Creamy Tomato Basil Soup with Grilled Cheese Croutons

This comforting creamy tomato basil soup blends traditional flavors with a creative twist by adding grilled cheese croutons for a delightful crunch. The rich tomato base is elevated by fresh basil and a hint of garlic, making it a perfect dish for any season. It respects dietary requirements by being vegetarian and can easily be made gluten-free with suitable bread.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (14 ounces each) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• 4 slices of bread (gluten-free if desired)
• 4 slices of cheddar cheese
• Butter for grilling

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced tomatoes (with their juices), vegetable broth, oregano, sugar, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and chopped basil, and heat through for another 5 minutes.
5. While the soup is heating, prepare the grilled cheese croutons. Butter one side of each bread slice. Place cheese between two slices of bread, buttered sides out, and grill in a skillet over medium heat until golden brown and the cheese is melted. Cut into small squares.
6. Serve the soup hot, topped with grilled cheese croutons and a sprinkle of fresh basil.