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Creamy Tomato Basil Soup Recipe with Crispy Grilled Cheese Croutons Made Easy

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A velvety, rich tomato basil soup blended with cottage cheese for creaminess and topped with crispy grilled cheese croutons for a comforting, nostalgic meal.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 28 oz (800 g) canned whole peeled tomatoes (San Marzano recommended)
  • 4 cups (950 ml) vegetable broth (homemade or low-sodium store-bought)
  • ½ cup (120 g) cottage cheese, blended smooth
  • 1 cup packed (25 g) fresh basil leaves, roughly chopped
  • Salt and freshly ground black pepper to taste
  • Optional pinch of sugar
  • 4 slices thick-sliced white or sourdough bread
  • 6 oz (170 g) sharp cheddar cheese, sliced
  • 2 tablespoons (30 g) butter, softened

Instructions

  1. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  2. Stir in the minced garlic and cook for 1 more minute until fragrant but not browned.
  3. Pour in the canned tomatoes with their juices, breaking them up gently with a spoon. Add the vegetable broth.
  4. Bring to a simmer, reduce heat to low, and cook gently for 15 minutes to meld flavors. Taste occasionally and add a pinch of sugar if acidity is too sharp.
  5. Remove from heat and puree the soup using an immersion blender until smooth. Alternatively, blend in batches in a regular blender, venting the lid slightly.
  6. Stir in the cottage cheese gradually until fully combined. Add the chopped fresh basil, reserving a few leaves for garnish. Season with salt and pepper to taste.
  7. Return to low heat to warm through, but do not boil to keep basil bright.
  8. Prepare grilled cheese croutons: butter one side of each bread slice. Place cheese slices between two pieces, buttered sides out.
  9. Heat a non-stick or cast iron skillet over medium heat and grill sandwiches until golden brown and cheese is melted, about 3-4 minutes per side.
  10. Let sandwiches cool slightly, then cut into bite-sized cubes.
  11. Ladle soup into bowls, sprinkle generously with grilled cheese croutons, and garnish with reserved basil leaves. Serve immediately.

Notes

If the soup is too thick after blending, stir in a splash more broth or water to reach desired consistency. Use medium heat and plenty of butter for crispy grilled cheese croutons. Flip sandwiches only after cheese has fully melted to avoid tearing bread. For dairy-free version, substitute cottage cheese with blended silken tofu or coconut cream and use vegan butter and cheese alternatives. Soup stores well in fridge up to 3 days; reheat gently and add croutons fresh. Soup can be frozen up to 3 months; croutons do not freeze well.

Nutrition

Keywords: creamy tomato basil soup, grilled cheese croutons, tomato soup recipe, comfort food, easy soup recipe, cozy meal, vegetarian soup

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