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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

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A velvety tomato basil soup made with roasted tomatoes, fresh basil, and heavy cream, topped with crispy grilled cheese croutons. This comforting, crowd-pleasing recipe comes together in about 35 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 cup vegetable broth or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped (plus more for garnish)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 slices sourdough bread (or any sturdy bread)
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

Instructions

  1. Roast the tomatoes (optional but recommended): Preheat oven to 400°F. Drain canned tomatoes and spread on a baking sheet. Roast for 20 minutes to caramelize natural sugars and deepen flavor.
  2. Sauté the aromatics: In a large pot, melt butter over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
  3. Add the tomatoes: Pour in roasted or canned tomatoes with their juices, breaking them up with a wooden spoon. Add broth, sugar, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and cook for 15 minutes.
  4. Blend the soup: Remove pot from heat. Use an immersion blender to blend directly in the pot until smooth. Alternatively, let soup cool for 10 minutes, then blend in batches in a regular blender (fill only halfway, hold lid down with a towel).
  5. Add the cream and basil: Return blended soup to pot if needed. Stir in heavy cream and chopped basil. Taste and adjust seasoning with more salt, sugar, or pepper as needed. Keep soup on low heat while making croutons.
  6. Make the grilled cheese croutons: Heat a large skillet or griddle over medium heat. Butter one side of each bread slice. Place bread butter-side down on a cutting board. Sprinkle cheddar and mozzarella evenly on unbuttered sides. Top with remaining bread slices, buttered side up. Cook for 3-4 minutes per side until golden brown and cheese is melted. Press down gently with a spatula.
  7. Cut the croutons: Let grilled cheese rest for 1 minute on a cutting board. Cut into 1-inch squares.
  8. Serve immediately: Ladle soup into bowls and top with a generous handful of grilled cheese croutons. Garnish with extra fresh basil and a crack of black pepper.

Notes

Don’t skip the sugar—it balances the acidity of canned tomatoes. For best results, use fresh basil and grate your own cheese. If soup becomes grainy from high heat, blend again for 10 seconds. Store soup and croutons separately; croutons are best fresh. Soup can be frozen for up to 3 months.

Nutrition

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

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