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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cans (14 oz each) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - 1/2 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup heavy cream (or coconut cream for a dairy-free version) - 1 cup fresh basil, chopped - 4 slices of bread (your choice) - 4 slices of cheese (cheddar, mozzarella, or your preference) - 2 tablespoons butter To make creamy tomato basil soup, you need fresh and simple ingredients. Olive oil adds a nice flavor base. The onion and garlic create a savory aroma. Crushed tomatoes bring a rich, sweet taste. Vegetable broth gives depth to the soup. Sugar balances the acidity of the tomatoes. Oregano adds a touch of earthiness, while salt and pepper enhance all the flavors. Next, for the creaminess, you can use heavy cream or coconut cream. Fresh basil is a must for that bright, herbal note. It’s key to adding freshness to the dish. For the grilled cheese croutons, choose your favorite bread. This can be anything from sourdough to whole grain. The cheese is where you can get creative! Cheddar gives a nice sharpness, while mozzarella melts beautifully. Butter is essential for grilling the bread to a perfect crisp. This combination of ingredients will transform your soup into a comforting meal that warms the heart. 1. Sautéing onions and garlic: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and cook for about 5 minutes. You want the onion to be soft and translucent. Then, stir in 3 minced garlic cloves. Cook for 1 more minute until you smell that lovely garlic aroma. 2. Adding tomatoes and broth: Now, it’s time to add flavor! Pour in 2 cans of crushed tomatoes and 2 cups of vegetable broth. Add 1 teaspoon of sugar to balance the acidity. Then, sprinkle in 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well and bring the mixture to a gentle simmer. Let it cook for about 20 minutes. Stir occasionally to prevent sticking. 3. Simmering the mixture: As the soup simmers, the flavors will deepen. This step is key for a rich-tasting soup. 1. Blending the soup to desired consistency: After 20 minutes, take the pot off the heat. Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender. Blend in batches if needed, then return it to the pot. 2. Stirring in cream and basil: Now for the creamy part! Stir in 1 cup of heavy cream and 1 cup of chopped fresh basil. This gives the soup a nice richness and fresh taste. 3. Heating through without boiling: Place the pot back on low heat and let it warm for about 5 minutes. Be careful not to let it boil, as boiling can alter the creaminess. 1. Buttering the bread: While the soup warms, grab 4 slices of your favorite bread. Butter one side of each slice with 2 tablespoons of butter. 2. Cooking the grilled cheese: Place cheese between two slices of bread, buttered side out. Heat a skillet over medium heat. Cook the sandwich until golden brown and the cheese melts, flipping once. 3. Cutting into croutons: Once the grilled cheese is ready, remove it from the skillet. Let it cool slightly before cutting it into bite-sized croutons. Now, you have a delicious creamy tomato basil soup topped with crunchy grilled cheese croutons! Enjoy your meal! To make your creamy tomato basil soup shine, adjust the seasonings to your taste. A pinch of sugar balances the acidity from the tomatoes. If you want more flavor, add extra oregano or a dash of cayenne. Always taste as you go. Choosing the right tomatoes is key. I recommend using high-quality crushed tomatoes for a rich base. San Marzano tomatoes are a great choice. They bring sweetness and depth. If you want a fresh kick, use fresh tomatoes when they are in season. For the best grilled cheese croutons, pick the right bread and cheese. Sourdough or whole grain bread adds great texture. As for cheese, cheddar melts well, but mozzarella adds a nice stretch. Try mixing cheeses for extra flavor. Cooking techniques matter too. Use medium heat to get a golden crust without burning. Butter both sides of the bread for that perfect crisp. Flip the sandwich carefully to keep the cheese inside. Once golden, cut into bite-sized croutons for easy dipping. {{image_2}} You can easily make this soup dairy-free. Use coconut cream instead of heavy cream. It adds a nice, rich flavor and keeps the soup creamy. For cheese, try plant-based cheese. Many brands offer tasty options that melt well. You can also skip the cheese altogether if you prefer a lighter dish. Want to boost the flavor? Add roasted red peppers to the soup. They add a sweet, smoky taste. A pinch of cayenne pepper brings warmth and spice. You can also try fresh herbs like thyme or parsley instead of basil. Each herb brings a new layer of taste. Experiment and find your favorite mix! To keep your creamy tomato basil soup fresh, store it in an airtight container. Let it cool to room temperature first. Then, place it in the fridge. This soup stays good for about 3 to 4 days. For reheating, you can use the microwave or stovetop. If you use the microwave, heat it in 30-second bursts. Stir in between to avoid hot spots. If using the stovetop, heat in a pot over low heat. Stir often to keep it from sticking. To store leftover grilled cheese croutons, place them in a separate airtight container. They will stay fresh for up to 2 days in the fridge. Avoid stacking them to keep them from getting soggy. To re-crisp the croutons, you can use a toaster oven or a regular oven. Heat them at 350°F (175°C) for about 5 minutes. This brings back the crunchiness you love. You can also pan-fry them briefly for extra crispness. You can reheat creamy tomato soup in two main ways: the microwave or the stovetop. - Microwave: Pour the soup into a microwave-safe bowl. Cover it with a paper towel to prevent splatters. Heat on high for 1-2 minutes. Stir halfway to ensure even heating. - Stovetop: Pour the soup into a pot. Heat over low to medium heat, stirring often. This method keeps the soup smooth and creamy. I prefer the stovetop method for even heat. It helps keep the flavors fresh. Yes, you can freeze creamy tomato basil soup! It’s easy to store for later use. - Freezing: Let the soup cool completely. Pour it into airtight containers or freezer bags. Leave some space at the top for expansion. - Thawing: When ready to eat, thaw overnight in the fridge. Reheat using the stovetop or microwave. If the soup looks separated, just stir it well before serving. There are several ways to thicken creamy tomato basil soup. - Add more cream: Stir in a bit more heavy cream for a richer texture. - Use a thickener: Mix in cornstarch or flour. Make a slurry with a bit of cold water first, then add it to the soup. - Blend longer: If you want a thicker soup, blend it longer. This makes it creamier and denser. Experiment with these methods to find the perfect thickness for your taste! This blog post walked you through making creamy tomato basil soup and grilled cheese croutons. You learned about key ingredients, simple cooking steps, and helpful tips to enhance flavor. Remember, you can adjust ingredients to suit your taste or diet. Experimenting with different herbs and spices can make your dish unique. Whether you enjoy it fresh or as leftovers, this recipe offers comfort and satisfaction. Enjoy every spoonful and share with friends for a delightful meal.

Creamy Tomato Basil Soup with Grilled Cheese Croutons

Savor the comfort of creamy tomato basil soup with grilled cheese croutons, an irresistible dish perfect for any occasion! This easy recipe brings together rich flavors and creamy goodness, making it a must-try for soup lovers. Discover step-by-step instructions to create this delightful meal, and impress your family or guests. Click through for the full recipe and bring warmth to your kitchen today! #TomatoSoup #ComfortFood #EasyRecipes #HomemadeCooking
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (14 oz each) crushed tomatoes

2 cups vegetable broth

1 teaspoon sugar

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup heavy cream (or coconut cream for a dairy-free version)

1 cup fresh basil, chopped

4 slices of bread (your choice)

4 slices of cheese (cheddar, mozzarella or your preference)

2 tablespoons butter

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Tomatoes: Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to cook for about 20 minutes, stirring occasionally.

      Blend the Soup: Remove the pot from the heat. Using an immersion blender (or transferring to a regular blender in batches), blend the soup until smooth. Return to the pot if necessary.

        Finish with Cream and Basil: Stir in the heavy cream and chopped fresh basil. Allow the soup to heat through over low heat for about 5 minutes, but do not let it boil. Adjust seasoning if necessary.

          Make Grilled Cheese Croutons: While the soup simmers, prepare the grilled cheese croutons. Butter one side of each slice of bread. Place cheese between two slices (buttered side out) and heat in a skillet over medium heat, cooking until golden and the cheese is melted, flipping once.

            Cut and Serve: Remove the grilled cheese from the skillet and cut into bite-sized croutons.

              Plate the Dish: Ladle the creamy tomato basil soup into bowls and generously top with grilled cheese croutons.

                Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4

                  - Presentation Tips: Garnish the soup with additional fresh basil leaves and a drizzle of olive oil for an inviting look. Consider serving with a sprinkle of freshly ground black pepper on top. Enjoy!