This made from scratch creamy tomato soup with grilled cheese croutons and basil oil is so dreamy. It’s the perfect comforting soup for summer, fall, or winter. Naturally vegetarian.
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Anyone not like tomato soup with grilled cheese? I can’t think of many meals that are more comforting.
I mean this soup is so warm and inviting you’ll be asking it to stay the night after just one bite. It’s seriously the BEST!
The best soup I’ve ever concocted anyway. It’s a step up from your standard tomato soup and will no doubt impress anyone who is lucky enough to eat it, but it’s still easy to throw together and doesn’t take long.
It’s made from scratch with fresh ingredients so it’s loaded with bright flavors; slightly sweet and flavorful tomatoes, fragrant basil and garlic, and tangy buttery croutons stuffed with goat cheese.
So what do you need to make this soup? ( + substitutions)
- Roma tomatoes: Roma’s are meatier and less juicy than other varieties providing for a thick and hearty soup.
- Cherry or grape tomatoes: These tomatoes provide a concentrated burst of flavor.
- White onion
- Heavy whipping cream
- Vegetable broth: Chicken broth will work as well.
- Salt & pepper
- Cayenne pepper: For a bit of kick! It’s just a small amount, so it is not overpowering whatsoever, but you are welcome to leave it out.
- Basil Oil: Extra-virgin olive oil, fresh basil, garlic, salt, pepper, and red pepper flakes.
- Bread: I highly recommend an artisan whole grain or sourdough bread, but any bread will do.
- Goat cheese: Cream cheese would be a suitable alternative.
How do you make creamy tomato soup w/ basil oil and grilled goat cheese croutons? (+ tips)
At this point, I know you may be thinking that this sounds like a bit more work than a traditional tomato soup. You may be wondering if it’s really worth it. I promise you, that although it may sound like it this soup really is not difficult to make.
I typically make the basil oil first. It’s super simple and takes no longer than five minutes. Add all the ingredients to a food processor and pulse until smooth, then set aside.
The next step is to prepare the soup. Heat the olive oil in a large saucepan over medium-high heat. Add the tomatoes, onion, and garlic and cook for 20 minutes, stirring often. After 20 minutes the tomatoes should be soft and the skins should be beginning to break away.
Transfer to a blender or use an immersion blender to pulse until smooth. I found the use of an immersion blender to be a bit messy though due to the shallow depth of the pan, so I would suggest you pour it into a mixing bowl or pot if you go that route. If you wish to, at this point, I would recommend using a fine sieve to strain out any small bits of tomato skin. Personally, I skip this step as the small amount of skin doesn’t bother me.
Return the mixture to the saucepan over medium-high heat. Add the heavy cream, vegetable broth, Parmesan, salt, pepper, and cayenne pepper. Stir until the Parmesan has melted and ingredients are well incorporated. Reduce to a simmer.
While the soup is simmering, proceed with making the grilled cheese croutons. Heat a small skillet to medium-low heat. Spread the goat cheese onto one slice of bread, then top with the second slice of bread. Butter one side of the sandwich and place it in the skillet butter-side down, then butter the top side of the sandwich. Grill for 2-3 minutes or until golden brown; flip and grill for an additional 2-3 minutes or until golden brown.
Remove from heat, let rest for one minute, and then cut the sandwich into one-inch squares. I ended up with 12 squares which allowed for three croutons per bowl, however, this may vary depending on the size of your bread. If you prefer more croutons, feel free to make an additional sandwich.
Soup is best served immediately. Drizzle with basil oil and top with grilled goat cheese croutons.
How to store
The components of this dish should be stored separately. Refrigerate basil oil for up to 72 hours. Bring to room temperature prior to use. Refrigerate soup in an airtight container for up to four days. Prepare grilled cheese croutons as needed.
If you make this creamy tomato soup w/ basil oil & grilled goat cheese croutons I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh basil, packed
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 pounds Roma tomatos, quartered
- 1 pound cherry or grape tomatoes
- 1/2 cup diced white onion, approximately half of a medium onion
- 6 cloves garlic, chopped
- 1 cup heavy whipping cream
- 1 cup vegetable broth, could sub for chicken broth
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
Grilled Cheese Croutons (see notes)
- 2 slices bread
- 1 ounce goat cheese, softened
- 1 tablespoon butter
- To prepare the basil oil, add all the ingredients to a food processor and pulse until smooth. Set aside.
- Heat olive oil in a large sauté pan over med-high heat.
- Add the tomatoes, onion, and garlic and cook for 20 minutes or until tomatoes are soft and the skins begin to break away; stirring often.
- Transfer to a blender or use an immersion blender and pulse until smooth. If you wish to, at this point, I would recommend using a fine sieve to strain out any small bits of tomato skin. Return to sauté pan over medium-high heat.
- Add heavy cream, vegetable broth, Parmesan cheese, salt, pepper, and cayenne pepper. Stir until Parmesan has melted and ingredients are well incorporated.
- Adjust heat to low and simmer.
- Meanwhile, preheat a small skillet to medium-low heat.
- Spread the goat cheese onto a slice of bread and top with remaining slice of bread. Butter one side of the sandwich and place butter-side down in the skillet; butter the other side of the sandwich. Grill for 2-3 minutes or until golden brown then flip and grill for another 2-3 minutes or until golden brown.
- Remove from heat, rest for one minute, then cut into one-inch squares.
- To serve: Drizzle on basil oil and top with grilled cheese croutons; serve warm.
Storage: The components of this dish should be stored separately. Refrigerate basil oil for up to 72 hours. Bring to room temperature prior to use. Refrigerate soup in an airtight container for up to four days. Prepare grilled cheese croutons as needed.
- I highly recommend a good quality whole grain or sourdough bread, but any bread will do. I ended up with 12 croutons but this may vary depending on the size of your bread.
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 1057Total Fat: 81gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 50gCholesterol: 129mgSodium: 1921mgCarbohydrates: 62gFiber: 7gSugar: 28gProtein: 26g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc