Creamy Tomato Basil Soup with Grilled Cheese Croutons

Name: Creamy Tomato Basil Soup with Grilled Cheese Croutons
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive Oil; 1 medium Yellow Onion, chopped; 3 cloves Garlic, minced; 2 (28 oz) cans Crushed Tomatoes; 4 cups Vegetable Broth; 1/2 cup Fresh Basil Leaves, chopped, plus more for garnish; 1/2 cup Heavy Cream; 1 tsp Salt, or to taste; 1/2 tsp Black Pepper, or to taste; 1 tsp Granulated Sugar (optional, to balance acidity); For the Grilled Cheese Croutons:; 4 slices Sandwich Bread (e.g., sourdough or white); 4 slices Cheddar or American Cheese; 2 tbsp Unsalted Butter, softened

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This Creamy Tomato Basil Soup is a quintessential American comfort food, perfect for a cozy March day. It features ripe canned tomatoes simmered with aromatic garlic and fresh basil, then blended until smooth and enriched with a swirl of cream. The star accompaniment is crispy grilled cheese croutons, adding a delightful crunch and extra cheesy goodness to every spoonful. It’s a simple yet incredibly satisfying meal that appeals to all ages.

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Creamy Tomato Basil Soup with Grilled Cheese Croutons

Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large Pot or Dutch OvenImmersion Blender or Regular BlenderNon-stick Pan or Griddle

Instructions

1
Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
2
Simmer the soup base: Stir in the crushed tomatoes, vegetable broth, salt, pepper, and optional sugar. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 20-25 minutes, allowing the flavors to meld.
3
Blend and finish soup: Remove the pot from heat. Stir in the chopped fresh basil. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer in batches to a regular blender (vent the lid to allow steam to escape) and blend until smooth, then return to the pot. Stir in the heavy cream. Taste and adjust seasonings as needed.
4
Make grilled cheese croutons: While the soup simmers, butter one side of each bread slice. Place one slice of cheese on the unbuttered side of two bread slices, then top with the remaining bread slices, buttered side up. Heat a non-stick pan or griddle over medium heat. Cook the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Remove from pan and let cool slightly.
5
Cut croutons and serve: Once slightly cooled, cut each grilled cheese sandwich into small, bite-sized cubes. Ladle the hot creamy tomato basil soup into bowls. Top each serving generously with the grilled cheese croutons and a sprinkle of fresh basil.

Nutrition

Calories550 kcal

Protein18g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I make this soup dairy-free?

Yes, you can easily make this soup dairy-free. Simply omit the heavy cream or substitute it with an equal amount of full-fat coconut milk or a dairy-free cream alternative. For the grilled cheese croutons, use dairy-free bread and cheese.

Can I use fresh tomatoes instead of canned?

While canned crushed tomatoes provide a consistent, deep flavor, you can use fresh, ripe tomatoes. You would need about 6-8 pounds of fresh tomatoes, peeled, seeded, and crushed, and may need to simmer the soup longer to achieve the desired consistency and flavor depth.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The grilled cheese croutons are best made fresh, but you can store any extra in an airtight container at room temperature for a day and crisp them up in a toaster oven before serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.