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Best Cozy Tomato Basil Soup with Crispy Grilled Cheese Croutons

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This cozy tomato basil soup with crispy grilled cheese croutons is the kind of meal that makes you forget you’re eating soup for dinner. It’s soup that fights back, comfort in a bowl, and honestly, it might ruin regular tomato soup for you forever.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 8 slices sourdough bread
  • 4 tablespoons unsalted butter, softened
  • 2 cups shredded sharp cheddar cheese (preferably Tillamook or Cabot)
  • Flaky sea salt for finishing (e.g., Maldon)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until translucent and sweet.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in both cans of whole peeled tomatoes (juice and all) and 1 cup of broth. Break up the tomatoes with a wooden spoon. Add sugar, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir.
  5. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
  6. While the soup simmers, assemble the grilled cheese croutons: Lay out 8 slices of sourdough bread. Spread one side of each slice with softened butter (about 1/2 tablespoon per slice). Flip four slices over (buttered side down) and pile on shredded cheddar cheese, dividing evenly. Top with remaining four slices, buttered side up.
  7. Place the sandwiches on the prepared baking sheet. Bake for 8 minutes, then carefully flip each sandwich. Bake for another 6-8 minutes until both sides are deep golden brown and cheese is melted.
  8. Remove from oven and let sandwiches rest for 2-3 minutes.
  9. Remove the pot from heat. Add chopped fresh basil. Use an immersion blender to blend until completely smooth (or use a regular blender in batches).
  10. Stir in the heavy cream. Taste and adjust seasoning. Keep soup on low heat.
  11. Cut each grilled cheese sandwich into 1-inch squares using a sharp chef’s knife.
  12. Ladle soup into bowls. Pile a generous handful of croutons on top. Sprinkle with flaky sea salt and torn basil leaves. Serve immediately.

Notes

Don’t skip the sugar—it balances tomato acidity. Use room temperature butter for even spreading. For extra crispy croutons, bake on a wire rack set inside the baking sheet. Make extra croutons as they get eaten quickly. Add cream off heat to prevent curdling. Soup stores in fridge for up to 5 days and freezes for up to 3 months. Croutons are best fresh but can be stored in an airtight container for 2 days and reheated at 350°F for 3-4 minutes.

Nutrition

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

Find it online: https://cookdella.com/best-cozy-tomato-basil-soup-with-crispy-grilled-cheese-croutons/