Creamy Tomato Soup with Crispy Grilled Cheese Croutons

Name: Creamy Tomato Soup with Crispy Grilled Cheese Croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 large Yellow onion, chopped; 2 cloves Garlic, minced; 2 (28 oz) cans Crushed tomatoes; 4 cups Vegetable broth; 1/2 cup Heavy cream; 1 tbsp Granulated sugar (optional, to balance acidity); 1 tsp Dried basil; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; Fresh basil leaves For garnish; 4 slices White bread or sourdough; 4 slices Cheddar or American cheese; 2 tbsp Unsalted butter, softened

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This comforting tomato soup is a quintessential American cold-weather meal, elevated with a touch of cream and fresh herbs. Made from ripe tomatoes, aromatic vegetables, and a hint of sweetness, it achieves a luxurious smoothness perfect for warming up in February. Instead of traditional bread, we serve it with delightful crispy grilled cheese croutons, adding a satisfying crunch and cheesy goodness to every spoonful.

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Creamy Tomato Soup with Crispy Grilled Cheese Croutons

Prep Time15 min

Cook Time40 min

Servings4-6 servings

DifficultyEasy

Equipment

Large Pot or Dutch OvenImmersion Blender (or Regular Blender)Cutting BoardKnifeMedium Skillet or Pan

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2
Stir in the crushed tomatoes, vegetable broth, sugar (if using), dried basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 20-25 minutes to allow the flavors to meld.
3
Carefully blend the soup using an immersion blender until completely smooth. Alternatively, transfer in batches to a regular blender and blend until smooth (be cautious with hot liquids in a blender). Return the blended soup to the pot. Stir in the heavy cream and heat gently until warmed through; do not boil after adding cream.
4
While the soup simmers, prepare the grilled cheese croutons. Spread one side of each bread slice with softened butter. Place two slices of bread, butter-side down, in a pan over medium heat. Top with cheese, then cover with the remaining bread slices, butter-side up. Cook for 3-4 minutes per side, until golden brown and the cheese is melted. Let cool slightly, then cut into small cubes.
5
Ladle the creamy tomato soup into bowls. Garnish with fresh basil leaves and sprinkle a generous amount of the crispy grilled cheese croutons on top just before serving. Serve immediately and enjoy the comforting flavors.

Nutrition

Calories480 kcal

Protein18g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I make this soup vegan?

Yes, you can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. For the grilled cheese croutons, use vegan bread, vegan butter, and vegan cheese slices.

How can I store leftover soup?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Prepare the grilled cheese croutons fresh each time for best texture.

What kind of tomatoes are best for this soup?

High-quality canned crushed tomatoes are excellent for this recipe as they provide a rich, consistent flavor. You can also use diced tomatoes or whole peeled tomatoes that you crush yourself.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.