Description
A rich and creamy tomato basil soup with crispy grilled cheese croutons.
Ingredients
Scale
- 6 large tomatoes, halved
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup fresh basil leaves
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 4 slices bread
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Place tomatoes on a baking sheet, drizzle with olive oil, and roast for 30 minutes.
- In a pot, sauté onion and garlic until soft. Add roasted tomatoes, basil, and broth. Simmer for 15 minutes.
- Blend the soup until smooth. Stir in cream, salt, and pepper.
- For the croutons, butter bread slices, add cheese, and grill until golden. Cut into cubes.
- Serve soup topped with grilled cheese croutons.
Notes
- Use ripe tomatoes for the best flavor.
- Substitute coconut milk for a dairy-free option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg