Description
A cozy classic, this creamy tomato soup is made with fresh tomatoes, fragrant basil, and a touch of heavy cream. Topped with crunchy grilled cheese croutons, it’s the perfect comforting meal for any day.
Ingredients
Scale
- 2 lbs ripe tomatoes, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- ½ cup fresh basil, chopped
- 4 slices sturdy bread (sourdough or whole grain)
- 8 oz sharp cheddar cheese, shredded
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare Soup Base:
Sauté onions in olive oil until soft, add garlic, and cook until fragrant. Stir in tomatoes and vegetable broth. Simmer for 10 minutes. - Blend Soup:
Blend the mixture until smooth using an immersion blender or standard blender. Return to the pot. - Add Cream and Basil:
Stir in heavy cream and basil. Season with salt and pepper to taste. - Make Grilled Cheese Croutons:
Assemble cheese sandwiches, grill until golden brown, and cut into bite-sized cubes. - Serve:
Ladle soup into bowls, garnish with grilled cheese croutons, and enjoy warm.
Notes
- Substitutions: Use canned tomatoes if fresh are unavailable. Swap heavy cream for coconut milk for a dairy-free version.
- Storage: Soup can be refrigerated for up to 3 days; reheat gently. Grilled cheese croutons are best made fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 430
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 15g
- Carbohydrates: 34g
- Protein: 13g
- Cholesterol: 70mg