For when you’re longing for a comforting meal, this Classic Tomato Soup with Grilled Cheese Croutons fits the bill perfectly. It’s an easy, one-pot affair that combines the creamy warmth of tomato soup with the delightful crunch of grilled cheese croutons.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Why You’ll Love This Recipe
- Combines two classic comfort foods in one dish.
- Uses pantry staples for easy preparation.
- One-pot recipe keeps cleanup minimal.
- Customizable with your choice of broth and optional cream.
Ingredients
- 4 tablespoons unsalted butter: For sautéing and flavor. Can substitute with olive oil.
- 1 yellow onion, diced: Adds sweetness and depth to the soup.
- 4 garlic cloves, minced: Essential for aromatic flavor.
- 1/2 teaspoon crushed red pepper flakes: Adds a gentle heat. Adjust to taste.
- 6 oz tomato paste: Concentrated tomato flavor. Enhances depth.
- 28 oz canned whole peeled tomatoes: Provides the soup’s base. Choose high-quality for the best result.
- 3 cups broth (vegetable or chicken): Adds richness and helps control consistency. Use your favorite variety.
- 1/3 cup heavy cream, optional: For extra creaminess. Can skip for a dairy-free version.
- Handful of torn fresh basil leaves: Freshness and aromatic complement to tomatoes.
- Kosher salt: Enhances flavor. Adjust as needed.
- Freshly cracked black pepper: For seasoning.
- Softened butter: To crisp the bread for croutons.
- 4 slices sourdough bread: Holds up well for croutons with a tangy flavor.
- 1 1/4 cups shredded sharp cheddar cheese: Melts beautifully for the croutons.
How to Make It
Step 1: Sauté Aromatics
Melt the butter in a dutch oven over medium heat. Once it’s foamy, add the diced onion and garlic. Cook for 3-4 minutes until the onions soften. Add the red pepper flakes for a minute, to release their flavor.
Step 2: Integrate Tomato Paste
Add the tomato paste, stirring well with the onions. Allow it to cook for 4-5 minutes until it darkens slightly, which helps develop a rich, deep flavor.
Step 3: Simmer with Tomatoes and Broth
Add canned tomatoes and their juices, breaking them up slightly. Season with salt and pepper, add the broth, and stir in the basil leaves. Cover and simmer for 30 minutes to blend flavors perfectly.
Step 4: Blend
Use an immersion blender, or transfer to a traditional blender, to puree the soup until smooth. Return to the pot, stir in cream if using, and adjust seasoning as needed.
Step 5: Prepare Grilled Cheese Croutons
In a skillet over medium heat, spread butter on one side of each bread slice. Assemble with cheese, buttered side out, and cook until golden on both sides. Cut into squares to make croutons.
Step 6: Serve
Ladle the soup into bowls, sprinkle with grilled cheese croutons, and garnish with more fresh basil if desired.
Recipe FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. The croutons are best fresh.
What can I use instead of sourdough bread?
Any sturdy bread like ciabatta or French bread will work well. Just ensure it’s dense enough to hold up to grilling and cutting into croutons.
Is there a dairy-free option?
Yes, omit the cream and substitute the butter with olive oil. Use a dairy-free cheese for the croutons.
