Creamy Tomato Basil Soup with Grilled Cheese Croutons
This Creamy Tomato Basil Soup with Grilled Cheese Croutons combines smooth, velvety tomato soup with crispy, cheesy croutons for a comforting and satisfying meal. Ready in under 40 minutes, it’s perfect for a cozy lunch or easy dinner.
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.
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