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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

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This creamy tomato basil soup is topped with crispy, cheesy grilled cheese croutons for the ultimate comfort food experience. It’s quick, easy, and perfect for a cozy night in.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled San Marzano tomatoes
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 slices thick sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 4 ounces sharp cheddar cheese, grated
  • 2 ounces Gruyère or provolone cheese, grated
  • Flaky sea salt, for finishing

Instructions

  1. Sweat the Aromatics: Melt 2 tablespoons butter in a large pot over medium heat. Add diced onion and a pinch of salt. Cook until soft and translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
  2. Build the Tomato Base: Add both cans of tomatoes (with juices), vegetable broth, sugar, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer for 15 minutes.
  3. Blend Until Silky: Remove pot from heat. Use an immersion blender to blend soup until smooth. If using a countertop blender, blend in batches, filling only halfway and holding a towel over the lid.
  4. Finish the Soup: Return pot to low heat. Stir in heavy cream and chopped basil. Season with salt and pepper to taste. Keep warm.
  5. Make the Grilled Cheese Croutons: Lay bread slices on a cutting board. Spread softened butter on one side of each slice. Flip two slices so buttered side is down. Divide grated cheeses evenly between those two slices. Top with remaining bread slices, buttered side up.
  6. Grill the Sandwich: Heat a non-stick skillet or cast iron pan over medium-low heat. Cook sandwich for 2-3 minutes per side until deep golden brown and cheese is melted. Press gently with a spatula.
  7. Assemble and Serve: Let grilled cheese rest 30 seconds, then cut into 1-inch squares. Ladle soup into bowls, top with croutons, garnish with basil and flaky sea salt.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes. Use low heat for the grilled cheese to ensure the cheese melts before the bread burns. Store soup and croutons separately to keep croutons crispy. Soup freezes well for up to 3 months.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, comfort food, quick dinner, creamy soup

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