Description
This creamy Tomato Basil Soup with Grilled Cheese Croutons offers a comforting blend of rich tomato flavors and fresh basil, paired perfectly with crispy, melty grilled cheese croutons. A classic American soup that’s easy to make on the stovetop, ideal for cozy meals any time of the year.
Ingredients
Scale
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes with juices
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
For the Grilled Cheese Croutons
- 4 slices sandwich bread
- 4 slices cheddar or American cheese
- 2 tablespoons butter
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat and sauté the finely chopped onion for 5 to 6 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add Tomatoes and Simmer: Stir in the whole peeled tomatoes with juices, vegetable broth, tomato paste, salt, pepper, and sugar. Break up the tomatoes with a spoon. Bring the soup to a gentle simmer and cook uncovered for 15 minutes to meld the flavors.
- Blend the Soup: Remove the pot from heat and carefully blend the soup until smooth using an immersion blender or transferring it in batches to a countertop blender.
- Finish the Soup: Return the smooth soup to low heat. Stir in the heavy cream and chopped fresh basil. Cook for 2 to 3 minutes until the soup is warmed through and fragrant.
- Prepare Grilled Cheese Croutons: Butter one side of each bread slice. Place cheese between two slices of bread with the buttered sides facing out. Cook in a skillet over medium heat until the bread is golden brown and the cheese is melted, about 3 to 4 minutes per side.
- Cut Croutons: Remove grilled cheese sandwiches from the skillet and let cool slightly. Cut into bite-sized cubes to serve as croutons.
- Serve: Ladle the hot tomato basil soup into bowls and top with the grilled cheese croutons for a delightful twist on a classic comfort meal.
Notes
- You can substitute milk for heavy cream to create a lighter version of the soup.
- Mozzarella or provolone cheese works well as alternatives for the grilled cheese croutons.
- This soup can be made ahead of time and refrigerated for up to 3 days, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
