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Creamy Tomato Basil Soup Recipe with Easy Crispy Grilled Cheese Croutons

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A warm, creamy tomato basil soup made without cream, paired with crispy grilled cheese croutons for a comforting and satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce / 800g) can crushed tomatoes (San Marzano preferred)
  • 2 cups vegetable broth (low sodium preferred)
  • 1 cup whole milk or unsweetened plant-based milk
  • 1/2 cup fresh basil leaves, roughly chopped (reserve a few for garnish)
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 4 slices white or sourdough bread (day-old works great)
  • 4 ounces cheddar cheese, sliced or shredded
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes until translucent and soft, stirring occasionally to avoid browning.
  2. Add the minced garlic and cook for another 1 minute until fragrant.
  3. Pour in the crushed tomatoes with their juices and the vegetable broth. Stir in 1 teaspoon of sugar to balance acidity.
  4. Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for about 15 minutes, stirring occasionally.
  5. Remove the pot from heat and puree the soup using an immersion blender until smooth and creamy. If using a regular blender, let the soup cool slightly, blend in batches, and return to the pot.
  6. Stir in 1 cup of milk and the chopped fresh basil leaves. Return the pot to low heat and simmer gently for another 5 minutes. Season with salt and pepper to taste.
  7. While the soup simmers, butter one side of each bread slice. Place two slices butter side down on a non-stick skillet over medium heat.
  8. Layer cheddar cheese on top, then cover with the remaining slices butter side up. Cook for 3 to 4 minutes per side until golden brown and cheese is melted.
  9. Remove sandwiches from skillet and let cool slightly. Cut into 1-inch cubes.
  10. Return the cubes to the skillet and toast for 2 to 3 minutes, tossing gently, until crispy and golden on all sides.
  11. Ladle the creamy tomato basil soup into bowls, top generously with crispy grilled cheese croutons, and garnish with reserved fresh basil leaves. Serve immediately.

Notes

Use medium heat when making grilled cheese to avoid burning. Butter bread lightly for a golden crust without greasiness. Cube grilled cheese sandwiches while warm but not hot to toast croutons perfectly. If soup tastes too acidic, add a pinch more sugar or a splash of cream. For dairy-free, swap milk and cheese with plant-based alternatives. Store soup and croutons separately to maintain crispness.

Nutrition

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

Find it online: https://piperplate.com/creamy-tomato-basil-soup-recipe-with-easy-crispy-grilled-cheese-croutons/