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Creamy Tomato Basil Soup with Best Grilled Cheese Croutons

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A velvety, from-scratch tomato basil soup topped with crispy, melty grilled cheese croutons. This two-in-one comfort food is simple enough for a weeknight but impressive enough for company.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled San Marzano tomatoes
  • 1/2 cup loosely packed fresh basil leaves, plus more for garnish
  • 1 cup heavy cream
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup vegetable broth or water
  • 8 slices sourdough bread (about 1/2 inch thick)
  • 4 tablespoons unsalted butter, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Gruyère cheese, shredded (optional)

Instructions

  1. Start the Soup Base: Place your Dutch oven over medium heat and add the 2 tablespoons of butter. Let it melt until it’s foamy but not browning (about 1 minute). Add the diced onion and cook, stirring occasionally, for 5 to 7 minutes, until it’s soft and translucent. Add the minced garlic and cook for 30 seconds more, just until fragrant.
  2. Add the Tomatoes and Simmer: Pour in both cans of whole peeled tomatoes, including the juice from the cans. Use your wooden spoon to break the tomatoes up into smaller pieces right in the pot. Add the fresh basil leaves, sugar, salt, and pepper. Stir everything together, then bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
  3. Make the Grilled Cheese Croutons: While the soup simmers, lay your 8 slices of sourdough on a cutting board. Spread one side of each slice with the softened butter (use about 1/2 tablespoon per slice). Flip half of the slices over so the buttered side is facing down. Sprinkle the shredded cheddar and Gruyère evenly over these 4 slices. Top with the remaining 4 slices of bread, buttered side up. You now have 4 sandwiches ready to go. Heat your large non-stick skillet over medium-low heat. Place 2…
  4. Blend the Soup: Remove the pot from the heat. If using an immersion blender, submerge it into the soup and blend until completely smooth (about 30 seconds). If using a standard blender, let the soup cool for 5 minutes, then carefully transfer it in batches (fill the blender no more than halfway) and blend until smooth. Return the smooth soup to the pot.
  5. Finish the Soup: Place the pot back over low heat. Stir in the heavy cream and the vegetable broth. Taste the soup and adjust the seasoning. Let it heat through for 2 to 3 minutes, but don’t let it boil.
  6. Assemble and Serve: While the soup is reheating, cut each grilled cheese sandwich into 1-inch squares. Ladle the hot soup into bowls. Pile a generous handful of the grilled cheese croutons right on top of each bowl. Garnish with a few fresh basil leaves and a crack of black pepper. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes. Cook the grilled cheese on medium-low heat to ensure the cheese melts without burning the bread. For best results, make the croutons just before serving. The soup freezes well for up to 3 months.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, creamy tomato soup, comfort food, easy soup recipe

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