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Cozy Fresh Tomato Basil Soup with Easy Grilled Cheese Croutons

tomato basil soup with grilled cheese croutons - featured image
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A creamy, tangy tomato basil soup topped with crispy, buttery grilled cheese croutons. This quick and easy comfort food is perfect for cozy nights and is made with simple, wholesome ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 pounds ripe tomatoes, chopped (about 6 medium; Roma or vine-ripened work great)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup cottage cheese (full-fat, small-curd)
  • 1/4 cup fresh basil leaves, packed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese
  • Pinch of garlic powder (optional)

Instructions

  1. Melt the 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the fresh chopped tomatoes and the can of fire-roasted diced tomatoes (with their juices) to the pot. Stir together and cook for about 8-10 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is thick and saucy.
  3. Pour in the vegetable broth, sugar, salt, black pepper, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Remove the pot from the heat. Add the fresh basil leaves and the cottage cheese. Using an immersion blender, blend the soup until completely smooth and creamy. If using a regular blender, carefully transfer the soup in batches (fill no more than halfway) and blend until smooth, then return to the pot.
  5. While the soup simmers, heat a non-stick skillet or griddle over medium heat. Spread the softened butter on one side of each bread slice. Place two slices, buttered side down, on a plate. Sprinkle the shredded cheese evenly over those two slices, then top with the remaining two slices, buttered side up. Cook the sandwiches in the skillet for 3-4 minutes per side, until golden brown and cheese is melted. Let cool for a minute, then cut each sandwich into 1-inch squares.
  6. Ladle the hot soup into bowls. Top each bowl generously with the grilled cheese croutons. Garnish with fresh basil leaves and a crack of black pepper if desired. Serve immediately.

Notes

Don’t skip the sugar—it balances acidity. Toast the bread well for crispy croutons. Blend carefully to avoid splatters. Season in layers for deeper flavor. The soup tastes even better the next day.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, comfort food, easy soup, quick dinner

Find it online: https://bakebelle.com/cozy-fresh-tomato-basil-soup-with-easy-grilled-cheese-croutons/