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Creamy Tomato Basil Soup with Best Grilled Cheese Croutons

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A velvety, rich tomato soup paired with crunchy, buttery croutons that used to be a classic grilled cheese sandwich. Pure comfort food, reimagined for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled San Marzano tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1/2 cup milk (whole or 2%)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough or country bread
  • 4 tablespoons unsalted butter, softened
  • 4 ounces sharp cheddar cheese, grated
  • 2 ounces Gruyère or mozzarella, grated

Instructions

  1. In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
  2. Pour in the two cans of whole peeled tomatoes, breaking them up with your spoon. Add the cup of broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally.
  3. Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. (If using a countertop blender, let the soup cool for 5 minutes first, then blend in batches.) Return the pot to low heat.
  4. Stir in the fresh basil leaves and let them wilt into the soup for about 1 minute. Then add the milk and stir until fully incorporated. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired. Keep the soup warm over low heat.
  5. Heat a non-stick skillet over medium-low heat. Spread 1 tablespoon of softened butter on one side of each slice of bread. Place the bread, buttered side down, on a cutting board. On the unbuttered side, layer the grated cheddar and Gruyère. Top with the remaining bread slices, buttered side up.
  6. Place the sandwiches in the skillet (you may need to do this in batches). Cook for 3-4 minutes per side, until the bread is golden brown and the cheese is fully melted. Press down gently with a spatula to ensure even browning.
  7. Let the grilled cheese sandwiches rest on a cutting board for 1 minute. Then, using a sharp knife, cut them into 1-inch squares.
  8. Ladle the creamy tomato basil soup into bowls. Top generously with the crispy grilled cheese croutons. Garnish with a few fresh basil leaves and a drizzle of olive oil if desired. Serve immediately.

Notes

For best results, use San Marzano tomatoes and grate your own cheese. The soup can be made ahead and stored in the refrigerator for up to 5 days. The croutons are best fresh but can be stored separately for up to 2 days.

Nutrition

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

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