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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

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A velvety smooth tomato basil soup made with roasted canned tomatoes and a touch of cream, topped with crispy, cheesy grilled cheese croutons. This quick and easy comfort food comes together in about 30 minutes and tastes like you spent hours.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, packed
  • 1 cup vegetable or chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough or country bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400°F (200°C). Drain canned tomatoes and spread on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with sugar. Roast for 15-20 minutes until caramelized.
  2. While tomatoes roast, melt butter in a large pot over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add roasted tomatoes (or canned if skipping roasting), tomato paste, salt, pepper, and red pepper flakes. Cook 2-3 minutes, stirring constantly.
  5. Pour in broth and bring to a gentle simmer. Reduce heat to low and cook 10-15 minutes, stirring occasionally.
  6. Remove pot from heat. Use an immersion blender to blend soup until smooth. (If using a regular blender, let soup cool 5 minutes, then blend in batches.)
  7. Return blended soup to pot. Stir in heavy cream and fresh basil leaves. Taste and adjust seasoning.
  8. Preheat oven to 375°F (190°C). Spread softened butter on one side of each bread slice. Place bread butter-side down on a baking sheet. Top two slices with shredded cheddar, then place remaining slices on top, butter-side up.
  9. Bake 8-10 minutes until golden and cheese is melted. Let cool 1 minute, then cut into 1-inch squares.
  10. Ladle soup into bowls and top with grilled cheese croutons. Garnish with fresh basil and olive oil if desired. Serve immediately.

Notes

Roasting the canned tomatoes deepens flavor and removes tinny taste. For dairy-free, use olive oil instead of butter, full-fat coconut milk instead of heavy cream, and dairy-free cheese. Soup thickens as it sits; add broth when reheating. Do not freeze croutons.

Nutrition

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

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