Tomato-Basil Soup with Grilled Cheese Croutons
Enjoy the quintessential soup combo – creamy tomato soup and grilled cheese – all in the same bowl. Skip buying canned soup and simmer your own in less than 20 minutes.
Makes: 6 cups of soup, 36 croutons
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 4 slices whole-grain bread with crusts removed
- 4 teaspoons butter, softened
- 3 ounces American cheese (about four slices)
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and chopped
- 2 garlic cloves, minced
- 2 (14.5 ounce) cans fire-roasted seasoned diced tomatoes, undrained
- 1 ½ cups low-sodium chicken broth
- ½ teaspoon sea salt (optional)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- ¾ cup fresh basil, about 2 handfuls, plus more for garnish
- 1 teaspoon balsamic vinegar
- ¼ cup evaporated skim milk
Instructions
- To make grilled cheese croutons, heat a large skillet over medium heat.
- Make 2 sandwiches by placing 2 slices of cheese on two slices of bread; top each with the other bread slice. Spread butter over both sides of each sandwich.
- Cook the sandwiches until both sides are golden brown, about 4 minutes per side.
- Remove and let cool. Cut each sandwich into 1-inch crouton pieces and set aside.
- In a large saucepan, add olive oil and cook over medium-high heat until sizzling. Add chopped onion and cook about 5 minutes, or until soft and slightly browned. Toss in minced garlic and cook about 1 more minute.
- Add the tomatoes, chicken broth, salt (if using), and peppers; stir to combine. Bring to a boil, which should take about 5 minutes. Reduce the heat to low and stir in chopped basil and vinegar.
- Using an immersion blender, mix the soup until it is smooth. Add the evaporated skim milk and stir until combined. Serve with grilled cheese croutons.
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