Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

For the Soup:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 (28-ounce) can crushed tomatoes

• 2 cups chicken or vegetable broth

• 1 teaspoon sugar (balances the acidity)

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ½ teaspoon dried basil (or 1 tablespoon fresh, chopped)

• ½ cup heavy cream (or half-and-half)

• Fresh basil or parsley, for garnish

For the Grilled Cheese Croutons:

• 4 slices bread (white, sourdough, or brioche)

• 2 tablespoons butter, softened

• 4 slices cheddar or American cheese

Instructions

1. Make the Soup

1. In a large pot, heat the butter and olive oil over medium heat.

2. Add the onion and sauté for 5–6 minutes until soft and translucent.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add the crushed tomatoes, broth, sugar, salt, pepper, and basil.

5. Bring to a simmer and cook for 15–20 minutes to let the flavors blend.

6. Use an immersion blender (or transfer carefully to a blender) to puree until smooth and creamy.

7. Stir in the heavy cream, taste, and adjust seasoning as needed.

8. Keep warm on low heat while you prepare the croutons.

2. Make the Grilled Cheese Croutons

1. Butter one side of each bread slice.

2. Place two slices (butter side down) in a skillet over medium heat.

3. Add a slice or two of cheese, then top with the remaining bread (butter side up).

4. Cook 2–3 minutes per side until golden and melty.

5. Remove from skillet, let cool slightly, then cut into small squares or cubes.

3. Assemble and Serve

1. Ladle the warm soup into bowls.

2. Top generously with grilled cheese croutons.

3. Garnish with fresh basil or a drizzle of cream.