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Creamy Tomato Basil Soup with Grilled Cheese Croutons

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6 servings
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Soup:
  • 2 tablespoons olive oil or butter
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 28 oz / 800 g can crushed tomatoes
  • 2 cups 480 ml vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar balances acidity
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried basil or 2 tablespoons fresh, chopped
  • ½ teaspoon dried oregano optional
  • ½ cup 120 ml heavy cream (or half-and-half for lighter version)
  • For the Grilled Cheese Croutons:
  • 4 slices of bread sourdough or white sandwich bread
  • 4 tablespoons butter softened
  • 4 slices sharp cheddar or American cheese

Method
 

  1. Directions
  2. Make the Soup
  3. Sauté Aromatics
  4. Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft and translucent. Add garlic and sauté 30 seconds until fragrant.
  5. Add Tomatoes & Seasonings
  6. Stir in crushed tomatoes, broth, tomato paste, sugar, salt, pepper, basil, and oregano. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
  7. Blend Until Smooth
  8. Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender in batches. Blend until creamy and smooth.
  9. Add Cream
  10. Stir in heavy cream. Taste and adjust seasoning as needed with salt, pepper, or sugar.
  11. Make the Grilled Cheese Croutons
  12. Assemble Sandwiches
  13. Butter one side of each bread slice. Place cheese between two slices, buttered sides facing out.
  14. Cook
  15. Heat a skillet over medium heat. Toast sandwiches 2–3 minutes per side until golden and melty. Let cool slightly, then cut into bite-sized cubes.
  16. Serve
  17. Combine & Enjoy
  18. Ladle soup into bowls and top with grilled cheese croutons. Garnish with a drizzle of cream or a sprinkle of chopped basil for a restaurant-style presentation.

Notes

Chef’s Tip
• For a deeper flavor, roast a few Roma tomatoes and add them to the pot before blending.
• To make it vegan, use coconut milk instead of cream and plant-based cheese for the croutons.
• The soup freezes beautifully — just omit the cream until reheating.