Quick Facts
Time: 30 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian

Introduction

Tomato soup is the 30-minute solution when you need comfort fast and dishes kept to a minimum. This creamy tomato basil soup leans on pantry staples but tastes like you fussed all afternoon. Silky, tangy-sweet tomatoes meet a swirl of cream for softness, then you crown each bowl with bite-size grilled-cheese croutons—gooey in the middle, toasty on the edges—for the most satisfying spoonfuls. If you’re juggling homework, emails, and chilly weather, this delivers big flavor with straightforward steps, zero stress. It’s bright and velvety with basil’s fresh lift and a balanced, cozy finish. Perfect for families, meal-prep lovers, or anyone craving nostalgic comfort with a playful twist.

If you love quick comfort, browse our Tomato Soup recipes for more cozy bowls.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing, one pot.
• Flexible: swap herbs, cheeses, or bread without losing the vibe.
• Balanced flavor: tomato tang, gentle heat, fresh basil, creamy finish.
• Great leftovers: reheats smoothly for tomorrow’s lunch.

Tomato Soup with Grilled-Cheese Croutons — Weeknight-Ready, Crowd-Pleasing

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Creamy 30-minute tomato basil soup crowned with bite-size grilled-cheese croutons. Silky, bright, and weeknight-easy—pantry staples, one pot, and a playful, gooey crunch on top.

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Ingredients

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1/4 tsp red pepper flakes (optional)

• 1 (28-oz) can whole peeled tomatoes with juices

• 2 cups low-sodium vegetable broth

• 1 tsp sugar (or to taste)

• 1/3 cup heavy cream (or half-and-half)

• 1/2 cup fresh basil leaves, torn, plus extra for serving

• Kosher salt and black pepper, to taste

Grilled-Cheese Croutons

• 4 slices sturdy sandwich bread or sourdough

• 1 1/2 cups shredded cheddar or mozzarella blend

• 1–2 tbsp softened butter for the bread

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Instructions

1. Sauté: Heat olive oil and butter in a pot over medium. Add onion + pinch of salt; cook 4–5 min until translucent. Stir in garlic for 30 sec.

2. Bloom: Add tomato paste and red pepper flakes; cook 1–2 min until paste darkens.

3. Simmer: Crush tomatoes; add with juices and broth. Stir in sugar. Simmer 10–12 min, uncovered, until slightly thickened.

4. Blend & Finish: Add basil; blend until smooth (immersion blender or carefully in batches). Return to pot. Stir in cream; simmer 1–2 min. Season with salt & pepper.

5. Croutons: Butter bread. In a hot skillet, add two slices butter-side down, pile on cheese, top with remaining slices (butter-side up). Cook until deeply golden; flip; repeat. Rest 1 min; cut into 1-inch cubes.

6. Serve: Ladle soup into bowls; top with warm grilled-cheese cubes and extra basil.

Notes

• Flavor cues: Brown tomato paste to brick red for deeper umami; soup should be glossy and spoon-coating.

• Must-haves vs flexible: Must—tomatoes, onion, garlic, basil, bread + cheese. Flexible—cream, red pepper flakes, sugar.

• Make-ahead: Soup keeps 3–4 days; croutons separate for best crunch. Freeze soup without dairy up to 3 months; add cream after reheating.

• Swaps: Use crushed tomatoes; white beans for protein; evaporated milk or yogurt for creaminess; GF bread/DF cheese for dietary needs.

• Troubleshooting: Too salty—add cream/water or a squeeze of lemon. Too thin—simmer 5–10 min or whisk in a little tomato paste.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/4 tsp red pepper flakes (optional)
• 1 (28-oz) can whole peeled tomatoes with juices
• 2 cups low-sodium vegetable broth
• 1 tsp sugar (or to taste)
• 1/3 cup heavy cream (or half-and-half)
• 1/2 cup fresh basil leaves, torn, plus extra for serving
• Kosher salt and black pepper, to taste

Grilled-Cheese Croutons

• 4 slices sturdy sandwich bread or sourdough
• 1 1/2 cups shredded cheddar or mozzarella blend
• 1–2 tbsp softened butter for the bread

What each ingredient does — Olive oil/butter: sautés and rounds flavors; Onion: sweetness; Garlic: savory backbone; Tomato paste: deepens tomato base; Red pepper flakes: warmth; Whole tomatoes: body and bright tomato flavor; Broth: thins to sip-able texture; Sugar: balances acidity; Cream: silkiness; Basil: freshness; Bread + cheese + butter: crisp-gooey croutons on top.

Must-have vs. flexible — Must-haves: tomatoes, onion, garlic, basil, bread + cheese. Flexible: cream, red pepper flakes, sugar.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: add a chopped carrot or celery rib for sweetness and body.
• Protein: stir in white beans at the end for extra protein.
• Veg: roast a tray of cherry tomatoes to blend in for depth.
• Dairy/Fats: use olive oil only and finish with a dollop of yogurt; or swap cream for evaporated milk.
• Diet swaps: gluten-free bread for croutons; dairy-free cheese and coconut milk for creaminess.
• Budget/time savers: use crushed tomatoes; pre-shredded cheese; day-old bread for faster browning.

Equipment Notes

• Required: 4–5 qt pot or Dutch oven, blender (immersion or standard), skillet for grilled cheese.
• Nice-to-have: splatter screen, ladle, cooling rack for croutons.
• Sizing: a 10–12 inch skillet fits two sandwiches at once.
• Cleanup: line the cutting board with parchment before slicing the grilled cheese to keep things tidy.

Step-by-Step

1. Sauté aromatics (flavor base): Heat olive oil and butter in a pot over medium. Add onion and a pinch of salt; cook 4–5 minutes until translucent. Stir in garlic 30 seconds until fragrant.
2. Bloom & deepen: Add tomato paste and red pepper flakes; cook 1–2 minutes until the paste darkens slightly—this builds umami.
3. Simmer: Crush the canned tomatoes with hands or a spoon, add to pot with juices and broth. Stir in sugar. Simmer 10–12 minutes, uncovered, until slightly thickened.
4. Blend: Add basil. Blend until velvety using an immersion blender (or carefully in batches in a blender). Return to pot.
5. Finish: Stir in cream. Simmer 1–2 minutes more; season with salt and pepper. Texture cue: glossy and spoon-coating.
6. Grilled-cheese croutons: Butter one side of each bread slice. Place 2 slices, butter-side down, in a hot skillet; add cheese; top with remaining slices, butter-side up. Cook until deeply golden; flip and repeat. Rest 1 minute, then cut into 1-inch cubes.
7. Serve: Ladle soup into bowls, top with warm grilled-cheese cubes and torn basil.
   Doneness cues: soup should be smooth with gentle steam; croutons crisp-golden outside, melty inside.

Make-Ahead, Storage & Reheating

• Make-ahead: cook soup up to 2 days ahead; keep croutons separate and toast fresh for best crunch.
• Fridge: soup keeps 3–4 days; croutons 1–2 days in an airtight container.
• Freeze: soup (without dairy) up to 3 months; add cream after reheating. Croutons don’t freeze well—make fresh.
• Reheat: warm soup gently over medium-low; add a splash of broth or water if thick.

How to Lighten / Make It Creamy

• Lighten: skip butter; use olive oil only; swap cream for milk or unsweetened almond milk; add a can of white beans and blend for body.
• Extra creamy: blend half the soup again before serving; or finish off heat with yogurt or more cream. Temper dairy by whisking in a ladle of hot soup first.

Toppings, Garnishes & Finishes

Crunch: extra croutons, toasted pine nuts.
Fresh: basil chiffonade, parsley, or a squeeze of lemon.
Tang/Heat: drizzle of chili crisp or a few pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Simple green salad with lemon vinaigrette; roasted broccoli; warm garlic bread; or buttered noodles for kids. Sparkling water with citrus, light red or crisp white if pairing drinks.

Scaling the Recipe

Double easily in a larger pot; simmer a few minutes longer to reduce to the same silky texture. For half-batches, use a smaller pan so the surface area doesn’t reduce too fast. Keep crouton batches small for best crunch.

Nutrition & Dietary Notes

Naturally vegetarian with fiber from tomatoes and onion. Contains gluten/dairy via croutons—use GF bread and dairy-free cheese/milk to adapt. Tomatoes bring lycopene; basil adds fresh herbal oils.

Troubleshooting

• Too salty? Add a splash of cream, water, or broth; finish with lemon.
• Too bland? Salt in small pinches; bloom a touch more tomato paste; add basil and a squeeze of lemon.
• Too watery? Simmer uncovered 5–10 minutes to reduce; or whisk in a spoon of tomato paste.
• Overcooked croutons? Cube fresh grilled cheese; or toss bread cubes with cheese and bake briefly.

FAQs

Can I use frozen or pre-cut ingredients? Yes—pre-chopped onion and frozen basil cubes work; use crushed tomatoes for speed.
Best cheese for croutons? Sharp cheddar melts and flavors well; mozzarella gives stretch; try a blend.
How do I keep croutons from sogging? Add right before serving; or set on top of soup rather than stirring in.
Dairy-free/gluten-free? Use coconut milk or oat milk and DF cheese; swap GF bread.
How long does it keep/freeze? 3–4 days chilled; soup (without dairy) freezes 3 months.

Want more ideas like this? Don’t miss our soup recipes hub.

Variations

• Lemony Herb: finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: blend in 1–2 tsp minced chipotle in adobo; balance with a drizzle of honey and lime.
• Creamy Parmesan: stir in 1/2 cup finely grated Parmesan and a splash of cream.

Chef Notes / Test Kitchen Tips

Brown the tomato paste until brick red—it unlocks a deep, almost slow-roasted flavor in minutes. Salt lightly early, then taste again after adding cream and basil; both change perceived saltiness. Expect the soup to be “done” between 18–22 minutes of simmering after tomatoes go in; reduce another minute or two if you prefer it thicker.

Conclusion

This works on busy nights because it’s one pot, 30 minutes, and wildly satisfying. Stash extra soup for tomorrow—the flavor only deepens overnight. If you try it, leave a note with your favorite cheese combo and share your tweaks.