Creamy Tomato Basil Soup with Grilled Cheese Croutons

Y’all, the grilled cheese goes IN the soup. 🍅🧀 This Creamy Tomato Basil Soup with Grilled Cheese Croutons takes the coziest lunch combo there is and puts it all in one bowl.

It starts with butter, onion and garlic, then crushed tomatoes, chicken broth and a pinch of sugar simmer together. You blend it smooth, stir in heavy cream and fresh basil, and top every bowl with cubes of grilled cheese.

Serve it while the cheese is still melty. That’s the best part.

Why You’ll Love It

• Grilled cheese in every bite. The cubes float right on top like big cheesy croutons.
• Pantry basics. Canned crushed tomatoes, broth, butter, onion and garlic.
• Silky and creamy. Blending it smooth and adding heavy cream makes it rich.
• Fresh basil. It tastes bright, not like soup from a can.
• Cold night comfort. It’s the bowl you want when it’s chilly out.

Ingredients You’ll Need

• Crushed tomatoes: Two big cans make the base of the soup.
• Butter, onion and garlic: They cook first for that savory start.
• Chicken broth and a little sugar: The sugar takes the sharp edge off the tomatoes.
• Heavy cream and fresh basil: Stirred in at the end for a creamy, fresh finish.
• Grilled cheese sandwiches: Make two, then cut them into cubes for the croutons.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Melt the butter in your pot and cook the onion until soft, then stir in the garlic for just a few seconds. Add the crushed tomatoes, chicken broth and sugar and let it simmer. Blend the soup until it’s smooth and pour it back into the pot. Stir in the cream and basil, season with salt and pepper, and heat it through without letting it boil. Ladle it into bowls, top each one with grilled cheese cubes and extra basil, and serve it while the cheese is still melty.

Tips for the Best Creamy Tomato Basil Soup with Grilled Cheese Croutons

• Don’t boil the cream. Heat the soup through after the cream goes in, but don’t let it boil.
• Blend it smooth. Blend until it’s silky, then pour it back in the pot.
• Make the grilled cheese last. Cube the sandwiches right before serving so they’re warm and melty.
• Save some basil. Keep a little extra fresh basil to sprinkle on top.
• Season at the end. Taste it and add salt and pepper once the cream and basil are in.

Dunk it, scoop it, or eat the croutons first? No judgment here. 🍅