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Homemade Tomato Basil Soup with Easy Grilled Cheese Croutons

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A rich, velvety tomato basil soup topped with crispy grilled cheese croutons. This quick and easy recipe uses a secret ingredient—baking soda—to tame the acidity of canned tomatoes, resulting in a perfectly balanced, comforting meal that’s ready in under 30 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • 1 cup low-sodium vegetable broth
  • 1/4 teaspoon baking soda
  • 1/4 cup heavy cream
  • 1/2 cup fresh basil leaves, packed, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon balsamic vinegar
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • Pinch of garlic powder

Instructions

  1. Start the soup base: Place a large pot or Dutch oven over medium heat and add 2 tablespoons of butter. Once melted and shimmering, add the chopped onion. Cook, stirring occasionally, for about 5 minutes, until the onion is soft and translucent.
  2. Bloom the garlic: Add the minced garlic to the pot and cook for another minute, until fragrant.
  3. Add the tomatoes and broth: Pour in the entire can of whole peeled tomatoes with their juices. Use a wooden spoon to break the tomatoes into smaller pieces. Add 1 cup of vegetable broth and stir. Bring to a gentle simmer.
  4. The secret step: Sprinkle 1/4 teaspoon of baking soda directly into the simmering soup. It will foam up; stir well. This neutralizes acidity.
  5. Simmer and blend: Reduce heat to low and let the soup simmer for 10 minutes. Remove from heat. Add the packed basil leaves and heavy cream. Use an immersion blender to puree until smooth. (If using a countertop blender, let cool 5 minutes first, then blend in batches.)
  6. Season and finish: Taste and season with salt and pepper. If using, stir in balsamic vinegar. Keep warm over low heat.
  7. Make the grilled cheese croutons: While soup simmers, heat a large skillet or griddle over medium-low heat. Spread softened butter on one side of each sourdough slice. Place two slices butter-side down in the skillet. Top each with shredded cheddar and a pinch of garlic powder. Top with remaining bread slices, butter-side up.
  8. Cook the sandwiches: Cook for 3-4 minutes per side, until golden brown and cheese is melted. Adjust heat if browning too fast.
  9. Assemble and serve: Let the grilled cheese rest for 1 minute, then slice into 1-inch squares. Ladle soup into bowls, top with croutons and fresh basil leaves. Serve immediately.

Notes

For the crispiest croutons, use day-old sourdough bread. Don’t skip the baking soda—it transforms the texture and flavor. Fresh basil is essential; dried basil will not give the same result. Start the grilled cheese about 5 minutes before blending the soup so everything is ready at the same time. For a restaurant-quality finish, swirl in a tiny pat of cold butter just before serving.

Nutrition

Keywords: tomato basil soup, grilled cheese croutons, easy soup recipe, homemade tomato soup, comfort food, quick dinner

Find it online: https://shimmersnack.com/homemade-tomato-basil-soup-with-easy-grilled-cheese-croutons/