Tomato Basil Soup with Grilled Cheese Croutons Recipe
If you have ever wished for the perfect cozy bowl to brighten your day, this Tomato Basil Soup with Grilled Cheese Croutons Recipe is exactly what you need. It brings together the richness of creamy tomato soup infused with fresh basil and the nostalgic crunch and gooey warmth of grilled cheese croutons. Every spoonful offers a delicious harmony of flavors and textures, making it an irresistible comfort food classic reinvented. Whether it’s a chilly evening or a lazy weekend, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
This Tomato Basil Soup with Grilled Cheese Croutons Recipe is surprisingly simple in terms of ingredients, yet each one plays a vital role. From the aromatic onions and garlic to the luscious cream and fresh basil, every element layers flavor beautifully and contributes to a velvety, satisfying texture and vibrant color.
- 2 tablespoons olive oil: Provides a smooth base for sautéing the onions and garlic, building the soup’s flavor foundation.
- 1 medium yellow onion, chopped: Adds sweetness and depth when softened.
- 3 cloves garlic, minced: Infuses warmth and a gentle pungency that elevates the tomato essence.
- 1 (28 oz) can crushed tomatoes: Delivers rich tomato flavor and a lovely texture to the soup.
- 1 (14 oz) can diced tomatoes: Adds chunks that add heartiness with bursts of tomato freshness.
- 2 cups vegetable broth: Balances the tomato concentration and enhances soup’s body.
- 1/2 teaspoon sugar: Cuts acidity and rounds out the flavors perfectly.
- 1/4 teaspoon red pepper flakes (optional): Offers a subtle kick for those who enjoy a little heat.
- 1/2 cup heavy cream: Brings a luscious creaminess that transforms the soup into a velvety treat.
- 1/4 cup chopped fresh basil (or 1 tablespoon dried): Provides aromatic brightness and freshness, the hallmark of this recipe.
- Salt and black pepper to taste: Essential for seasoning and balancing all the flavors.
- 4 slices sourdough or white bread: The canvas for our grilled cheese croutons; sturdy and flavorful.
- 2 tablespoons butter, softened: For that golden, crispy grilled exterior on the croutons.
- 1 cup shredded cheddar or sliced American cheese: Melts perfectly inside the bread, creating ooey-gooey triumphant bites.
How to Make Tomato Basil Soup with Grilled Cheese Croutons Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and sauté it gently until it’s soft and translucent, about 5 to 7 minutes. This process gradually builds a rich, sweet base. Then, toss in the minced garlic and stir just for 30 seconds until fragrant, careful not to let it burn. These aromatic ingredients set the stage for a flavorful soup.
Step 2: Add Tomatoes and Broth
Next, pour in the crushed tomatoes and diced tomatoes along with their juices, followed by the vegetable broth. Stir in the sugar to tame acidity and add red pepper flakes if you want a touch of heat. Bring this mixture to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. Stir occasionally to meld the flavors and slightly thicken the soup.
Step 3: Blend to Perfection
After simmering, it’s time to give your soup its signature creamy texture. Use an immersion blender right in the pot to purée the soup until it’s smooth but still satisfying, or carefully transfer the soup to a blender in batches. This step transforms the chunky tomatoes into a luxuriously silky soup bursting with flavor.
Step 4: Finish with Cream and Basil
Stir in the heavy cream and chopped fresh basil, which adds fresh herbal notes and creamy richness in harmony. Taste and season with salt and black pepper as needed. Let the soup simmer for another 5 minutes so all those beautiful flavors can marry before serving.
Step 5: Make the Grilled Cheese Croutons
While the soup is simmering, prepare your grilled cheese croutons. Butter one side of each slice of bread generously. Sandwich the cheese between two slices, buttered sides facing out. Grill them in a skillet over medium heat until golden brown on both sides and the cheese melts temptingly inside. Allow to cool slightly, then cut into bite-sized 1-inch cubes perfect for topping.
Step 6: Serve and Enjoy
Ladle the hot tomato basil soup into bowls and scatter the grilled cheese croutons on top. These melty, crunchy bites add an unbeatable texture contrast that will have you savoring every spoonful. Serve immediately to enjoy the croutons at their crispiest and most melty.
How to Serve Tomato Basil Soup with Grilled Cheese Croutons Recipe
Garnishes
Sprinkle extra fresh basil leaves or a light drizzle of cream on top for a pretty, flavorful touch. A grind of fresh black pepper or a small pinch of red pepper flakes can also add a nice finishing kick.
Side Dishes
This soup shines best as a standalone lunch or light dinner, but if you want to make a meal out of it, serve with a crisp mixed green salad or crunchy roasted vegetables. A simple garlic bread on the side is also a tasty companion to extend the comfort food vibes.
Creative Ways to Present
For a fun twist, serve the grilled cheese croutons on skewers or place a large grilled cheese sandwich alongside the soup bowl for dunking. You could even swirl pesto into the soup before serving to jazz up the flavor profile.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Tomato Basil Soup with Grilled Cheese Croutons Recipe in an airtight container in the refrigerator for up to 3 days. Keep the grilled cheese croutons separate to preserve their crunchiness.
Freezing
The soup freezes beautifully for up to 2 months. Freeze it without the grilled cheese croutons in a freezer-safe container or bag. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of vegetable broth or cream if it has thickened too much. Rewarm the grilled cheese croutons quickly in a skillet or oven to revive their crispy charm before topping the soup.
FAQs
Can I make this soup dairy-free?
Absolutely! Substitute the heavy cream with coconut cream and use plant-based cheese for the grilled cheese croutons to create a delicious dairy-free version without sacrificing creaminess or flavor.
What type of bread works best for the grilled cheese croutons?
Sourdough adds great flavor and sturdiness, but classic white bread or even whole wheat are excellent choices too. Just make sure the bread is thick enough to hold the melted cheese without falling apart.
Is it possible to make this recipe spicier?
Yes! Feel free to increase the amount of red pepper flakes or add a dash of hot sauce during cooking. Fresh chopped jalapeños sautéed with the onions can also amp up the heat.
Can I use fresh tomatoes instead of canned?
Certainly! Use about 3 pounds of ripe tomatoes, peeled and chopped. Simmer them longer to break down and release their juices fully for a rich, fresh flavor.
How should I store leftover grilled cheese croutons?
Keep them in an airtight container at room temperature if consuming within a day. For longer storage, refrigerate and reheat in a skillet or oven to regain crispiness before adding to the soup.
Final Thoughts
This Tomato Basil Soup with Grilled Cheese Croutons Recipe is truly one of those heartwarming dishes that feels like a warm hug in a bowl. I encourage you to make it soon and enjoy the perfect fusion of creamy soup and crispy, cheesy croutons. It’s a simple yet extraordinary meal that delights every time and brings a little joy to your everyday cooking.
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Tomato Basil Soup with Grilled Cheese Croutons Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy Tomato Basil Soup made with crushed and diced tomatoes, infused with fresh basil, garlic, and onion, then blended to a smooth texture and enriched with heavy cream. Served with crispy grilled cheese croutons made from buttery sourdough or white bread sandwiching melted cheddar or American cheese, perfect for a cozy lunch or dinner.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
- Salt and black pepper to taste
For the Grilled Cheese Croutons:
- 4 slices sourdough or white bread
- 2 tablespoons butter, softened
- 1 cup shredded cheddar or sliced American cheese
Instructions
- Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5–7 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes, diced tomatoes, vegetable broth, sugar, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup to your desired smoothness, or carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if needed.
- Finish the Soup: Stir in the heavy cream and chopped fresh basil. Season with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes to incorporate the flavors and warm through.
- Prepare Grilled Cheese Croutons: While the soup is simmering, spread butter on one side of each slice of bread. Place cheese between two slices of bread with buttered sides facing out. Grill the sandwiches in a skillet over medium heat until both sides are golden brown and the cheese has melted. Remove from heat and let the sandwiches cool slightly.
- Cut into Croutons and Serve: Cut the grilled cheese sandwiches into 1-inch cubes. Ladle the hot tomato basil soup into bowls and top each with a handful of grilled cheese croutons. Serve immediately for best taste and texture.
Notes
- You can make the soup ahead and reheat it before serving for convenience.
- For a dairy-free version, substitute heavy cream with coconut cream and use plant-based cheese for the croutons.
- Add a splash of balsamic vinegar to the soup to enhance and deepen the flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
