Creamy Tomato Basil Soup with Grilled Cheese Croutons

Tomato soup and a grilled cheese sandwich is about as comforting as lunch gets, so this recipe puts them in the same bowl. The soup starts with a can of whole tomatoes simmered with onion, garlic and a carrot, which adds natural sweetness and smooths out the acidity. Fresh basil is blended right in, and a splash of cream makes it velvety.

The croutons are simply a couple of grilled cheese sandwiches cut into little squares, crispy outside and melty inside. If you’re stocking up on soups for chilly weather, try our Vegetarian French Onion Soup and Loaded Baked Potato Soup next.

Creamy Tomato Basil Soup with Grilled Cheese Croutons

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A velvety tomato soup simmered with onion, carrot and garlic, blended with fresh basil and finished with a splash of cream, then topped with bite-size grilled cheese croutons. Rainy-day comfort made from one can of tomatoes and a few staples.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 bowls

Course: Lunch, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the soup

• 2 tablespoons butter or olive oil
• 1 medium yellow onion chopped
• 1 medium carrot chopped
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes with their juices
• 2 cups vegetable broth
• 1 teaspoon sugar plus more to taste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves packed, plus more for garnish
• 1/2 cup heavy cream or half-and-half, plus more for drizzling

For the grilled cheese croutons

• 4 slices sandwich bread
• 1 cup shredded sharp cheddar about 4 ounces
• 2 tablespoons butter softened

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion and carrot and cook for 8 minutes, stirring now and then, until soft. Add the garlic and cook for 30 seconds, then stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly.
2. Add the tomatoes with their juices, crushing them against the side of the pot with a spoon. Stir in the broth, sugar, salt and pepper. Bring to a boil, then reduce the heat and simmer, partly covered, for 20 minutes, until the carrot is very tender.
3. Meanwhile, make the croutons: butter one side of each bread slice. Make 2 sandwiches with the cheese inside and the buttered sides out. Cook in a skillet over medium-low heat for 3 to 4 minutes per side, until golden and the cheese has melted. Let rest for 2 minutes, then cut into 1-inch squares.
4. Remove the soup from the heat and add the basil. Blend with an immersion blender until smooth, or blend in batches in a countertop blender with the lid vented and covered with a towel. Stir in the cream and warm gently without boiling. Taste and add more salt or a pinch more sugar if the soup tastes sharp.
5. Ladle into bowls and top with the grilled cheese croutons, a drizzle of cream and torn basil leaves.

Notes

Why the carrot? It adds natural sweetness that softens the acidity of canned tomatoes, so you need very little sugar.

Blend safely. Hot soup expands in a blender. Fill it no more than halfway, vent the lid and hold a towel over the top.

Vegan option. Use olive oil instead of butter and canned coconut milk or unsweetened oat creamer instead of cream. Skip the croutons or use vegan cheese.

Storage. Refrigerate the soup for up to 5 days or freeze (before adding the cream) for up to 3 months. The croutons are best fresh.

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Shopping list

Produce

• 1 yellow onion
• 1 carrot
• 1 head garlic
• 1 bunch fresh basil

Dairy and refrigerated

• Butter (about 4 tablespoons)
• Heavy cream or half-and-half (about 1/2 pint)
• 4 ounces sharp cheddar

Canned goods and bakery

• 1 (28-ounce) can whole peeled tomatoes
• Tomato paste
• Vegetable broth (2 cups)
• Sandwich bread (4 slices)

Pantry

• Sugar
• Salt and black pepper