Creamy Tomato Basil Soup with Grilled Cheese Croutons
15min
45min
4
485
Chef's Note
For those with sensory processing concerns, this soup has a smooth, consistent texture when thoroughly blended. If texture is still an issue, you can strain the soup through a fine-mesh sieve before adding the cream. The grilled cheese croutons can be served on the side instead of on top, allowing each person to control the texture combination.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
3 cloves, minced garlic
1 medium, peeled and diced carrot
1 diced celery stalk
28 oz can crushed tomatoes
3 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 leaf bay leaf
1/4 cup, chopped, plus more for garnish fresh basil leaves
1/2 cup heavy cream
1 tablespoon honey
1 teaspoon, or to taste salt
1/4 teaspoon, or to taste black pepper
8 slices sourdough bread
3 tablespoons, softened butter
8 slices cheddar cheese
1/4 cup, grated, for garnish parmesan cheese
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent.
- 2
Add 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook for another 5 minutes until vegetables begin to soften.
- 3
Pour in the 28 oz can of crushed tomatoes and 3 cups of vegetable broth. Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1 bay leaf.
- 4
Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- 5
Remove the bay leaf and add 1/4 cup chopped fresh basil leaves to the soup.
- 6
Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a regular blender, being careful with the hot liquid.
- 7
Return the soup to low heat and stir in 1/2 cup of heavy cream and 1 tablespoon of honey. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
- 8
While the soup simmers, prepare the grilled cheese croutons. Butter one side of each slice of sourdough bread with the softened butter.
- 9
Place 4 slices butter-side down in a large skillet over medium heat. Top each with 2 slices of cheddar cheese and the remaining bread slices, butter-side up.
- 10
Cook for 2-3 minutes on each side until golden brown and the cheese is melted. Transfer to a cutting board.
- 11
Cut the grilled cheese sandwiches into 1-inch cubes to create croutons.
- 12
Ladle the soup into bowls, top with grilled cheese croutons, a sprinkle of grated parmesan cheese, and additional fresh basil leaves.
- 13
Serve immediately while the soup is hot and the croutons are crispy.
Nutrition Information (per serving)
485
18g
42g
29g
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