Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes or fresh blended tomatoes
- 2 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk (dairy-free)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- 8 slices of bread (sourdough or preferred bread)
- 2 cups shredded cheddar cheese (or other favorite cheese)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in crushed tomatoes and broth, stir well, and simmer for 15 minutes to develop flavors.
- Stir in heavy cream or coconut milk, season with salt and pepper, and simmer for another 5 minutes.
- Use an immersion blender or transfer to a blender to blend until smooth. Return to heat if necessary.
- Preheat oven to 375°F (190°C). Assemble sandwiches with shredded cheese between bread slices. Grill in a skillet until golden brown, about 2-3 minutes per side.
- Cut grilled cheese sandwiches into small cubes and spread on a baking sheet. Bake for 10 minutes to crisp up.
Notes
- For a richer flavor, add a touch of sugar or a splash of balsamic vinegar.
- Use sourdough or hearty bread for best croutons.
- To make this soup vegan, replace cream with coconut milk and use vegan cheese for the croutons.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in airtight containers for up to 3 months; thaw and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Baking, Blending
- Cuisine: American, Comfort Food
- Diet: Vegetarian, Optional Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 50 mg