This elevated take on the classic comfort food pairing features a rich, velvety tomato basil soup topped with crispy grilled cheese croutons. It's the perfect marriage of nostalgic flavors with a sophisticated presentation.
Recipe Details
Ingredients
- 30ml extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 800g whole canned tomatoes, preferably San Marzano
- 500ml vegetable broth
- 240ml heavy cream
- 60ml fresh basil leaves, packed
- 10ml granulated sugar
- 5ml salt
- 2ml freshly ground black pepper
- 30g unsalted butter
- 4 slices white or sourdough bread
- 115g sharp cheddar cheese, sliced
- 60g Gruyère cheese, sliced
- 15ml fresh basil leaves, for garnish
Instructions
-
Heat 30ml extra-virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 large yellow onion and cook for 5-7 minutes until softened and translucent.
-
Add 4 cloves garlic cloves and cook for another minute until fragrant. Stir in 800g whole canned tomatoes, crushing them by hand as you add them to the pot.
-
Pour in 500ml vegetable broth, add 10ml granulated sugar, 5ml salt, and 2ml freshly ground black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
-
Remove from heat and stir in 60ml fresh basil leaves. Using an immersion blender, blend until smooth. Alternatively, carefully transfer to a regular blender in batches.
-
Return soup to pot if using regular blender. Stir in 240ml heavy cream and adjust seasoning to taste. Keep warm over low heat while preparing croutons.
-
For the grilled cheese croutons, make 2 sandwiches by layering 115g sharp cheddar cheese and 60g Gruyère cheese between 4 slices white or sourdough bread slices.
-
Heat a large skillet over medium heat. Butter the outside of each sandwich with 30g unsalted butter. Cook sandwiches for 2-3 minutes per side until golden brown and cheese is melted.
-
Let sandwiches cool for 2 minutes, then cut into 2cm (3/4 inch) cubes to create croutons.
-
Ladle soup into bowls and top each serving with 4-5 grilled cheese croutons. Garnish with 15ml fresh basil leaves leaves and serve immediately.
Tips
Tomato Quality: Use the best canned tomatoes you can find - San Marzano or fire-roasted varieties add incredible depth of flavor to the soup.
Blending Safely: If using a regular blender instead of an immersion blender, let the soup cool slightly and never fill the blender more than halfway to prevent hot liquid from spraying.
Cream Addition: Add cream off the heat and don't let the soup boil after adding it, or it may curdle. If this happens, a quick blend will smooth it out.
Crouton Timing: Make the grilled cheese croutons just before serving so they stay crispy. They'll get soggy if they sit too long.
Make-Ahead: The soup base can be made up to 3 days in advance without the cream. Add cream when reheating and adjust seasoning.
Cheese Variations: Try different cheese combinations for the croutons - brie and Swiss, or sharp cheddar with a touch of cream cheese work beautifully.