Quick Facts
Time: 30 minutes • Yield: 4 bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian
Introduction
Tomato soup gets dinner on the table fast while scratching the itch for something cozy and satisfying. In this recipe, a creamy tomato basil soup meets bite-size grilled-cheese croutons so every spoonful delivers silky, bright tomato flavor plus buttery, melty crunch. The texture is velvety from a short simmer and a quick blend; the taste is balanced—acidity smoothed by cream, freshness from basil, warmth from a touch of spice. It’s tailor-made for weeknights, lunch prep, or feeding friends without fuss. If you love playful comfort food that still feels fresh and light, this has your name on it.
For more silky, pantry-friendly bowls, head to our Tomato Soups.
Why You’ll Love It
- Weeknight-easy: pantry ingredients, 30 minutes, minimal cleanup.
- Flexible: works with canned or roasted tomatoes, any melty cheese.
- Balanced flavor: bright tomatoes, basil, gentle heat, creamy finish.
- Great leftovers: reheats beautifully; croutons toast up fast.
Easy Tomato Soup with Grilled-Cheese Croutons
Ingredients
Equipment
Method
- Warm olive oil and butter in a medium pot over medium heat. Add diced onion and a pinch of salt. Cook until soft, about 4–5 minutes. Stir in garlic and cook for 30 seconds.
- Stir in tomato paste and chili flakes (if using). Cook 1–2 minutes until the paste darkens and smells sweet.
- Add tomatoes and broth. Stir in sugar if tomatoes are tart. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.
- Add torn basil and blend the soup until smooth. Return to pot and stir in milk or cream off heat. Season with salt and pepper to taste.
- Butter the bread and make 2 grilled-cheese sandwiches with shredded cheese. Toast in a hot skillet until golden brown on both sides and cheese is melted. Let rest for 1 minute, then cut into 1-inch cubes.
- Ladle soup into bowls, top with grilled-cheese croutons, and garnish with extra basil if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 tsp chili flakes (optional)
- 1 (28-oz) can crushed or whole tomatoes with juices
- 2 cups low-sodium vegetable broth
- 1 tsp sugar (optional, to balance)
- 1/2 cup loosely packed basil, torn
- 1/2 cup milk or 1/3 cup cream (stir in off heat)
- Salt and ground black pepper, to taste
Grilled-Cheese Croutons
- 4 slices sourdough or country bread
- 1 1/2 cups shredded cheddar or mozzarella (or a blend)
- 1–2 tbsp butter, softened
What each ingredient does — Oil/butter: sautés and adds richness; Onion: sweet base; Garlic: savory lift; Tomato paste: umami depth; Chili flakes: gentle heat; Tomatoes: body and flavor; Broth: thins to sip-able consistency; Sugar: balances acidity; Basil: herbal freshness; Milk/cream: silkiness; Bread/cheese/butter: crispy-melty toppers.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add a small carrot for sweetness; sub shallot for onion.
- Veg & texture: roast cherry tomatoes and blend for extra jammy depth.
- Dairy/Fats: coconut milk for creaminess; olive oil-only if needed.
- Cheese: Monterey Jack for extra melt; provolone for a mild pull.
- Diet: GF bread for croutons; dairy-free cheese and plant milk to keep it creamy.
- Shortcuts: boxed tomato soup as base plus basil and croutons on top for a five-minute hack.
Equipment Notes
- Must-have: medium pot, blender, nonstick or cast-iron skillet.
- Size: 10–12 inch skillet browns two sandwiches at once; a 4–5 qt pot prevents splatter.
- Tips: keep a lid handy to control simmer; rest grilled cheese 60 seconds before cubing so cheese sets.
Step-by-Step
- Sweat & season: Warm oil and butter over medium. Sauté onion with a pinch of salt until soft, 4–5 minutes. Stir in garlic 30 seconds.
- Build base: Add tomato paste and chili flakes; cook 1–2 minutes until paste darkens and smells sweet.
- Simmer smart: Stir in tomatoes and broth. Add sugar if your tomatoes are very tart. Simmer 10–12 minutes, stirring occasionally, until slightly thickened.
- Blend & brighten: Add basil and blend until smooth. Return to pot; stir in milk or cream off heat. Season to taste.
- Crouton time: Butter bread; make 2 grilled-cheese sandwiches in a hot skillet until golden both sides and cheese is melted. Rest, then cut into 1-inch cubes.
- Finish & serve: Ladle soup, top with grilled-cheese cubes, and add a few basil ribbons.
Doneness cues: soup should be glossy and coat the spoon; croutons deeply golden with melted centers.
Make-Ahead, Storage & Reheating
- Make-ahead: cook soup (without dairy) 1–2 days in advance; add dairy when reheating.
- Fridge: 3–4 days for soup; keep croutons separate in an airtight container.
- Freeze: soup without dairy up to 3 months; thaw overnight and stir in dairy as you reheat.
- Reheat: medium-low heat on the stovetop; add a splash of broth or water to loosen.
How to Lighten / Make It Creamy
- Lighten: skip butter and cream; blend in cooked white beans for body.
- Creamier: whisk in extra cream or a dollop of yogurt off heat; or blend a ladle of soup with more basil and stir back in.
Toppings, Garnishes & Finishes
Crunch with extra croutons; finish with basil, chives, or lemon zest. Add a swirl of chili oil or a few red pepper flakes for heat.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Garlic toast, a simple chopped salad, roasted green beans, or a grain bowl. Pair with sparkling water plus lemon, or a light, crisp beverage of your choice.
Scaling the Recipe
Double in a larger pot and extend simmer a few minutes to maintain thickness; blend in batches. Halve by using a smaller pot to prevent over-reduction. For a crowd, keep soup warm over low and make croutons in waves.
Nutrition & Dietary Notes
Hearty vegetarian soup with tomato antioxidants and basil’s fresh oils. Contains gluten/dairy via croutons; simple GF/DF swaps keep the flavor intact.
Troubleshooting
- Too tangy? Add a splash more cream or a pinch of sugar.
- Flat flavor? Add salt, a squeeze of lemon, and a little more basil.
- Too thick? Thin with warm broth.
- Croutons soggy? Add at the table, not in the pot; toast bread a shade darker.
FAQs
Can I use roasted tomatoes? Yes—roast at 425°F until jammy and blend; proceed as directed.
Best basil substitute? Parsley for freshness; a pinch of dried Italian herbs for convenience.
How do I keep dairy from curdling? Stir in off heat and avoid boiling after adding.
Can I make it without a blender? Use passata and fine-chopped onion; simmer longer and whisk vigorously.
How long does it last? 3–4 days in the fridge; soup (without dairy) freezes 3 months.
Variations
- Roasted Tomato Basil: roast vine tomatoes with garlic and blend for smoky depth.
- Chipotle Heat: add minced chipotle and finish with lime and honey.
- Parmesan Cream: melt in grated Parmesan and finish with a splash of cream.
Chef Notes / Test Kitchen Tips
Salt in stages and taste after you add basil and dairy—both change how salty the soup reads. Browning tomato paste and letting the soup simmer uncovered for a few minutes concentrates flavor quickly. Expect the soup to hit perfect texture between 18–22 minutes of cooking after the tomatoes go in.
Conclusion
This is comfort food that fits the clock: a one-pot, 30-minute tomato basil soup with playful grilled-cheese croutons. Cook once, enjoy twice—it keeps beautifully for quick lunches. When you make it, share your favorite cheese combo and how you served it.
When you’re ready for your next cozy pot, browse our soups.
