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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
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A velvety smooth tomato basil soup topped with crispy, buttery grilled cheese croutons. This quick and easy comfort food comes together in under 40 minutes using simple pantry ingredients.

Ingredients

Scale
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup packed fresh basil leaves, chopped (plus more for garnish)
  • 1 teaspoon granulated sugar
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 thick slices sourdough bread (day-old preferred)
  • 4 ounces sharp cheddar cheese, grated
  • 2 ounces provolone cheese, sliced
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon garlic powder

Instructions

  1. Dice the onion into small, even pieces (about ¼-inch dice). Mince the garlic cloves. Roughly chop the basil leaves. Set aside.
  2. Place a large Dutch oven over medium heat. Add the butter and olive oil. Once the butter melts and foams slightly, add the diced onion. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the minced garlic and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant.
  4. Pour in both cans of whole peeled tomatoes with their juices. Use a wooden spoon to break up the larger tomatoes. Add the broth and sugar. Stir, scraping up any browned bits from the bottom of the pot.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. (Alternatively, let cool for 10 minutes, then blend in batches in a regular blender, filling only halfway and holding the lid with a towel.)
  7. Return the blended soup to the pot over low heat. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste. Warm through for 2-3 minutes without boiling.
  8. While the soup simmers, heat a large skillet or griddle over medium heat. Butter one side of each bread slice. Place bread buttered-side down on a cutting board. On the unbuttered side, layer the grated cheddar and provolone. Top with another slice of bread, buttered-side up. Sprinkle a pinch of garlic powder on the outside of each sandwich.
  9. Place the sandwiches in the hot skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
  10. Let the grilled cheese rest for 1-2 minutes, then cut each sandwich into 1-inch squares.
  11. Ladle the hot soup into bowls and top with a generous handful of grilled cheese croutons. Garnish with extra fresh basil and a drizzle of olive oil if desired. Serve immediately.

Notes

For best results, use day-old sourdough bread for the croutons to ensure they stay crispy. If using a regular blender, let the soup cool for at least 10 minutes before blending to avoid pressure buildup. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months (without croutons). Reheat gently on the stovetop, adding a splash of broth or cream if needed.

Nutrition

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

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