If there’s one thing that screams comfort food, it’s a big bowl of creamy tomato basil soup with grilled cheese croutons. You know that feeling when you’re wrapped in a blanket, it’s raining outside, and you need something that’s equal parts nostalgic and nourishing? This is that soup. Imagine rich, velvety tomato soup swirled with fresh basil, and—wait for it—bite-sized grilled cheese croutons floating on top, just waiting to be dunked. It’s classic, it’s creative, and honestly, it’s happiness in a bowl.
Why Creamy Tomato Basil Soup with Grilled Cheese Croutons Wins Every Time
Let’s not kid ourselves—tomato soup and grilled cheese is a power couple. But turning the sandwich into crunchy, melty croutons takes it up a notch (or ten). Here’s why this combo is always a good idea:
- Double comfort: You get the rich, creamy soup and the cheesy, crunchy croutons.
- Kid-friendly (and grown-up approved): Who can resist dipping?
- Perfect for meal prep: Make a big pot and enjoy it all week.
- Customizable: Use your favorite cheese or bread, or spice up the soup with chili flakes.
- Great for gatherings: Serve in mugs or shot glasses at parties—guaranteed hit.
If you’ve never made homemade tomato basil soup, now’s your time. It’s easier and fresher than anything from a can, and honestly, it’s so much more satisfying.
Ingredients: The Heart and Soul of the Soup
You don’t need fancy ingredients. Most of these are pantry staples, and the fresh basil brings everything to life.
For the Creamy Tomato Basil Soup:
- Olive oil or butter (for sautéing)
- Yellow onion (finely chopped)
- Garlic cloves (minced)
- Carrot (optional, for natural sweetness)
- Canned whole tomatoes (San Marzano is king, but any will do)
- Tomato paste (boosts umami and color)
- Vegetable broth (or chicken broth if you’re not vegetarian)
- Fresh basil (lots of it!)
- Heavy cream, half-and-half, or coconut milk (for creaminess)
- Salt, black pepper, and a pinch of sugar (for balance)
For the Grilled Cheese Croutons:
- Crusty bread (like sourdough or French bread)
- Cheddar cheese (or mozzarella, Gruyere, or your favorite melter)
- Butter (for golden, crispy bread)
Side note: Want to keep it dairy-free? Use olive oil and plant-based milk and cheese.
Step-by-Step: How to Make Creamy Tomato Basil Soup with Grilled Cheese Croutons
1. Start the Soup
- Heat olive oil in a large pot over medium heat. Add chopped onions and carrots; sauté until soft.
- Stir in garlic and tomato paste, letting it cook for 1 minute until fragrant.
- Pour in canned tomatoes (crush them with your hands as you add), plus their juices.
- Add broth, salt, pepper, and a pinch of sugar.
2. Simmer & Blend
- Bring to a simmer and cook for 25–30 minutes, stirring occasionally.
- Off heat, stir in a big handful of fresh basil.
- Use an immersion blender (or carefully blend in batches) until smooth.
- Stir in cream or milk to reach your desired level of creaminess.
3. Make the Grilled Cheese
- Butter two slices of bread, add cheese, and grill in a skillet until both sides are golden and the cheese is gooey.
- Let cool slightly, then cut into cubes for “croutons”.
4. Assemble & Serve
- Ladle hot soup into bowls.
- Top with a generous handful of grilled cheese croutons.
- Garnish with extra basil, cracked black pepper, or even a drizzle of good olive oil.
Nutrition Table: Creamy Tomato Basil Soup with Grilled Cheese Croutons
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Olive oil (1 tbsp) | 120 | 0 | 0 | 14 |
| Onion (½ medium) | 23 | 5 | 0.5 | 0 |
| Garlic (2 cloves) | 9 | 2 | 0.4 | 0 |
| Carrot (½ medium) | 13 | 3 | 0.3 | 0 |
| Canned tomatoes (1 cup) | 40 | 9 | 2 | 0 |
| Tomato paste (1 tbsp) | 13 | 3 | 0.5 | 0 |
| Vegetable broth (1 cup) | 12 | 2 | 1 | 0 |
| Basil (¼ cup) | 1 | 0.2 | 0.1 | 0 |
| Heavy cream (2 tbsp) | 100 | 1 | 0.5 | 11 |
| Sourdough (1 slice) | 80 | 15 | 3 | 1 |
| Cheddar (1 oz) | 110 | 1 | 7 | 9 |
| Butter (1 tsp) | 34 | 0 | 0 | 4 |
| Total per serving | 555 | 41.2 | 15.3 | 39 |
Nutrition summary:
A comforting, well-rounded meal with a good balance of carbs, protein, and healthy fats. The soup is loaded with antioxidants and vitamins from tomatoes and basil, while the croutons make it hearty enough for a main course.
Why Grilled Cheese Croutons Are a Game-Changer
Classic grilled cheese and tomato soup? Pure nostalgia. But turning that sandwich into crunchy, melty croutons means every spoonful gets a bit of gooey, toasty, cheesy bliss. IMO, it’s the upgrade we didn’t know we needed. (Plus, kids think it’s the coolest soup hack ever.)
Creative Variations & Flavor Swaps
Want to make this recipe your own? Try these:
- Spicy: Add red pepper flakes or a dash of hot sauce to the soup.
- Herby: Use thyme or oregano along with basil.
- Roasted tomato soup: Roast fresh tomatoes for even more flavor.
- Gluten-free: Use GF bread for the croutons.
- Dairy-free: Use coconut milk in the soup and plant-based cheese in the croutons.
Common Mistakes (And How to Avoid Them!)
- Soup too thin? Simmer uncovered to thicken, or add less broth.
- Soup too acidic? Add a bit of sugar, or stir in extra cream.
- Gritty soup? Blend longer, and always use high-quality canned tomatoes.
- Soggy croutons? Add just before serving so they stay crispy.
- Burnt grilled cheese? Cook on medium-low heat and press gently.
Real-Life Analogy: This Soup Is Like a Warm Hug on a Cold Day
Imagine coming home after a long, rainy commute. You peel off your coat, ladle steaming creamy tomato basil soup into a bowl, and toss in a handful of golden, cheesy croutons. Every bite is warm, soothing, and—let’s be honest—a little bit magical. It’s the edible equivalent of fuzzy socks and your favorite playlist.
My “grown-up” hack? Add a splash of sherry or white wine to the soup for depth!
Tips for Soup & Crouton Success
- Use fresh basil: The flavor just pops.
- Don’t skimp on blending: Creamy is the goal!
- Let the grilled cheese cool slightly before cubing: Prevents cheese oozing everywhere.
- Make ahead: Soup keeps well in the fridge; just add croutons fresh.
- Serve with extra basil and black pepper: Next-level presentation.
FAQ: Creamy Tomato Basil Soup with Grilled Cheese Croutons
Q1: Can I freeze the soup?
Absolutely! Leave out the cream if freezing—stir in after reheating.
Q2: What’s the best bread for croutons?
Crusty, hearty bread like sourdough or country loaf is perfect.
Q3: Can I use fresh tomatoes?
Yes! Roast them first for extra sweetness and flavor.
Q4: Is this recipe vegetarian?
Yes, if you use vegetable broth and vegetarian cheese.
Q5: Can I make it vegan?
Swap in olive oil, coconut milk, and plant-based cheese/butter.
Give It a Try—And Share Your Bowl!
Now you’ve got the full scoop (pun intended) on creamy tomato basil soup with grilled cheese croutons. Try it, tweak it, and let your soup flag fly! Are you a classicist or an experimenter? Do you go double cheese? Add a drizzle of pesto? Tell us your twist, drop a photo, and join the cozy comfort food club! 🍅🧀
Want more soup and sandwich inspiration? Check out tomato soup recipes at Bon Appétit for fresh ideas.
Final thought:
When life calls for comfort, grab a spoon, pile on the croutons, and remember—it’s always soup season somewhere.
Just don’t blame me when you start making this every week. It happens to the best of us!
