Print

Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
Print Recipe

A velvety, rich tomato basil soup topped with crispy, cheesy grilled cheese croutons. This quick and easy comfort food comes together in about 30 minutes using simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (14.5 ounces each) crushed tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped (plus more for garnish)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough or crusty bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 to 6 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in both cans of crushed tomatoes and the broth. Stir together, scraping up any bits from the bottom. Bring to a gentle simmer, then reduce heat to low. Let cook for 15 minutes, stirring every few minutes.
  3. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. (If using a regular blender, work in batches and be careful with the hot liquid.)
  4. Return the pot to low heat. Stir in the sugar, salt, pepper, and red pepper flakes if using. Slowly pour in the heavy cream while stirring gently. Let warm through for about 2 minutes, but do not let it boil.
  5. Stir in the chopped fresh basil right before serving. Taste and adjust seasoning if needed.
  6. While the soup simmers, preheat the oven to 400°F. Butter one side of each bread slice. Place them butter-side down on a baking sheet lined with parchment paper. Divide the shredded cheese evenly on top. Bake for 8 to 10 minutes, until the cheese is melted and bubbly and the edges are golden brown. Let cool for 2 minutes, then cut into 1-inch cubes.
  7. Ladle the soup into bowls. Top generously with the grilled cheese croutons while they are still warm. Garnish with extra fresh basil and a crack of black pepper. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of canned tomatoes. Add cream over low heat to prevent curdling. For dairy-free, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The grilled cheese croutons are best made fresh; they can be kept warm in a low oven (200°F) for up to 10 minutes.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, creamy tomato soup, easy soup recipe, comfort food, 30 minute meal

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