Tomato and Basil Soup with Grilled Cheese Croutons

AuthorZoeCategory, , , DifficultyBeginner
Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Tomato Basil Soup
 6 Garlic Cloves, Minced
 1 lb Roma Tomatoes, halved
 ½ lb Grape Tomatoes, halved
 2 tsp Olive Oil
 1 White Onion, Small, Minced
 2 tsp Olive Oil
 2 cups Vegetable Broth
 1 tbsp Tomato Paste
 Sea Salt
 Black Pepper
 Fresh Basil, chiffonade or dried basil
 Heavy Cream
Grilled Cheese Croutons
 4 Slices of Bread
 8 Slices Cheddar Cheese
 2 tbsp Butter, softened
Tomato Basil Soup
1

Preheat your oven to 400F. On a baking tray, toss the tomatoes with the olive oil, garlic, salt and pepper. Roast for 25 minutes.

2

In a pot, heat olive oil and cook onions until translucent. Add the tomato paste and stir to combine. Add the stock and bring to a boil, then reduce to simmer.

3

Add roasted tomatoes, garlic, dried basil and a pinch of salt to the soup. Simmer for 10 more minutes.

4

Remove soup from heat and use an immersion blender to blend the soup until smooth. (or use a regular blender).

5

Pour into bowls and add 2 tsp of heavy cream.

Grilled Cheese Croutons
6

In a pan, add a tsp of butter. Heat over medium high.

7

Butter one side of a slice of bread. Place it butter side down in the hot pan. Add 2 slices of cheddar cheese to the bread.

8

Let the bread cook until golden brown. On the other slice of bread, add butter. Place on top of the cheese, butter side up. Flip the sandwich over and reduce the heat to medium low.

9

Cover the pan for optimum cheese melting and remove grilled cheese from pan once cheese is melted and the other slice of bread is golden brown.

10

Cut sandwich into 6-8 small pieces and add to tomato soup.

Ingredients

Tomato Basil Soup
 6 Garlic Cloves, Minced
 1 lb Roma Tomatoes, halved
 ½ lb Grape Tomatoes, halved
 2 tsp Olive Oil
 1 White Onion, Small, Minced
 2 tsp Olive Oil
 2 cups Vegetable Broth
 1 tbsp Tomato Paste
 Sea Salt
 Black Pepper
 Fresh Basil, chiffonade or dried basil
 Heavy Cream
Grilled Cheese Croutons
 4 Slices of Bread
 8 Slices Cheddar Cheese
 2 tbsp Butter, softened

Directions

Tomato Basil Soup
1

Preheat your oven to 400F. On a baking tray, toss the tomatoes with the olive oil, garlic, salt and pepper. Roast for 25 minutes.

2

In a pot, heat olive oil and cook onions until translucent. Add the tomato paste and stir to combine. Add the stock and bring to a boil, then reduce to simmer.

3

Add roasted tomatoes, garlic, dried basil and a pinch of salt to the soup. Simmer for 10 more minutes.

4

Remove soup from heat and use an immersion blender to blend the soup until smooth. (or use a regular blender).

5

Pour into bowls and add 2 tsp of heavy cream.

Grilled Cheese Croutons
6

In a pan, add a tsp of butter. Heat over medium high.

7

Butter one side of a slice of bread. Place it butter side down in the hot pan. Add 2 slices of cheddar cheese to the bread.

8

Let the bread cook until golden brown. On the other slice of bread, add butter. Place on top of the cheese, butter side up. Flip the sandwich over and reduce the heat to medium low.

9

Cover the pan for optimum cheese melting and remove grilled cheese from pan once cheese is melted and the other slice of bread is golden brown.

10

Cut sandwich into 6-8 small pieces and add to tomato soup.

Tomato and Basil Soup with Grilled Cheese Croutons
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