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
Scale
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
