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Slow Cooker Creamy Tomato Basil Soup Recipe with Grilled Cheese Croutons for Cozy Comfort

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A rich and silky slow cooker tomato basil soup paired with crispy grilled cheese croutons, perfect for cozy nights and easy meals.

Ingredients

Scale
  • 2 cans (28 oz / 800 g each) crushed tomatoes (preferably San Marzano-style)
  • 1 cup fresh basil, packed and chopped (about 25 g)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups (720 ml) low sodium vegetable broth
  • 1 cup (240 ml) heavy cream (or substitute half-and-half or coconut milk for dairy-free)
  • 2 tablespoons olive oil
  • 1 teaspoon sugar (optional)
  • Salt and freshly ground black pepper to taste
  • For the grilled cheese croutons:
  • 4 slices sandwich bread (sourdough or sturdy white bread preferred)
  • 4 slices sharp cheddar cheese (or cheddar and mozzarella blend)
  • Butter for grilling

Instructions

  1. Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Transfer sautéed onion and garlic to the slow cooker.
  4. Add crushed tomatoes, vegetable broth, and sugar (if using). Stir gently to combine.
  5. Stir in about 3/4 cup of chopped fresh basil, reserving the rest for garnish or final stir-in.
  6. Season with salt and black pepper to taste.
  7. Cover and cook on low for 6 to 7 hours.
  8. Use an immersion blender or transfer soup in batches to a blender and puree until smooth and creamy.
  9. Stir in heavy cream and remaining fresh basil. Adjust seasoning with salt and pepper if needed.
  10. Butter one side of each bread slice. Place cheese between two slices, butter side out.
  11. Grill sandwiches in a skillet over medium heat until golden brown and cheese is melted, about 3-4 minutes per side.
  12. Let grilled cheese cool slightly, then cut into bite-sized cubes to make croutons.
  13. Ladle soup into bowls and top generously with grilled cheese croutons.

Notes

Sauté onion and garlic before adding to slow cooker to avoid bitterness and add sweetness. Blend soup when slightly cooled to avoid splatter. If soup tastes too acidic, add a tiny pinch of baking soda. Let soup sit a few minutes after blending for flavors to settle. Butter bread well and grill on medium heat to avoid burning. Season soup before and after adding cream for best flavor balance. For dairy-free, substitute cream with coconut milk or cashew cream. Grilled cheese croutons are best fresh but can be stored for 1-2 days and re-crisped before serving.

Nutrition

Keywords: slow cooker tomato basil soup, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, cozy soup, slow cooker recipes

Find it online: https://islatable.com/slow-cooker-creamy-tomato-basil-soup-recipe-with-grilled-cheese-croutons-for-cozy-comfort/