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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

creamy tomato basil soup with crispy grilled cheese croutons - featured image
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A velvety tomato basil soup topped with crispy, cheesy grilled cheese croutons. This quick and easy comfort food comes together in about 30 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup shredded mozzarella

Instructions

  1. Melt the butter in your large pot over medium heat. Once it’s bubbling, add the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion turns translucent and starts to smell sweet.
  2. Add the minced garlic and cook for 1 minute, stirring constantly.
  3. Pour in the crushed tomatoes and vegetable broth. Stir everything together and bring it to a gentle simmer. Let it cook for 10 minutes, stirring now and then.
  4. Remove the pot from heat and blend the soup using an immersion blender or regular blender (in batches, being careful with hot liquid).
  5. Return the blended soup to low heat. Stir in the heavy cream, salt, black pepper, and red pepper flakes if using. Let it warm through for about 2 minutes. Do not let it boil.
  6. Turn off the heat and stir in the fresh chopped basil. Taste and adjust salt if needed.
  7. While the soup simmers, make the grilled cheese croutons. Heat your skillet over medium heat. Butter one side of each bread slice. Place two slices butter-side down in the skillet. Top each with a generous handful of the cheddar and mozzarella blend. Place the remaining bread slices on top, butter-side up.
  8. Cook the sandwiches for 3-4 minutes per side until deep golden brown and the cheese is fully melted. Press down gently with a spatula. Let them rest on a cutting board for a minute before cutting.
  9. Cut each grilled cheese into small cubes, about 1-inch squares.
  10. Ladle the soup into bowls and top generously with the crispy grilled cheese croutons. Serve immediately.

Notes

Use day-old bread for the croutons to keep them crunchier. Add the basil at the very end to preserve its bright flavor. For a vegan version, use olive oil, coconut cream, and vegan cheese. The soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months. Store croutons separately.

Nutrition

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

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