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Creamy Tomato Basil Soup with Grilled Cheese Croutons

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A deeply creamy tomato basil soup topped with crunchy, melty grilled cheese croutons. This easy recipe comes together in about 35 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 thick slices sourdough bread (about 1 inch thick)
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent—about 5 minutes.
  2. Add the minced garlic and cook for 1 minute, until fragrant.
  3. Pour in both cans of whole peeled tomatoes, including the juice. Use a wooden spoon to break up the tomatoes into smaller pieces.
  4. Add the chicken broth, sugar, salt, pepper, and red pepper flakes (if using). Stir together, then bring to a gentle simmer over medium-high heat. Reduce heat to low and let cook uncovered for 15 minutes.
  5. While the soup simmers, make the grilled cheese croutons. Heat a large non-stick skillet or griddle over medium heat. Spread the softened butter on one side of each sourdough slice. Place two slices butter-side down on the skillet. Top each with a generous layer of shredded cheddar and mozzarella. Place the remaining two slices on top, butter-side up. Cook for 3-4 minutes per side, until golden brown and cheese is melted.
  6. Remove the grilled cheese from the skillet and let rest on a cutting board for 2 minutes. Then slice into 1-inch cubes. Set aside.
  7. Remove the pot from the heat. Use an immersion blender to puree the soup until smooth.
  8. Stir in the heavy cream and chopped fresh basil.
  9. Ladle the soup into bowls and top generously with the grilled cheese croutons. Garnish with extra basil leaves if desired. Serve immediately.

Notes

For best results, use room-temperature cream to prevent curdling. Toast the bread deeply for crispy croutons. The soup can be made ahead (without cream and basil) and stored in the fridge for up to 3 days.

Nutrition

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

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