Name: Tomato Basil Soup with Grilled Cheese Croutons
Cook time: 45 min
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 (28-ounce) cans crushed tomatoes; 2 cups vegetable or chicken broth; 1/2 cup heavy cream; 1/4 cup fresh basil leaves, chiffonade; 1 teaspoon sugar (optional, to balance acidity); Salt and black pepper to taste; 4 slices sourdough or thick-cut white bread; 2 tablespoons butter, softened; 1 cup sharp cheddar cheese, shredded; 1/2 cup gruyère or mozzarella cheese, shredded

Ingredients

Scale

2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
2 cups vegetable or chicken broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chiffonade
1 teaspoon sugar (optional, to balance acidity)
Salt and black pepper to taste
4 slices sourdough or thick-cut white bread
2 tablespoons butter, softened
1 cup sharp cheddar cheese, shredded
1/2 cup gruyère or mozzarella cheese, shredded

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Instructions

Place a large pot or Dutch oven over medium heat. Melt the two tablespoons of butter until it begins to foam. Add the diced onion and cook for about 5 to 7 minutes until translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
Pour in the crushed tomatoes and the broth. Stir to combine the ingredients and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes. This allows the flavors to meld and the soup to thicken slightly. If the tomatoes feel too acidic, stir in a teaspoon of sugar at this stage.
Use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency—completely smooth or slightly chunky. If you do not have an immersion blender, carefully transfer the soup to a standard blender in batches. Stir in the heavy cream and the fresh basil. Season generously with salt and pepper to taste. Keep the soup on low heat while you prepare the croutons.
Butter one side of each slice of bread. Place two slices, butter-side down, in a skillet over medium heat. Pile the shredded cheddar and gruyère onto the bread and top with the remaining slices, butter-side up. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is completely melted. Remove the sandwiches from the heat and let them rest for one minute. Use a sharp knife to cut the sandwiches into 1-inch squares.
Ladle the hot tomato basil soup into deep bowls. Top each bowl with a generous handful of the grilled cheese croutons. Garnish with an extra sprig of fresh basil or a drizzle of olive oil if desired. Serve immediately while the croutons are hot and the cheese is stretchy.

Cook Time: 45 minutes