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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
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A silky, creamy tomato basil soup made with roasted garlic and fresh basil, topped with crunchy, buttery grilled cheese croutons. Perfect for cozy nights and ready in about 45 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 head garlic (for roasting)
  • 2 cans (14.5 oz each) whole peeled tomatoes (preferably San Marzano)
  • 1 cup vegetable broth or chicken broth (low-sodium)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup fresh basil leaves, packed (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 sourdough bread (about 1/2 inch thick)
  • 2 tablespoons unsalted butter, softened (for croutons)
  • 4 ounces sharp cheddar cheese, grated (about 1 cup)
  • 2 ounces Gruyère cheese, grated
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 20-25 minutes until soft. Set aside to cool.
  2. In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Add both cans of whole peeled tomatoes (with juices), vegetable broth, sugar, salt, pepper, and red pepper flakes. Break up tomatoes with a wooden spoon. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  4. Squeeze roasted garlic cloves from skins, mash with a fork, and stir into the pot. Remove from heat and add fresh basil leaves. Blend with an immersion blender until smooth (or in batches in a regular blender, being careful with hot liquid).
  5. Return pot to low heat. Stir in heavy cream. Taste and adjust seasoning. Warm through for 2 minutes without boiling.
  6. While soup simmers, heat a skillet over medium heat. Butter one side of each bread slice. Place bread buttered side down, pile grated cheeses on unbuttered side, and top with another slice (buttered side up). Cook sandwiches 3-4 minutes per side until golden and cheese melts. Let rest 1 minute, then cut into 1-inch squares. Sprinkle with flaky sea salt.
  7. Ladle soup into bowls, top with grilled cheese croutons, garnish with fresh basil and extra cream if desired. Serve immediately.

Notes

Don’t skip roasting the garlic—it adds sweet, mellow flavor. Use whole peeled tomatoes for best texture. Blend soup before adding cream to avoid frothiness. For best croutons, grate cheese yourself. Keep croutons separate until serving to maintain crunch.

Nutrition

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

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