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Creamy Roasted Tomato Basil Soup with Crunchy Grilled Cheese Croutons

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A velvety roasted tomato basil soup topped with crunchy, gooey grilled cheese croutons. This comforting twist on a classic combines caramelized canned tomatoes, fresh basil, and rich cream for a quick, easy, and deeply flavorful meal perfect for cozy nights.

Ingredients

Scale
  • 28 oz can whole peeled tomatoes (preferably San Marzano), drained, juice reserved
  • 1 medium yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 2 tablespoons extra-virgin olive oil
  • 1 cup vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • 1/4 cup packed fresh basil leaves
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 thick slices sourdough bread
  • 4 oz sharp cheddar cheese, sliced or shredded (from a block)
  • 2 tablespoons butter, softened

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Spread drained tomatoes, chopped onion, and smashed garlic on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until tomatoes are blistered and caramelized, onions are soft, and garlic is golden.
  3. While vegetables roast, butter one side of each sourdough slice. Place cheese between two slices (buttered sides out) to form two sandwiches. Heat a non-stick skillet over medium heat. Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Let rest 1 minute, then cut into 1-inch cubes.
  4. Carefully transfer roasted tomato mixture to a blender. Add reserved tomato juice, vegetable broth, and basil. Blend on low, then high, until smooth and velvety (45-60 seconds). Hold lid down with a towel and start on low to prevent steam explosion.
  5. Pour blended soup into a large pot or Dutch oven over medium-low heat. Stir in heavy cream and red pepper flakes (if using). Heat gently, stirring occasionally, until hot. Do not boil. Adjust seasoning with salt and pepper.
  6. Ladle soup into bowls. Top generously with grilled cheese croutons. Garnish with fresh basil and a drizzle of olive oil if desired. Serve immediately.

Notes

Don’t skip roasting—it caramelizes sugars for deep flavor. For blender safety, start on low and hold lid with a towel. Make croutons right before serving for maximum crunch. Use block cheese (not pre-shredded) for best melting. Season in layers at each stage.

Nutrition

Keywords: tomato soup, roasted tomato soup, grilled cheese croutons, creamy tomato soup, comfort food, easy soup recipe, fall soup, winter soup

Find it online: https://zestynora.com/creamy-roasted-tomato-basil-soup-with-crunchy-grilled-cheese-croutons/