Why You Will Love This Recipe
If you’re craving comfort food with a twist, this Tomato Basil Soup with Grilled Cheese Croutons is your go-to. Creamy tomato soup gets a fun upgrade with crunchy, cheesy croutons made from everyone’s favorite sandwich. It’s cozy, kid-friendly, and perfect for busy weeknights or lazy weekends. Best of all? You can make the entire meal in under an hour using simple ingredients you might already have!
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 2 lbs fresh tomatoes (or 1 28-oz can crushed tomatoes)
- 2 cups vegetable broth
- 1 tsp sugar
- 1/2 cup fresh basil leaves (plus extra for garnish)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Salt and black pepper to taste
- 4 slices sourdough bread
- 1 cup shredded cheddar cheese
- 2 tbsp butter
Ingredient Prep Guide
Onion & Garlic: Chop the onion into small, even pieces to ensure they cook quickly and evenly. Mince the garlic finely so it blends seamlessly into the soup.
Tomatoes: If using fresh tomatoes, wash them thoroughly, remove the cores, and roughly chop. For canned tomatoes, give them a quick stir to break up any large chunks before adding to the pot.
Basil: Tear the basil leaves by hand instead of chopping them to preserve their delicate flavor. Avoid using dried basil—it won’t pack the same fresh, vibrant punch!
Bread & Cheese: Use slightly stale sourdough for the grilled cheese—it holds its shape better. Shred the cheese yourself (it melts smoother than pre-shredded varieties).
Equipment & Tools
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Skillet or griddle
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
1. Sauté the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Avoid letting the garlic brown, or it’ll turn bitter.
2. Simmer the Soup: Add the tomatoes, vegetable broth, and sugar to the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes. If using fresh tomatoes, they should break down completely.
3. Blend & Enrich: Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in the fresh basil and heavy cream. Season with salt and pepper to taste. Keep the soup warm on low heat.
4. Make the Grilled Cheese Croutons: Butter one side of each sourdough slice. Heat a skillet over medium heat. Place one slice butter-side down, sprinkle with cheese, then top with the second slice (butter-side up). Cook for 3–4 minutes per side until golden and crispy. Let cool slightly, then cut into bite-sized cubes.
Key Details
Total Time: 50 mins (Prep: 20 mins | Cook: 30 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Large pot, immersion blender, skillet
Serving Suggestions
Ladle the soup into bowls and pile the grilled cheese croutons on top. Serve with a green salad or a slice of crusty bread for dipping. For a fancy touch, drizzle the soup with a swirl of olive oil or pesto. This meal fits casual lunches, chilly evenings, or even a fun appetizer for parties!
Pro Tips
Sweetness Balance: Fresh tomatoes can vary in acidity. Taste the soup before adding sugar—add a teaspoon at a time until the flavors mellow without becoming too sweet. A splash of balsamic vinegar also balances tartness beautifully.
Crispy Grilled Cheese: Don’t overcrowd the skillet when making the sandwiches. Cook them in batches if needed, and let them rest for 2 minutes before cutting to keep the cheese from oozing out.
Cream Substitute: For a lighter soup, swap heavy cream with whole milk or unsweetened almond milk. The soup will be slightly thinner but still rich in flavor.
Storage and Reheating Instructions
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Grilled cheese croutons lose their crunch quickly—store them separately in the fridge and reheat in a 350°F oven for 5 minutes to crisp them up again.
Troubleshooting
Soup Too Thin? Let it simmer uncovered for an extra 5–10 minutes to thicken. Add a tablespoon of tomato paste for a richer texture.
Soup Too Bland? Brighten it up with a pinch of red pepper flakes, a squeeze of lemon juice, or a dash more salt.
Soggy Croutons? Always assemble the grilled cheese just before serving. If prepping ahead, keep the croutons in a single layer on a baking sheet (don’t stack them!).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Absolutely! Canned crushed tomatoes work great and save time. Opt for a no-salt-added variety to control the sodium level.
Can I make this soup vegan?
Yes! Skip the heavy cream and use coconut milk, then use dairy-free cheese and butter for the croutons.
Can I freeze the soup?
Yes, but skip adding the cream before freezing. Thaw overnight in the fridge, reheat, and stir in the cream just before serving.
How do I make this gluten-free?
Use gluten-free bread for the grilled cheese croutons, and ensure your vegetable broth is certified gluten-free.
What’s the best cheese for the croutons?
Cheddar melts perfectly, but try mozzarella for stretchiness or Gouda for a smoky flavor. Mix and match for fun variations!
Tomato Basil Soup with Grilled Cheese Croutons
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 2 lbs fresh tomatoes or 1 28-oz can crushed tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- 1/2 cup fresh basil leaves plus extra for garnish
- 1/2 cup heavy cream or coconut milk for dairy-free
- Salt and black pepper to taste
- 4 slices sourdough bread
- 1 cup shredded cheddar cheese
- 2 tbsp butter
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Avoid letting the garlic brown, or it’ll turn bitter.
- Add the tomatoes, vegetable broth, and sugar to the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes. If using fresh tomatoes, they should break down completely.
- Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in the fresh basil and heavy cream. Season with salt and pepper to taste. Keep the soup warm on low heat.
- Butter one side of each sourdough slice. Heat a skillet over medium heat. Place one slice butter-side down, sprinkle with cheese, then top with the second slice (butter-side up). Cook for 3–4 minutes per side until golden and crispy. Let cool slightly, then cut into bite-sized cubes.