There are few things more comforting than a warm bowl of Tomato Basil Soup with Grilled Cheese Croutons: perfectly creamy, bursting with sun-ripened tomato flavor, made extra special with fresh basil and golden, cheesy croutons floating on top. This recipe delivers everything you crave in classic comfort food with an easy, modern twist, making it equally perfect for simple family dinners or impressive casual entertaining. Prepare to fall in love with both the flavors and the memories this dish inspires!

Tomato Basil Soup with Grilled Cheese Croutons Recipe - Recipe Image

Ingredients You’ll Need

This Tomato Basil Soup with Grilled Cheese Croutons keeps things blissfully simple, but every ingredient plays an unforgettable role: freshness, creaminess, and that signature tang. Here’s what you need and why each one matters.

Olive oil (2 tablespoons): Lends a fruity base and helps soften the onions and garlic for a silky-smooth soup.
Medium onion, chopped (1): Adds gentle sweetness and body, creating a smooth foundation for the tomatoes.
Garlic cloves, minced (2): Brings savory depth to the soup—don’t skip it!
Crushed tomatoes, canned (28 ounces): The star — provides rich tomato flavor no matter the season.
Vegetable broth (2 cups): Gives the soup body and just enough savory background.
Fresh basil leaves, chopped (½ cup): Infuses incomparable aroma and bright, fresh flavor—fresh really is best here.
Sugar (1 teaspoon): Subtly balances the tomatoes’ acidity and rounds out the flavors beautifully.
Salt (½ teaspoon): Essential for bringing all the flavors together.
Black pepper (¼ teaspoon): Adds gentle warmth and a bit of needed contrast to the sweetness.
Heavy cream, optional (½ cup): If you want extra richness and a luscious, creamy texture, this is your ticket.
Sourdough bread slices (4): Tangy and sturdy, sourdough makes the best base for those irresistible croutons.
Butter (2 tablespoons): Delivers golden, crispy texture and that undeniable grilled cheese flavor.
Shredded cheddar cheese (1 cup): Melts beautifully and gives the croutons their gooey, cheesy signature.

How to Make Tomato Basil Soup with Grilled Cheese Croutons

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Toss in your chopped onion and let it soften for about five minutes, stirring often until it’s translucent and sweet-smelling. Stir in the minced garlic and cook for just a minute—enough to fill your kitchen with an incredible aroma that hints at the soul-warming soup ahead.

Step 2: Build the Soup Base

Add the crushed tomatoes, vegetable broth, chopped basil, sugar, salt, and black pepper to the pot. Stir everything together and bring it to a gentle simmer. This is where all those flavors start to meld. Let the soup simmer, uncovered, for about 20 minutes, stirring occasionally to help the flavors deepen and the tomatoes cook down.

Step 3: Blend Until Silky Smooth

Once the soup has simmered and the kitchen smells amazing, use an immersion blender right in the pot to blend everything to a creamy perfection. (Or, carefully transfer to a blender in batches if you want it extra smooth.) Take your time—you’re aiming for a luxuriously velvety texture. If you’re feeling indulgent, now’s the moment to stir in the heavy cream and let it gently heat through.

Step 4: Make the Grilled Cheese Croutons

While the soup stays warm, grab your sourdough slices and butter one side of each. Stack the cheese between two slices, keeping the buttered sides facing out. Grill on a skillet over medium heat for about three minutes per side, until golden brown and the cheese is gloriously melty. Let the sandwiches cool just a bit, then dice them into delightful bite-sized cubes—these are your grilled cheese croutons!

Step 5: Serve and Enjoy

Ladle the hot soup into your favorite bowls and generously top each serving with those irresistible grilled cheese croutons. The combination of rich soup and crunchy, cheesy bites guarantees instant smiles at the table.

How to Serve Tomato Basil Soup with Grilled Cheese Croutons

Garnishes

A scattering of baby basil leaves or a swirl of cream can elevate your Tomato Basil Soup with Grilled Cheese Croutons from homey to show-stopping. For a little extra zing, try cracked black pepper, chili flakes, or a drizzle of peppery olive oil right on top.

Side Dishes

While this soup is satisfyingly complete on its own, it pairs beautifully with a crisp green salad or roasted veggies. A simple arugula salad with a squeeze of lemon balances out the richness perfectly, while a side of roasted carrots or broccoli rounds out a cozy meal.

Creative Ways to Present

Turning this into a dinner party-worthy starter is easy! Serve Tomato Basil Soup with Grilled Cheese Croutons in small cups or mugs for guests to sip and crunch. Or, for a fun twist, let everyone add their own croutons and custom garnishes at the table. It’s casual, interactive, and guaranteed to spark conversation.

Make Ahead and Storage

Storing Leftovers

If you have leftover Tomato Basil Soup with Grilled Cheese Croutons, store the soup and croutons separately. The soup keeps well in an airtight container in the refrigerator for up to four days. Wait to add the croutons until just before serving so they stay crisp and delicious.

Freezing

This soup (minus the cream, if using) freezes beautifully. Let the Tomato Basil Soup with Grilled Cheese Croutons cool completely, then ladle into freezer-safe containers, leaving a bit of space for expansion. When you’re ready to enjoy, reheat the soup and make a fresh batch of grilled cheese croutons for topping!

Reheating

To reheat, simply warm the soup in a pot over low heat, stirring gently until heated through. If you added cream, reheat slowly to avoid curdling. The croutons are best quickly re-crisped in a skillet or toaster oven for that just-made crunch.

FAQs

Can I make this recipe vegan?

Absolutely! Swap heavy cream for coconut cream and use your favorite dairy-free cheese in the grilled cheese croutons. The rest of the ingredients are already plant-based, making this an effortlessly adaptable comfort food for everyone.

Can I use fresh tomatoes instead of canned?

Yes, during peak tomato season, nothing beats ripe fresh tomatoes. Use about 2 ½ pounds, peel and roughly chop them, and simmer a little longer for the flavors to concentrate. Your Tomato Basil Soup with Grilled Cheese Croutons will taste even more vibrant!

What bread works best for grilled cheese croutons?

Sourdough is classic for its tang and sturdy texture, but any crusty artisanal bread will do. Just aim for something that toasts up golden and holds together when cut into cubes.

Can I make the soup ahead of time?

Definitely! The flavors only get better as it sits. Make the Tomato Basil Soup with Grilled Cheese Croutons soup base a day ahead and store it in the fridge. Reheat gently, then add freshly made croutons just before serving.

How do I make the soup extra creamy?

If indulgence is your goal, don’t be shy with the heavy cream. For an even silkier texture, blend thoroughly (use a high speed blender if you want it ultra-smooth) and stir in the cream right at the end for a luxurious mouthfeel.

Final Thoughts

There’s a reason Tomato Basil Soup with Grilled Cheese Croutons has reached comfort food superstar status—it’s creamy, tangy, and packed with flavor, all topped with those dreamy cheesy bites. If you haven’t treated yourself to this experience lately, now is the perfect time. Go ahead, grab your spoon, and discover just how soul-satisfying this dish really is!

Tomato Basil Soup with Grilled Cheese Croutons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and flavorful tomato basil soup served with crispy grilled cheese croutons, a twist on the classic grilled cheese and tomato soup combination. This recipe is perfect for a cozy night in or a simple lunch.

Ingredients

Scale

Soup:

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
½ cup fresh basil leaves, chopped
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream (optional)

Grilled Cheese Croutons:

4 slices sourdough bread
2 tablespoons butter
1 cup shredded cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

Soup: Heat olive oil in a large pot over medium heat. Sauté chopped onion until soft. Add garlic and cook. Add crushed tomatoes, broth, basil, sugar, salt, and pepper. Simmer for 20 minutes. Blend until smooth. Stir in cream if using.
Grilled Cheese Croutons: Butter one side of each bread slice. Make sandwiches with cheese inside. Grill until golden and cheese melts, about 3 minutes per side. Cut into cubes. Serve soup topped with croutons.