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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

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A velvety, perfectly balanced tomato basil soup topped with crispy, cheesy grilled cheese croutons. This comforting one-pot meal comes together in about 40 minutes with simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole San Marzano tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 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
  • 4 slices sourdough bread (or any sturdy bread)
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Melt the 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 to 7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in both cans of whole San Marzano tomatoes, including the juices. Break them up with a wooden spoon. Add the chicken or vegetable broth, dried oregano, red pepper flakes (if using), and sugar. Stir, bring to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes.
  3. 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, filling no more than halfway and venting the lid.
  4. Return the blended soup to the pot over low heat. Stir in the heavy cream and chopped fresh basil. Season with salt and black pepper to taste. Let warm through for 2 to 3 minutes without boiling.
  5. While the soup simmers, make the croutons: Heat a skillet over medium heat. Spread softened butter on one side of each bread slice. Place two slices butter-side down, distribute cheddar and Parmesan on them, then top with remaining slices butter-side up. Cook for 3 to 4 minutes per side until golden brown and cheese is melted. Let rest 1 minute, then cut into 1-inch cubes.
  6. Ladle hot soup into bowls, top generously with grilled cheese croutons, garnish with fresh basil and black pepper. Serve immediately.

Notes

Don’t rush the onion sweating—it builds the flavor base. Use whole San Marzano tomatoes for best texture and sweetness. Season in layers. Warm the cream before adding to prevent curdling. Toast croutons just before serving for maximum crunch. The soup can be made ahead and stored separately from croutons.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, one-pot meal

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