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
Scale
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.
