Overview

A timeless favorite: rich, silky tomato soup made on the stovetop, finished with a splash of cream and bright basil. Turn ordinary grilled cheese sandwiches into crunchy croutons that soak up the soup for the perfect bite. Simple ingredients, big comfort.

Yield and timing

• Serves: 4
• Active time: 20 minutes
• Total time: 40 minutes (including simmer and blending)
• Hands-off simmer time: 15 minutes

Ingredients

For the soup

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 cloves garlic, minced
• 1 carrot, peeled and finely diced (about 3/4 cup) — optional, for natural sweetness
• 1 can (28 oz / 800 g) crushed tomatoes or whole peeled tomatoes, with juices
• 2 cups low-sodium chicken broth or vegetable broth
• 1 teaspoon granulated sugar (balances acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh basil
• 1/2 cup heavy cream or whole milk (see notes for lighter options)
• 2 tablespoons tomato paste (optional, for deeper tomato flavor)

For the grilled cheese croutons

• 4 slices good sandwich bread (white, sourdough, or country loaf)
• 3–4 ounces sharp cheddar or your favorite melting cheese, grated or thinly sliced
• 1 tablespoon butter, softened, for spreading

Equipment

• Large heavy-bottomed pot or Dutch oven
• Immersion blender or countertop blender
• Skillet or griddle for grilled cheese croutons
• Wooden spoon and ladle

Instructions

1. Sweat the aromatics

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the chopped onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes.
3. Stir in the carrot and cook 3–4 minutes more until it begins to soften.
4. Add the garlic and cook 30–60 seconds until fragrant.

2. Build the soup

1. Stir in the tomato paste if using and let it cook 1 minute to deepen the flavor.
2. Pour in the crushed tomatoes and their juices, then add the broth.
3. Add sugar, oregano (or basil), salt, and pepper. Bring to a gentle simmer.
4. Reduce heat and simmer uncovered for 12–15 minutes to let flavors marry and the carrot soften fully.

3. Purée and finish

1. Remove the pot from the heat. Use an immersion blender to purée the soup until smooth and silky. Alternatively, carefully transfer soup in batches to a countertop blender and blend until smooth, then return to the pot.
2. Stir in the cream or milk and warm over low heat until just heated through. Taste and adjust seasoning with salt and pepper. If the soup is too acidic, add another 1/2 teaspoon sugar.

4. Make the grilled cheese croutons

1. Butter one side of each slice of bread. Place two slices butter-side down on a skillet over medium heat. Top each with cheese and the remaining bread slices, butter-side up.
2. Cook until golden brown and the cheese is melted, about 2–3 minutes per side. Press gently with a spatula so the cheese binds the sandwich.
3. Transfer sandwiches to a cutting board and let rest 1 minute. Cut into 1-inch cubes to make croutons.

5. Serve

1. Ladle the soup into bowls. Add a handful of grilled cheese croutons to each bowl so they stay crisp for a moment, then soften as they soak.
2. Garnish with torn fresh basil or a drizzle of extra cream if desired. Serve hot.

Notes and tips

• Cream alternatives: For a lighter soup, use whole milk or a 50/50 mix of milk and Greek yogurt (temper the yogurt first by whisking in a little hot soup). If using yogurt, remove from heat to avoid curdling.
• Texture: For an ultra-smooth finish, push the blended soup through a fine-mesh sieve.
• Tomato selection: Good-quality canned tomatoes make this recipe. If you prefer a fresher tomato flavor in summer, substitute 2 1/2 lb ripe tomatoes, peeled, seeded, and chopped.
• Make-ahead: The soup keeps in the refrigerator for 3–4 days. Reheat gently over low heat, adding a splash of broth if it has thickened.
• Freezing: Freeze before adding cream; store up to 3 months. Thaw overnight and add cream when reheating.
• Grilled cheese croutons: To save time, make grilled cheese sandwiches in advance and toast croutons briefly in a 350°F / 175°C oven to refresh.

Serving suggestions

• Pair with a simple green salad for a light lunch.
• Add a swirl of pesto, a sprinkle of smoked paprika, or crispy bacon bits for extra flavor.
• For a vegetarian meal, use vegetable broth and serve with a side of roasted vegetables.

Nutrition (approximate per serving)

• Calories: 320
• Fat: 18 g
• Carbohydrates: 25 g
• Protein: 8 g

Enjoy this comforting, easy-to-make tomato soup that feels like home in every spoonful.