Creamy Tomato Basil Soup with Grilled Cheese Croutons

This Creamy Tomato Basil Soup combines the comforting flavors of traditional tomato soup with a twist of fresh basil and a hint of garlic. The addition of grilled cheese croutons adds a delightful crunch and gooey cheese texture, making it a perfect dish for any season. This recipe is vegetarian-friendly and can easily be made gluten-free by using gluten-free bread.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• 4 slices of bread (your choice)
• 1 cup shredded cheese (cheddar or mozzarella)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, sugar, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
4. Remove the pot from heat and stir in the heavy cream and chopped basil. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches.)
5. For the grilled cheese croutons, heat a skillet over medium heat. Butter one side of each slice of bread, place cheese between two slices, and grill until golden brown on both sides. Cut into small squares.
6. Serve the soup hot, topped with grilled cheese croutons and extra basil if desired.