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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

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This creamy tomato basil soup is paired with crispy, cheesy grilled cheese croutons for a comforting twist on a classic duo. Ready in under 30 minutes, it’s perfect for cozy nights and sure to be a crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 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 (or full-fat coconut milk for dairy-free)
  • 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough bread (or sturdy bread like ciabatta or country loaf)
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded mozzarella cheese (low-moisture recommended)
  • 1/2 cup shredded cheddar cheese (sharp cheddar adds tang)

Instructions

  1. Start the soup base. Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and softened, stirring occasionally.
  2. Add the garlic. Toss in the minced garlic and cook for another 30 seconds until fragrant, stirring constantly.
  3. Pour in the tomatoes and broth. Add both cans of crushed tomatoes and the cup of broth. Stir together and bring to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
  4. Season the soup. Stir in the sugar, salt, black pepper, and red pepper flakes if using. Taste and adjust salt if needed.
  5. Blend until smooth. Remove the pot from 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. Add the cream and basil. Stir in the heavy cream and chopped fresh basil. Return the pot to low heat and warm through for 2-3 minutes. Do not let it boil after adding the cream.
  7. Make the grilled cheese croutons. While the soup simmers, heat a non-stick 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 layer of mozzarella and cheddar. Place the remaining bread slices on top, butter-side up. Cook for 3-4 minutes per side until golden brown and cheese is fully melted.
  8. Cut into croutons. Let the grilled cheese rest for 1 minute on a cutting board. Use a sharp knife to cut the sandwiches into 1-inch cubes, using a gentle sawing motion.
  9. Assemble and serve. Ladle the creamy tomato basil soup into bowls. Top generously with the grilled cheese croutons. Garnish with extra fresh basil and a drizzle of cream if desired. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of canned tomatoes. Use room temperature cream to prevent curdling. Cut the croutons right before serving to maintain crunch. For a dairy-free version, use olive oil or vegan butter, full-fat coconut milk, and dairy-free cheese. Store soup and croutons separately; soup keeps in the fridge for up to 5 days and freezes for up to 3 months.

Nutrition

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

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