Description

This Tomato Basil Soup with Grilled Cheese Croutons is a warm and comforting dish that combines the rich flavors of ripe tomatoes and fresh basil. The crispy cheese croutons add a delightful crunch, making it a perfect meal for any day.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 (14-ounce) cans of diced tomatoes (preferably fire-roasted)
1 cup vegetable broth (or chicken broth)
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 cup fresh basil leaves, packed
Salt and pepper to taste
1/2 cup heavy cream (optional, for creaminess)
4 slices of bread (your choice: sourdough, whole wheat, or white)
4 ounces cheddar cheese, sliced (or cheese of your choice)
2 tablespoons butter, softened

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5 minutes until soft and lightly golden.
Add 3 minced garlic cloves and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add 2 cans of diced tomatoes (preferably fire-roasted) and 1 cup of vegetable broth. Stir well and bring the mixture to a boil.
Reduce the heat and let the soup simmer for about 15 minutes. Add 1 teaspoon of sugar, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes (if you like it spicy). Season with salt and pepper to taste.
After simmering, add 1 cup of fresh basil leaves to the soup and blend everything with an immersion blender or in a blender until the soup is creamy. If you want a particularly creamy consistency, you can also stir in 1/2 cup of heavy cream.
For the Grilled Cheese Croutons: Heat a skillet over medium heat. Butter one side of 4 slices of bread with 2 tablespoons of softened butter. Place 2 slices in the skillet, butter-side down, and add 4 ounces of cheddar cheese on top.
Cover the skillet with a lid and cook the sandwiches for about 3-4 minutes until the cheese is melted and the bread is golden brown. Carefully flip them over and brown the other side as well.
Remove the sandwiches from the skillet, let them cool slightly, and cut them into small cubes to make the croutons.
Serve the tomato soup hot, garnished with the Grilled Cheese Croutons. Enjoy!

Prep Time: 10 mins
Cook Time: 20 mins
Category: Soup
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 40 mg

Keywords: Avoid letting the soup simmer too long, as it can lose flavor. For the best consistency, blend the soup in two batches if using a small blender. Experiment with cheese choices for the croutons, and use fresh basil for the best flavor.