Description
A delicious and comforting creamy tomato basil soup served with crispy grilled cheese croutons, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 4 slices of bread
- 4 slices of cheese (cheddar or your choice)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes.
- Reduce heat and stir in heavy cream and chopped basil. Season with salt and pepper.
- For the croutons, heat a skillet over medium heat. Place cheese between two slices of bread and grill until golden brown on both sides.
- Cut the grilled cheese into crouton-sized pieces.
- Serve the soup hot, topped with grilled cheese croutons.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegan cheese.
- Feel free to add more herbs for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg