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Quick Tomato Basil Soup with Crispy Grilled Cheese Croutons

quick tomato basil soup with grilled cheese croutons - featured image
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A silky, bright tomato basil soup topped with crispy, cheesy grilled cheese croutons. This comforting meal comes together in under 30 minutes and is perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 28 oz (794 g) canned crushed tomatoes
  • 2 cups (480 ml) low-sodium vegetable or chicken broth
  • 1/4 cup packed fresh basil leaves, plus more for garnish
  • 1/4 cup (60 ml) heavy cream (optional)
  • Salt and black pepper to taste
  • 4 thick slices sourdough bread
  • 1 cup (113 g) shredded sharp cheddar cheese
  • 1 tablespoon softened butter (for brushing bread)

Instructions

  1. Brown the butter: Place a large pot over medium heat. Add 2 tablespoons unsalted butter and let it melt completely. Swirl occasionally. After 2-3 minutes, the butter will foam and turn golden-brown with a nutty aroma. Immediately add the diced onion.
  2. Sauté the aromatics: Stir the onion into the brown butter. Cook for 4-5 minutes, stirring often, until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the tomatoes and broth: Pour in the 28 oz can of crushed tomatoes and 2 cups of broth. Stir together. Bring to a gentle simmer over medium-high heat, then reduce heat to low. Simmer for 10 minutes, stirring occasionally.
  4. Blend the soup: Remove from heat. Use an immersion blender to blend until smooth. Alternatively, let cool for 5 minutes, then blend in batches in a regular blender (vent lid slightly). Return blended soup to the pot.
  5. Add basil and cream: Stir in packed fresh basil leaves. If using, add heavy cream. Stir until basil wilts and cream is incorporated. Season with salt and pepper (about 1 teaspoon salt and a few cracks of pepper).
  6. Make the croutons: While soup simmers, preheat broiler to high. Arrange 4 slices sourdough bread on a rimmed baking sheet. Brush tops lightly with softened butter. Sprinkle shredded cheddar cheese evenly over each slice. Broil for 2-3 minutes until cheese is melted and bubbly and edges are golden brown. Watch closely.
  7. Assemble and serve: Ladle hot soup into bowls. Cut each cheesy toast into bite-sized croutons (about 1-inch squares). Scatter over soup. Garnish with fresh basil leaves and an extra crack of black pepper. Serve immediately.

Notes

For extra-crunchy croutons, toast the bread plain under the broiler for 1 minute before adding cheese. The soup keeps in the fridge for up to 5 days; store croutons separately at room temperature for up to 2 days. Re-crisp croutons in a toaster oven at 350°F (175°C) for 3-4 minutes. Do not freeze croutons.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, quick soup, comfort food, easy dinner, vegetarian soup

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