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Creamy Tomato Basil Soup with Grilled Cheese Croutons

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This cozy, comforting tomato basil soup features roasted tomatoes, fresh basil, and a swirl of cream, topped with crunchy grilled cheese croutons. It’s quick, easy, and perfect for chilly days or family gatherings.

Ingredients

Scale
  • 2 pounds ripe tomatoes, quartered (Roma or plum recommended)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon sugar
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups vegetable broth (low sodium recommended)
  • 1/2 cup heavy cream (or half-and-half or coconut cream for dairy-free)
  • 1/4 cup fresh basil leaves, chopped (plus more for garnish)
  • Optional: pinch of red pepper flakes
  • 4 slices sourdough or hearty white bread (or gluten-free bread)
  • 4 ounces sharp cheddar cheese, sliced or grated (Swiss or Gouda are tasty swaps)
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat oven to 400°F (200°C). Arrange quartered tomatoes, onions, and garlic cloves on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and sugar. Roast for 25-30 minutes until tomatoes are soft and caramelized.
  2. Transfer roasted veggies to a large soup pot or Dutch oven. Add crushed tomatoes and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes.
  3. Remove from heat. Use an immersion blender to puree the soup until smooth, or blend in batches with a countertop blender. Blend less for chunky soup, longer for ultra-smooth.
  4. Stir in heavy cream and chopped basil. Simmer for another 5 minutes. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
  5. Butter one side of each bread slice. Place half the cheese on two slices, top with the other bread, buttered side out. In a nonstick skillet or griddle over medium heat, cook sandwiches 2-3 minutes per side until golden and cheese is melted.
  6. Let grilled cheese sandwiches cool slightly, then cut into 1-inch cubes.
  7. Ladle soup into bowls, top with grilled cheese croutons and a sprinkle of fresh basil. Optionally, drizzle with olive oil.

Notes

Roasting the tomatoes is key for deep flavor. For vegan or gluten-free, use coconut milk and plant-based cheese/bread. Let grilled cheese sandwiches cool before cubing for best crunch. Adjust soup consistency with more broth or simmering. Store soup and croutons separately for best texture.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, comfort food, easy soup, vegetarian, family dinner, cozy recipes, creamy soup, homemade soup, classic soup

Find it online: https://chrisfeasts.com/creamy-tomato-basil-soup-recipe-with-grilled-cheese-croutons-easy-comfort-food/