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–+ servings
Amanda Patel

Easy Tomato Soup with Grilled-Cheese Croutons

This one-pot tomato basil soup comes together in 30 minutes and is topped with golden, melty grilled-cheese croutons. Creamy, cozy, and made with pantry staples—perfect for weeknights or casual lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

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 acidity)
  • 1/2 cup loosely packed basil, torn
  • 1/2 cup milk or 1/3 cup cream (add off heat)
  • Salt and black pepper, to taste
  • 4 slices sourdough or country bread
  • 1 1/2 cups shredded cheddar or mozzarella
  • 1–2 tbsp butter, softened

Equipment

  • medium pot 4–5 quart size recommended
  • blender for smooth texture
  • nonstick or cast-iron skillet for grilled cheese
  • cutting board and knife for prepping vegetables
  • spatula to flip grilled cheese
  • ladle for serving soup

Method
 

  1. 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.
  2. Stir in tomato paste and chili flakes (if using). Cook 1–2 minutes until the paste darkens and smells sweet.
  3. Add tomatoes and broth. Stir in sugar if tomatoes are tart. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.
  4. 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.
  5. 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.
  6. Ladle soup into bowls, top with grilled-cheese croutons, and garnish with extra basil if desired.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 14gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 760mgPotassium: 580mgFiber: 4gSugar: 11gVitamin A: 1250IUVitamin C: 16mgCalcium: 320mgIron: 2.5mg

Notes

Use low-sodium broth so you can season at the end. For vegan swaps, use dairy-free cheese and plant milk. Croutons are best added at the table to keep them crisp. To lighten it, skip the cream and blend in cooked white beans. This soup freezes well without dairy.

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