Creamy Tomato Basil with Croutons (Print Version)

Velvety tomato and basil soup finished with cream and topped with crisp grilled cheese croutons.

# Components:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 (14-ounce) cans crushed tomatoes (28 oz)
05 - 2 cups vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon dried oregano
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped

→ For the Grilled Cheese Croutons

12 - 4 slices sourdough or country-style bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced

# Directions:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.
03 - Add the crushed tomatoes, 2 cups vegetable broth, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried oregano. Bring to a gentle simmer and cook uncovered for 15 minutes to meld flavors.
04 - Remove the pot from the heat and stir in 1/2 cup heavy cream and the chopped basil. Allow the residual heat to temper the cream and release the basil aroma.
05 - Use an immersion blender to purée the soup in the pot until velvety smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and purée, then return to the pot and keep warm over low heat.
06 - While the soup simmers, butter one side of each bread slice. Place cheddar slices between two slices with the buttered sides facing out to form sandwiches.
07 - Heat a skillet over medium heat. Grill each sandwich until the bread is golden brown and the cheese has melted, about 3 minutes per side. Adjust heat to prevent burning.
08 - Remove sandwiches from the skillet, let cool slightly, then cut into approximately 1-inch cubes to create croutons.
09 - Ladle the hot soup into bowls, top each serving with a handful of grilled cheese croutons, and garnish with additional basil leaves if desired.

# Expert Advice:

01 -
  • The grilled cheese croutons soak up the soup in the most addictively melty way—impossible to resist.
  • This soup comes together quickly, yet feels secretly indulgent, even midweek.
02 -
  • If you try to blend the soup when it’s too hot, steam can cause sudden splashes—it stung the first time it happened to me.
  • Letting the grilled cheese cool slightly before cutting gives you cleaner, neater croutons that hold their shape in the soup.
03 -
  • Use slightly stale bread for croutons—they hold up best in the soup.
  • A dash of balsamic vinegar in the soup before serving subtly deepens the flavor.
Return