Print

Creamy Tomato Basil Soup with Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
Print Recipe

A velvety smooth tomato basil soup topped with crispy, buttery grilled cheese croutons. This quick and easy comfort food comes together in under 30 minutes using simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 2 ounces cream cheese, softened
  • 1/4 cup fresh basil leaves, chopped, plus more for garnish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough or white bread
  • 2 tablespoons unsalted butter, softened (for croutons)
  • 4 ounces sharp cheddar cheese, grated

Instructions

  1. Start the soup base. Place your large pot over medium heat and add the 2 tablespoons of butter. Let it melt completely, then add the diced onion. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the tomatoes and broth. Pour in the entire 28-ounce can of crushed tomatoes and the 1 cup of broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 10 minutes, uncovered.
  3. Blend the soup. Remove the pot from the heat. If using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then carefully transfer it in batches and blend until smooth. Return the blended soup to the pot.
  4. Add the cream and cream cheese. In a small bowl, whisk together the 1/2 cup of heavy cream and the 2 ounces of softened cream cheese until mostly smooth. Slowly pour this mixture into the blended soup while stirring constantly. Stir in the chopped basil, sugar, salt, pepper, and red pepper flakes if using. Taste and adjust seasonings.
  5. Keep the soup warm while you make the croutons. Cover the pot and keep the soup on the lowest heat setting. Stir occasionally.
  6. Make the grilled cheese. Heat a non-stick skillet or griddle over medium heat. Spread one side of each bread slice with the softened butter. Place two slices of bread, butter-side down, on the skillet. Divide the grated cheddar evenly between the two slices. Top with the remaining bread slices, butter-side up. Cook for 3-4 minutes per side, until the bread is golden brown and the cheese is fully melted.
  7. Cut the croutons. Transfer the grilled cheese to a cutting board and let it rest for 1 minute. Using a sharp knife, cut each sandwich into 1-inch squares.
  8. Assemble and serve. Ladle the hot soup into bowls. Top generously with the grilled cheese croutons and a few extra fresh basil leaves for garnish. Serve immediately.

Notes

For the best flavor, use good-quality canned tomatoes like San Marzano. Let cream cheese come to room temperature before adding to prevent lumps. Toast the bread deeply for croutons that stay crispy longer. Store soup and croutons separately; soup keeps in the fridge for up to 5 days and freezes for up to 3 months.

Nutrition

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

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