There’s a reason tomato soup and grilled cheese have stood the test of time. The silky, tangy soup pairs perfectly with buttery, crisp, melty bites of toast. This version brings the two together in one bowl, with grilled cheese cut into croutons so every spoonful hits that comfort-food sweet spot.
It’s easy enough for a weeknight, yet special enough to serve to friends. You’ll love how simple ingredients transform into something rich, cozy, and deeply satisfying.
What Makes This Recipe So Good
This soup is all about balance: bright tomatoes, fresh basil, a touch of cream, and just enough garlic and onion to round it out. The grilled cheese croutons add crunch and indulgence without being heavy.
The soup uses pantry staples, so you can make it anytime without a grocery marathon. It’s also flexible—use canned or fresh tomatoes, dairy or non-dairy options, and your favorite bread and cheese. Best of all, it’s fast: you’ll have dinner on the table in about 40 minutes.
Shopping List
- Olive oil – for sautéing and brushing the bread
- Unsalted butter – for richer flavor in both soup and grilled cheese
- Yellow onion – 1 medium, chopped
- Garlic – 3–4 cloves, minced
- Carrots – 1 small, chopped (adds natural sweetness)
- Tomato paste – 1–2 tablespoons
- Canned tomatoes – two 28-ounce cans of whole or crushed tomatoes (San Marzano if possible)
- Vegetable or chicken broth – about 3 cups
- Fresh basil – 1 packed cup, plus extra for garnish
- Heavy cream or half-and-half – 1/2 to 3/4 cup (to taste)
- Sugar – a pinch, only if needed
- Kosher salt and black pepper
- Red pepper flakes – optional, for gentle heat
- Bread – 4 slices sturdy sourdough or country loaf
- Cheese – 6–8 ounces sharp cheddar, gruyère, or a blend
- Dijon mustard – optional, a thin swipe inside the grilled cheese
Step-by-Step Instructions
- Start the aromatics: Warm 2 tablespoons olive oil and 1 tablespoon butter in a large pot over medium heat.
Add onion and carrot with a pinch of salt. Cook, stirring, until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
- Build the base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
Add canned tomatoes (with juices) and broth. Season with 1 teaspoon salt, several grinds of pepper, and a pinch of red pepper flakes if using. Bring to a simmer.
- Simmer and blend: Let the soup bubble gently for 15–20 minutes to meld flavors.
Turn off the heat. Add most of the fresh basil. Use an immersion blender to blend until smooth, or carefully transfer to a blender in batches.
Return to the pot.
- Finish the soup: Stir in the cream, starting with 1/2 cup and adding more if you like it richer. Taste and adjust with salt and pepper. If the tomatoes are very acidic, add a pinch of sugar.
Keep warm over low heat.
- Make the grilled cheese: Heat a skillet over medium. Lightly butter the outsides of two slices of bread. If you like, swipe a thin layer of Dijon on the insides.
Add a generous layer of cheese between the slices, buttered sides out.
- Cook until golden: Place the sandwich in the skillet and cook until the bottom is golden and the cheese starts to melt, 2–4 minutes. Flip and cook the other side until deeply golden and the cheese is gooey. Transfer to a cutting board and let it sit 1 minute so the cheese sets slightly.
- Cut into croutons: Slice the sandwich into 1-inch cubes.
If making extra, keep them on a wire rack so they stay crisp.
- Serve: Ladle soup into bowls, top with a handful of grilled cheese croutons, and garnish with torn basil and a drizzle of olive oil. Add a crack of black pepper to finish.
Storage Instructions
Soup: Refrigerate in an airtight container for up to 4 days. The flavors deepen nicely.
For longer storage, freeze up to 3 months. Thaw in the fridge overnight and reheat gently over low heat; add a splash of broth or cream if it thickens.
Croutons: Grilled cheese croutons are best fresh. If you need to make them ahead, toast cut cubes on a sheet pan at 375°F for 5–7 minutes to re-crisp before serving.
Store at room temp for one day wrapped loosely in foil.
Benefits of This Recipe
- Balanced comfort: The soup is creamy without being heavy, and the croutons bring texture and fun to every bite.
- Pantry-friendly: Most ingredients are already in your kitchen, and canned tomatoes make it reliable year-round.
- Flexible for diets: Easily swap in non-dairy milk and vegan cheese, or use gluten-free bread.
- Make-ahead friendly: The soup tastes even better the next day, which is great for meal prep.
- Kid-friendly: The grilled cheese croutons make it playful and approachable for picky eaters.
Common Mistakes to Avoid
- Skipping the tomato paste step: Cooking the paste briefly deepens flavor. Don’t add it raw.
- Boiling after adding cream: High heat can cause separation. Keep it at a gentle simmer or lower once cream goes in.
- Under-seasoning: Tomatoes need salt to shine.
Taste and adjust at the end.
- Using watery bread: Very soft sandwich bread can get soggy. Choose a sturdy loaf for crisp croutons.
- Overblending hot soup in a blender: If using a countertop blender, vent the lid and blend in small batches to avoid pressure build-up.
Alternatives
- Dairy-free: Use coconut milk or a barista-style oat milk in the soup, and a good melting vegan cheese for the croutons. Olive oil instead of butter works well.
- Fresh tomato version: Use 3 pounds ripe tomatoes, quartered.
Roast at 425°F with olive oil, salt, and pepper for 25–30 minutes, then proceed with the recipe, adding broth as needed.
- Herb twist: Add thyme with the onions, or finish with a spoonful of pesto instead of plain basil.
- Spicy kick: Sauté a pinch of chili flakes with the garlic, or swirl in Calabrian chili paste at the end.
- Cheese variations: Try a blend: sharp cheddar for flavor, mozzarella for stretch, and a slice of provolone for tang. Gruyère adds nuttiness.
- Gluten-free: Use your favorite gluten-free bread for the croutons.
FAQ
Can I use crushed tomatoes instead of whole?
Yes. Crushed tomatoes save a step and blend smoothly.
If you want a chunkier texture, pulse briefly with the blender and stop before it’s fully smooth.
Do I need to peel or seed the tomatoes?
Not for canned tomatoes. If you use fresh, roasting softens skins and blending smooths them out. Strain for an ultra-silky soup if you prefer.
What’s the best cheese for the croutons?
Sharp cheddar is classic and flavorful.
Gruyère melts beautifully with a nutty note. For an extra gooey bite, add some low-moisture mozzarella to the mix.
How can I make the soup thicker?
Simmer a bit longer to reduce, or blend in a piece of buttered toast for body. You can also add a small peeled potato during the simmer and blend it in.
How do I avoid a metallic taste?
Choose high-quality canned tomatoes, ideally San Marzano.
Cook the tomato paste well, add a small pinch of sugar if needed, and finish with fresh basil and a splash of cream to round the edges.
Can I make the croutons in the oven?
Yes. Assemble grilled cheese, bake at 425°F on a sheet pan for 8–10 minutes, flipping once, until golden. Rest 1 minute, then cube.
Pop back in the oven 2–3 minutes to crisp if needed.
What if I don’t have an immersion blender?
Carefully ladle into a blender in batches, filling halfway and venting the lid. Cover with a towel and blend until smooth. Return to the pot and continue.
Is there a lighter option than heavy cream?
Half-and-half or whole milk works, though the soup will be slightly less rich.
For non-dairy, oat milk gives a creamy feel without strong flavor.
Can I add protein?
Yes. Stir in shredded rotisserie chicken, cooked Italian sausage, or top with crispy chickpeas. Keep the pieces small so they fit on the spoon with the croutons.
How can I make it ahead for guests?
Make the soup up to two days ahead and refrigerate.
Reheat gently and assemble grilled cheese croutons just before serving so they stay crisp and melty.
In Conclusion
Tomato Basil Soup with Grilled Cheese Croutons is a cozy classic with a playful twist. Simple ingredients, quick steps, and big flavor make it a keeper for busy nights and casual gatherings alike. Customize it to your tastes, keep the seasoning bold, and don’t skimp on the crispy, cheesy croutons.
It’s the kind of bowl that makes everyone feel at home, one warm spoonful at a time.
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