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
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.
Notes
- For a vegan version, use coconut cream and dairy-free cheese.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 360
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
