Creamy Tomato Basil Soup (Printable)

Smooth tomato and basil soup finished with cream and crispy grilled-cheese croutons—cozy bowls ready in 45 minutes.

# What You Need:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 (14-ounce) cans crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon sugar
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - ½ teaspoon dried oregano
10 - ½ cup heavy cream
11 - ½ cup fresh basil leaves, chopped

→ For the Grilled Cheese Croutons

12 - 4 slices sourdough or country bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, sugar, salt, black pepper, and oregano. Bring to a simmer and cook uncovered for 15 minutes.
04 - Remove from heat. Stir in heavy cream and chopped basil.
05 - Use an immersion blender (or blend in batches in a countertop blender) to puree the soup until smooth and velvety. Return to low heat and keep warm.
06 - While the soup simmers, butter one side of each bread slice. Place cheese between two slices, buttered sides out. Heat a skillet over medium heat and grill sandwich until golden brown and cheese is melted, about 3 minutes per side. Remove from skillet, let cool slightly, then cut into 1-inch cubes.
07 - Ladle the hot soup into bowls. Top each serving with a handful of grilled cheese croutons. Garnish with extra basil if desired.

# Expert Advice:

01 -
  • You get all the comfort of grilled cheese and tomato soup, but in one spoonful—no fussing with separate plates.
  • One night, after a long shift, I realized this was the perfect five-ingredient dinner that felt like more effort than it really was.
02 -
  • Adding cream while the soup is still too hot can make it curdle—always let it cool a minute first; learned that during my first rushed attempt!
  • Letting the grilled cheese sit for a minute before cutting prevents messy, collapsing cubes—discovered after bread disasters on the cutting board.
03 -
  • For perfect consistency, blend just until velvet-smooth—over-blending can make it slightly gummy.
  • Try mixing a little mozzarella with cheddar for croutons with maximum melt and flavor.
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