If you are craving the ultimate comfort dish that tastes like a warm hug in a bowl, then the Tomato Basil Soup with Grilled Cheese Croutons Recipe is your new best friend. This beloved combination brings a beautifully smooth tomato basil soup together with crispy, cheesy grilled cheese croutons that add just the right amount of indulgence and texture. Whether you’re cozying up on a chilly day or serving guests who adore classic flavors with a twist, this recipe delivers a perfect balance of fresh, creamy, and melty goodness that will make your taste buds sing.
Ingredients You’ll Need
Simple, fresh ingredients are the heart and soul of this Tomato Basil Soup with Grilled Cheese Croutons Recipe. Each component is carefully chosen to build layers of flavor, texture, and color, making the dish as vibrant on the eye as it is on the palate.
- Olive oil: The essential fat for sautéing onions and garlic, adding a subtle fruity richness.
- Yellow onion: Brings sweetness and depth when gently caramelized.
- Garlic cloves: Provide a fragrant kick that brightens the entire soup.
- Whole peeled tomatoes: The foundation for that rich, luscious tomato flavor.
- Vegetable broth: Adds savory notes and thins the soup to the perfect consistency.
- Sugar: Balances acidity in the tomatoes for smooth, mellow sweetness.
- Salt and black pepper: Classic seasonings that enhance every flavor.
- Crushed red pepper flakes (optional): A gentle heat that lifts the flavor profile without overwhelming it.
- Heavy cream: Creates a silky, velvety texture that complements the tomatoes beautifully.
- Fresh basil leaves: Adds herby freshness and vibrant green color.
- Sourdough or white bread: The basis for crispy, golden grilled cheese croutons.
- Butter: Softened and spread on bread for that irresistible grilled exterior.
- Sharp cheddar cheese: Melts perfectly to ooze within the croutons, delivering savory richness.
How to Make Tomato Basil Soup with Grilled Cheese Croutons Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the chopped yellow onion and cook it gently until it softens and becomes translucent, about 5 minutes. Next, add the minced garlic and sauté for just one more minute, allowing its fragrant aroma to fill your kitchen and lay the foundation for flavor.
Step 2: Build the Tomato Base
Tip in the whole peeled tomatoes along with their juices. Use your spoon to break the tomatoes apart, releasing their natural juices and texture. Pour in the vegetable broth to thin things out slightly and stir in the sugar, salt, and black pepper. If you love a touch of heat, sprinkle in the crushed red pepper flakes. Let it all simmer uncovered for 20 minutes to meld the flavors and deepen the soup’s richness.
Step 3: Blend to Silky Smoothness
Once your soup has simmered and the flavors have married beautifully, use an immersion blender right in the pot to puree it until beautifully smooth. No immersion blender? No worries. Carefully pour the soup into batches in a blender and pulse until silky. Remember to vent the lid to avoid steam buildup.
Step 4: Add Cream and Basil
Return the pureed soup to the pot if needed, then stir in the heavy cream to create that luscious, creamy texture everyone loves. Toss in the fresh chopped basil leaves for that unmistakable herbal brightness. Let it simmer for another 5 minutes so the basil flavor infuses, and taste to adjust seasoning – sometimes a pinch more salt or pepper will make all the difference.
Step 5: Prepare the Grilled Cheese Croutons
While your soup simmers, it’s time to make the show-stopping grilled cheese croutons. Butter one side of each bread slice and sandwich sharp cheddar cheese between two slices, buttered sides facing out. Grill each sandwich in a skillet over medium heat until they’re golden brown and the cheese melts perfectly, about 3 to 4 minutes per side. Let them cool just enough to hold, then cut into bite-sized cubes ready to sprinkle atop your soup.
Step 6: Serve and Enjoy
Ladle the steaming hot tomato basil soup into bowls and generously top with the crunchy, chewy grilled cheese croutons. Every spoonful promises creamy tomato goodness balanced with bursts of melty cheese and crispy bread – pure comfort food bliss in each bite.
How to Serve Tomato Basil Soup with Grilled Cheese Croutons Recipe
Garnishes
For an extra touch of elegance and freshness, consider garnishing your bowl with a few whole basil leaves or a swirl of cream on top. A sprinkle of cracked black pepper or a pinch of smoked paprika can also add a subtle pop of flavor and color that makes each presentation special. These simple garnishes elevate your homemade soup from everyday to memorable.
Side Dishes
This Tomato Basil Soup with Grilled Cheese Croutons Recipe stands tall as a meal on its own, but it also pairs beautifully with light sides like a crisp green salad, roasted vegetables, or even a rustic baguette to soak up every drop. For a heartier touch, a bowl of mixed nuts or a serving of fruit salad adds delightful contrast and balance.
Creative Ways to Present
Want to wow your guests? Serve the soup in mini cast iron skillets or bread bowls for a rustic touch. Alternatively, layering the grilled cheese croutons at the bottom of the bowl and ladling the soup over them creates a delightful textural surprise with every sip. You can also skewer a grilled cheese cube on a cocktail pick for a fun, interactive garnish that doubles as a snack.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. Keep the grilled cheese croutons separate to maintain their crispness, then add just before serving to keep that delightful contrast intact.
Freezing
Planning ahead? You can freeze the tomato basil soup without the cream or the croutons for up to 3 months. When ready, thaw it overnight in the refrigerator and stir in fresh cream and basil just before reheating. Avoid freezing the grilled cheese croutons as they lose their crisp texture when thawed.
Reheating
Reheat the soup gently over low to medium heat, stirring occasionally to prevent scorching. Adding a splash of broth or cream as you warm it up helps restore that luxurious consistency. For the grilled cheese croutons, a quick toast in a hot oven or skillet revives their crunch perfectly before serving.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! When fresh tomatoes are in season, peel and chop them, then cook them down just like the canned variety. Keep in mind, it might take a bit longer to achieve the right texture and depth of flavor.
Is this recipe vegetarian and gluten-free?
This Tomato Basil Soup with Grilled Cheese Croutons Recipe is vegetarian, but the traditional croutons are not gluten-free. To make it gluten-free, use gluten-free bread and ensure your broth and other ingredients are free from gluten.
Can I make the soup vegan?
Yes! Substitute the heavy cream with full-fat coconut milk or a creamy cashew blend, and swap the butter and cheese with vegan alternatives to keep that indulgent flavor without dairy.
What other cheeses work well for the grilled cheese croutons?
While sharp cheddar is classic, melty cheeses like mozzarella, fontina, or gouda offer delicious variations. Feel free to experiment with your favorites for different flavor notes.
How spicy does the crushed red pepper make the soup?
The crushed red pepper flakes add just a subtle warmth without overpowering the delicate tomato and basil flavors. You can always omit or adjust the quantity based on your preference for heat.
Final Thoughts
There’s truly nothing like a bowl of Tomato Basil Soup with Grilled Cheese Croutons Recipe to brighten your day and satisfy your soul. It celebrates the best of simple ingredients transformed into something heartwarming and memorable. So gather your ingredients, fire up the stove, and dive into this cozy, delicious dish—you’ll be so glad you did!
Print
Tomato Basil Soup with Grilled Cheese Croutons Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy tomato basil soup topped with crispy grilled cheese croutons, perfect for a cozy meal. This recipe features a rich blend of tomatoes, fresh basil, and a touch of cream, paired with golden grilled cheese cubes that add a delicious crunch.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
For the Grilled Cheese Croutons
- 4 slices sourdough or white bread
- 2 tablespoons butter, softened
- 4 slices sharp cheddar cheese
Instructions
- Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Seasonings: Pour in the whole peeled tomatoes with their juices, breaking them up with a spoon as you add them. Stir in the vegetable broth, sugar, salt, black pepper, and crushed red pepper flakes if using. Bring the mixture to a simmer.
- Simmer the Soup: Let the soup simmer uncovered for 20 minutes to allow flavors to meld and the tomatoes to soften fully.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Add Cream and Basil: Stir in the heavy cream and chopped fresh basil leaves. Simmer for an additional 5 minutes to combine flavors. Taste and adjust seasoning if necessary.
- Prepare Grilled Cheese Croutons: Butter one side of each bread slice. Place cheese slices between the unbuttered sides to make two sandwiches. Grill the sandwiches in a skillet over medium heat until the bread is golden brown and the cheese is melted, about 3–4 minutes per side.
- Cut and Serve: Allow the grilled cheese sandwiches to cool slightly, then cut into bite-sized cubes. Ladle the hot soup into bowls and top with the grilled cheese croutons. Serve immediately while warm.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce richness.
- Feel free to use any melty cheese you prefer for the croutons, such as mozzarella or fontina.
- For spicier soup, increase the amount of crushed red pepper flakes.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
