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Creamy Tomato Basil Soup with Easy Grilled Cheese Croutons

creamy tomato basil soup with grilled cheese croutons - featured image
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A velvety roasted tomato basil soup made with cream cheese for extra richness, topped with crispy grilled cheese croutons. This comforting, quick recipe is perfect for cozy nights and uses simple pantry ingredients.

Ingredients

Scale
  • 2 pounds ripe tomatoes (Roma or vine-ripened; canned San Marzano tomatoes work as substitute)
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 tablespoons unsalted butter
  • 3 cups vegetable broth (or chicken broth)
  • 4 ounces cream cheese, softened and cut into chunks
  • 1/2 cup fresh basil leaves, packed (plus more for garnish)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 slices sourdough bread (day-old preferred; French bread or ciabatta also work)
  • 2 tablespoons unsalted butter, softened (for croutons)
  • 1 cup sharp cheddar cheese, shredded (white cheddar preferred)
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 400°F (200°C). Cut tomatoes in half lengthwise and arrange cut-side up on a baking sheet. Tuck smashed garlic cloves between tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until tomatoes are soft, wrinkled, and caramelized.
  2. While tomatoes roast, melt butter in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent.
  3. Add roasted tomatoes and garlic to the pot. Pour in vegetable broth, salt, pepper, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Remove pot from heat. Using an immersion blender, puree soup until smooth. (If using a regular blender, let soup cool 5 minutes, then blend in batches, filling blender no more than halfway.)
  5. Return pot to low heat. Add cream cheese chunks and stir until melted and fully incorporated (about 2-3 minutes). Tear basil leaves and stir in. Adjust salt and pepper to taste. If soup is too thick, add a splash more broth or water.
  6. While soup finishes, heat a skillet over medium heat. Spread softened butter on one side of each bread slice. Place two slices butter-side down on a plate. Divide cheddar and Parmesan evenly on those slices. Top with remaining bread slices, butter-side up. Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Let cool 2 minutes, then cut into 1-inch cubes.
  7. Ladle soup into bowls. Top with grilled cheese croutons and garnish with fresh basil leaves and a drizzle of olive oil if desired. Serve immediately.

Notes

Do not skip roasting the tomatoes—it concentrates flavor. Use room temperature cream cheese to avoid lumps. Season at every stage for best flavor. Keep soup on low heat after adding dairy to prevent graininess. Store croutons separately to maintain crispness. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: creamy tomato basil soup, grilled cheese croutons, tomato soup, comfort food, easy soup recipe, roasted tomato soup

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