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Creamy Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons

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A warm and comforting creamy tomato basil soup paired with crispy grilled cheese croutons, perfect for cozy meals and easy weeknight dinners.

Ingredients

Scale
  • 28 oz (800 g) canned whole peeled tomatoes (preferably San Marzano)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups (16 fl oz / 480 ml) vegetable or chicken broth (low sodium if possible)
  • 1/2 cup (120 g) cottage cheese (small-curd varieties)
  • 1/4 cup (2 fl oz / 60 ml) heavy cream or full-fat coconut milk (optional)
  • 1/4 cup (15 g) fresh basil leaves, roughly chopped
  • 2 tbsp olive oil (extra virgin, fruity)
  • 1 tsp sugar
  • Salt and freshly ground black pepper, to taste
  • 4 slices sturdy sandwich bread (like sourdough or country white, day-old works great)
  • 4 oz (115 g) sharp cheddar cheese, sliced or shredded
  • 2 tbsp unsalted butter, softened
  • 1 small garlic clove, minced (optional)

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cooking for about 5 minutes until soft and translucent.
  2. Add the minced garlic and cook for another minute until fragrant, avoiding browning.
  3. Pour in the canned whole peeled tomatoes with their juices. Break them up with a wooden spoon.
  4. Add the vegetable or chicken broth and stir in 1 teaspoon sugar. Bring to a gentle simmer and cook uncovered for 15 minutes.
  5. Remove from heat and puree the soup with an immersion blender until silky smooth. If using a regular blender, blend in small batches and return to the pot.
  6. Stir in the cottage cheese and chopped fresh basil. Add heavy cream or coconut milk if desired. Warm through on low heat for 5 minutes. Adjust seasoning with salt and pepper.
  7. Mix softened butter with minced garlic. Spread garlic butter on one side of each bread slice.
  8. Place a layer of sharp cheddar cheese on the unbuttered side, then top with the buttered slice, butter side out.
  9. Heat a skillet over medium heat. Grill sandwiches for 3-4 minutes per side until bread is golden and cheese melted. Let cool slightly and cut into bite-sized cubes.
  10. Ladle soup into bowls and top with crispy grilled cheese croutons.

Notes

If soup is too thick after blending, stir in more broth or water to desired consistency. Use medium heat when grilling cheese to avoid burning bread. For dairy-free, substitute cottage cheese with blended silken tofu and use coconut milk instead of cream. For gluten-free, use gluten-free bread and check broth labels. Grilled cheese croutons are best fresh but can be reheated in a 350°F oven for 5-7 minutes.

Nutrition

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

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