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Quick Tomato Basil Soup with Easy Grilled Cheese Croutons

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A quick and easy tomato basil soup topped with crunchy, buttery grilled cheese croutons. This comforting meal comes together in about 25 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup low-sodium vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • 4 slices sturdy bread (sourdough or Texas toast)
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • Pinch of garlic powder (optional)

Instructions

  1. Start the soup base. Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the tomatoes and broth. Pour in both cans of crushed tomatoes and the vegetable broth. Stir together, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to low. Let it cook for 10 minutes, stirring occasionally.
  3. Blend the soup. Remove the pot from the heat. Use an immersion blender to blend until smooth right in the pot. If using a countertop blender, let the soup cool for 5 minutes, then carefully blend in batches. Stir in the fresh basil leaves and let them wilt for about 2 minutes.
  4. Finish the soup. Stir in the heavy cream (if using) and sugar. Season with salt and pepper to taste. Cover and keep warm on the lowest heat while you make the croutons.
  5. Make the grilled cheese croutons. Heat a large skillet or griddle over medium heat. Spread the softened butter on one side of each bread slice. Place the bread butter-side down on a cutting board and top with shredded cheese. Press the second slice on top, butter-side up. Cook the sandwiches for 3-4 minutes per side, until golden brown and cheese is fully melted.
  6. Cut the croutons. Transfer the grilled cheese to a cutting board and let it rest for 1 minute. Slice the sandwich into 1-inch squares. For extra-crispy edges, spread the cubes on a baking sheet and broil for 1-2 minutes.
  7. Assemble and serve. Ladle the hot soup into bowls and top with a generous handful of grilled cheese croutons. Garnish with fresh basil leaves and a crack of black pepper. Serve immediately.

Notes

Toast croutons until deep golden brown to keep them crunchy longer. For best texture, add croutons right before serving. Soup can be made ahead and stored in the fridge for up to 4 days; make croutons fresh. Freeze soup for up to 3 months (do not freeze croutons).

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, quick soup, comfort food, easy dinner, 25-minute meal

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