Some flavors never go out of style, and a bowl of Creamy Tomato Basil Soup with Grilled Cheese Croutons is proof of that, a classic American comfort soup that pairs tangy tomatoes with fresh basil, often served with grilled cheese in mid-20th-century American diners.
What takes this soup to the next level? Crispy, buttery grilled cheese croutons.
Instead of serving a full sandwich on the side, bite-sized pieces of golden, melty grilled cheese are scattered on top of the soup, adding crunch and gooey goodness in every bite.
This soup is quick to make and uses simple ingredients. Perfect for cozy nights, quick lunches, or anytime you're craving something warm and satisfying.
Pair it with a crisp salad, roasted veggies, or just an extra helping of croutons!
What You Need for This Recipe
Simple ingredients come together to create a deep, balanced flavor in every spoonful, and these pantry staples also work for deviled eggs for entertaining, using about a tablespoon of tomato paste per 28-ounce can of tomatoes helps concentrate the flavor.
- Tomatoes - A mix of canned whole tomatoes and tomato paste creates a rich, deep tomato flavor. Fire-roasted tomatoes add extra smokiness.
- Fresh Basil - Bright, fragrant, and slightly sweet, basil enhances the acidity of the tomatoes. Tear it just before adding for the freshest taste.
- Heavy Cream - A touch of cream (36-40% milk fat) gives the soup its smooth, velvety texture.
- Garlic & Onion - Essential aromatics that bring depth and complexity to the soup.
- Butter & Olive Oil - Used to sauté the aromatics and improve the richness of the soup.
For the grilled cheese croutons:
For a boost of spicy, spreadable heat in tomato-based dishes, see 'nduja sausage for spicy, spreadable heat.
- Bread - A sturdy bread like sourdough or ciabatta holds up best. Thin slices ensure crispy edges.
- Cheese - Sharp cheddar melts beautifully, but Swiss, gouda, or mozzarella also work. A mix of cheeses adds extra depth.
- Butter - Helps create that golden, crispy exterior. Don't skimp-this is what makes the croutons irresistible.
Making Creamy Tomato Basil Soup with Croutons
This soup comes together quickly with just a few easy steps, and for a spicier variation try Cajun potato soup with bold spice.
- Cook the Aromatics - Sauté onion and garlic in butter until soft and fragrant.
- Build the Soup Base - Stir in tomato paste, then add canned tomatoes, broth, and seasonings. Simmer for 20 minutes.
- Blend Until Smooth - Use an immersion blender or regular blender to create a silky consistency, blending for 30-60 seconds.
- Add the Cream & Basil - Stir in the cream and fresh basil for a final burst of flavor.
For the grilled cheese croutons:
For a hands-off, pressure-cooker approach, try the Instant Pot version for fast weeknights.
- Make a Grilled Cheese Sandwich - Butter both sides of the bread, fill with cheese, and cook until golden brown, about 2-3 minutes per side over medium heat.
- Cool & Cut - Let it rest before slicing into bite-sized cubes.
- Top the Soup - Scatter the croutons over the soup just before serving.
Why This Recipe Works
This isn't just another tomato soup-it's creamy, balanced, and packed with flavor, pairing well with blended cocktails for summer entertaining, like vodka or gin-based frozen drinks.
- Rich, Not Overpowering - The cream softens the acidity of the tomatoes, making the soup smooth but not heavy.
- Balanced Seasoning - A touch of garlic, onion, and basil brings out the best in the tomatoes without overwhelming them.
- Perfect Texture - Blending the soup creates a silky consistency, while grilled cheese croutons add crunch and contrast.
- Quick & Easy - Ready in under 40 minutes (about 10 minutes prep, 30 minutes simmer), making it a great go-to meal.
The addition of grilled cheese croutons makes every spoonful exciting. Each bite is a mix of creamy, tangy soup and crispy, melty cheese goodness.
For honey-forward desserts to enjoy after this soup, see honey-based desserts to finish a meal.
Ways to Customize This Soup
This recipe is flexible, so you can easily adjust it to your preferences, or for a heartier meat-forward version try parmesan sausage soup with savory richness.
- Make It Dairy-Free - Use coconut milk instead of cream and dairy-free cheese for the croutons.
- Add a Spicy Kick - Stir in red pepper flakes (start with ¼ teaspoon) or a dash of hot sauce for extra heat.
- Boost the Umami - A splash of Worcestershire sauce or balsamic vinegar adds depth.
- Use Fresh Tomatoes - If you have fresh tomatoes, roast them first for a richer, deeper flavor, roasting at 425°F for 25-30 minutes concentrates their sweetness.
- Try Different Cheeses - Gouda, Havarti, or even blue cheese can give the croutons a unique twist.
You can also switch up the croutons by using garlic bread cubes, parmesan crisps, or even toasted nuts for a crunchy topping.
For soup-friendly side ideas, see side dishes that complement soups.
Best Side Dishes for Creamy Tomato Basil Soup
This soup is filling on its own, but the right side dishes can turn it into an even more satisfying meal, such as roasted chicken or a crisp green salad.
- Roasted Brussels Sprouts - Their caramelized flavor pairs well with the creaminess of the soup; roast at 425°F until edges are browned and tender.
- Caesar Salad - The crunch and tangy dressing contrast perfectly with the smooth soup.
- Avocado Toast - A creamy, fresh side that adds extra texture and flavor.
- Garlic Breadsticks - Soft on the inside, crispy on the outside, and perfect for dipping.
- Caramelized Onions & Mushrooms - Serve on the side or mix into the croutons for extra depth, and for a mushroom-forward pairing try creamy mushroom soup for earthy flavor, or explore side dishes for creamy mushroom chicken to complement mushroom flavors.
Creamy Tomato Basil Soup with Grilled Cheese Croutons
Equipment
- Large pot For cooking the soup
- Blender or Immersion Blender For pureeing the soup
- Skillet For making grilled cheese croutons
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 can whole peeled tomatoes 28 oz, preferably fire-roasted
- 2 cups vegetable broth
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ½ teaspoon sugar optional, balances acidity
- ½ cup heavy cream
- ¼ cup fresh basil chopped
- 4 slices bread sourdough or ciabatta recommended
- 1 cup cheddar cheese shredded
- 2 tablespoons butter for grilling bread
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add tomato paste and cook for 1 minute. Pour in whole peeled tomatoes and vegetable broth. Season with salt, black pepper, and sugar if using.
- Bring to a simmer and let cook for 20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a regular blender and blend until creamy.
- Reduce heat to low and stir in heavy cream and fresh basil. Let simmer for another 5 minutes, then remove from heat.
- To make grilled cheese croutons, butter one side of each bread slice. Place shredded cheese between two slices, buttered side out.
- Cook in a skillet over medium heat until golden brown and crispy on both sides, about 3 minutes per side.
- Let the grilled cheese cool slightly, then cut into bite-sized cubes.
- Ladle the soup into bowls and top with grilled cheese croutons just before serving.
Notes
- For extra depth, roast fresh tomatoes before blending.
- Use a mix of cheddar and mozzarella for an extra melty texture in the croutons.
- Soup can be stored in an airtight container in the fridge for up to 4 days.
If you want a lighter, vegetable-forward alternative to tomato soup, try lighter cauliflower-and-cheese soup. For non-butter options when making the grilled cheese croutons, consult butter substitutes for grilled cheese.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
