Print

Cozy Slow Cooker Tomato Basil Soup with Grilled Cheese Croutons

slow cooker tomato basil soup - featured image
Print Recipe

A creamy, slow-cooked tomato basil soup topped with crispy, melty grilled cheese croutons. This hands-off recipe uses simple pantry ingredients and is perfect for a cozy, rainy day.

Ingredients

Scale
  • 2 cans (28 ounces each) whole peeled tomatoes
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, packed
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 3 cups vegetable or chicken broth
  • 8 slices sourdough bread
  • 4 tablespoons unsalted butter, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Fresh basil leaves, chiffonade (for garnish)
  • Extra grated Parmesan (for garnish)
  • A drizzle of olive oil or balsamic glaze (for garnish)

Instructions

  1. Roughly chop the onion and smash the garlic cloves. Measure out broth, tomato paste, balsamic vinegar, and seasonings.
  2. Add canned whole tomatoes (with juices), chopped onion, smashed garlic, tomato paste, balsamic vinegar, dried oregano, red pepper flakes (if using), and a generous pinch of salt and pepper to the slow cooker. Pour in the broth and stir to combine.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, stir in fresh basil leaves and heavy cream. Let cook for another 20-30 minutes.
  5. Use an immersion blender to blend the soup until smooth. Alternatively, let cool slightly and blend in batches in a regular blender. Taste and adjust seasoning.
  6. While soup finishes, heat a large skillet or griddle over medium heat. Butter one side of each sourdough slice. Place 4 slices butter-side down, top with cheddar and Parmesan, then top with remaining slices butter-side up. Cook 3-4 minutes per side until golden and cheese melts. Let cool 2 minutes, then cut into 1-inch cubes.
  7. Ladle soup into bowls, top with croutons, and garnish with basil, Parmesan, and a drizzle of olive oil or balsamic glaze. Serve immediately.

Notes

Don’t skip the balsamic vinegar—it brightens the tomatoes. Season in layers, adding salt at the start and adjusting after blending. Let soup rest 5 minutes before blending to prevent splashing. Use room temperature cream to avoid curdling. For best croutons, cook over medium heat 3-4 minutes per side. Store soup in fridge up to 5 days or freeze up to 3 months. Croutons are best fresh but can be stored in a paper bag for a day.

Nutrition

Keywords: slow cooker tomato soup, tomato basil soup, grilled cheese croutons, comfort food, rainy day soup, easy soup recipe

Find it online: https://platebelle.com/cozy-slow-cooker-tomato-basil-soup-with-grilled-cheese-croutons/