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Creamy Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A quick and easy creamy tomato basil soup paired with crispy grilled cheese croutons, perfect for cozy nights and comforting meals.

Ingredients

  • Fresh ripe tomatoes (about 2 pounds / 900g), chopped
  • Extra virgin olive oil (2 tablespoons)
  • Yellow onion (1 medium), diced
  • Garlic cloves (3), minced
  • Vegetable or chicken broth (3 cups / 720ml)
  • Fresh basil leaves (1 cup packed)
  • Heavy cream (1/2 cup / 120ml)
  • Salt and freshly ground black pepper, to taste
  • Pinch of sugar (optional)
  • Thick sliced bread (4 slices) – sourdough or white bread
  • Sharp cheddar cheese (4 ounces / 115g), sliced or shredded
  • Butter (2 tablespoons), softened

Instructions

  1. Prep the vegetables: Dice the onion finely and mince the garlic cloves. Chop the fresh tomatoes into roughly 1-inch pieces. Set the fresh basil leaves aside.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
  3. Add the tomatoes: Pour in the chopped tomatoes with their juices. Stir and simmer gently for about 8 minutes.
  4. Add broth and basil: Pour in 3 cups of vegetable or chicken broth. Stir in the fresh basil leaves. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
  5. Blend the soup: Remove from heat and puree the soup using an immersion blender until smooth and creamy. If using a regular blender, blend in batches carefully.
  6. Finish with cream and seasoning: Stir in 1/2 cup heavy cream. Season with salt, pepper, and a pinch of sugar if needed. Warm gently on low heat without boiling.
  7. Make the grilled cheese croutons: Butter one side of each bread slice. Place cheese on the unbuttered side of two slices, top with the other slices, buttered side out. Cook in a skillet over medium heat until golden brown and cheese is melted, about 3-4 minutes per side. Let cool slightly.
  8. Cut the grilled cheese sandwiches into bite-sized cubes or triangles to create croutons.
  9. Serve: Ladle soup into bowls and sprinkle grilled cheese croutons on top.

Notes

Use ripe tomatoes for best flavor; canned whole tomatoes can be used if fresh are unavailable. Blend until ultra-smooth for a luxurious texture. Avoid boiling after adding cream to prevent curdling. Make grilled cheese croutons fresh for best crispness. For dairy-free, swap heavy cream with coconut or cashew cream and use dairy-free cheese. For gluten-free, use gluten-free bread.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, quick dinner, cozy meal

Find it online: https://evabake.com/creamy-tomato-basil-soup-recipe-with-crispy-grilled-cheese-croutons-easy-and-perfect-2/