Toast the croissant slices until golden, flip, and top with havarti cheese. Continue cooking until the cheese melts fully.
Quarter the croissant toast into points and serve warm alongside the tomato soup.
Safety Note: Use heat-resistant gloves when handling cast iron cookware and hot griddle surfaces.
Recipe Note
Recipe FAQ
Is this soup spicy?
It has mild heat from the chipotle, which can be adjusted to taste.
Can I blend the soup?
Yes, blending will create a smoother texture if desired.
Can the soup be made ahead?
Yes, reheat gently and stir before serving.
What can I substitute for havarti?
Fontina or mild cheddar work well.
Can this be cooked indoors?
Absolutely, using a stovetop and cast iron Dutch oven.
Recipe Highlights & Insights
Chipotle adds smoky depth without overpowering
Cast iron provides even heat and easy reduction
Croissant toast adds buttery texture contrast
Ideal for cooler seasons and casual gatherings
Trending / Popular Elements
Cast iron soup cooking
Griddle-style toast points
Comfort food on the grill
Nutrition
Nutrition
Serving Size
10 oz
per serving
Calories
290
Amount/Serving% Daily Value
Carbs
18 grams
Fiber
3 grams
Sugar
6 grams
Protein
7 grams
Fat
22 grams
Saturated Fat
10 grams
Sodium
610 milligrams
Cholesterol
45 milligrams
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