Description

A slow-simmered, deeply flavored creamy tomato basil soup featuring roasted tomatoes and onions, finished with heavy cream and topped with homemade grilled cheese croutons for a nostalgic, comforting meal.

Ingredients

Scale

28 oz (794 g) Canned Whole Peeled Tomatoes (San Marzano preferred)
2 medium Yellow Onions (approx. 300 g), diced
6 cloves Garlic (approx. 2 tbsp minced)
4 tbsp (56 g) Unsalted Butter
2 tbsp (16 g) All-Purpose Flour
32 oz (960 ml) Chicken or Vegetable Broth (low-sodium)
1 cup (240 ml) Heavy Cream
1 cup packed Fresh Basil leaves (approx. 30 g)
2 cups (220 g) Sharp Cheddar Cheese, shredded
4 slices Stale White Bread (approx. 120 g), cut into 1-inch cubes
2 tbsp Olive Oil
Salt and Pepper to taste
Pinch of Nutmeg (optional)
1 tbsp Butter (for croutons)

Instructions

Preheat oven to 400°F (200°C). Drain canned tomatoes and spread on a large baking sheet with diced onions. Drizzle with 2 tbsp olive oil, season with salt and pepper, and roast for 30-40 minutes until blistered and caramelized.
While tomatoes roast, melt 4 tbsp butter in a large Dutch oven over medium heat. Whisk in flour and cook for 2-3 minutes until light golden and nutty to form a roux.
Add minced garlic to the roux and cook for 1 minute until fragrant. Add the roasted tomatoes and onions, scraping up any browned bits from the baking sheet.
Pour in the broth, stir, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let cool for 5 minutes. Puree the soup until smooth using an immersion blender or standard blender.
Return soup to low heat. Stir in heavy cream, fresh basil leaves, and a pinch of nutmeg. Simmer gently for 5 minutes without boiling. Adjust seasoning with salt and pepper.
Heat 1 tbsp butter in a cast iron skillet over medium heat. Toss in bread cubes and cook until golden brown on all sides (2-3 minutes per side). Sprinkle with shredded cheddar cheese in the last minute to melt.
Ladle hot soup into bowls and top generously with grilled cheese croutons. Garnish with fresh basil and serve immediately.

Notes

Roasting the tomatoes is crucial for deep flavor and removing excess water. Use fresh basil only; dried basil tastes bitter. Shred your own cheese for the croutons to ensure smooth melting. Add croutons right before serving to prevent sogginess. If soup is too acidic, add a pinch of baking soda. If too thin, simmer longer or use a cornstarch slurry.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups soup + 10 c
Calories: 420
Sugar: 12
Sodium: 650
Fat: 28
Saturated Fat: 16
Carbohydrates: 35
Fiber: 6
Protein: 12

Keywords: creamy tomato basil soup, grilled cheese croutons, comfort food, homemade soup, Nana Rose recipe, roasted tomato soup, vegetarian soup, vegan option