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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
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A silky, roasted tomato basil soup topped with crispy grilled cheese croutons. This comforting recipe combines deep roasted tomato flavor with creamy richness and crunchy, cheesy bites in every spoonful.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 cup fresh basil leaves, loosely packed, plus more for garnish
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 cups vegetable broth or chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon tomato paste
  • 4 slices sourdough bread (or any sturdy bread)
  • 2 tablespoons unsalted butter, softened
  • 4 slices sharp cheddar cheese (e.g., Tillamook or Cabot)
  • 2 slices provolone cheese
  • Pinch of garlic powder

Instructions

  1. Preheat oven to 400°F (200°C). Drain canned tomatoes, reserving liquid. Spread tomatoes on a lined baking sheet with smashed garlic cloves. Drizzle with 1 tablespoon olive oil, salt, and pepper. Roast 20-25 minutes until caramelized and fragrant.
  2. While tomatoes roast, heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add diced onion and cook 5-6 minutes until translucent and lightly browned.
  3. Add tomato paste to onions and stir for 1 minute until darkened. Pour in reserved tomato liquid and 2 cups broth, scraping up browned bits from pot bottom.
  4. Add roasted tomatoes and garlic to pot. Stir in basil, salt, pepper, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low. Cook 10 minutes, stirring occasionally.
  5. Remove pot from heat. Blend soup with an immersion blender until smooth. (Alternatively, let cool 10 minutes, then blend in batches in a countertop blender, venting the lid.) Taste and adjust salt.
  6. Stir in heavy cream until fully incorporated. Warm through on low heat for 2-3 minutes, but do not boil. Adjust seasoning if needed.
  7. While soup finishes, heat a non-stick skillet over medium heat. Butter one side of each bread slice. Place two slices butter-side down, layer with cheddar and provolone, then top with remaining bread slices, butter-side up. Cook 3-4 minutes per side until golden brown and cheese is melted. Let rest 2 minutes, then cut into 1-inch squares.
  8. Ladle soup into bowls. Top generously with grilled cheese croutons and fresh basil leaves. Serve immediately.

Notes

Don’t skip roasting the tomatoes—it deepens flavor. Keep heat low after adding cream to prevent curdling. Let grilled cheese rest before cutting to keep cheese inside. Soup tastes even better the next day. Store soup and croutons separately. Soup keeps in fridge up to 5 days or freezer up to 3 months (freeze without cream for best texture). Reheat croutons in 350°F oven for 5 minutes to re-crisp.

Nutrition

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

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