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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

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This creamy tomato basil soup with crispy grilled cheese croutons is a grown-up version of a childhood classic. It’s rich, flavorful, and perfect for cozy nights, coming together in under 30 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) fire-roasted crushed tomatoes
  • 1 cup vegetable or chicken broth (low-sodium preferred)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • ¼ cup fresh basil leaves, chopped (plus more for garnish)
  • 1 teaspoon sugar
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 4 slices sourdough or country bread
  • 2 tablespoons unsalted butter, softened
  • 4 slices cheddar cheese (sharp cheddar)
  • 2 slices provolone or mozzarella

Instructions

  1. Preheat oven to 400°F (200°C). Butter one side of each bread slice. Place bread butter-side down on a cutting board. Layer one slice of cheddar and half a slice of provolone on two slices. Top with remaining bread slices, butter-side up. Heat a skillet over medium heat and cook each sandwich for 2-3 minutes per side, until golden brown and cheese is melted. Let cool for 2 minutes, then cut into 1-inch cubes. Spread cubes on a parchment-lined baking sheet and bake for 5-7 minutes, flipping halfwa…
  2. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Add fire-roasted crushed tomatoes, broth, sugar, salt, pepper, and red pepper flakes (if using). Stir and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until soup thickens slightly.
  4. Remove pot from heat. Use an immersion blender to puree soup until completely smooth. If using a regular blender, let soup cool for 5 minutes first, then blend in batches.
  5. Return pot to low heat. Stir in heavy cream and chopped basil. Taste and adjust seasoning. Heat gently for 2-3 minutes, but do not let it boil.
  6. Ladle soup into bowls. Top with a generous handful of grilled cheese croutons. Garnish with extra fresh basil leaves and a drizzle of cream or olive oil if desired. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes. Toast the croutons twice for extra crispiness. Use room-temperature cream to prevent curdling. Season as you go for layered flavor.

Nutrition

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

Find it online: https://lenatable.com/creamy-tomato-basil-soup-with-crispy-grilled-cheese-croutons/