Description
A rich, deeply flavored roasted tomato basil soup served with crispy grilled cheese croutons. This comforting weeknight dinner is ready in about 30 minutes and uses simple pantry ingredients.
Ingredients
Scale
- 2 medium yellow onions, chopped (about 300g)
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 cans (28 oz each) crushed tomatoes (1.6 kg)
- 1 cup (240ml) vegetable or chicken broth, low-sodium
- ½ cup (120ml) heavy cream or half-and-half
- 1 large bunch fresh basil (about 1 cup packed), divided
- 3 tablespoons extra virgin olive oil, divided
- 4 slices thick-sliced bread (sourdough or whole-grain)
- 4 slices sharp cheddar cheese
- 2 tablespoons butter
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 teaspoon sugar (optional, if tomatoes are acidic)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Chop onions into rough chunks and spread on the baking sheet. Scatter minced garlic over the onions.
- Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20 minutes until onions are soft and caramelized.
- While onions roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat.
- Add roasted onions and garlic to the pot. Pour in crushed tomatoes and broth. Stir and bring to a gentle simmer.
- Cook for 5-10 minutes to meld flavors. Taste and adjust seasoning with salt, pepper, or sugar if needed.
- Remove pot from heat. Blend soup until smooth using an immersion blender or standard blender.
- Return soup to pot. Stir in heavy cream and half of the chopped fresh basil. Warm through on low heat for 2-3 minutes (do not boil).
- Butter one side of each bread slice. Place bread butter-side down in a cold skillet. Top with cheese slices and second bread slice (butter-side up).
- Cook over medium-low heat for 2-3 minutes until golden brown and cheese melts. Flip and cook other side for 2 minutes. Cut into squares.
- Ladle hot soup into bowls, top with grilled cheese croutons, and garnish with remaining fresh basil. Serve immediately.
Notes
Roasting the onions and garlic adds sweetness and depth compared to sautéing. Add fresh basil at the end to prevent bitterness. For grilled cheese croutons, start with a cold skillet to ensure cheese melts before bread burns. Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months (omit cream before freezing).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup with
- Calories: 380
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 6
- Protein: 14
Keywords: roasted tomato basil soup, grilled cheese croutons, weeknight dinner, comfort food, easy soup, cozy dinner, 30 minute meals