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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

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A velvety, one-pot tomato basil soup topped with crispy, buttery grilled cheese croutons. This comforting twist on a classic pairs a rich, roasted tomato soup with crunchy, cheesy croutons for the perfect cozy meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped (plus more for garnish)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 slices thick-cut sourdough bread
  • 2 tablespoons salted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • Pinch of garlic powder (optional)

Instructions

  1. Start the soup base. In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the garlic and tomato paste. Toss in the minced garlic and the tomato paste. Stir constantly for about 1-2 minutes until the tomato paste darkens slightly and smells rich.
  3. Pour in the tomatoes and broth. Add both cans of crushed tomatoes, the vegetable broth, sugar, salt, pepper, and red pepper flakes if using. Stir together. Bring to a gentle simmer, then reduce heat to low. Let it bubble for about 15 minutes.
  4. Blend until smooth. Remove the pot from the heat. Use an immersion blender to blend the soup right in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then carefully blend in batches.
  5. Stir in the cream and basil. Return the pot to low heat. Pour in the heavy cream and stir until fully incorporated. Add the chopped fresh basil and stir. Taste and adjust salt and pepper. Keep warm on the lowest heat.
  6. Make the grilled cheese croutons. Heat a non-stick skillet or cast iron pan over medium-low heat. Spread the softened butter on one side of each slice of bread. Place bread slices butter-side down on a cutting board. On two slices, pile on the shredded cheddar and mozzarella. Sprinkle a tiny pinch of garlic powder on the cheese. Top with the remaining two slices of bread, butter-side up.
  7. Grill the sandwich. Place the sandwich in the preheated skillet. Cook for about 3-4 minutes per side, until the bread is golden brown and crispy and the cheese is fully melted. Press down gently with the spatula halfway through.
  8. Cut into croutons. Transfer the grilled cheese to a cutting board. Let it rest for 30 seconds. Then cut it into 1-inch squares (about 16-20 croutons).
  9. Assemble and serve. Ladle the creamy tomato basil soup into bowls. Pile a generous handful of grilled cheese croutons on top of each bowl. Garnish with fresh basil leaves and a crack of black pepper. Serve immediately.

Notes

Don’t skip the tomato paste step—it gives the soup deep flavor. Use medium-low heat for the croutons to avoid burning. Let heavy cream come to room temperature before adding to prevent curdling. Taste and adjust sugar based on tomato acidity. Shred cheese from a block for best melting.

Nutrition

Keywords: creamy tomato basil soup, grilled cheese croutons, tomato soup, comfort food, one-pot soup, easy dinner

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