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Cozy Fresh Tomato Basil Soup with Grilled Cheese Croutons

cozy fresh tomato basil soup with grilled cheese croutons - featured image
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A silky, flavorful tomato basil soup made with simple ingredients and topped with crispy, melty grilled cheese croutons. This quick and easy recipe delivers pure comfort in a bowl, perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) whole peeled tomatoes
  • 1 cup vegetable broth (or chicken broth)
  • 1/2 cup fresh basil leaves, loosely packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional, if tomatoes are acidic)
  • 4 slices sourdough bread
  • 2 tablespoons butter, softened
  • 1 cup shredded sharp cheddar cheese
  • Pinch of garlic powder (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  2. Pour in both cans of whole peeled tomatoes with their juice. Break them up with a spoon or potato masher. Add vegetable broth, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and let bubble softly for 15 minutes.
  3. Stir in fresh basil leaves and let wilt for about 2 minutes. Taste and adjust seasoning, adding sugar if needed to balance acidity.
  4. Remove pot from heat. Use an immersion blender to blend until completely smooth. Alternatively, let cool for 5 minutes, then blend in batches in a regular blender, removing the center cap to let steam escape.
  5. While soup simmers, make the croutons: Heat a non-stick skillet over medium heat. Butter one side of each bread slice. Place two slices butter-side-down in the skillet. Top each with half the shredded cheese and a sprinkle of garlic powder. Place remaining bread slices on top, butter-side-up. Cook for 2-3 minutes per side until golden brown and cheese is melted. Let rest for 30 seconds, then cut into 1-inch cubes.
  6. Ladle hot soup into bowls. Top with grilled cheese croutons. Garnish with fresh basil leaves and a drizzle of olive oil if desired. Serve immediately.

Notes

For best results, use whole peeled tomatoes (not diced) and fresh basil. Store soup and croutons separately to prevent sogginess. The soup freezes well for up to 3 months; make fresh croutons when serving. For a dairy-free version, use vegan butter and plant-based cheese. For gluten-free, use gluten-free bread.

Nutrition

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

Find it online: https://islatable.com/cozy-fresh-tomato-basil-soup-with-grilled-cheese-croutons/