Creamy Tomato Basil Soup with Grilled Cheese Croutons

An American-inspired weeknight main built from canned tomatoes, onion, garlic, broth, and basil, blended smooth and finished with cream. Grilled cheese sandwiches are cut into bite-size croutons so the bowl has a soft soup base and crisp, cheesy texture.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 15 g unsalted butter divided
• 1 count yellow onion small, diced
• 1 tsp kosher salt divided
• 3 count garlic cloves minced
• 30 g tomato paste
• 800 g canned whole peeled tomatoes with juices
• 480 ml vegetable broth
• 120 ml water
• 5 g granulated sugar
• 1 tsp dried oregano
• 1 tsp black pepper freshly ground
• 1 tsp kosher salt divided
• 120 ml heavy cream
• 15 g fresh basil leaves torn, divided
• 8 slice sandwich bread
• 170 g cheddar cheese sliced or shredded
• 27 g unsalted butter divided
• 5 g fresh basil leaves torn, divided
• 15 ml olive oil

Instructions

1. Set the pot over medium heat. Add 15 g of the butter, then the diced onion and 1 tsp of the salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5 minutes. The onion looks glossy and softened with no raw white centers.
2. Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute so it darkens slightly. The tomato paste smells sweeter and looks a shade darker.
3. Add the canned tomatoes with their juices, vegetable broth, water, sugar, oregano, black pepper, and the remaining 1 tsp salt. Bring to a simmer, then cook uncovered for 10 minutes, stirring occasionally. The tomatoes have broken down and the broth tastes integrated rather than sharp.
4. Remove the pot from the heat and blend until smooth using an immersion blender, or in batches in a countertop blender. Return the soup to the pot if needed, then stir in the heavy cream and 15 g of the basil. Keep the soup over low heat just until hot; do not let it boil after the cream goes in. The soup is smooth, steaming, and evenly orange-red with basil flecks.
5. While the soup cooks, make the grilled cheese croutons. Heat the skillet or griddle over medium-low. Build 4 sandwiches with the bread, cheddar, and the remaining 27 g butter, using 6.75 g butter per sandwich for the outside surfaces. Cook 3 to 4 minutes per side until the bread is deeply golden and the cheese is melted. The bread is crisp and browned, and the cheese is fully melted at the center.
6. Cut each sandwich into 4 bite-size pieces. Ladle the soup into bowls, top with the croutons, and finish with the remaining 5 g basil. If desired, drizzle each bowl with 15 ml olive oil for extra richness. The croutons hold their shape on top, and the basil looks fresh and bright.