Description
A rich, velvety tomato soup made with fresh ingredients and topped with crunchy, cheesy grilled cheese croutons for a comforting meal ready in 30 minutes.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 pounds fresh tomatoes, chopped
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup fresh basil leaves, packed
- Salt and black pepper to taste
- 4 thick slices sourdough bread
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter for grilling
Instructions
- Dice the onion, mince the garlic, and chop the tomatoes. Shred the cheese and set out the bread slices.
- Melt 4 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes and tomato paste to the pot. Stir to coat and cook for 5-7 minutes until tomatoes break down and release juices. Add vegetable broth and simmer for 5 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and half of the fresh basil leaves. Simmer on low for 2 minutes. Taste and adjust salt and pepper.
- While the soup simmers, heat a skillet over medium heat. Butter one side of each bread slice. Place bread butter-side down in the skillet, sprinkle cheese on the unbuttered side, and top with another slice of bread, butter-side up.
- Cook the grilled cheese sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Remove from heat and cut into cubes or triangles.
- Ladle the hot soup into bowls, top generously with grilled cheese croutons, garnish with remaining basil, and serve immediately.
Notes
Use ripe, red tomatoes for the best flavor. If tomatoes are out of season, high-quality canned San Marzano tomatoes can be used. Do not rush the sautéing of onions and garlic as this builds the flavor foundation. Add croutons just before serving to prevent sogginess. For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup with
- Calories: 380
- Sugar: 15
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 5
- Protein: 12
Keywords: tomato soup, grilled cheese croutons, comfort food, easy dinner, vegetarian, fresh tomatoes, creamy soup, 30 minute meals