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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

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A velvety, creamy tomato basil soup topped with crispy, cheesy grilled cheese croutons. This quick and easy comfort food classic is perfect for cozy nights and delivers a soul-soothing hug in a bowl.

Ingredients

Scale
  • 28 ounces canned whole peeled tomatoes (preferably San Marzano)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • ½ cup heavy cream
  • ¼ cup fresh basil, chopped, plus more for garnish
  • 1 cup vegetable or chicken broth (low-sodium recommended)
  • 1 teaspoon granulated sugar
  • Salt and black pepper to taste
  • 4 slices sourdough or white bread
  • 4 ounces sharp cheddar cheese, grated
  • 2 tablespoons butter, softened (for grilled cheese)

Instructions

  1. Sauté the aromatics: Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic brown.
  2. Add the tomatoes and broth: Pour in the canned whole tomatoes (with their juices) and the broth. Use a spoon to break up the tomatoes. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes to meld flavors.
  3. Blend until smooth: Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, let the soup cool slightly, then blend in batches (never fill more than halfway). Return blended soup to the pot.
  4. Finish the soup: Stir in the heavy cream, chopped fresh basil, sugar, and salt and pepper to taste. Keep heat low to prevent curdling. Taste and adjust seasoning.
  5. Make the grilled cheese croutons: While soup simmers, heat a skillet over medium heat. Spread softened butter on one side of each bread slice. Place 4 slices butter-side down on a cutting board. Divide grated cheddar evenly among them. Top with remaining bread slices, butter-side up. Cook sandwiches in the hot skillet for 3-4 minutes per side, until golden brown and cheese is melted. Press gently with a spatula for even browning.
  6. Assemble and serve: Let grilled cheese rest for a minute, then slice each sandwich into 1-inch squares or cubes. Ladle soup into bowls, top with croutons, and garnish with additional fresh basil. Serve immediately while croutons are crispy.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes. Blend thoroughly for a silky texture. Keep heat low when adding cream to prevent curdling. Make croutons at the last minute for maximum crispiness. Use room-temperature cheese for even melting. For a dairy-free version, swap butter for olive oil, use coconut milk instead of heavy cream, and use dairy-free cheese. For a spicy kick, add red pepper flakes when sautéing onion or stir in sriracha at the end. Leftover soup keeps in the fridge for up to 5 days and freezes for up to 3 months. Croutons are best made fresh.

Nutrition

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

Find it online: https://spoonluma.com/creamy-tomato-basil-soup-with-easy-grilled-cheese-croutons/