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Creamy Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A comforting and easy-to-make creamy tomato basil soup paired with crispy grilled cheese croutons, perfect for cozy dinners or quick meals.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 28 ounces crushed canned tomatoes (San Marzano or trusted brand)
  • 2 cups vegetable broth (low sodium)
  • 1 cup cottage cheese (small curd)
  • 1/2 cup fresh basil leaves, packed and chopped
  • Salt and black pepper, to taste
  • Optional pinch of red pepper flakes
  • 4 slices thick-cut bread (sourdough or country loaf)
  • 4 ounces cheddar cheese, sliced or shredded
  • 2 tablespoons butter, softened

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5–7 minutes.
  2. Add the minced garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it.
  3. Pour in the crushed tomatoes with their juices and add 2 cups of vegetable broth. Stir to combine.
  4. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for about 20 minutes, stirring occasionally.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches, filling halfway to avoid splatters.
  6. Return the blended soup to low heat. Stir in 1 cup of cottage cheese and the chopped fresh basil. Cook gently for 5 minutes, stirring frequently.
  7. Season the soup with salt, black pepper, and red pepper flakes if using. Keep warm on the lowest heat setting.
  8. To make the grilled cheese croutons, butter one side of each bread slice. Place buttered side down on a non-stick skillet over medium heat.
  9. Layer cheddar cheese on top of two slices, then cover with the other two slices, butter side up. Cook for 3–4 minutes per side until golden brown and cheese is melted.
  10. Remove from heat and let the grilled cheese sandwiches cool slightly. Cut into bite-sized cubes or triangles.
  11. Ladle the creamy tomato basil soup into bowls and sprinkle the crispy grilled cheese croutons on top. Serve immediately.

Notes

Use an immersion blender for easier cleanup. Blend soup carefully in batches if using a regular blender to avoid hot splashes. For a vegan version, substitute cottage cheese with coconut or cashew cream and use dairy-free cheese and butter alternatives. Keep heat moderate when making grilled cheese croutons to avoid burning. Soup thickens when cooled; thin with broth or water when reheating.

Nutrition

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

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