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Creamy Roasted Tomato Basil Soup with Easy Grilled Cheese Croutons

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This creamy roasted tomato basil soup with grilled cheese croutons is comfort food reimagined—faster and easier than the classic, but with the same soul-soothing satisfaction. The double-roasting technique concentrates flavors and adds subtle smokiness, while the crunchy, buttery croutons floating on top are pure magic.

Ingredients

Scale
  • 2 cans (28 oz each) whole peeled tomatoes
  • 4 cloves garlic, peeled
  • 1 medium yellow onion, roughly chopped (about 1 cup)
  • 2 tablespoons olive oil
  • 1 cup fresh basil leaves, packed
  • 1/2 cup heavy cream
  • 1 cup vegetable broth
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 4 slices cheddar cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Drain the canned tomatoes, reserving the juice. Spread the tomatoes on a lined baking sheet along with the peeled garlic cloves. Drizzle with olive oil and season with a pinch of salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the garlic is soft and golden.
  2. While the tomatoes roast, start the grilled cheese croutons. Heat a non-stick skillet over medium heat. Butter one side of each bread slice. Place four slices butter-side down in the skillet, top each with a slice of cheese, then cover with the remaining bread slices, butter-side up. Cook for 3-4 minutes per side, until golden brown and the cheese is melted. Remove from heat and let rest for 2 minutes before cutting into 1-inch squares. Set aside on a paper towel to stay crispy.
  3. Once the tomatoes and garlic are done roasting, transfer them to a large pot or Dutch oven. Add the chopped onion, fresh basil, and vegetable broth. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the onion is soft and translucent.
  4. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth, about 30-45 seconds. If using a regular blender, work in batches and don’t fill it more than halfway. Hold a kitchen towel over the lid while blending to prevent any hot soup from escaping.
  5. Return the blended soup to the pot and place over low heat. Stir in the heavy cream and red pepper flakes if using. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a little of the reserved tomato juice or extra broth until it reaches your desired consistency.
  6. Ladle the soup into bowls and top generously with the grilled cheese croutons. Garnish with fresh basil leaves and a drizzle of olive oil if desired. Serve immediately while the croutons are still crunchy.

Notes

Don’t skip the roasting step—it concentrates the tomato flavor and caramelizes natural sugars. Use room-temperature cream to prevent curdling. Toast the croutons just before serving for maximum crunch. Season in layers for a more complex flavor. If the soup tastes flat, a pinch of sugar or splash of balsamic vinegar can brighten it up.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, roasted tomato soup, vegetarian soup

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