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Easy Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

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A velvety, rich tomato basil soup made with simple pantry ingredients, topped with crispy, buttery grilled cheese croutons. This comforting meal comes together in under 40 minutes and is perfect for a cozy night in.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) whole peeled tomatoes
  • 1 cup low-sodium vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • Salt and black pepper to taste
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup mozzarella cheese, shredded

Instructions

  1. Sauté the aromatics. In your Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the tomatoes and broth. Pour in both cans of whole peeled tomatoes, including all the juice from the can. Use your spoon to break up the tomatoes a bit. Add the vegetable broth, dried oregano, and red pepper flakes if you’re using them. Stir everything together. Bring the soup to a gentle simmer, then reduce the heat to low.
  3. Simmer and blend. Let the soup simmer for 15 minutes. After 15 minutes, remove the pot from the heat. Using your immersion blender, blend the soup until it’s completely smooth. If you’re using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  4. Finish the soup. Return the pot to low heat. Stir in the heavy cream, grated Parmesan, and fresh basil. Taste and season with salt and black pepper. Let the soup warm through for another 2-3 minutes, but don’t let it boil after adding the cream.
  5. Make the grilled cheese croutons. While the soup simmers, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the softened butter on one side of each slice of sourdough. Place the bread butter-side down on a cutting board. Sprinkle the shredded cheddar and mozzarella evenly on two of the slices. Top with the remaining two slices, butter-side up.
  6. Bake the croutons. Place the assembled sandwiches on the prepared baking sheet. Bake for 8-10 minutes, then carefully flip and bake for another 5-7 minutes, until the bread is golden brown and the cheese is melted and bubbly. Let them cool for 2 minutes, then cut each sandwich into 1-inch squares.
  7. Serve immediately. Ladle the soup into bowls and top with a handful of the crispy grilled cheese croutons. Garnish with extra fresh basil and a crack of black pepper.

Notes

For a dairy-free version, use olive oil instead of butter, full-fat coconut milk instead of heavy cream, and omit the Parmesan or use a vegan alternative. The croutons are best fresh; store them separately from the soup. If you have leftovers, reheat the croutons in a 350°F oven for 3-4 minutes to restore crispness.

Nutrition

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

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