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Creamy Tomato Basil Soup with Crispy Grilled Cheese Croutons

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This creamy tomato basil soup with crispy grilled cheese croutons is the perfect comfort food. The secret to its velvety texture is blending cottage cheese into the soup, creating a rich and satisfying meal that comes together in about 30 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 1 cup low-sodium vegetable or chicken broth
  • 1/2 cup full-fat cottage cheese
  • 1/4 cup fresh basil leaves, packed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 slices sourdough or rustic bread
  • 2 tablespoons unsalted butter, softened
  • 4 slices cheddar or provolone cheese

Instructions

  1. Melt the 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in both cans of crushed tomatoes and the broth. Stir, scraping up any browned bits from the bottom. Add sugar, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  3. Stir in the fresh basil leaves and let them wilt for about a minute. Add the cottage cheese and stir until mostly incorporated.
  4. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth (about 1-2 minutes). If using a regular blender, let the soup cool for 5 minutes first, then blend in batches. Taste and adjust seasoning.
  5. While the soup simmers, heat a skillet over medium heat. Butter one side of each bread slice. Place four slices butter-side down on a plate, top with cheese, then close with the remaining slices (butter-side up). Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Let rest on a cutting board for 2 minutes.
  6. Using a serrated knife, cut each grilled cheese into 1-inch squares. Ladle hot soup into bowls, top with croutons, and garnish with fresh basil or a drizzle of olive oil. Serve immediately.

Notes

Don’t skip the sugar—it balances the acidity of canned tomatoes. Blend the soup while still warm for the smoothest texture. Cut croutons into 1-inch squares for the perfect crunch-to-soup ratio. Let the soup rest for 2-3 minutes after blending to allow flavors to meld. Store soup and croutons separately to keep croutons crispy.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, 30 minute meal

Find it online: https://forkmila.com/creamy-tomato-basil-soup-with-crispy-grilled-cheese-croutons/