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Creamy One-Pot Tomato Basil Soup with Grilled Cheese Croutons

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A velvety smooth tomato basil soup made in one pot, topped with crispy, buttery grilled cheese croutons. This comforting, quick, and easy recipe is perfect for cozy nights and is sure to become a family favorite.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup vegetable broth or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped (plus more for garnish)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 slices sourdough or artisan bread
  • 2 tablespoons butter, softened
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Sauté the aromatics: Place your large pot over medium heat and add the 2 tablespoons of butter. Once melted and bubbling, add the diced onion. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the tomatoes and broth: Pour in both cans of crushed tomatoes and the cup of broth. Stir, scraping up any browned bits. Increase heat to high and bring to a gentle boil, then reduce heat to low and let simmer for 15 minutes.
  3. Season and blend: Stir in the sugar, salt, pepper, and red pepper flakes (if using). Remove from heat. Using an immersion blender, blend the soup until completely smooth. (If using a regular blender, let cool 5 minutes first, then blend in batches.)
  4. Add the cream and basil: Return the pot to low heat and stir in the heavy cream and chopped basil. Warm through for about 2 minutes (do not boil). Taste and adjust seasoning.
  5. Make the grilled cheese sandwiches: Heat a non-stick skillet or griddle over medium heat. Spread softened butter on one side of each bread slice. Place two slices butter-side down in the skillet. Top each with about 1/4 cup shredded cheese, then place remaining bread slices on top, butter-side up. Cook for 3-4 minutes per side until golden brown and cheese is melted.
  6. Assemble the croutons: Let the grilled cheese cool for 1-2 minutes. Cut each sandwich into 1-inch squares (about 16-20 croutons per sandwich).
  7. Serve immediately: Ladle soup into bowls and top generously with grilled cheese croutons. Garnish with extra fresh basil and a drizzle of cream if desired.

Notes

Don’t skip the sugar—it balances the acidity of the tomatoes. Use room-temperature cream to prevent curdling. Toast the bread well for the croutons to maintain crunch in the soup. The soup can be refrigerated for up to 5 days or frozen for up to 3 months (croutons are best fresh).

Nutrition

Keywords: tomato basil soup, one-pot soup, grilled cheese croutons, comfort food, easy soup recipe, creamy tomato soup

Find it online: https://recipebelle.com/creamy-one-pot-tomato-basil-soup-with-grilled-cheese-croutons/