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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
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A creamy, slightly smoky tomato basil soup topped with crispy, melty grilled cheese croutons. This quick and easy comfort food comes together in under 30 minutes and is perfect for busy weeknights or cold days.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans (14.5 oz each) crushed tomatoes (preferably San Marzano)
  • 1 cup vegetable broth or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped (plus more for garnish)
  • 1 teaspoon sugar
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough bread (or any sturdy bread)
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Start the Soup Base: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
  2. Brown the Tomato Paste: Add the minced garlic and tomato paste to the pot. Stir constantly for 2 minutes until the paste darkens to a deep brick red and smells intensely fragrant.
  3. Add the Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to low.
  4. Simmer and Season: Add the sugar, salt, pepper, and red pepper flakes if using. Let the soup simmer uncovered for 10 minutes, stirring occasionally.
  5. Blend Until Smooth: Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
  6. Finish with Cream and Basil: Stir in the heavy cream and chopped basil. Taste and adjust seasoning. Keep warm over low heat.
  7. Make the Grilled Cheese Croutons: While the soup simmers, heat a large non-stick skillet over medium heat. Butter one side of each bread slice. Place two slices butter-side down on a plate, then top with shredded cheddar and Parmesan. Place the remaining bread slices on top, butter-side up. Cook the sandwiches in the skillet for 3-4 minutes per side until golden brown and cheese is melted. Let cool for 2 minutes, then cut into 1-inch cubes.
  8. Serve Immediately: Ladle the soup into bowls and top with a generous handful of crispy grilled cheese croutons. Garnish with extra fresh basil and a drizzle of olive oil if desired.

Notes

Don’t skip browning the tomato paste—it adds deep, savory flavor. Use room temperature cream to prevent separation. For crispy croutons, cook the grilled cheese until deeply golden. Shred your own cheese for the best melt. The soup can be made a day ahead and reheated; flavors improve overnight.

Nutrition

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

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