Creamy Tomato Basil Soup with Grilled Cheese Croutons (classic)
Printed from Inclusive Kitchen — Creamy Tomato Basil Soup with Grilled Cheese Croutons
Creamy Tomato Basil Soup with Grilled Cheese Croutons is a warm embrace in a bowl, perfect for chilly evenings or a quick lunch. This classic recipe combines the rich flavors of ripe tomatoes and fresh basil, creating a velvety soup that is both comforting and satisfying. The addition of grilled cheese croutons takes this dish to the next level, providing a delightful crunch that contrasts beautifully with the smooth soup.
Historically, tomato soup has been a staple in American kitchens since the early 20th century, gaining popularity with the advent of canned tomatoes. The pairing of tomato soup and grilled cheese sandwiches is a quintessential American comfort food duo, often evoking nostalgia for childhood lunches. It’s said that the best way to enjoy this soup is with a side of laughter, so don’t forget to share a joke or two while you savor each spoonful. After all, what’s better than a bowl of soup that warms your heart and a crouton that makes you smile?
To make this dish, you’ll start by sautéing onions and garlic to build a flavorful base. Then, you’ll add canned tomatoes, vegetable broth, and fresh basil, allowing the ingredients to meld together beautifully. A splash of cream at the end adds richness, making each bite feel indulgent. The grilled cheese croutons are simply made by toasting bread with cheese until golden and crispy, then cutting them into bite-sized pieces. This soup is not just a meal; it’s an experience that invites you to slow down and enjoy the simple pleasures of life.
So, grab your favorite bowl and a spoon, and let’s dive into this creamy tomato basil soup with grilled cheese croutons. It’s a dish that’s sure to impress your family and friends, and who knows, it might just become a new tradition in your home. Just remember, when it comes to soup, it’s always better to be a little cheesy!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 ounces canned whole tomatoes
- 2 cups vegetable broth
- 1 cup fresh basil leaves, chopped
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices bread, sliced
- 4 slices cheddar cheese, sliced
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 medium chopped onion and sauté for about 5 minutes until it becomes translucent. This step builds a flavorful base for your soup.
- Add 3 minced garlic cloves to the pot and sauté for an additional 1-2 minutes until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Pour in 28 ounces of canned whole tomatoes, including their juices, and 2 cups of vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
- Add 1 cup of chopped fresh basil leaves to the pot, reserving a few for garnish. Simmer the soup for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Once blended, return the soup to the pot and stir in 1 cup of heavy cream. This will add a rich, velvety texture to your soup.
- Season the soup with 1 teaspoon of salt and 0.5 teaspoons of black pepper, adjusting to taste. Let the soup simmer for an additional 5 minutes to heat through.
- While the soup simmers, prepare the grilled cheese croutons. Heat a skillet over medium heat and butter one side of each slice of bread.
- Place 2 slices of cheddar cheese between two slices of bread, buttered sides out. Grill in the skillet for about 3-4 minutes per side, or until golden brown and the cheese is melted.
- Remove the grilled cheese from the skillet and let it cool slightly. Cut into bite-sized croutons.
- Ladle the creamy tomato basil soup into bowls and top with the grilled cheese croutons. Garnish with reserved basil leaves for a fresh touch.
- Serve immediately while the soup is hot and the croutons are crispy. Enjoy the delightful contrast of textures and flavors!
- For the best experience, pair your soup with a light salad or a glass of crisp white wine. It’s a meal that’s sure to impress!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Nutrition (per serving)
- Calories: 450
- Carbs g: 40
- Protein g: 12
- Fat g: 30
- Sugar g: 6
