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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
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A velvety smooth tomato basil soup paired with crispy, cheesy grilled cheese croutons. This comforting, quick, and easy recipe is perfect for weeknights and sure to become a family favorite.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 28 ounces (794 g) canned crushed tomatoes (preferably San Marzano)
  • 1 cup (240 ml) chicken or vegetable broth (low-sodium)
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar (optional, to balance acidity)
  • 4 thick slices sourdough bread (about 1/2-inch thick)
  • 1 cup (120 g) shredded cheddar cheese (medium or sharp)
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Sauté the aromatics: Place a large heavy-bottomed pot or Dutch oven over medium heat and add 3 tablespoons butter. Once melted, add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
  2. Build the soup base: Pour in the crushed tomatoes and broth. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low and let simmer uncovered for 15 minutes, stirring occasionally.
  3. Blend the soup: Remove pot from heat. Add fresh basil, salt, pepper, and sugar (if using). Let cool for 2-3 minutes. Using an immersion blender, puree the soup directly in the pot until completely smooth. (Alternatively, blend in batches in a regular blender, filling no more than halfway and covering the lid with a towel.) Return soup to low heat and stir in heavy cream. Taste and adjust salt and pepper.
  4. Make the grilled cheese croutons: Place a large skillet over medium-low heat. Spread softened butter evenly on both sides of each bread slice. Cut each slice into 1-inch cubes. Place bread cubes in a single layer in the cold skillet. Sprinkle shredded cheddar evenly over the cubes. Cook undisturbed for 3-4 minutes until bottoms are golden brown and cheese starts to melt. Gently flip each cube and cook for another 2-3 minutes until cheese is fully melted and bread is golden and crisp. Remove imme…
  5. Assemble and serve: Ladle hot soup into bowls. Top generously with grilled cheese croutons. Garnish with fresh basil ribbons and a crack of black pepper if desired. Serve immediately.

Notes

Don’t rush the onion sauté; low and slow is key. Season in layers for depth. Once cream is added, do not let soup boil to prevent graininess. For make-ahead, prepare soup base without cream up to 3 days ahead; add cream when reheating. Croutons are best made fresh. For dairy-free, use olive oil or vegan butter and full-fat coconut milk or cashew cream; use dairy-free cheese. For a gluten-free option, use sturdy gluten-free bread.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, creamy tomato soup, comfort food, easy soup recipe, weeknight dinner

Find it online: https://spoonmira.com/creamy-tomato-basil-soup-with-easy-grilled-cheese-croutons/