Description
A velvety tomato basil soup with a secret ingredient for creaminess, topped with crispy grilled cheese croutons. This comforting bowl comes together in under 30 minutes and is perfect for cozy nights.
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 chicken or vegetable broth, low-sodium
- ½ cup cottage cheese, full-fat
- ¼ cup fresh basil leaves, chopped (plus more for garnish)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup heavy cream or half-and-half (optional, for extra richness)
- 4 slices sourdough or thick white bread
- 2 tablespoons unsalted butter, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Melt 2 tablespoons butter in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in both cans of crushed tomatoes and 1 cup broth. Stir, scraping up any browned bits. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- While soup simmers, blend cottage cheese in a small blender or food processor until completely smooth.
- Remove pot from heat. Use an immersion blender to blend soup until smooth, or let cool 5 minutes and blend in batches in a regular blender.
- Return pot to low heat. Stir in smooth cottage cheese and chopped basil. Add salt, pepper, and red pepper flakes if using. Warm through for 2-3 minutes. Stir in heavy cream if desired. Adjust seasoning.
- Heat a non-stick skillet over medium heat. Butter one side of each bread slice. Place two slices butter-side down in skillet. Top with cheddar and mozzarella. Place remaining slices on top, butter-side up. Cook 2-3 minutes per side until golden brown and cheese is melted.
- Let grilled cheese rest 1 minute, then cut into 1-inch squares. Ladle soup into bowls and top with croutons. Garnish with extra basil and black pepper. Serve immediately.
Notes
Don’t rush the onions—low and slow brings out their sweetness. Blend carefully with hot liquids. Use room temperature cheese for even melting. Make grilled cheese while soup simmers for perfect timing. Season in layers, starting with ½ teaspoon salt. Store soup and croutons separately. Soup keeps 5 days in fridge or 3 months frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup soup with crou
- Calories: 385
- Sugar: 12
- Sodium: 780
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 4
- Protein: 18
Keywords: tomato basil soup, grilled cheese croutons, creamy tomato soup, comfort food, easy soup recipe, 30 minute meal