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Creamy Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
  • 2 cups low-sodium vegetable or chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 teaspoon sugar (optional)
  • Salt and freshly ground black pepper to taste
  • 4 slices hearty white or sourdough bread
  • 4 ounces sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add the finely chopped onion and cook for 6-8 minutes until translucent and soft but not browned. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Pour in the canned tomatoes with their juice, breaking them up with a wooden spoon. Add 2 cups of broth and stir to combine. Bring to a gentle simmer over medium-low heat.
  3. Simmer the soup uncovered for 25-30 minutes, stirring occasionally. Add more broth or water if the soup reduces too much.
  4. Remove the pot from heat and puree the soup using an immersion blender until creamy but slightly textured. If using a countertop blender, blend in batches and vent the lid.
  5. Return the soup to low heat. Stir in 1 cup of heavy cream, chopped fresh basil, and 1 teaspoon sugar if using. Warm through for 5 minutes without boiling. Season with salt and pepper to taste.
  6. Butter one side of each bread slice. Place 2 slices butter-side-down in a skillet over medium heat. Sprinkle shredded cheddar evenly on top, then cover with the remaining bread slices, butter-side-up. Cook for 3-4 minutes per side, pressing gently, until golden brown and cheese is melted.
  7. Remove grilled cheese sandwiches from heat and let cool slightly. Cut into small cubes or strips to create crispy croutons.
  8. Ladle soup into bowls and top generously with grilled cheese croutons. Serve immediately.

Notes

If soup tastes too tangy, add a tiny pinch of baking soda to mellow acidity. Use quality canned San Marzano tomatoes for best flavor. Avoid boiling after adding cream to prevent curdling. Make grilled cheese croutons fresh to keep them crispy. For dairy-free, swap cream with coconut milk and use vegan cheese. For gluten-free, use gluten-free bread.

Nutrition

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

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