Description

Creamy tomato soup with grilled cheese croutons is the ultimate comfort food, perfect for cozy nights or rainy days. This delightful dish brings together fresh tomatoes, savory aromatics, and rich cream to create a velvety soup topped with crispy, cheesy croutons. Each spoonful promises warmth and nostalgia, ideal for sharing or enjoying solo. Quick and easy to prepare, this recipe will impress diners of all ages while filling your kitchen with irresistible aromas.

Ingredients

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6 ripe tomatoes, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or coconut milk for dairy-free)
¼ cup fresh basil leaves, chopped
4 slices sourdough bread or whole grain bread
1 cup shredded cheddar or mozzarella cheese
2 tbsp olive oil
Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.
2. Add the chopped tomatoes to the pot and stir occasionally until they soften (about 5-7 minutes).
3. Pour in the vegetable broth and bring to a gentle simmer for about 15 minutes.
4. Blend the mixture using an immersion blender until smooth; if using a countertop blender, allow it to cool slightly first.
5. Stir in heavy cream and fresh basil just before serving; season with salt and pepper to taste.
6. For croutons: Butter both sides of bread slices, layer cheese between two slices, grill until golden brown on both sides, then cut into cubes.
7. Serve the creamy tomato soup hot, topped with grilled cheese croutons.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (245g)
Calories: 350
Sugar: 6g
Sodium: 650mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 9g
Cholesterol: 45mg