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Tomato Basil Soup with Grilled Cheese Croutons

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Tomato Basil Soup with Grilled Cheese Croutons

This is one of my all-time favorite soups! It's easy to make and always a hit with family and friends. I promise you will NEVER eat tomato soup from a can again!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

TOMATO BASIL SOUP:

  • 1 T. extra virgin olive oil
  • 1 med. yellow onion diced
  • 4 cloves garlic pressed
  • 1 1/2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1/4 tsp. red pepper flakes optional
  • 4 c. chicken broth
  • 2 (15 oz.) cans diced tomatoes with liquid
  • 1 (10 oz.) can tomato sauce
  • 1 Parmesan rind
  • 3/4 c. chopped fresh basil divided
  • 3 T. unsalted butter
  • 1/4 c. all-purpose flour
  • 1 c. heavy cream

GRILLED CHEESE CROUTONS:

  • 2 T. unsalted butter
  • 4 soft white bread slices
  • 4 slices sharp cheddar cheese

Instructions

  • TOMATO BASIL SOUP: In a large Dutch oven, heat olive oil over medium-high heat. Add the onions, garlic, salt, black pepper, and red pepper flakes; cook until softened, about 1 to 2 minutes. Add the broth, diced tomatoes with liquid, tomato sauce, Parmesan rind, and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
  • In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened about 10 minutes.
  • GRILLED CHEESE CROUTONS: Meanwhile, melt 2 tablespoons of butter in a medium skillet over medium heat. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons chopped basil, and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces (croutons).
  • Serve soup topped with grilled cheese croutons and remaining chopped basil.

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